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Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6.
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- Probiotics & Antimicrobial Proteins, 2019, v. 11, n. 2, p. 723, doi. 10.1007/s12602-018-9410-2
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- Article
Comprehensive Understanding of the Relationship between Bioactive Compounds of Black Tea and its Angiotensin Converting Enzyme (ACE) Inhibition and Antioxidant Activity.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 2, p. 226, doi. 10.1007/s11130-021-00896-6
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- Article
UHPLC-Q-Exactive Orbitrap MS/MS-Based Untargeted Metabolomics and Molecular Networking Reveal the Differential Chemical Constituents of the Bulbs and Flowers of Fritillaria thunbergii.
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- Molecules, 2022, v. 27, n. 20, p. 6944, doi. 10.3390/molecules27206944
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- Article
Characterization of Goat Milk Hydrolyzed by Cell Envelope Proteinases from Lactobacillus plantarum LP69: Proteolytic System Optimization, Bioactivity, and Storage Stability Evaluation.
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- Molecules, 2018, v. 23, n. 6, p. 1317, doi. 10.3390/molecules23061317
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- Article
Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology.
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- Molecules, 2017, v. 22, n. 11, p. 2001, doi. 10.3390/molecules22112001
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- Article
EFFECTS OF CARBON SOURCES, NITROGEN SOURCES AND SALTS ON GROWTH OF SACCHAROMYCES BOULARDII.
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- Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 4, p. 116
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- Article
EFFECT OF TEMPERATURE, BACTERIAL PROPORTION AND INOCULUM SIZE ON THE FERMENTATION OF GOAT YOGURT WITH BIFIDOBACTRIUM BIFIDUM.
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- Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 30
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- Article
A BOX-BEHNKEN EXPERIMENTAL DESIGN IN THE DEVELOPMENT OF OPTIMIZED MEDIUM FOR STREPTOCOCCUS THERMOPHILUS.
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- Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 38
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- Article
EFFECT OF TEMPERATURE AND INOCULUM SIZE ON GOAT YOGURT FERMENTED BY BIFIDOBACTERIUM BIFIDUM AND LACTOBACILLUS CASEI.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 28
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- Article
EFFECT OF PROBIOTIC LACTOBACILLUS STRAINS ON ANTIOXIDANT ACTIVITY FROM FERMENTED GOAT MILK.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 109
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- Article
OPTIMIZATION OF THE ANTIOXIANT PEPTIDES PRODUCTION FROM GOAT MILK CASEIN HYDROLYZED BY ALCALASE AND PAPAIN USING RESPONS SURFACE METHODOLOGY.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 1, p. 24, doi. 10.35219/foodtechnology.2019.1.02
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- Article
EXTRACTION AND ANTIOXIDANT ACTIVITIES ASSAY OF POLYSACCHARIDES FROM WHITE HYACINTH BEAN AND PROMOTING GROWTH TO PROBIOTICS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 2, p. 51
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- Article
EFFECT OF AMINO ACIDS ADDED TO CULTURE MEDIUM ON THE GROWTH AND SURVIVAL OF LACTOBACILLUS BULGARICUS LB6 DURING FREEZE-DRYING.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2017, v. 41, n. 1, p. 106
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- Article
INVESTIGATIONS ON THE CAPACITY OF LACTIC ACID BACTERIA TO PRODUCE ACE INHIBITORY PEPTIDES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 1, p. 43
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- Article
APPLICATION OF PLACKETT-BURMAN DESIGN IN SCREENING FREEZE DRYING CRYOPROTECTANTS FOR Lactobacillus bulgaricus.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2015, v. 39, n. 1, p. 70
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- Article
Effects of Sugars, Alcohols and Antioxidants on the Preparation Goat Milk Tablets Containing Bifidobacterium bifidum BB01.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 2, p. 162, doi. 10.2478/aucft-2023-0014
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- Article
Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 1, p. 83, doi. 10.2478/aucft-2023-0007
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- Article
Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 1, p. 71, doi. 10.2478/aucft-2023-0006
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- Article
EFFECT OF SUBSTRATE COMPOSITION ON YIELD AND ANTIOXIDATIVE ACTIVITY OF EXOPOLYSACCHARIDES FROM LACTOBACILLUS FERMENTUM B62.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2022, v. 26, n. 2, p. 303, doi. 10.2478/aucft-2022-0024
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- Article
Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 1, p. 53, doi. 10.2478/aucft-2023-0005
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- Article
MICROBIAL DIVERSITY OF SIX COMMERCIALLY AVAILABLE KEFIR GRAINS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2022, v. 26, n. 2, p. 287, doi. 10.2478/aucft-2022-0023
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- Article
OPTIMIZATION OF COMPATIBLE SOLUTES FOR IMPROVING SURVIVAL OF FREEZE-DRIED LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS USING BOX-BEHNKEN DESIGN.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 2, p. 301, doi. 10.2478/aucft-2021-0028
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- Article
SCREENING OF LACTASES SUITABLE FOR THE PREPARATION OF LOWLACTOSE PREBIOTIC LIQUID MILK AND OPTIMISATION OF THEIR COMBINATION.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 2, p. 275, doi. 10.2478/aucft-2021-0025
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- Article
EFFECT OF MEDIUM COMPOSITION ON CELL ENVELOPE PROTEINASE PRODUCTION BY LACTOBACILLUS PLANTARUM LP69.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 2, p. 261, doi. 10.2478/aucft-2021-0024
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- Article
EFFECT OF COMPLEXATION CONDITIONS ON MICROCAPSULATION OF LACTOBACILLUS CASEI L61 IN GELLAN GUM–CHITOSAN GELS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 105, doi. 10.2478/aucft-2021-0010
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- Article
EFFECT OF ALCALASE ON ANTIOXIDANT AND ANTIHYPERTENSIVE ACTIVITIES OF GOAT MILK FERMENTED BY LACTOBACILLUS PLANTARUM L60 AND LACTOBACILLUS RHAMNOSUS LR22.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 115, doi. 10.2478/aucft-2021-0011
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- Article
EFFECT OF AMINO ACIDS ON THE PRODUCTION OF BIOSURFACTANT BY PEDIOCOCCUS ACIDILACTICI F70.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2020, v. 24, n. 1, p. 129, doi. 10.2478/aucft-2020-0011
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- Article
EFFECT OF CARBON SOURCES, NITROGEN SOURCES AND PREBIOTICS ON GROWTH OF SACCHAROMYCES BOULARDII.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2019, v. 23, n. 2, p. 101, doi. 10.2478/aucft-2019-0013
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- Article
SCREENING AND IDENTIFICATION OF BIOSURFACTANT-PRODUCING LACTIC ACID BACTERIA.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2019, v. 23, n. 2, p. 85, doi. 10.2478/aucft-2019-0011
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- Article
THE EFFECT OF EIGHT THERMAL PROTECTANTS ON THE SURVIVAL RATE AND THE VIABLE COUNTS OF LACTOBACILLUS CASEI AFTER HEAT TREATMENT IN FERMENTED GOAT MILK.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2019, v. 23, n. 1, p. 3, doi. 10.2478/aucft-2019-0001
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- Article
EFFECT OF SODIUM TRIPOLYPHOSPHATE, GLYCEROL, VITAMIN B<sub>2</sub>, MANNITOL AND SOLID MALT EXTRACT ON SURVIVAL OF BIFIDOBACTERIUM BIFIDUM DURING FREEZE-DRYING.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2019, v. 23, n. 1, p. 71, doi. 10.2478/aucft-2019-0009
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- Article
OPTIMIZATION OF PREBIOTICS AND OXYGEN SCAVENGERS FOR BIFIDOBACTERIUM BIFIDUM BB01 MICROCAPSULES BY RESPONSE SURFACE METHODOLOGY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2018, v. 22, n. 1, p. 3, doi. 10.2478/aucft-2018-0001
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- Article
EFFECTS OF STACHYOSE ON SYNBIOTIC YOGURT OBTAINED FROM GOAT MILK WITH LACTOBACILLUS ACIDOPHILUS AND LACTOBACILLUS CASEI.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2018, v. 22, n. 2, p. 43, doi. 10.2478/aucft-2018-0011
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- Article
EFFECTS OF CARBOHYDRATES, PREBIOTICS AND SALTS ON SURVIVAL OF SACCHAROMYCES BOULARDII DURING FREEZE-DRYING.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2018, v. 22, n. 2, p. 59, doi. 10.2478/aucft-2018-0013
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- Article
APPLICATION OF CENTRAL COMPOSITE DESIGN TO OPTIMIZE THE AMOUNT OF CARBON SOURCE AND PREBIOTICS FOR BIFIDOBACTERIUM BIFIDUM BB01.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 1, p. 41, doi. 10.1515/aucft-2016-0003
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- Article
EFFECTS OF PREBIOTICS ON ANTIOXIDANT ACTIVITY OF GOAT MILK FERMENTED BY LACTOBACILLUS PLANTARUM L60.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 2, p. 11, doi. 10.1515/aucft-2017-0010
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- Article
ENZYMOLYSIS TECHNOLOGY OPTIMIZATION FOR PRODUCTION OF ANTIOXIDANT PEPTIDES FROM GOAT MILK CASEIN.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 1, p. 51, doi. 10.1515/aucft-2017-0006
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- Article
OPTIMIZATION OF CULTURE MEDIUM FOR LACTOBACILLUS BULGARICUS USING BOX-BEHNKEN DESIGN.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 1, p. 3, doi. 10.1515/aucft-2017-0001
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- Article
EFFECT OF TEMPERATURE, pH, ENZYME TO SUBSTRATE RATIO, SUBSTRATE CONCENTRATION AND TIME ON THE ANTIOXIDATIVE ACTIVITY OF HYDROLYSATES FROM GOAT MILK CASEIN BY ALCALASE.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2016, v. 20, n. 2, p. 29, doi. 10.1515/aucft-2016-0013
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- Article
OPTIMIZATION OF NITROGEN SOURCE FOR BIFIDOBACTERIUM BIFIDUM USING RESPONSE SURFACE METHODOLOGY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2016, v. 20, n. 1, p. 53, doi. 10.1515/aucft-2016-0004
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- Article
EFFECT OF FIVE PROTEASES INCLUDING ALCALASE, FLAVOURZYME, PAPAIN, PROTEINASE K AND TRYPSIN ON ANTIOXIDATIVE ACTIVITIES OF CASEIN HYDROLYSATE FROM GOAT MILK.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2015, v. 19, n. 2, p. 65, doi. 10.1515/aucft-2015-0015
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- Article
OPTIMIZATION OF FREEZE-DRIED STARTER FOR YOGURT BY FULL FACTORIAL EXPERIMENTAL DESIGN.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2015, v. 19, n. 2, p. 27, doi. 10.1515/aucft-2015-0012
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- Article
Production of Angiotensin-I-Converting Enzyme inhibitory peptide from goat milk casein: optimization conditions of complex protease hydrolysate by response surface methodology and purification.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 9, p. 742, doi. 10.9755/ejfa.2018.v30.i9.1795
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- Article
A cleaner production of Diosgenin from Dioscorea zingiberensis Wright biotransformed by Lactobacillus casei.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 10, p. 760, doi. 10.9755/ejfa.2017.v29.i10.695
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- Article
Optimization of cryoprotectants for Streptococcus thermophilus during freeze-drying using Box-Behnken experimental design of response surface methodology.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 4, p. 256, doi. 10.9755/ejfa.2016-07-960
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- Article
Response surface methodology for optimizing fermentation conditions of goat yogurt with Bifidobacterium bifidum and Lactobacillus casei.
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- Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 8, p. 547, doi. 10.9755/ejfa.2015-09-777
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- Article
Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid.
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- Nutrients, 2018, v. 10, n. 6, p. 797, doi. 10.3390/nu10060797
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- Article
Preliminary Study on Screening and Genetic Characterization of Lactic Acid Bacteria Strains with Cadmium, Lead, and Chromium Removal Potentials.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 41, doi. 10.3390/fermentation10010041
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- Article
Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 527, doi. 10.3390/fermentation9060527
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- Article
Dynamic Crushing Behavior of Ethylene Vinyl Acetate Copolymer Foam Based on Energy Method.
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- Polymers (20734360), 2023, v. 15, n. 14, p. 3016, doi. 10.3390/polym15143016
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- Article