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Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 521, doi. 10.3390/fermentation9060521
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- Article
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 245, doi. 10.3390/fermentation9030245
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- Article
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey.
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- Fermentation (Basel), 2023, v. 9, n. 1, p. 51, doi. 10.3390/fermentation9010051
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- Article
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 722, doi. 10.3390/fermentation8120722
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- Article
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 708, doi. 10.3390/fermentation8120708
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- Article
Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030066
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- Article
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines.
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- Annals of Microbiology, 2017, v. 67, n. 1, p. 99, doi. 10.1007/s13213-016-1241-3
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- Article
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity.
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- Annals of Microbiology, 2015, v. 65, n. 3, p. 1565, doi. 10.1007/s13213-014-0995-8
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- Article
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections.
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- PLoS ONE, 2019, v. 14, n. 01, p. 1, doi. 10.1371/journal.pone.0208906
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- Article
Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce.
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- Molecules, 2019, v. 24, n. 8, p. 1474, doi. 10.3390/molecules24081474
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- Article
Applications of High and Ultra High Pressure Homogenization for Food Safety.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.01132
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- Article
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00610
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- Article
Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00243
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- Article
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids.
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- Frontiers in Microbiology, 2015, v. 6, p. 1, doi. 10.3389/fmicb.2015.01105
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- Article
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli.
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- Frontiers in Microbiology, 2015, p. 1, doi. 10.3389/fmicb.2015.01006
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- Article
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts.
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- Beverages, 2022, v. 8, n. 4, p. 59, doi. 10.3390/beverages8040059
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- Article
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients.
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- Foods, 2024, v. 13, n. 3, p. 449, doi. 10.3390/foods13030449
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- Article
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay.
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- Foods, 2024, v. 13, n. 2, p. 309, doi. 10.3390/foods13020309
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- Article
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.
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- Foods, 2023, v. 12, n. 17, p. 3288, doi. 10.3390/foods12173288
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- Article
Role of Yeasts on the Sensory Component of Wines.
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- Foods, 2022, v. 11, n. 13, p. 1921, doi. 10.3390/foods11131921
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- Article
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10122998
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- Article
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents.
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- Foods, 2020, v. 9, n. 12, p. 1815, doi. 10.3390/foods9121815
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- Article
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.
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- Foods, 2020, v. 9, n. 8, p. 987, doi. 10.3390/foods9080987
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- Article
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
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- Journal of Dairy Research, 2006, v. 73, n. 2, p. 216, doi. 10.1017/s0022029905001640
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- Article
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.830277
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- Article
Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products.
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- Frontiers in Microbiology, 2017, v. 8, p. 1, doi. 10.3389/fmicb.2017.00166
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- Article
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 2, p. 945, doi. 10.1111/ijfs.14747
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- Article
Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production.
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- Animals (2076-2615), 2020, v. 10, n. 5, p. 782, doi. 10.3390/ani10050782
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- Article
Human Breast Milk: A Source of Potential Probiotic Candidates.
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- Microorganisms, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/microorganisms10071279
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- Article
Isolation and Identification of Wild Yeast from Malaysian Grapevine and Evaluation of Their Potential Antimicrobial Activity against Grapevine Fungal Pathogens.
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- Microorganisms, 2021, v. 9, n. 12, p. 2582, doi. 10.3390/microorganisms9122582
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- Article
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods.
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- Microorganisms, 2021, v. 9, n. 4, p. 833, doi. 10.3390/microorganisms9040833
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- Article
Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response.
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- Microorganisms, 2020, v. 8, n. 3, p. 439, doi. 10.3390/microorganisms8030439
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- Article
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 262, doi. 10.1111/1471-0307.12251
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- Article
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.651711
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- Article
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation.
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- Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4404, doi. 10.1007/s13197-019-03935-y
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- Article
Volatile Molecule Profiles and Anti- Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00563
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- Publication type:
- Article
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00437
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- Article
(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00246
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- Article
Flow Cytometric Assessment of the Morphological and Physiological Changes of Listeria monocytogenes and Escherichia coli in Response to Natural Antimicrobial Exposure.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.02783
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- Article
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 11, p. 2252, doi. 10.1002/jsfa.6944
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- Article
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 3, p. 99, doi. 10.15586/ijfs.v35i3.2302
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- Article
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.
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- Foods, 2024, v. 13, n. 12, p. 1947, doi. 10.3390/foods13121947
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- Article
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking.
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- European Food Research & Technology, 2018, v. 244, n. 7, p. 1301, doi. 10.1007/s00217-018-3045-0
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- Article