Found: 13
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Effect of drying on the viability of the probiotic bacterium Lactobacillus plantarum Lab9 (CPQBA 144-09 DRM 03) impregnated in the feed for tilapia (Oreochromis sp.).
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- Aquaculture Research, 2017, v. 48, n. 2, p. 646, doi. 10.1111/are.12911
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- Article
Effect of lactic acid fermentation on quinoa dough to prepare gluten‐free breads with high nutritional and sensory quality.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfpp.13551
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- Article
Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented with <italic>Lactobacillus plantarum</italic>.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13495
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- Article
Selection of promising yeasts for starter culture development promoter of cocoa fermentation.
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- Ingeniería y Competitividad, 2024, v. 26, n. 2, p. 1, doi. 10.25100/iyc.v26i2.13296
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- Article
The Entrapment and Concentration of SARS-CoV-2 Particles with Graphene Oxide: An In Vitro Assay.
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- Nanomaterials (2079-4991), 2023, v. 13, n. 2, p. 343, doi. 10.3390/nano13020343
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- Article
Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 1, p. 586, doi. 10.1007/s11694-022-01627-4
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- Article
Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo.
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- Processes, 2021, v. 9, n. 9, p. 1582, doi. 10.3390/pr9091582
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- Article
Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity.
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- Fermentation (Basel), 2022, v. 8, n. 7, p. 314, doi. 10.3390/fermentation8070314
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- Article
Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials.
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- Foods, 2023, v. 12, n. 15, p. 2943, doi. 10.3390/foods12152943
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- Article
Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 5, p. 2425, doi. 10.1002/jsfa.12433
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- Article
Evaluación de exopolisacárido obtenido de microorganismo láctico aplicado como película comestible a embutido carnico tipo chorizo.
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- Informador Técnico, 2018, n. Suplemento 1, p. 82
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- Article
Control del deterioro microbiológico de filetes de tilapia mediante la aplicación de bacterias lácticas.
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- Orinoquia, 2017, v. 21, n. 2, p. 30, doi. 10.22579/20112629.415
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- Article
Antagonistic Activity of Lactic Acid Bacteria Against Phytopathogenic Fungi Isolated from Cherry Tomato (Solanum lycopersicum var. cerasiforme).
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- Current Microbiology, 2021, v. 78, n. 4, p. 1399, doi. 10.1007/s00284-021-02416-w
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- Article