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| Efficient Production of L-Lactic Acid from Xylose by Pichia stipitis | | Applied and environmental microbiology AEM |
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| Lactobacillus acidophilus as a live vehicle for oral immunization against chicken anemia virus | | Applied microbiology and biotechnology. |
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| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions | | Food microbiology |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation | | Journal of food science |
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| Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica | | Food control |
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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| Production of nisin-loaded solid lipid nanoparticles for sustained antimicrobial activity | | Food control |
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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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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| 商业干酪中粉红色褪色问题:综述 | | Dairy science and technology |
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| Utilization of Molasses Sugar for Lactic Acid Production by Lactobacillus delbrueckii subsp. delbrueckii Mutant Uc-3 in Batch Fermentation | | Applied and environmental microbiology AEM |
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| Effect of inoculated or ammoniated high-moisture ear corn on finishing performance of steers | | Animal feed science and technology |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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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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| Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus | | International journal of food science and technology |
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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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| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
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| Heterogeneity of S-layer proteins from aggregating and non-aggregating Lactobacillus kefir strains | | Antonie van Leeuwenhoek |
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| Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt | | International dairy journal |
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| The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt | | International dairy journal |
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| Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis) | | International journal of food microbiology |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| Characterization and antimicrobial analysis of chitosan-based films | | Journal of food engineering |
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| Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages | | Lebensmittel-Wissenschaft |
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| A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation | | Food microbiology |
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| Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection | | Food hydrocolloids |
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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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| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
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| Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed | | International journal of food microbiology |
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| Associations of allergenic soybean proteins with piglet skin allergic reaction and application of polyclonal antibodies | | Animal production science |
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| In vitro fermentation of prebiotics by Lactobacillus plantarum CFR 2194: selectivity, viability and effect of metabolites on β-glucuronidase activity | | World journal of microbiology and biotechnology |
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| In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice | | Innovative food science and emerging technologies |
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