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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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| Rice straw fermentation using lactic acid bacteria | | Bioresource technology |
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| Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus | | Food microbiology |
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| Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches | | Food control |
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| Characterization and electrotransformation of Lactobacillus plantarum and Lactobacillus paraplantarum isolated from fermented vegetables | | World journal of microbiology and biotechnology |
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| Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate | | Food and bioprocess technology |
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| Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt | | International dairy journal |
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| Classy non-wovens based on animate L. gasseri-inanimate poly(vinyl alcohol): upstream application in food engineering | | Applied microbiology and biotechnology |
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| Effect of banana and soybean hull flours on vacuum‐packaged chicken nuggets during refrigeration storage | | International journal of food science and technology |
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| Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages | | European food research and technology |
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| Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeni | | Food microbiology |
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| Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese | | International journal of food microbiology |
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| Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model | | International journal of food microbiology |
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| A Five-Strain Probiotic Combination Reduces Pathogen Shedding and Alleviates Disease Signs in Pigs Challenged with Salmonella enterica Serovar Typhimurium | | Applied and environmental microbiology AEM |
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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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| Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity | | International dairy journal |
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| Microbiological and physicochemical characterization of natural fermented camel meat sausage | | Journal of food processing and preservation |
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| Hydrolysis of major dairy proteins by lactic acid bacteria from bulgarian yogurts | | Journal of food biochemistry |
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| RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions | | Food microbiology |
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| Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films | | Innovative food science and emerging technologies |
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| Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry | | Journal of food engineering |
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| Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese | | Food microbiology |
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| Microbial dynamics during the fermentation of Wakalim, a traditional Ethiopian fermented sausage | | Journal of food quality |
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| Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix | | International journal of food microbiology |
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| Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil | | International journal of food microbiology |
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| Effects of three heavy metals on the bacteria growth kinetics: a bivariate model for toxicological assessment | | Applied microbiology and biotechnology. |
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| Dekkera bruxellensis and Lactobacillus vini Form a Stable Ethanol-Producing Consortium in a Commercial Alcohol Production Process | | Applied and environmental microbiology AEM |
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| Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods | | International journal of food microbiology |
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| Identification and process origin of bacteria responsible for cavities and volatile off‐flavour compounds in artisan cooked ham | | International journal of food science and technology |
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| Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters | | Dairy science and technology |
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| Simultaneous saccharification and high titer lactic acid fermentation of corn stover using a newly isolated lactic acid bacterium Pediococcus acidilactici DQ2 | | Bioresource technology |
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| Effects of high-AGE beverage on RAGE and VEGF expressions in the liver and kidneys | | European journal of nutrition |
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| Fermentation of pomegranate juice by probiotic lactic acid bacteria | | World journal of microbiology and biotechnology |
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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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| The microbial ecology of wine grape berries | | International journal of food microbiology |
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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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| Effects of inoculation of Lactobacillus rhamnosus and Lactobacillus buchneri on fermentation, aerobic stability and microbial communities in whole crop corn silage | | Grassland science |
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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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| Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters | | International journal of food microbiology |
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