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Food Biotechnology Volume 1, 1987 - Issue 2
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Original Articles

Biotechnological processes in food production

D. Knorr Biotechnology Group, Department of Food Science, University of Delaware, Newark, DE, 19716; Department of Food Technology, Technical University Berlin, Königin Luise Str. 22, Berlin 33, D‐1000, Germany
Pages 225-248 | Published online: 09 Dec 2009

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Fangxu Xu, Xuqiao Feng & Yuehua Wang. (2014) Effect of 1-pentylcyclopropene on Physiological Responses and Gene Expression of Ethylene Receptors in Post-Harvest Bananas. Food Biotechnology 28:2, pages 162-182.
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P. Christen & A. López‐Munguía. (1994) Enzymes and food flavor‐A review. Food Biotechnology 8:2-3, pages 167-190.
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Articles from other publishers (2)

Madan Lal Verma & Shamsher Singh Kanwar. (2008) Properties and application of poly(methacrylic acid‐ co ‐dodecyl methacrylate‐ cl ‐ N,N ‐methylene bisacrylamide) hydrogel immobilized Bacillus cereus MTCC 8372 lipase for the synthesis of geranyl acetate . Journal of Applied Polymer Science 110:2, pages 837-846.
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George A. Dervakos & Colin Webb. (1991) On the merits of viable-cell immobilisation. Biotechnology Advances 9:4, pages 559-612.
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