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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods | | International journal of food microbiology |
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| Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273 | | Food microbiology |
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| Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides | | Journal of the science of food and agriculture |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| Lactobacillus acidophilus decreases Salmonella typhimurium invasion in vivo | | Journal of food safety |
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| Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese | | International journal of food microbiology |
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| 4,6-α-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily | | Applied microbiology and biotechnology |
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| Equimolar mixture of c9,t11 and t9,t11 CLA inhibits the growth and induces apoptosis in Caco‐2 cells | | European journal of lipid science and technology |
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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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| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products | | European food research and technology |
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| Assessment of dietary supplementation with carvacrol or thymol containing feed additives on performance, intestinal microbiota and antioxidant status of rainbow trout (Oncorhynchus mykiss) | | Aquaculture |
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| Optimisation of Batch Culture Conditions for Cell-Envelope-Associated Proteinase Production from Lactobacillus delbrueckii subsp. lactis ATCC® 7830™ | | Applied biochemistry and biotechnology |
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| Variability of microbial teat skin flora in relation to farming practices and individual dairy cow characteristics | | Dairy science and technology |
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| Production of fermented chestnut purees by lactic acid bacteria | | International journal of food microbiology |
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| Production and in vitro evaluation of xylooligosaccharides generated from corn cobs | | Food and bioproducts processing |
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| Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese | | Food microbiology |
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| Antimicrobial resistance of Enterococcus species from meat and fermented meat products isolated by a PCR-based rapid screening method | | International journal of food microbiology |
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| Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits | | Journal of the science of food and agriculture |
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| Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis | | Food microbiology |
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| Chemical and microbial properties of yogurt processed from cow's milk and soymilk | | Journal of food processing and preservation |
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| Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks | | European journal of lipid science and technology |
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| Effect of lactic acid fermentation of cassava on functional and sensory characteristics of fufu flour | | Journal of food processing and preservation |
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| Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet | | Dairy science and technology |
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| Naturally occurring 2-substituted (1,3)-β-d-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods | | Bioresource technology |
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| THE Effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese | | Journal of food biochemistry |
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| Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viability | | Innovative food science and emerging technologies |
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| Lactobacillus sakei 1 and its bacteriocin influence adhesion of Listeria monocytogenes on stainless steel surface | | Food control |
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| Application of the biorefinery concept to produce l-lactic acid from the soybean vinasse at laboratory and pilot scale | | Bioresource technology |
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| Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review | | International journal of food microbiology |
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| Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS | | International journal of food microbiology |
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| A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria | | World journal of microbiology and biotechnology |
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| Variability of Bacterial Biofilms of the Tina Wood Vats Used in the Ragusano Cheese-Making Process | | Applied and environmental microbiology AEM |
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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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| Preliminary evaluation of growth performance and immune response of Nile tilapia Oreochromis niloticus supplemented with two putative probiotic bacteria | | Aquaculture research |
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| Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment | | European food research and technology |
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| Production of xylooligosaccharides from corncob xylan by fungal xylanase and their utilization by probiotics | | Bioresource technology |
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| Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage | | European food research and technology |
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