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| engineering (4) |
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| Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products | | European food research and technology |
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| Ecological clarification of cheese whey prior to anaerobic digestion in upflow anaerobic filter | | Bioresource technology |
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| Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application | | Food microbiology |
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| Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks | | International journal of food microbiology |
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| equipment (3) |
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| Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis | | Bioresource technology |
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| Production of l-lactic acid from a green microalga, Hydrodictyon reticulum, by Lactobacillus paracasei LA104 isolated from the traditional Korean food, makgeolli | | Bioresource technology |
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| Production of l- and d-lactic acid from waste Curcuma longa biomass through simultaneous saccharification and cofermentation | | Bioresource technology |
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| materials science (9) |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity | | European food research and technology |
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| Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel | | Food control |
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| Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices | | Food and bioprocess technology |
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| mathematics and statistics (4) |
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| Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry | | International journal of food microbiology |
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| Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice | | Journal of the science of food and agriculture |
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| Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks | | International journal of food microbiology |
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| Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses | | Journal of dairy research |
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| methodology (31) |
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| Comparative analysis of β-casein proteolysis by PrtP proteinase from Lactobacillus paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43 | | International dairy journal |
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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides | | Journal of the science of food and agriculture |
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| research (10) |
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| A combination of calcium phosphate and probiotics beneficially influences intestinal lactobacilli and cholesterol metabolism in humans | | Clinical nutrition |
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| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| The effect of probiotics on faecal microbiota and genotoxic activity of faecal water in patients with atopic dermatitis: A randomized, placebo-controlled study | | Clinical nutrition |
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| Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria | | International journal of food microbiology |
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| support systems and models (7) |
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| Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains | | Food research international |
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| Functionality of the S-layer proteins from Lactobacillus in the competitive against enteropathogens infection | | European food research and technology |
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| Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice | | Journal of the science of food and agriculture |
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| Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction | | Dairy science and technology |
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| technology (45) |
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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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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
|
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
|
(Click to View)
| Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products | | European food research and technology |
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