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Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese.
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- Food Technology & Biotechnology, 2012, v. 50, n. 3, p. 362
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- Article
Expression of the sweet-tasting plant protein brazzein in Escherichia coli and Lactococcus lactis: a path toward sweet lactic acid bacteria.
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- Applied Microbiology & Biotechnology, 2006, v. 73, n. 1, p. 158, doi. 10.1007/s00253-006-0438-y
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- Article
Influence of two feed supplements on technological properties of goat's milk.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 162, doi. 10.15567/mljekarstvo.2020.0303
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- Article
Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakacanski skakutanac.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 3, p. 208
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- Article
Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 26
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- Article
In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 183
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- Article
Evaluation of different primers for PCR-DGGE analysis of cheese-associated enterococci.
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- Journal of Dairy Research, 2009, v. 76, n. 3, p. 265, doi. 10.1017/S0022029909003902
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- Article
Chromosomal location of the genetic determinants for bacteriocins produced by Lactobacillus gasseri K7.
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- Journal of Dairy Research, 2003, v. 70, n. 2, p. 199, doi. 10.1017/s0022029903006162
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- Article
Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation.
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- International Journal of Dairy Technology, 2018, v. 71, p. 51, doi. 10.1111/1471-0307.12463
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- Article
Research of volatile compounds in cheese affected by different technological parameters.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 1, p. 75
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- Article
The impact of some parameters on volatile compounds in hard type cheeses.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 74, doi. 10.17508/CJFST.2016.8.2.06
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- Article
Wide-Inhibitory Spectra Bacteriocins Produced by Lactobacillus gasseri K7.
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- Probiotics & Antimicrobial Proteins, 2010, v. 2, n. 4, p. 233, doi. 10.1007/s12602-010-9044-5
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- Article
"PREGRETA SMETANA" (OVERHEATED CREAM) - A REVIVED SLOVENIAN TRADITIONAL DAIRY PRODUCT.
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- Acta Agriculturae Slovenica, 2017, v. 110, n. 1, p. 29, doi. 10.14720/aas.2017.110.1.4
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- Article
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia.
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- Food Science & Technology International, 2023, v. 29, n. 7, p. 765, doi. 10.1177/10820132221117870
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- Article