Found: 15
Select item for more details and to access through your institution.
Cell-wall protein profiles of dairy thermophilic lactobacilli.
- Published in:
- Letters in Applied Microbiology, 1997, v. 25, n. 5, p. 345, doi. 10.1046/j.1472-765X.1997.00235.x
- By:
- Publication type:
- Article
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium.
- Published in:
- Journal of Applied Microbiology, 2011, v. 111, n. 4, p. 855, doi. 10.1111/j.1365-2672.2011.05101.x
- By:
- Publication type:
- Article
Natural whey starter for Parmigiano Reggiano: culture-independent approach.
- Published in:
- Journal of Applied Microbiology, 2010, v. 108, n. 5, p. 1676, doi. 10.1111/j.1365-2672.2009.04564.x
- By:
- Publication type:
- Article
Transcriptional analysis of the gdhA gene in Streptococcus thermophilus.
- Published in:
- Journal of Applied Microbiology, 2009, v. 107, n. 4, p. 1358, doi. 10.1111/j.1365-2672.2009.04317.x
- By:
- Publication type:
- Article
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR.
- Published in:
- Journal of Applied Microbiology, 2004, v. 96, n. 3, p. 481, doi. 10.1111/j.1365-2672.2004.02180.x
- By:
- Publication type:
- Article
Peptidase activity in various species of dairy thermophilic lactobacilli.
- Published in:
- Journal of Applied Microbiology, 2004, v. 96, n. 2, p. 223, doi. 10.1046/j.1365-2672.2003.02142.x
- By:
- Publication type:
- Article
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
- Published in:
- Journal of Applied Microbiology, 2003, v. 95, n. 3, p. 463, doi. 10.1046/j.1365-2672.2003.01997.x
- By:
- Publication type:
- Article
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products.
- Published in:
- Journal of Applied Microbiology, 2001, v. 91, n. 5, p. 937, doi. 10.1046/j.1365-2672.2001.01464.x
- By:
- Publication type:
- Article
Interactions among thermophilic lactobacilli during growth in cheese whey.
- Published in:
- Journal of Applied Microbiology, 1996, v. 80, n. 2, p. 199, doi. 10.1111/j.1365-2672.1996.tb03210.x
- By:
- Publication type:
- Article
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus.
- Published in:
- Journal of Applied Microbiology, 1995, v. 79, n. 3, p. 302, doi. 10.1111/j.1365-2672.1995.tb03141.x
- By:
- Publication type:
- Article
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese.
- Published in:
- Mycotoxin Research, 2007, v. 23, n. 3, p. 132, doi. 10.1007/BF02951509
- By:
- Publication type:
- Article
Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters.
- Published in:
- Letters in Applied Microbiology, 2006, v. 42, n. 4, p. 338, doi. 10.1111/j.1472-765X.2006.01859.x
- By:
- Publication type:
- Article
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells.
- Published in:
- Letters in Applied Microbiology, 2004, v. 39, n. 3, p. 301, doi. 10.1111/j.1472-765X.2004.01589.x
- By:
- Publication type:
- Article
Presence of peptidase activities in different varieties of cheese.
- Published in:
- Letters in Applied Microbiology, 1999, v. 28, n. 5, p. 368, doi. 10.1046/j.1365-2672.1999.00541.x
- By:
- Publication type:
- Article
Slow milk coagulating variants of Lactobacillus helveticus.
- Published in:
- Folia Microbiologica, 1996, v. 41, n. 1, p. 33, doi. 10.1007/BF02816337
- By:
- Publication type:
- Article