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| Effect of high contents of dietary animal-derived protein or carbohydrates on canine faecal microbiota | | BMC veterinary research |
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| Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B. licheniformis | | Journal of cereal science |
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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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| Preservation of porcine blood quality by means of lactic acid bacteria | | Meat science |
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| Spontaneous phage-resistant mutants of Streptococcus thermophilus: Isolation and technological characteristics | | International dairy journal |
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| Lactococcus lactis expressing food-grade β-galactosidase alleviates lactose intolerance symptoms in post-weaning Balb/c mice | | Applied microbiology and biotechnology |
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| Antimicrobial films containing lysozyme for active packaging obtained by sol–gel technique | | Journal of food engineering |
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| The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process | | Food control |
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| Lactic acid bacteria from fermented table olives | | Food microbiology |
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| Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France | | International journal of food microbiology |
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| Bioaugmentation in the growth and water quality of livebearing ornamental fishes | | Aquaculture international |
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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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| Survival of Escherichia coli O157:H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat | | Food control |
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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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| Synthesis of silver nanoparticles by solar irradiation of cell-free Bacillus amyloliquefaciens extracts and AgNO3 | | Bioresource technology |
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| Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time | | Journal of food science |
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| Engineering lower inhibitor affinities in β-D-xylosidase of Selenomonas ruminantium by site-directed mutagenesis of Trp145 | | Journal of industrial microbiology and biotechnology |
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| NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation | | Journal of food science |
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| Genotype analysis of enterotoxin H-positive Staphylococcus aureus strains isolated from food samples in the Czech Republic | | International journal of food microbiology |
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| Virulence characterization and genotypic analyses of Listeria monocytogenes isolates from food and processing environments in eastern China | | International journal of food microbiology |
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| Changes in the stability and kinetic parameters up on glycation of thermostable α-amylase from bacillus subtilis | | Journal of food biochemistry |
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| Decontamination of food products with superheated steam | | Journal of food engineering |
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| Immunization with recombinant alpha toxin partially protects broiler chicks against experimental challenge with Clostridium perfringens | | Veterinary microbiology |
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| Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria | | Meat science |
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| In situ separation of lactic acid from fermentation broth using ion exchange resins | | Journal of industrial microbiology and biotechnology |
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| Simultaneous saccharification and high titer lactic acid fermentation of corn stover using a newly isolated lactic acid bacterium Pediococcus acidilactici DQ2 | | 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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| Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme | | Biotechnology letters |
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| Auxin-Induced Resistance to Common Scab Disease of Potato Linked to Inhibition of Thaxtomin A Toxicity | | Plant disease |
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| Supercritical carbon dioxide as a potential intervention for ground pork decontamination | | Journal of food safety |
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| Comparison of mixed-acid fermentations inoculated with six different mixed cultures | | Bioresource technology |
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| Production of the Antimicrobial Protein Weisselin A by Weissella paramesenteroides DX in Batch Fermentations: the Type of Carbohydrate Used as the C-Source in the Substrate Affects the Association of Production with Growth | | Applied biochemistry and biotechnology |
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| Antimicrobial susceptibility of enterococci strains isolated from slaughter animals on the data of Hungarian resistance monitoring system from 2001 to 2004 | | International journal of food microbiology |
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| Effect on Components of the Intestinal Microflora and Plasma Neuropeptide Levels of Feeding Lactobacillus delbrueckii, Bifidobacterium lactis, and Inulin to Adult and Elderly Rats | | Applied and environmental microbiology |
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| Stabilization of Frozen Lactobacillus delbrueckii subsp. bulgaricus in Glycerol Suspensions: Freezing Kinetics and Storage Temperature Effects | | Applied and environmental microbiology |
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| Pheromone-Responsive Conjugative Vancomycin Resistance Plasmids in Enterococcus faecalis Isolates from Humans and Chicken Feces | | Applied and environmental microbiology |
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| Microbiological quality of sous vide cook-chill preserved food at different shelf life | | Journal of food processing and preservation |
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| Germicidal efficacy of sanitizers on food-borne bacteria and effect of sanitizes in CIP and SIP simulation | | European food research and technology |
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| Shelf life of alginate beads containing lactobacilli and bifidobacteria: characterisation of microspheres containing Lactobacillus delbrueckii subsp. bulgaricus | | International journal of food science and technology |
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| Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures | | Journal of food science |
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