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LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 222, doi. 10.3390/fermentation10040222
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- Publication type:
- Article
Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020060
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- Publication type:
- Article
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020054
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- Publication type:
- Article
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010024
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- Publication type:
- Article
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020055
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- Publication type:
- Article
Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040097
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- Publication type:
- Article
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040085
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- Publication type:
- Article
Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations.
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- Fermentation (Basel), 2019, v. 5, n. 1, p. 1, doi. 10.3390/fermentation5010023
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- Publication type:
- Article
Fresh-cut pineapple as a new carrier of probiotic lactic Acid bacteria.
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- 2014
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- Publication type:
- Journal Article
A Fast, Reliable, and Sensitive Method for Detection and Quantification of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Fresh-Cut Products by MPN-qPCR.
- Published in:
- BioMed Research International, 2014, v. 2014, p. 1, doi. 10.1155/2014/608296
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- Publication type:
- Article
Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria.
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- BioMed Research International, 2014, v. 2014, p. 1, doi. 10.1155/2014/309183
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- Publication type:
- Article
Non- Saccharomyces biodiversity in wine and the 'microbial terroir': a survey on Nero di Troia wine from the Apulian region, Italy.
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- Annals of Microbiology, 2016, v. 66, n. 1, p. 143, doi. 10.1007/s13213-015-1090-5
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- Publication type:
- Article
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins.
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- Annals of Microbiology, 2012, v. 62, n. 2, p. 517, doi. 10.1007/s13213-011-0285-7
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- Publication type:
- Article
Involvement of the sigma factor sigma H in the regulation of a small heat shock protein gene in Lactobacillus plantarum WCFS1.
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- Annals of Microbiology, 2011, v. 61, n. 4, p. 973, doi. 10.1007/s13213-011-0283-9
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- Publication type:
- Article
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes.
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- Annals of Microbiology, 2011, v. 61, n. 1, p. 179, doi. 10.1007/s13213-010-0089-1
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- Publication type:
- Article
Seismic performance evaluation of plasterboard partitions via shake table tests.
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- Bulletin of Earthquake Engineering, 2014, v. 12, n. 4, p. 1657, doi. 10.1007/s10518-013-9567-8
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- Publication type:
- Article
Shake table tests for seismic assessment of suspended continuous ceilings.
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- Bulletin of Earthquake Engineering, 2012, v. 10, n. 6, p. 1819, doi. 10.1007/s10518-012-9383-6
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- Publication type:
- Article
Seismic performance of R/C frames with overstrength discontinuities in elevation.
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- Bulletin of Earthquake Engineering, 2012, v. 10, n. 2, p. 679, doi. 10.1007/s10518-011-9316-9
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- Publication type:
- Article
Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds.
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- Molecules, 2021, v. 26, n. 4, p. 1035, doi. 10.3390/molecules26041035
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- Publication type:
- Article
Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar.
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- Molecules, 2021, v. 26, n. 3, p. 687, doi. 10.3390/molecules26030687
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- Publication type:
- Article
Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds.
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- Molecules, 2021, v. 26, n. 3, p. 644, doi. 10.3390/molecules26030644
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- Publication type:
- Article
Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725.
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- Molecules, 2021, v. 26, n. 2, p. 344, doi. 10.3390/molecules26020344
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- Publication type:
- Article
Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy.
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- Molecules, 2020, v. 25, n. 14, p. 3142, doi. 10.3390/molecules25143142
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- Publication type:
- Article
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.
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- Molecules, 2020, v. 25, n. 5, p. 1242, doi. 10.3390/molecules25051242
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- Publication type:
- Article
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts ofWine and Beer Origin.
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- Molecules, 2016, v. 21, n. 4, p. 483, doi. 10.3390/molecules21040483
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- Publication type:
- Article
Phenotypic and genotypic characterization of Lactobacilli and Pediococci isolated from traditional Algerian fermentation products.
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- South Asian Journal of Experimental Biology, 2020, v. 10, n. 2, p. 95, doi. 10.38150/sajeb.10(2).p95-103
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- Publication type:
- Article
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00670
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- Publication type:
- Article
Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00482
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- Publication type:
- Article
Insights into the bacterial community and its temporal succession during the fermentation of wine grapes.
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- Frontiers in Microbiology, 2015, p. 1, doi. 10.3389/fmicb.2015.00809
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- Publication type:
- Article
Bioprospecting Antimicrobials from Lactiplantibacillus plantarum : Key Factors Underlying Its Probiotic Action.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 21, p. 12076, doi. 10.3390/ijms222112076
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- Publication type:
- Article
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine.
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- International Journal of Molecular Sciences, 2019, v. 20, n. 16, p. 3980, doi. 10.3390/ijms20163980
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- Publication type:
- Article
In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential.
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- International Journal of Molecular Sciences, 2017, v. 18, n. 7, p. 1588, doi. 10.3390/ijms18071588
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- Publication type:
- Article
Barley ß-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria.
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- International Journal of Molecular Sciences, 2014, v. 15, n. 2, p. 3025, doi. 10.3390/ijms15023025
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- Publication type:
- Article
Comparative Proteomic Analysis of Lactobacillus plantarum WCFS1 and ΔctsR Mutant Strains Under Physiological and Heat Stress Conditions.
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- International Journal of Molecular Sciences, 2012, v. 13, n. 9, p. 10680, doi. 10.3390/ijms130910680
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- Publication type:
- Article
Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms.
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- International Journal of Molecular Sciences, 2012, v. 13, n. 5, p. 6026, doi. 10.3390/ijms13056026
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- Publication type:
- Article
The hsp 16 Gene of the Probiotic Lactobacillus acidophilus Is Differently Regulated by Salt, High Temperature and Acidic Stresses, as Revealed by Reverse Transcription Quantitative PCR (qRT-PCR) Analysis.
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- International Journal of Molecular Sciences, 2011, v. 12, n. 8, p. 5390, doi. 10.3390/ijms12085390
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- Publication type:
- Article
Bacterial Stressors in Minimally Processed Food.
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- International Journal of Molecular Sciences, 2009, v. 10, n. 7, p. 3076, doi. 10.3390/ijms10073076
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- Publication type:
- Article
Molecular chaperone function of three small heat-shock proteins from a model probiotic species.
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- Cell Stress & Chaperones, 2023, v. 28, n. 1, p. 79, doi. 10.1007/s12192-022-01309-6
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- Publication type:
- Article
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers.
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- Beverages, 2024, v. 10, n. 1, p. 8, doi. 10.3390/beverages10010008
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- Publication type:
- Article
Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview.
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- Foods, 2022, v. 11, n. 23, p. 3925, doi. 10.3390/foods11233925
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- Publication type:
- Article
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.
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- Foods, 2021, v. 10, n. 8, p. 1831, doi. 10.3390/foods10081831
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- Publication type:
- Article
Editorial: Microbiological Safety of Foods.
- Published in:
- 2021
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- Publication type:
- Editorial
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
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- Publication type:
- Article
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
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- Publication type:
- Article
Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest.
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- Foods, 2020, v. 9, n. 9, p. 1138, doi. 10.3390/foods9091138
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- Publication type:
- Article
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production.
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- Foods, 2017, v. 6, n. 12, p. 110, doi. 10.3390/foods6120110
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- Publication type:
- Article
Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 23, p. 9949, doi. 10.1007/s00253-018-9403-9
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- Publication type:
- Article
Correction to: Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties.
- Published in:
- 2018
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- Publication type:
- Correction Notice
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.
- Published in:
- Applied Microbiology & Biotechnology, 2018, v. 102, n. 2, p. 569, doi. 10.1007/s00253-017-8666-x
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- Publication type:
- Article
The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms.
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- Applied Microbiology & Biotechnology, 2017, v. 101, n. 7, p. 2641, doi. 10.1007/s00253-017-8182-z
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- Publication type:
- Article