يعرض 1 - 20 نتائج من 535 نتيجة بحث عن '"Sutherland, Jane"', وقت الاستعلام: 0.77s تنقيح النتائج
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    Academic Journal
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    Academic Journal

    مصطلحات موضوعية: 570 Life sciences, biology

    وصف الملف: text

    Relation: http://repository.londonmet.ac.uk/6891/1/microorganisms-09-01600-v2.pdf; Farahmand, Nasim, Ouoba, Irene, Naghizadeh Raeisi, Shahram, Sutherland, Jane P. and Ghoddusi, Hamid (2021) Probiotic Lactobacilli in fermented dairy products: selective detection, enumeration and identification scheme. Microorganisms, 9 (8). pp. 1-16. ISSN 2076-2607

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    Academic Journal
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    Academic Journal

    مصطلحات موضوعية: Microbiology

    وصف الملف: application/pdf

    Relation: https://repository.uwl.ac.uk/id/eprint/8242/1/L.I.I._Ouoba,_et_al._j.ijfoodmicro_-_Environmental_heterogeneity_of_Staphylococcus_species_from_alkaline_fermented_foods_and_associated_toxins_and_antimicrobial_resistance_genetic_elements.pdf; Ouoba, L. Irène I., Vouidibio Mbozo, Alain Brice, Anyogu, Amarachukwu orcid:0000-0001-9652-7728 , Obioha, Promiselynda I., Lingani-Sawadogo, Hagrétou, Sutherland, Jane P., Jespersen, Lene and Ghoddusi, Hamid B. (2019) Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International Journal of Food Microbiology, 311. p. 108356. ISSN 0168-1605

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    Academic Journal
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    Academic Journal
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    Academic Journal

    مصطلحات موضوعية: Microbiology

    وصف الملف: application/pdf

    Relation: https://repository.uwl.ac.uk/id/eprint/8237/1/Investigation_of_the_diversity_and_safety_of_the_predominant_Bacillus_pumilus_sensu_lato_and_other_Bacillus_species_involved_in_the_alkaline_fermentation_of_cassava_leaves_for_the_production_of_Ntoba_Mbodi.pdf; Vouidibio Mbozo, Alain B., Kobawila, Simon C., Anyogu, Amarachukwu orcid:0000-0001-9652-7728 , Awamaria, Brigitte, Louembe, Delphin, Sutherland, Jane P. and Ouoba, L. Irene I. (2017) Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi. Food Control, 82. pp. 154-162. ISSN 0956-7135

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    Academic Journal

    مصطلحات موضوعية: Microbiology

    وصف الملف: application/pdf

    Relation: https://repository.uwl.ac.uk/id/eprint/8229/1/Ahaotu%20et%20al%20Resubmit.pdf; Ahaotu, Ndidiamaka Nnenaya, Anyogu, Amarachukwu orcid:0000-0001-9652-7728 , Obioha, Promiselynda, Aririatu, Lawrence, Ibekwe, Vincent Ifeanyi, Oranusi, Solomon, Sutherland, Jane P. and Ouoba, Labia Irene Ivette (2017) Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food Microbiology, 66. pp. 165-172. ISSN 0956-7135

  9. 9
    Academic Journal
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    Academic Journal
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    Dissertation/ Thesis
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    Dissertation/ Thesis
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    Academic Journal
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    Book

    المؤلفون: Sutherland, Jane, Braun, Peggy

    المصدر: Food spoilage microorganisms ; ISBN 9780849391569 9781439824573

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    Academic Journal
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    Academic Journal
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    Academic Journal
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    Academic Journal