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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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| Combined Use of Starter Cultures and Preservatives To Control Production of Biogenic Amines and Improve Sensorial Profile in Low-Acid Salami | | Journal of agricultural and food chemistry |
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| Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt | | International journal of food microbiology |
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| Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk | | International journal of food microbiology |
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| Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins | | International journal of food microbiology |
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| Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time | | International dairy journal |
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| An economical approach for d-lactic acid production utilizing unpolished rice from aging paddy as major nutrient source | | Bioresource technology |
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| Minerals and Organic Nitrogen Present in Grape Marc Hydrolyzates Enhance Xylose Consumption by Lactobacillus pentosus | | Applied biochemistry and biotechnology |
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| Characterization of Gene Encoding Amylopullulanase from Plant-Originated Lactic Acid Bacterium, Lactobacillus plantarum L137 | | Journal of bioscience and bioengineering |
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| Antibacterial activity of lemon (Citrus Lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils | | Journal of food safety |
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| Lactic acid bacteria-enclosing poly(ε-caprolactone) microcapsules as soil bioamendment | | Journal of bioscience and bioengineering |
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| Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients | | Journal of agricultural and food chemistry |
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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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| Fermentation of bighead carp (Aristichthys nobilis) surimi and the characteristics of fermented bighead carp surimi products | | Journal of the science of food and agriculture |
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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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| Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk | | Journal of food science |
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| Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days | | Journal of food engineering |
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| Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus | | Journal of dairy research |
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