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| The effects of silage feeding on some sensory and health attributes of cow’s milk: A review | | Food chemistry |
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| Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese | | Applied and environmental microbiology AEM |
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| Microbial, physical and sensory properties of yogurt supplemented with lentil flour | | Food research international |
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| Comparative study of changes in reaction profile and microbial community structure in two anaerobic repeated-batch reactors started up with different seed sludges | | Bioresource technology |
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| Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses | | International journal of food microbiology |
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| Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration | | International dairy journal |
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| Assessment of antimicrobial activity of coffee brewed in three different ways from different origins | | European food research and technology |
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| Incidence and antibiotic resistance of Escherichia coli isolated from different kinds of cheese | | Journal of food safety |
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| Impact of microbial cultures on conjugated linoleic acid in dairy products-a review | | International dairy journal |
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| Binding of heterocyclic aromatic amines by lactic acid bacteria: Results of a comprehensive screening trial | | Molecular nutrition and food research |
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| Survival of cheese bacteria in a gastrointestinal tract simulator | | International dairy journal |
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| Evaluation of Petrifilmsᵀᴹ as a diagnostic test to detect bovine mastitis organisms in Kenya | | Tropical plant biology |
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| Production of d-tagatose, a low caloric sweetener during milk fermentation using l-arabinose isomerase | | Bioresource technology |
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| Polyhydroxyalkanoate production from whey by Pseudomonas hydrogenovora | | Bioresource technology |
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| Isolation of bacteriocin-producing staphylococci from Brazilian cheese | | Journal of food safety |
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| Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese | | International dairy journal |
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| Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period | | International journal of food microbiology |
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| Development of a rapid and sensitive immunomagnetic-bead based assay for detecting Bacillus cereus in milk | | European food research and technology |
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| Expression of Plant Flavor Genes in Lactococcus lactis | | Applied and environmental microbiology AEM |
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| Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp | | Journal of food biochemistry |
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| Design of macrocapsules to improve bacterial viability and supplementation with a probiotic for young calves | | Animal feed science and technology |
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| Prevalence of subclinical mastitis and isolated udder pathogens in dairy cows in Southern Vietnam | | Tropical plant biology |
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| Continuous lactose fermentation by Clostridium acetobutylicum - Assessment of acidogenesis kinetics | | Bioresource technology |
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| The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms | | International journal of food microbiology |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Microbiological and chemical properties of Norwegian kefir during storage | | International dairy journal |
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| Natural progression of Bovine Leukemia Virus infection in Argentinean dairy cattle | | Veterinary microbiology |
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| Simultaneous detection of Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7 in food samples using Multiplex PCR method | | Journal of food safety |
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| Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology | | Journal of food engineering |
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| On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil | | Food control |
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| Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life | | Lebensmittel-Wissenschaft |
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| Liquid chromatography–high-resolution electrostatic ion-trap mass spectrometric analysis of GD3 ganglioside in dairy products | | International dairy journal |
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| Development of a random genomic DNA microarray for the detection and identification of Listeria monocytogenes in milk | | International journal of food microbiology |
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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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| Effect of volatile oil and oleoresin of anise on the shelf life of yogurt | | Journal of food processing and preservation |
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| Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects | | Journal of the science of food and agriculture |
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| In vitro assessment of immunomodulating activity of the two Lactobacillus strains isolated from traditional fermented milk | | World journal of microbiology and biotechnology |
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| Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils | | Food control |
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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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| The probiotic Lactobacillus gasseri SBT2055 inhibits enlargement of visceral adipocytes and upregulation of serum soluble adhesion molecule (sICAM-1) in rats | | International dairy journal |
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