The following articles for this issue Special issue were published in different issues.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. N.PAG, doi. 10.1111/jam.15715
- Publication type:
- Article
Works matching IS 13645072 AND DT 2022 AND VI 133 AND IP 1
Results: 17
1
2
Functional fermented foods and starters cultures.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 2, doi. 10.1111/jam.15654
- Publication type:
- Article
3
Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
4
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 200, doi. 10.1111/jam.15454
- By:
- Publication type:
- Article
5
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 181, doi. 10.1111/jam.15401
- By:
- Publication type:
- Article
6
Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
7
"Ethno‐microbiology" of ethnic Indian fermented foods and alcoholic beverages.
- Published in:
- 2022
- Publication type:
- Literature Review
8
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 130, doi. 10.1111/jam.15354
- By:
- Publication type:
- Article
9
LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 120, doi. 10.1111/jam.15346
- By:
- Publication type:
- Article
10
Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
11
Functional fermented meat products with probiotics—A review.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
12
Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 76, doi. 10.1111/jam.15332
- By:
- Publication type:
- Article
13
Anti‐inflammatory potential of Lactobacillus reuteri LM1071 via eicosanoid regulation in LPS‐stimulated RAW264.7 cells.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 67, doi. 10.1111/jam.15331
- By:
- Publication type:
- Article
14
Functional yeast starter cultures for cocoa fermentation.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 39, doi. 10.1111/jam.15312
- By:
- Publication type:
- Article
15
Natural pigment from Monascus: The production and therapeutic significance.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
16
A novel Bacillus sp. with rapid growth property and high enzyme activity that allows efficient fermentation of soybean meal for improving digestibility in growing pigs.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 3, doi. 10.1111/jam.15268
- By:
- Publication type:
- Article
17
Issue Information.
- Published in:
- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 1, doi. 10.1111/lam.13502
- Publication type:
- Article