K. Steinkraus

发表

Fish Fermentation Technology

P. Reilly, C-H. Lee, K. Steinkraus, 1993 .

Handbook of indigenous fermented foods

Keith H. Steinkraus, K. Steinkraus, 1983 .

Factors affecting production of mold mycelium and protein in synthetic media

K. Steinkraus, L. R. Hackler, D. Graham, 1976, Applied and environmental microbiology.

AMINO ACID COMPOSITION OF HIGH PROTEIN FRACTIONS PREPARED FROM MUNG BEANS, PEA BEANS, AND RED KIDNEY BEANS

K. Steinkraus, L. R. Hackler, Y. Hang, 1980 .

American foulbrood incidence in some US and Canadian honeys

R. Morse, K. Steinkraus, 1992 .

Solid-state (Solid-substrate) food/beverage fermentations involving fungi

K. Steinkraus, 1984 .

STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD

D. B. Hand, J. V. Buren, K. Steinkraus, 1960 .

Changes in Soybean Lipids During Tempeh Fermentation

D. B. Hand, K. Steinkraus, L. Lewin, 1961 .

The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media.

K. Steinkraus, J. Hotchkiss, Rafael A. Garcia, 1999, Food additives and contaminants.

Bio-enrichment: production of vitamins in fermented foods

K. Steinkraus, 1998 .

Determination and characterization of the anti-microbial activity of the fermented tea Kombucha

K. Steinkraus, R. Ledford, 2019 .

Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha

K. Steinkraus, R. Ledford, C. Greenwalt, 1998 .

Investigations into the antibiotic activity of tea fungus/kombucha beverage

R. Mortlock, K. Steinkraus, J. Hotchkiss, 1996 .

Chemical Analysis of Honey Wines

R. Morse, K. Steinkraus, 1973 .

Kombucha, the fermented tea: microbiology, composition, and claimed health effects.

K. Steinkraus, R. Ledford, C. Greenwalt, 2000, Journal of food protection.

Lignocellulolytic Enzymes Produced by Volvariella volvacea, the Edible Straw Mushroom

K. Steinkraus, S. Chang, 1982, Applied and environmental microbiology.

Indonesian Tapé Ketan Fermentation

K. Steinkraus, L. R. Hackler, L. R. Mattick, 1977, Applied and environmental microbiology.

Fermented foods, feeds and beverages.

K. Steinkraus, 1983, Biotechnology advances.

Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

K. Steinkraus, L. R. Hackler, L. R. Mattick, 1979, Applied and environmental microbiology.

Influence of the rate of ethanol production and accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation"

K. Steinkraus, T. Nagodawithana, T W Nagodawithana, 1976, Applied and environmental microbiology.

Effect of dissolved oxygen, temperature, initial cell count, and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentations.

C. Castellano, K. Steinkraus, T. Nagodawithana, 1974, Applied microbiology.

Fermentation of Soy Milk by Lactic Acid Bacteria. A Review.

K. Steinkraus, B. K. Mital, 1979, Journal of food protection.

Nutritive value and wholesomeness of fermented foods.

K. Steinkraus, A. V. Van Veen, A. G. V. Veen, 1970, Journal of agricultural and food chemistry.

Classification of fermented foods: worldwide review of household fermentation techniques

K. Steinkraus, 1997 .

Nutritional significance of fermented foods

Keith H. Steinkraus, K. Steinkraus, 1994 .

Characterization of the semi-purified membrane bound ATPases of Zygosaccharomyces rouxii adapted to 18% NaCl

K. Steinkraus, D. Farr, A. Olek, 1987 .

Some factors influencing permeability of cell walls/membranes of the osmotolerant yeastSaccharomyces rouxii grown in the presence and absence of 18% NaCl

K. Steinkraus, L. R. Mattick, D. Farr, 1986 .

COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS

Y. D. Hang, K. Steinkraus, L. R. Hackler, 1970 .

Fermented foods, feeds, and beverages.

K. Steinkraus, 1986, Biotechnology advances.

Indigenous Fermented Foods Involving an Alkaline Fermentation

K. Steinkraus, 2018 .

UTILIZATION OF OLIGOSACCHARIDES BY LACTIC ACID BACTERIA DURING FERMENTATION OF SOY MILK

K. Steinkraus, B. K. Mital, B. Mital, 1975 .

α-Galactosidase Activity of Lactobacilli

K. Steinkraus, R. Shallenberger, B. K. Mital, 1973 .

Industrialization of Indigenous Fermented Foods, Revised and Expanded

Keith Steinkraus, K. Steinkraus, 2004 .

Industrialization of Indigenous Fermented Foods

Keith H. Steinkraus, K. Steinkraus, 2004 .

Industrialization of Mageu fermentation in South Africa.

J. Taljaard, W. Holzapfel, K. Steinkraus, 2004 .

Industrialization of ogi fermentation.

K. Steinkraus, I. A. Akinrele, O. Onyekwere, 2004 .

Industrialization of Africa's indigenous beer brewing

S. Haggblade, W. Holzapfel, K. Steinkraus, 1989 .

Lactic acid fermentation in the production of foods from vegetables, cereals and legumes

Keith H. Steinkraus, K. Steinkraus, 1983, Antonie van Leeuwenhoek.

Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India

C. S. Pederson, K. Steinkraus, S. Mukherjee, 1965, Applied microbiology.

Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats

D. B. Hand, K. Steinkraus, L. R. Hackler, 1965 .

GROWTH OF LACTIC ACID BACTERIA IN SOY MILKS

Keith H. Steinkraus, H. B. Naylor, K. Steinkraus, 1974 .

Indices of protein quality in dried soymilks.

D. B. Hand, J. V. Buren, K. Steinkraus, 1964 .

STUDIES ON THE UTILIZATION OF TEMPEH PROTEIN BY WEANLING RATS.

D. B. Hand, K. Steinkraus, J. Buren, 1964, The Journal of nutrition.

Factors influencing permeability of the cell membrane of the osmotolerant yeast Saccharomyces rouxii grown in the presence and absence of 18% NaCl. I. Na+/K+-activated Mg2+-dependent ATPase

K. Steinkraus, D. Farr, A. Olek, 1985 .

Industrialization of fermented soy sauce production centering around Japanese shoyu.

D. Fukushima, K. Steinkraus, 2004 .

Growth of Paenibacillus larvae, the causative agent of American foulbrood in honey bees and Bacillus popilliae, the causative agent of milky disease in beetle larvae in lepidopteran cell cultures

R. R. Granados, R. Mortlock, K. Steinkraus, 1998 .

A comparison of the nutritional value of protein from several soybean fractions.

D. B. Hand, K. Steinkraus, L. R. Hackler, 1963, The Journal of nutrition.

Production of vitamin B-12 in tempeh, a fermented soybean food

K. Steinkraus, T. Cronk, I. T. Liem, 1977, Applied and environmental microbiology.

EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING

J. Regenstein, K. Steinkraus, R. Baker, 1977 .

Flavor Acceptability of Unfermented and Lactic-Fermented Soy Milks

Keith H. Steinkraus, K. Steinkraus, B. K. Mital, 1976 .

Incidence of Putrefactive Anaerobic Spores in Meata

K. Steinkraus, J. Ayres, 1964 .

Indigenous Fermented-Food Technologies for Small-Scale Industries

K. Steinkraus, 1985 .

Traditional food fermentations as industrial resources

K. Steinkraus, 1983 .

Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India

C. S. Pederson, A. G. Veen, K. Steinkraus, 1965, Applied microbiology.

The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma

K. Steinkraus, M. Ismail, G. G. Beddows, 1976 .

Introduction to Indigenous Fermented Foods

K. Steinkraus, 2018 .

Handbook of Indigenous Fermented Foods, Revised and Expanded

K. Steinkraus, 1995 .

Nutritive quality of idli, a fermented food of India.

A. G. Veen, K. Steinkraus, L. R. Hackler, 2008 .

Introduction: Food from Microbes

K. Steinkraus, 1980 .

Lactic acid fermentations.

K. Steinkraus, 1992 .

Industrialization of gari fermentation.

O. O. Onyekwere, O. A. Koleoso, I. A. Akinrele, 2004 .

Production of Thai fermented fish: plara, pla-som, som-fak.

K. Steinkraus, W. Krusong, 2004 .

Chemical Analysis of Honey: A Brief Summary 1900–1971

R. Morse, K. Steinkraus, F. Laigo, 1971 .

Factors Influencing the Fermentation of Honey in Mead Production

R. Morse, K. Steinkraus, 1966 .

Milky disease bacteria.

K. Steinkraus, H. Tashiro, 1967, Applied microbiology.

STUDIES ON THE MILKY DISEASE ORGANISMS

K. Steinkraus, 1957 .

Plasmids in Bacillus popilliae.

R. Valyasevi, P. Christie, K. Steinkraus, 1990, Journal of invertebrate pathology.

Production of milky-disease spores (Bacillus popilliae Dutky and Bacillus lentimorbus Dutky) on artificial media.

K. Steinkraus, H. Tashiro, 1955, Science.

FACTORS INFLUENCING GERMINATION AND OUTGROWTH OF BACILLUS POPILLIAE SPORES I

D. Splittstoesser, K. Steinkraus, 1962, Journal of bacteriology.

Studies on the milky disease organisms. III. Variability among strains of Bacillus popilliaze sporulating on artificial media.

K. Steinkraus, M. L. Provvidenti, 1958, Journal of bacteriology.

Milky Disease Bacteria

K. Steinkraus, H. Tashiro, 1967 .

Milky Disease Bacterial

K. Steinkraus, H. Tashiro, 2022 .

Histopathology of the European chafer, Amphimallon majalis, infected with Bacillus popilliae☆

S. Lin, K. Steinkraus, C. Splittstoesser, 1973 .

Media for the detection of Bacillus larvae spores in honey

R. Morse, K. Steinkraus, 1996 .

Virulence of species and strains of milky disease bacteria in the European chafer, Amphimallon majalis (Razoumowsky)☆

K. Steinkraus, H. Tashiro, 1966 .

STUDIES ON THE MILKY DISEASE ORGANISMS

K. Steinkraus, M. L. Provvidenti, 1958 .

STUDIES ON THE MILKY DISEASE ORGANISMS

K. Steinkraus, 1957, Journal of bacteriology.

Alpha-glactosidase activity of lactobacilli.

K. Steinkraus, R. Shallenberger, B. K. Mital, 1973, Applied microbiology.

A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH‐SOY CAKES

J. Regenstein, K. Steinkraus, R. Baker, 1977 .

Enzymic modification of the extractability of nitrogenous constituents from pea beans

Y. D. Hang, K. Steinkraus, A. Hill, 1970 .

Enzymic solubilization of nitrogenous constituents of mung beans

Y. D. Hang, K. Steinkraus, A. Hill, 1970 .

3 – NUTRITIONALLY SIGNIFICANT INDIGENOUS FOODS INVOLVING AN ALCOHOLIC FERMENTATION

K. Steinkraus, 1979 .

Acids Produced by Oral Streptococci on Cereal Substrates

K. Steinkraus, B. G. Bibby, M. N. Gilmour, 1969, Journal of dental research.

Industrialization of tempe fermentation.

K. Steinkraus, K. Kuswanto, 2004 .

Fermented rice, a food from Ecuador.

A. G. Veen, K. Steinkraus, D. Graham, 1968 .

Industrialization of Mexican pulque.

Keith H. Steinkraus, J. F. Ramirez, A. Sanchez-Marroquin, 2004 .

Industrialization of Myanmar fish paste and sauce fermentation.

K. Steinkraus, M. T. Tyn, 2004 .

Studies on the milky disease organisms. II. Saprophytic growth of Bacillus popilliae.

K. Steinkraus, 1957, Journal of bacteriology.

Industrialization of Japanese natto.

K. Steinkraus, K. Kiuchi, S. Watanabe, 2004 .

Cyanide detoxification in cassava for food and feed uses.

K. Steinkraus, G. Padmaja, 1995, Critical reviews in food science and nutrition.

Fermentations in World Food Processing.

K. Steinkraus, K. Steinkraus, 2002, Comprehensive reviews in food science and food safety.

Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food.

S. Rajarathnam, K. Steinkraus, Z. Bano, 1988, Critical reviews in food science and nutrition.

WHP Guideline

K. Steinkraus, 1980 .

Fermentations in World Food Processing.

K. Steinkraus, 2002, Comprehensive reviews in food science and food safety.

Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production

G. H. Wellington, K. Steinkraus, V. Yee, 1986 .