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| atmospheric sciences (25) |
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| Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273 | | Food microbiology |
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| Characterization of the beneficial properties of lactobacilli isolated from bullfrog (Rana catesbeiana) hatchery | | Antonie van Leeuwenhoek |
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| Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria | | Food chemistry |
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| The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása) | | Meat science |
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| earth system science (12) |
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| Intestinal microbiota differentially affect brush border enzyme activity and gene expression in the neonatal gnotobiotic pig | | Journal of animal physiology and animal nutrition |
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| Metabolic fate of ochratoxin A as a coffee contaminant in a dynamic simulator of the human colon | | Food chemistry |
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| Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization | | Journal of the science of food and agriculture |
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| Role of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains | | Food research international |
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| ecology (182) |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Detection of viable Bifidobacterium lactis HN019 (DR10™) in stools of children during a synbiotic dietary intervention trial | | International dairy journal |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| environment (26) |
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| Factors influencing the production of volatile phenols by wine lactic acid bacteria | | International journal of food microbiology |
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| Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion | | Food microbiology |
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| Chemical and microbial properties of yogurt processed from cow's milk and soymilk | | Journal of food processing and preservation |
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| Effect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of gemlik cultivar | | Journal of food processing and preservation |
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| environmental science (35) |
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| Enzymatic synthesis of nucleoside analogues using immobilized 2′-deoxyribosyltransferase from Lactobacillus reuteri | | Applied microbiology and biotechnology. |
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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| Effect of temperature on continuous fermentative lactic acid (LA) production and bacterial community, and development of LA-producing UASB reactor | | Bioresource technology |
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| Ecological clarification of cheese whey prior to anaerobic digestion in upflow anaerobic filter | | Bioresource technology |
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| geography (5) |
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| Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture | | Applied and environmental microbiology AEM. |
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| Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese | | International dairy journal |
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| Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal) | | Food chemistry |
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| Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) | | Meat science |
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| geology (26) |
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| Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly | | International journal of food microbiology |
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| Variability of Bacterial Biofilms of the Tina Wood Vats Used in the Ragusano Cheese-Making Process | | Applied and environmental microbiology AEM |
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| Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment | | European food research and technology |
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| Quantitative determination of Lactobacillus spp. in milk using a series piezoelectric quartz crystal sensor | | European food research and technology |
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| hydrology (5) |
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| Characterization of the Structural Gene Encoding Nisin F, a New Lantibiotic Produced by a Lactococcus lactis subsp. lactis Isolate from Freshwater Catfish (Clarias gariepinus) | | Applied and environmental microbiology AEM |
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| Effect of ensiling triticale, barley and wheat grains at different moisture content and addition of Lactobacillus plantarum (DSMZ 8866 and 8862) on fermentation characteristics and nutrient digestibility in pigs | | Animal feed science and technology |
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| A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics | | International journal of food microbiology |
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| Effects on survival and mucous cell proliferation of Atlantic halibut, Hippoglossus hippoglossus L., larvae following microflora manipulation | | Aquaculture |
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| natural resource management (4) |
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| THE Effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese | | Journal of food biochemistry |
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| Composition and diversity of Canidae fecal flora | | Acta ecologica Sinica |
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| Comparative High-Density Microarray Analysis of Gene Expression during Growth of Lactobacillus helveticus in Milk versus Rich Culture Medium | | Applied and environmental microbiology AEM |
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| Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives | | Journal of food science |
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| natural resources (249) |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Bifidobacterium carbohydrases-their role in breakdown and synthesis of (potential) prebiotics | | Molecular nutrition and food research |
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| 意大利干酪中 Lactobacillus plantarum 菌群的多样性和功能特性 | | Dairy science and technology |
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| soil science (12) |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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| A Multiphasic Approach for the Identification of Endophytic Bacterial in Strawberry Fruit and their Potential for Plant Growth Promotion | | Microbial ecology |
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| Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk | | Food chemistry |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| all 12 items... |
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