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| Efficient Production of L-Lactic Acid from Xylose by Pichia stipitis | | Applied and environmental microbiology AEM |
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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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| Utilisation of chitinous materials in pigment adsorption | | Food chemistry |
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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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| 商业干酪中粉红色褪色问题:综述 | | Dairy science and technology |
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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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| Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection | | Food hydrocolloids |
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| Potential immunomodulatory activity of bovine casein hydrolysates produced after digestion with proteinases of lactic acid bacteria | | International dairy journal |
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| Fluid bed porosity mathematical model for an inverse fluidized bed bioreactor with particles growing biofilm | | Journal of environmental management |
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| Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity | | European food research and technology |
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| Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel | | Food control |
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| Production and in vitro evaluation of xylooligosaccharides generated from corn cobs | | Food and bioproducts processing |
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| Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method | | International journal of food microbiology |
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| Is Bifidobacterium breve effective in the treatment of childhood constipation? Results from a pilot study | | Nutrition journal |
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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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| Preparation of nano‐ZnO using sonication method and its antibacterial characteristics | | International journal of food science and technology |
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| Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842 | | Innovative food science and emerging technologies |
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| Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts | | Lebensmittel-Wissenschaft |
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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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| A novel cell modification method used in biotransformation of glycerol to 3-HPA by Lactobacillus reuteri | | Applied microbiology and biotechnology |
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| Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin | | Food chemistry |
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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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| Both stereo-isomers of glucose enhance the survival rate of microencapsulated Lactobacillus rhamnosus GG during storage in the dry state | | Journal of food engineering |
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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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| Investigation of microorganisms involved in biosynthesis of the kefir grain | | Food microbiology |
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| Influence of packaging systems on the biochemical characteristics and volatile compounds of industrially produced turkish white cheese | | Journal of food biochemistry |
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| Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus | | Food microbiology |
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| Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches | | Food control |
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| Classy non-wovens based on animate L. gasseri-inanimate poly(vinyl alcohol): upstream application in food engineering | | Applied microbiology and biotechnology |
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| Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese | | International journal of food microbiology |
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| Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum | | European food research and technology |
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| Barcoded pyrosequencing analysis of the microbial community in a simulator of the human gastrointestinal tract showed a colon region-specific microbiota modulation for two plant-derived polysaccharide blends | | Antonie van Leeuwenhoek |
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| Microbiological and physicochemical characterization of natural fermented camel meat sausage | | Journal of food processing and preservation |
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| Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films | | Innovative food science and emerging technologies |
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| Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria | | Food and bioprocess technology |
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| Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis | | Innovative food science and emerging technologies |
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| Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters | | International journal of food microbiology |
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| The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages | | European food research and technology |
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