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| Characterization of the beneficial properties of lactobacilli isolated from bullfrog (Rana catesbeiana) hatchery | | Antonie van Leeuwenhoek |
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| Determination of optimum fermentation quality of capers (capparis ovata desf. var. canescens) in different brine conditions | | Journal of food processing and preservation |
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| Exopolysaccharide-producing Bifidobacterium strains elicit different in vitro responses upon interaction with human cells | | Food research international |
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| Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection | | International journal of food microbiology |
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| The use and selection of probiotic bacteria for use in the culture of larval aquatic organisms | | Aquaculture |
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| Disease resistance and immune characteristics in rainbow trout (Oncorhynchus mykiss) selected for lysozyme activity | | Aquaculture |
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| Practical application of disease resistance: a brook trout fishery selected for resistance to furunculosis | | Aquaculture |
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| Long-term selection for resistance to transgenic cotton expressing Bacillus thuringiensis toxin in Helicoverpa armigera (Hubner) (Lepidoptera: Noctuidae) | | Pest management science |
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| Selection and heritability of resistance to Bacillus thuringiensis subsp kurstaki and transgenic cotton in Helicoverpa armigera (Lepidoptera: Noctuidae) | | Pest management science |
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| A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters | | International journal of food microbiology |
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| Transformation of recalcitrant turfgrass cultivars through improvement of tissue culture and selection regime | | Plant cell, tissue, and organ culture |
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| Green fluorescent protein as a vital marker for non-destructive detection of transformation events in transgenic plants | | Plant cell, tissue, and organ culture |
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| Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures | | International journal of food microbiology |
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| In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment | | International journal of food microbiology |
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| Genetic transformation of Torenia fournieri using the PMI/mannose selection system | | Plant cell, tissue, and organ culture |
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| The possibility of positive selection for both F18+ Escherichia coli and stress resistant pigs opens new perspectives for pig breeding | | Veterinary microbiology |
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| Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage | | Meat science |
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| Fleece rot and dermatophilosis in sheep | | Veterinary microbiology |
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| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese | | International journal of food microbiology |
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