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The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production.
Foods. 2019 Oct 6;8(10):454. doi: 10.3390/foods8100454.
Foods. 2019.
PMID: 31590435
Free PMC article.
Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds.
Mewa-Ngongang M, du Plessis HW, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP.
Mewa-Ngongang M, et al. Among authors: hutchinson uf.
Foods. 2019 Feb 2;8(2):51. doi: 10.3390/foods8020051.
Foods. 2019.
PMID: 30717320
Free PMC article.
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Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production.
Hutchinson UF, Gqozo S, Jolly NP, Chidi BS, Du Plessis HW, Mewa-Ngongang M, Ntwampe SKO.
Hutchinson UF, et al.
Foods. 2019 Aug 1;8(8):303. doi: 10.3390/foods8080303.
Foods. 2019.
PMID: 31374870
Free PMC article.
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Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii.
Mewa-Ngongang M, du Plessis HW, Hutchinson UF, Mekuto L, Ntwampe SK.
Mewa-Ngongang M, et al. Among authors: hutchinson uf.
Food Sci Technol Int. 2017 Jun;23(4):358-370. doi: 10.1177/1082013217694288. Epub 2017 Jan 1.
Food Sci Technol Int. 2017.
PMID: 28595484
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Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production.
Hutchinson UF, Ntwampe SKO, Ngongang MM, Chidi BS, Hoff JW, Jolly NP.
Hutchinson UF, et al.
J Food Sci. 2019 Mar;84(3):572-579. doi: 10.1111/1750-3841.14429. Epub 2019 Jan 28.
J Food Sci. 2019.
PMID: 30690746
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