(Click to View)
| Multilocus sequence typing of Propionibacterium freudenreichii | | International journal of food microbiology |
|
(Click to View)
| Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses | | Small ruminant research |
|
(Click to View)
| Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese | | Dairy science and technology |
|
(Click to View)
| Metabolic engineering of Propionibacterium freudenreichii for n-propanol production | | Applied microbiology and biotechnology |
|
(Click to View)
| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
|
(Click to View)
| Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria | | Journal of agricultural and food chemistry |
|
(Click to View)
| Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses | | International dairy journal |
|
(Click to View)
| Sources of Umami Taste in Cheddar and Swiss Cheeses | | Journal of food science |
|
(Click to View)
| Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus | | International journal of food microbiology |
|
(Click to View)
| In vitro and in vivo gastrointestinal survival, antibiotic susceptibility and genetic identification of Propionibacterium freudenreichii ssp. shermanii JS | | International dairy journal |
|
(Click to View)
| Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of Lactobacillus delbrueckii ssp. lactis isolated from cheese | | International dairy journal |
|
(Click to View)
| Capsular exopolysaccharide biosynthesis gene of Propionibacterium freudenreichii subsp. shermanii | | International journal of food microbiology |
|
(Click to View)
| Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses | | International dairy journal |
|
(Click to View)
| Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition | | International dairy journal |
|