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Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms.
- Published in:
- Zeitschrift für Naturforschung B: A Journal of Chemical Sciences, 2019, v. 74, n. 5, p. 105, doi. 10.1515/znc-2018-0062
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- Article
MOLECULAR-GENETIC AND BIOCHEMICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAIN 25-G, ISOLATED FROM FERMENTED CEREAL BEVERAGE.
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- Food & Environment Safety, 2014, v. 13, n. 4, p. 360
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- Article
STUDY ON THE ADHESION OF LACTOBACILLUS PLANTARUM STRAINS WITH PROBIOTIC PROPERTIES TO MDCK.
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- Food & Environment Safety, 2014, v. 13, n. 3, p. 214
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- Article
EVALUATION OF THE TOXICOLOGICAL SAFETY OF A FREEZE-DRIED PROBIOTIC PREPARATION.
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- Food & Environment Safety, 2014, v. 13, n. 2, p. 109
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- Article
Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test.
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- Molecules, 2022, v. 27, n. 17, p. 5631, doi. 10.3390/molecules27175631
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- Article
Effect of non-malted barley on low alcohol and nonalcoholic beer production.
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- Ukrainian Food Journal, 2020, v. 9, n. 3, p. 588, doi. 10.24263/2304-974X-2020-9-3-8
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- Article
Antimicrobial activity of Lactobacillus plantarum strains against Salmonella pathogens.
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- Ukrainian Food Journal, 2017, v. 6, n. 1, p. 125, doi. 10.24263/2304-974X-2017-6-1-14
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- Article
Rheological properties of probiotic yoghurts with phytosterol ester.
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- Ukrainian Food Journal, 2015, v. 4, n. 3, p. 440
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- Article
Molecular-genetic identification of Lactobacillus strains, isolated from homemade yoghurt.
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- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 67
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- Article
Determination of the kinetic parameters of batch fermentation of Lactobacillus plantarum X2 with probiotic potential isolated fron spontaneously fermented sourdough.
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- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 59
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- Article
ISOLATION, IDENTIFICATION AND COMPARISON OF SOME PROPERTIES OF LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS STRAINS FROM TRADITIONAL BULGARIAN AND ITALIAN YOGURTS.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 38, doi. 10.34302/crpjfst/2021.13.1.4
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- Article
ANTIMICROBIAL ACTIVITY OF PEDIOCOCCUS STRAINS AGAINST SOME LISTERIA SPP. DURING COCULTIVATION UNDER STATIC GROWTH CONDITIONS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 4, p. 1, doi. 10.55251/jmbfs.9360
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- Article
Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins.
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- Periodica Polytechnica: Chemical Engineering, 2022, v. 66, n. 1, p. 157, doi. 10.3311/PPch.18122
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- Article
Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers.
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- Periodica Polytechnica: Chemical Engineering, 2021, v. 65, n. 2, p. 229, doi. 10.3311/PPch.15975
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- Article
Investigation of Different Regimes of Beer Fermentation with Free and Immobilized Cells.
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- Periodica Polytechnica: Chemical Engineering, 2020, v. 64, n. 2, p. 162, doi. 10.3311/PPch.13845
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- Article
Modeling in Brewing—A Review.
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- Processes, 2022, v. 10, n. 2, p. 267, doi. 10.3390/pr10020267
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- Article
Model-Based Monitoring of Biotechnological Processes—A Review.
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- Processes, 2021, v. 9, n. 6, p. 908, doi. 10.3390/pr9060908
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- Article
OPTIMIZATION OF CONDITIONS FOR OBTAINING ALGINATE/OLIVE OIL CAPSULES FOR APPLICATION IN DAIRY INDUSTRY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 1, p. 11, doi. 10.1515/aucft-2017-0002
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- Article
CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS FROM BLACK PEPPER, CUMIN, CORIANDER AND CARDAMOM AGAINST SOME PATHOGENIC MICROORGANISMS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2016, v. 20, n. 2, p. 39, doi. 10.1515/aucft-2016-0014
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- Article
ENCAPSULATION OF PLANT AND ANIMAL OILS USED IN DAIRY INDUSTRY: A REVIEW.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2016, v. 20, n. 1, p. 21, doi. 10.1515/aucft-2016-0002
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- Article
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods.
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- Food Technology & Biotechnology, 2023, v. 61, n. 3, p. 357, doi. 10.17113/ftb.61.03.23.8013
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- Article
Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types.
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- Antioxidants, 2021, v. 10, n. 7, p. 1124, doi. 10.3390/antiox10071124
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- Article
Examination of the Bactericidal and Fungicidal Activity of Bacillus amyloliquefaciens M Isolated from Spring Waters in Bulgaria.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3612, doi. 10.3390/app14093612
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- Article
Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 2093, doi. 10.3390/app14052093
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- Article
Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse
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- Applied Sciences (2076-3417), 2023, v. 13, n. 20, p. 11281, doi. 10.3390/app132011281
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- Article
PRODUCTION OF PROBIOTIC WORT-BASED BEVERAGES WITH GRAPEFRUIT (CITRUS PARADISI L.) OR TANGERINE (CITRUS RETICULATA L.) ZEST ESSENTIAL OIL ADDITION.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 2, p. 237, doi. 10.17306/j.afs.0902
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- Article
BIO-PRESERVATION OF CHOCOLATE MOUSSE WITH FREE AND IMMOBILIZED CELLS OF LACTOBACILLUS PLANTARUM D2 AND LEMON (CITRUS LEMON L.) OR GRAPEFRUIT (CITRUS PARADISI L.) ZEST ESSENTIAL OILS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 5, doi. 10.17306/J.AFS.2021.0872
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- Article
Modelling of Malt Mixture for the Production of Wort with Increased Biological Value.
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- Beverages, 2022, v. 8, n. 3, p. 44, doi. 10.3390/beverages8030044
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- Article
Extrusion of brewers' spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 544, doi. 10.1002/jib.448
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- Article
Investigation of mashing regimes for low-alcohol beer production.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 508, doi. 10.1002/jib.351
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- Article
Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume).
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- Zeitschrift für Naturforschung. Section C: A Journal of Biosciences, 2021, v. 76, n. 5/6, p. 175, doi. 10.1515/znc-2020-0126
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- Publication type:
- Article
Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms.
- Published in:
- Zeitschrift für Naturforschung. Section C: A Journal of Biosciences, 2019, v. 74, n. 5/6, p. 105, doi. 10.1515/znc-2018-0062
- By:
- Publication type:
- Article