Found: 12
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Protective Role of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 77, doi. 10.3390/fermentation10020077
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- Article
Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities.
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- Antonie van Leeuwenhoek, 2021, v. 114, n. 12, p. 2047, doi. 10.1007/s10482-021-01660-1
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- Article
Response surface methodology as a tool for modelling galacto-oligosaccharide production.
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- Journal of Dairy Research, 2017, v. 84, n. 4, p. 464, doi. 10.1017/S0022029917000541
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- Article
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.
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- Journal of Dairy Research, 2015, v. 82, n. 3, p. 375, doi. 10.1017/S0022029915000175
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- Article
Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 2, p. 569, doi. 10.1002/jsfa.12168
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- Article
Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese.
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- International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 583, doi. 10.1111/1471-0307.12949
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- Article
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 15, p. 4929, doi. 10.1002/jsfa.7870
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- Article
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 11, p. 2730, doi. 10.1002/jsfa.6092
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- Article
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 1, p. 36, doi. 10.1002/jsfa.3776
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- Article
Impact of native spray‐dried lactic acid bacteria, packing density and wilting time on fermentation characteristics of experimental maize and lucerne silages.
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- Grass & Forage Science, 2022, v. 77, n. 1, p. 66, doi. 10.1111/gfs.12562
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- Article
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
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- Food Science & Technology International, 2020, v. 26, n. 2, p. 173, doi. 10.1177/1082013219881512
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- Article
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
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- Food Science & Technology International, 2018, v. 24, n. 1, p. 67, doi. 10.1177/1082013217728628
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- Article