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There are 18935 results for: content related to: CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SHALGAM (ŞALGAM): A TRADITIONAL TURKISH LACTIC ACID FERMENTED BEVERAGE

  1. Bacteriocin production of probiotic Lactobacillus gasseri LA39 isolated from human feces in milk-based media

    Animal Science Journal

    Volume 79, Issue 5, October 2008, Pages: 634–640, Kensuke ARAKAWA, Yasushi KAWAI, Kenji FUJITANI, Junko NISHIMURA, Haruki KITAZAWA, Ken-ichi KOMINE, Kenzo KAI and Tadao SAITO

    Version of Record online : 22 AUG 2008, DOI: 10.1111/j.1740-0929.2008.00574.x

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    Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

    Journal of Applied Microbiology

    Volume 96, Issue 3, March 2004, Pages: 521–534, A. Corsetti, L. Settanni and D. Van Sinderen

    Version of Record online : 9 JAN 2004, DOI: 10.1111/j.1365-2672.2004.02171.x

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    Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments

    FEMS Microbiology Reviews

    Volume 30, Issue 4, July 2006, Pages: 487–513, Marion Bernardeau, Micheline Guguen and Jean Paul Vernoux

    Version of Record online : 7 APR 2006, DOI: 10.1111/j.1574-6976.2006.00020.x

  4. MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE

    Journal of Food Quality

    Volume 33, Issue 3, June 2010, Pages: 370–390, KETEMA BACHA, HANS JONSSON and MOGESSIE ASHENAFI

    Version of Record online : 8 JUN 2010, DOI: 10.1111/j.1745-4557.2010.00326.x

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    Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses

    Journal of Applied Microbiology

    Volume 94, Issue 4, April 2003, Pages: 641–654, A. Corsetti, M. De Angelis, F. Dellaglio, A. Paparella, P.F. Fox, L. Settanni and M. Gobbetti

    Version of Record online : 12 MAR 2003, DOI: 10.1046/j.1365-2672.2003.01874.x

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    Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 3, May 2017, Pages: 489–531, Ren-You Gan, Hua-Bin Li, Anil Gunaratne, Zhong-Quan Sui and Harold Corke

    Version of Record online : 24 MAR 2017, DOI: 10.1111/1541-4337.12257

  7. Microbial, chemical and sensory properties of shalgams made using different production methods

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 5, 30 March 2015, Pages: 1008–1015, Hasan Tanguler, Per E J Saris and Huseyin Erten

    Version of Record online : 10 JUL 2014, DOI: 10.1002/jsfa.6781

  8. Food preservative potential of gassericin A-containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39

    Animal Science Journal

    Volume 84, Issue 2, February 2013, Pages: 144–149, Kiyoshi NAKAMURA, Kensuke ARAKAWA, Yasushi KAWAI, Narimi YASUTA, Takahiro CHUJO, Masamichi WATANABE, Hiroyuki IIOKA, Masashi TANIOKA, Junko NISHIMURA, Haruki KITAZAWA, Koichi TSURUMI and Tadao SAITO

    Version of Record online : 19 JUL 2012, DOI: 10.1111/j.1740-0929.2012.01048.x

  9. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1983–1994, Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

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    PepS from Streptococcus thermophilus

    European Journal of Biochemistry

    Volume 263, Issue 2, July (II) 1999, Pages: 502–510, Maria Dolores Fernandez-Espla and Françoise Rul

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1432-1327.1999.00528.x

  11. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Version of Record online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  12. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 4, 15 March 2013, Pages: 749–760, Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir and Luc De Vuyst

    Version of Record online : 17 JUL 2012, DOI: 10.1002/jsfa.5788

  13. CHARACTERISATION, IDENTIFICATION AND TECHNOLOGICAL PROPERTIES OF PSYCHOTROPHIC LACTIC ACID BACTERIA ORIGINATING FROM TUNISIAN FRESH FISH

    Journal of Food Safety

    Volume 32, Issue 3, August 2012, Pages: 333–344, MOUNA BOULARES, CHEDIA AOUADHI, MELIKA MANKAI, OLFA BEN MOUSSA, INES ESSID and MNASSER HASSOUNA

    Version of Record online : 4 JUL 2012, DOI: 10.1111/j.1745-4565.2012.00385.x

  14. Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: M276–M283, Zülal Kesmen and Nazife Kacmaz

    Version of Record online : 9 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02191.x

  15. Selection of lactic acid bacteria for acidification of brown juice (grass juice), with the aim of making a durable substrate for L-lysine fermentation

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 6, 30 April 2008, Pages: 976–983, Mette H Thomsen and Pauli Kiel

    Version of Record online : 20 FEB 2008, DOI: 10.1002/jsfa.3176

  16. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 13, October 2013, Pages: 3352–3361, Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir and Luc De Vuyst

    Version of Record online : 17 JUN 2013, DOI: 10.1002/jsfa.6184

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    Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC)

    Molecular Nutrition & Food Research

    Volume 57, Issue 8, August 2013, Pages: 1479–1504, Geert Huys, Nadine Botteldoorn, Frank Delvigne, Luc De Vuyst, Marc Heyndrickx, Bruno Pot, Jean-Jacques Dubois and Georges Daube

    Version of Record online : 25 JUN 2013, DOI: 10.1002/mnfr.201300065

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    Systematic revision of the living species of Bullidae (Mollusca: Gastropoda: Cephalaspidea), with a molecular phylogenetic analysis

    Zoological Journal of the Linnean Society

    Volume 153, Issue 3, July 2008, Pages: 453–543, MANUEL ANTÓNIO E. MALAQUIAS and DAVID G. REID

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1096-3642.2008.00369.x

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    Cytokine profile and induction of T helper type 17 and regulatory T cells by human peripheral mononuclear cells after microbial exposure

    Clinical & Experimental Immunology

    Volume 167, Issue 2, February 2012, Pages: 282–295, O. N. Donkor, M. Ravikumar, O. Proudfoot, S. L. Day, V. Apostolopoulos, G. Paukovics, T. Vasiljevic, S. L. Nutt and H. Gill

    Version of Record online : 11 JAN 2012, DOI: 10.1111/j.1365-2249.2011.04496.x

  20. Phylogeny of South American Bufo (Anura: Bufonidae) inferred from combined evidence

    Zoological Journal of the Linnean Society

    Volume 146, Issue 3, March 2006, Pages: 407–452, JENNIFER B. PRAMUK

    Version of Record online : 3 MAR 2006, DOI: 10.1111/j.1096-3642.2006.00212.x