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Lactic acid production with Lactobacillus casei ssp. rhamnosus NBIMCC 1013: Modeling and optimization of the nutrient medium.
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- Engineering in Life Sciences, 2011, v. 11, n. 5, p. 517, doi. 10.1002/elsc.201000022
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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
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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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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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
Microbiological, physicochemical and organoleptic characteristics of probiotic Bulgarian yoghurts obtained by an ultrafiltered whole cow's milk.
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- Journal of BioScience & Biotechnology, 2019, v. 8, n. 2, p. 81
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- Article
Influence of the culture conditions and the composition of culture medium on the antimicrobial properties of Bacillus subtilis strain 46/H1 against some filamentous fungi.
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- Journal of BioScience & Biotechnology, 2015, p. 189
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- Article
ANTIMICROBIAL ACTIVITY OF LEUCONOSTOC LACTIS STRAIN BT<sub>1</sub>7, ISOLATED FROM A SPONTANEOUSLY FERMENTED CEREAL BEVERAGE (BOZA).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 7, n. 1, p. 47, doi. 10.15414/jmbfs.2017.7.1.47-49
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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
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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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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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
Microbiological, Physicochemical, Organoleptic, and Rheological Properties of Bulgarian Probiotic Yoghurts Produced by Ultrafiltered Goat's Milk.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7986, doi. 10.3390/app13137986
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Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat's milk.
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- Zeitschrift für Naturforschung. Section C: A Journal of Biosciences, 2021, v. 76, n. 11/12, p. 481, doi. 10.1515/znc-2021-0064
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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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Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms.
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- Zeitschrift für Naturforschung. Section C: A Journal of Biosciences, 2019, v. 74, n. 5/6, p. 105, doi. 10.1515/znc-2018-0062
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Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms.
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- 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
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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BIOCHEMICAL AND MOLECULAR-GENETIC CHARACTERIZATION OF A STRAIN ISOLATED FROM A THERMAL HEALING SPRING IN STAROZAGORSKI MINERALNI BANI, STARA ZAGORA REGION, BULGARIA.
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- Food & Environment Safety, 2015, v. 14, n. 1, p. 37
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YOGURTS ENRICHED WITH PEA PROTEIN.
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- Food & Environment Safety, 2015, v. 14, n. 1, p. 7
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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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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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Biochemical and Molecular Identification of a Strain Leuconostoc lactis BT<sub>1</sub>7, Isolated from a Spontaneously Fermented Cereal Beverage, Boza.
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- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 3, p. 230
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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