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| Lactobacillus ginsenosidimutans sp. nov., isolated from kimchi with the ability to transform ginsenosides | | Antonie van Leeuwenhoek |
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| 商业干酪中粉红色褪色问题:综述 | | Dairy science and technology |
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| Growth-inhibiting effects of Paeonia lactiflora root steam distillate constituents and structurally related compounds on human intestinal bacteria | | World journal of microbiology and biotechnology |
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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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| Associations of allergenic soybean proteins with piglet skin allergic reaction and application of polyclonal antibodies | | Animal production science |
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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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| Production of fermented chestnut purees by lactic acid bacteria | | International journal of food microbiology |
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| New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis | | Food research international |
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| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts | | Lebensmittel-Wissenschaft |
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| Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation | | Food control |
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| Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli | | Food microbiology |
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| Fermentation of Korean Red Ginseng by Lactobacillus plantarum M-2 and Its Immunological Activities | | Applied biochemistry and biotechnology |
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| Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation | | International journal of food microbiology |
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| Effect of Lactobacillus plantarum on germination and growth of tomato seedlings | | Acta physiologiae plantarum |
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| Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice | | Journal of the science of food and agriculture |
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| Screening of medium components by Plackett–Burman design for carotenoid production using date (Phoenix dactylifera) wastes | | Industrial crops and products |
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| Possibilities of increasing the residual water‐soluble carbohydrate concentration and aerobic stability of low dry‐matter perennial ryegrass silage through additive and cultivar use | | Grass and forage science |
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| Pasteurized blueberry (vaccinium corymbosum) juice inhibits growth of bacterial pathogens in milk but allows survival of probiotic bacteria | | Journal of food safety |
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| THE Effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice | | Journal of food processing and preservation |
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| Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt | | International dairy journal |
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| Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria | | Food research international |
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| Barcoded pyrosequencing analysis of the microbial community in a simulator of the human gastrointestinal tract showed a colon region-specific microbiota modulation for two plant-derived polysaccharide blends | | Antonie van Leeuwenhoek |
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| Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria | | Food microbiology |
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| Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis | | Innovative food science and emerging technologies |
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| Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity | | Food chemistry |
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| A third-generation esterase inoculant alters fermentation pattern and improves aerobic stability of barley silage and the efficiency of body weight gain of growing feedlot cattle1 | | Journal of animal science |
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| Inhibition of ruminal bacteria involved in lactic acid metabolism by extracts from Australian plants | | Animal feed science and technology |
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| Isolation of probiotic bacteria from turmeric (Curcuma longa Linn.) and its application in enriched beverages | | International journal of food science and technology |
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| Antimicrobial activity of terpenoids from Copaifera langsdorffii Desf. against cariogenic bacteria | | Phytotherapy research |
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| The antimicrobial properties of the lowbush blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus | | Food microbiology |
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| Comparison of Rhizosphere Bacterial Communities in Arabidopsis thaliana Mutants for Systemic Acquired Resistance | | Microbial ecology |
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| Effect of yeast supplementation on the growth performance of Malpura lambs | | Tropical plant biology |
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| The effect of homofermentative and heterofermentative lactic acid bacteria on conservation characteristics of baled triticale-Hungarian vetch silage and lamb performance | | Animal feed science and technology |
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| Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MS n and identification of compounds with antibacterial activity | | European food research and technology |
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| Oligosaccharides prepared by acid hydrolysis of polysaccharides from pumpkin (Cucurbita moschata) pulp and their prebiotic activities | | International journal of food science and technology |
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| Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions | | Bioresource technology |
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| Lactic acid fermentation of sweet potato (ipomoea batatas l.) into pickles | | Journal of food processing and preservation |
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| Probiotic Lactobacillus rhamnosus GG and Aloe vera gel improve lipid profiles in hypercholesterolemic rats | | Nutrition |
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| Production of Cell Membrane-Bound α- and β-Glucosidase by Lactobacillus acidophilus | | Food and bioprocess technology |
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| Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs | | European food research and technology |
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| In vitro anti-adhesive activity of green tea extract against pathogen adhesion | | Phytotherapy research |
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| A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults | | Nutrition journal |
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| Prebiotic effect of diosgenin, an immunoactive steroidal sapogenin of the Chinese yam | | Food chemistry |
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| White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages | | Lebensmittel-Wissenschaft |
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| Early exposure to probiotics in a canine model of atopic dermatitis has long-term clinical and immunological effects | | Veterinary immunology and immunopathology |
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| Inoculants for ensiling low‐dry matter corn crop: a midlactation cow perspective | | Journal of animal physiology and animal nutrition |
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| Assessment of a phytogenic feed additive effect on broiler growth performance, nutrient digestibility and caecal microflora composition | | Animal feed science and technology |
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| Supercritical CO2 extraction of Alkanna species and investigating functional characteristics of alkannin-enriched yoghurt during storage | | European food research and technology |
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| Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs | | Food microbiology |
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| Physicochemical and flavor changes of fragrant banana (musa acuminata aaa group gross michel) during ripening | | Journal of food processing and preservation |
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| Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems | | International journal of food microbiology |
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| Antimicrobial Activity of an Amazon Medicinal Plant (Chancapiedra) (Phyllanthus niruri L.) against Helicobacter pylori and Lactic Acid Bacteria | | Phytotherapy research |
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| Effects of harvest date, wilting and inoculation on yield and forage quality of ensiling safflower (Carthamus tinctorius L.) biomass | | Journal of the science of food and agriculture |
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| Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek | | International journal of food microbiology |
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| Microbial transformation of tectoridin from Pueraria flos by Lactobacillus and bifidobacteria | | Food chemistry |
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| Combination of Homogenization, Citrus Extract and Vanillic Acid for the Inhibition of Some Spoiling and Pathogenic Bacteria Representative of Dairy Microflora | | Food and bioprocess 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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| Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds | | Journal of the science of food and agriculture |
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| Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods | | Applied and environmental microbiology |
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| Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils [Erratum: 2007 Aug., v. 40, issue 7, p. 949.] | | Food research international |
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| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
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| Alkaloids from Toddalia aculeata | | Phytochemistry |
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| Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage | | International dairy journal |
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| Antimicrobial activity of 5-hydroxy-1,4-naphthoquinone isolated from Caesalpinia sappan toward intestinal bacteria | | Food chemistry |
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| Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages. I. Herbage composition and silage fermentation | | Journal of the science of food and agriculture |
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| Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages. II. Nitrogen fractions and amino acid compositions of herbage and silage | | Journal of the science of food and agriculture |
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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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| Contaminant occurrence, identification and control in a pilot-scale corn fiber to ethanol conversion process | | Bioresource technology |
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| Yeasts isolated from industrial maltings can suppress Fusarium growth and formation of gushing factors | | Journal of industrial microbiology and biotechnology |
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| Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum | | Food chemistry |
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| The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes | | International journal of food microbiology |
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| Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe | | International journal of food microbiology |
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| Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria | | Food microbiology |
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| The influence of the growth season on the antimicrobial and antioxidative activity in Artemisia princeps var. orientalis | | Industrial crops and products |
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| Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling | | Food chemistry |
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| A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours | | Systematic and applied microbiology |
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| Selection of lactic acid bacteria for acidification of brown juice (grass juice), with the aim of making a durable substrate for L-lysine fermentation | | Journal of the science of food and agriculture |
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| Antioxidative capacity produced by Bifidobacterium- and Lactobacillus acidophilus-mediated fermentations of konjac glucomannan and glucomannan oligosaccharides | | Journal of the science of food and agriculture |
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| Antimicrobial activities of Ipomoea batatas (L.) leaf | | Journal of food, agriculture and environment |
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| Effects of polyphenol oxidase on lipolysis and proteolysis of red clover silage with and without a silage inoculant (Lactobacillus plantarum L54) | | Animal feed science and technology |
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| The effects of Propionibacterium acidipropionici and Lactobacillus plantarum, applied at ensiling, on the fermentation and aerobic stability of low dry matter corn and sorghum silages | | Journal of industrial microbiology and biotechnology |
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| Proximate composition and cyanide content of cassava peels fermented with Aspergillus niger and Lactobacillus rhamnosus | | Journal of food, agriculture and environment |
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| Development of biocontrol agents from food microbial isolates for controlling post-harvest peach brown rot caused by Monilinia fructicola | | International journal of food microbiology |
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| Influence of inoculating forage with lactic acid bacterial strains that produce ferulate esterase on ensilage and ruminal degradation of fiber | | Animal feed science and technology |
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| Compositional and Tissue Modifications Induced by the Natural Fermentation Process in Table Olives | | Journal of agricultural and food chemistry |
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| Revalorisation of vine trimming wastes using Lactobacillus acidophilus and Debaryomyces hansenii | | Journal of the science of food and agriculture |
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| Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition | | International journal of food microbiology |
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| Improvement of l-lactic acid production from Jerusalem artichoke tubers by mixed culture of Aspergillus niger and Lactobacillus sp | | Bioresource technology |
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| Effects of conservation method on fatty acid composition of silage | | Animal feed science and technology |
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| Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C | | Meat science |
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| Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons | | Journal of food science |
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