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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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SCREENING AND IDENTIFICATION OF YEAST ENRICHED WITH SELENIUM, ZINC AND CHROMIUM.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 3, p. 321, doi. 10.17306/j.afs.1050
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- Article
Directed‐Vat‐Set starter producing ACE‐inhibitory peptides: Optimization and evaluation of stability.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16475
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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
Ultrasound‐microwave assisted extraction of proteins from Moringa oleifera leaves: Comparative optimization study and LC‐MS analysis of the protein concentrate.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15547
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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 PREBIOTICS, INORGANIC SALTS AND AMINO ACIDS FOR CELL ENVELOPE PROTEINASE PRODUCTION FROM LACTOBACILLUS PLANTARUM LP69.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 3, p. 269, doi. 10.17306/j.afs.0656
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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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EFFECTS OF CARBON AND NITROGEN SOURCES ON ACTIVITY OF CELL ENVELOPE PROTEINASE PRODUCED BY LACTOBACILLUS PLANTARUM LP69.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2019, v. 23, n. 1, p. 11, doi. 10.2478/aucft-2019-0002
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- Article
RESPONSE SURFACE OPTIMIZATION OF LYOPROTECTANT FROM AMINO ACIDS AND SALTS FOR BIFIDOBACTERIUM BIFIDUM DURING VACUUM FREEZE-DRYING.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 2, p. 3, doi. 10.1515/aucft-2017-0009
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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
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
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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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
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 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
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
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
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
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 COMPLEXATION CONDITIONS ON MICROCAPSULATION OF LACTOBACILLUS ACIDOPHILUS IN XANTHAN-CHITOSAN POLYELECTROLYTE COMPLEX GELS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 3, p. 207, doi. 10.17306/J.AFS.2015.3.22
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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
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