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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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| Quantitative determination of Lactobacillus spp. in milk using a series piezoelectric quartz crystal sensor | | European food research and technology |
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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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| A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation | | Food microbiology |
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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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| Green tea powder and Lactobacillus plantarum affect gut microbiota, lipid metabolism and inflammation in high-fat fed C57BL/6J mice | | Nutrition and metabolism |
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| Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential | | European food research and technology |
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| Atypical ethanol production by carbon catabolite derepressed lactobacilli | | Bioresource technology |
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| Thermal inactivation of lactobacillus plantarum in a model liquid food | | Journal of food process engineering |
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| Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics | | International journal of food microbiology |
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| Immobilization of a Recombinant Esterase from Lactobacillus plantarum on Polypropylene Accurel MP1000 | | Applied biochemistry and biotechnology |
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| Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26 | | Applied and environmental microbiology AEM |
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| -galactosidase extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842 | | Innovative food science and emerging technologies |
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| Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality | | Small ruminant research |
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| Functional Analysis of D-Alanylation of Lipoteichoic Acid in the Probiotic Strain Lactobacillus rhamnosus GG | | Applied and environmental microbiology AEM |
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| Biosynthesis of 3-hydroxypropionic acid from glycerol in recombinant Escherichia coli expressing Lactobacillus brevis dhaB and dhaR gene clusters and E. coli K-12 aldH | | Bioresource technology |
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| Effect of Co‐encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt | | Journal of food science |
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| Production of vinyl derivatives from alkaline hydrolysates of corn cobs by recombinant Escherichia coli containing the phenolic acid decarboxylase from Lactobacillus plantarum CECT 748T | | Bioresource technology |
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| Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties | | International journal of food microbiology |
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| Granularity and antibacterial activities of ultra-fine cinnamon and clove powders | | Journal of food safety |
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| Metabolic Engineering of Lactobacillus plantarum for Production of L-Ribulose | | Applied and environmental microbiology AEM |
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| Optimisation of lactic acid fermentation of York cabbage for the development of potential probiotic products | | International journal of food science and technology |
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| Probiotic bacteria are antagonistic to Salmonella enterica and Campylobacter jejuni and influence host lymphocyte responses in human microbiota-associated immunodeficient and immunocompetent mice | | Molecular nutrition and food research |
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| Effect of different fermentation parameters on l-lactic acid production from liquid distillery stillage | | Food chemistry |
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| Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation | | International journal of food microbiology |
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| Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity | | Applied microbiology and biotechnology |
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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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| Viability of some probiotic coatings in bread and its effect on the crust mechanical properties | | Food hydrocolloids |
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| Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice | | Food control |
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| Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012 | | Bioresource technology |
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| Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose | | Journal of food engineering |
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| Reactions upstream of glycerate-1,3-bisphosphate drive Corynebacterium glutamicum D-lactate productivity under oxygen deprivation | | Applied microbiology and biotechnology |
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| Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity — Development of a novel product for oral health | | Innovative food science and emerging technologies |
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| Improvement of Freeze-Dried Lactobacillus Plantarum Survival Using Water Extracts and Crude Fibers from Food Crops | | Food and bioprocess technology |
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| The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin | | 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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| A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics | | International journal of food microbiology |
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| Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk | | Food and bioprocess technology |
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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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| Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children | | Food chemistry |
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