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Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products

TheScientificWorld, 2021, Vol.2021, p.4697445-6

2021

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Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

TheScientificWorld, 2021, Vol.2021, p.9929059-6

2021

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Evaluation of Wild, Wine, Table, and Raisin Grapevine (Vitis spp.) Genotypes in Gedeo Zone, Southern Ethiopia

TheScientificWorld, 2022, Vol.2022, p.6852704-15

2022

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Impacts of Pretreatment Techniques on the Quality of Tuber Flours

TheScientificWorld, 2022, Vol.2022, p.1-10

2022

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Effect of Harvesting Stage on Sweet Sorghum (Sorghum bicolor L.) Genotypes in Western Kenya

TheScientificWorld, 2017, Vol.2017 (2017), p.1-10

2017

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Immobilization technologies and support materials suitable in alcohol beverages production: a review

Food Microbiology, 2004-08, Vol.21 (4), p.377-397

2004

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Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

BioMed research international, 2013-01, Vol.2013 (2013), p.1-6

2013

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Advances in Vinegar Production

Bekatorou, Argyro

1st, 2020

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Characterization and Application of Enterocin RM6, a Bacteriocin from Enterococcus faecalis

BioMed research international, 2013-01, Vol.2013 (2013), p.1-6

2013

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Aspergillus awamori Feeding Modifies Lipid Metabolism in Rats

BioMed research international, 2013-01, Vol.2013 (2013), p.1-7

2013

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Production and Purification of a Novel Xanthan Lyase from a Xanthan-Degrading Microbacterium sp. Strain XT11

TheScientificWorld, 2014-01, Vol.2014 (2014), p.1-8

2014

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Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Food chemistry, 2008-03, Vol.107 (2), p.883-889

2008

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Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Bioresource technology, 2007-03, Vol.98 (4), p.860-865

2007

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Elicitor-Induced Defense Responses in Solanum lycopersicum against Ralstonia solanacearum

TheScientificWorld, 2013-01, Vol.2013 (2013), p.1-9

2013

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Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening

TheScientificWorld, 2014-01, Vol.2014 (2014), p.1-5

2014

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Bread making using kefir grains as baker’s yeast

Food chemistry, 2005-12, Vol.93 (4), p.585-589

2005

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Freeze-dried wheat supported biocatalyst for low temperature wine making

Food science & technology, 2010-12, Vol.43 (10), p.1485-1493

2010

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Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

Food science & technology, 2016-04, Vol.67, p.151-158

2016

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Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Food chemistry, 2004-11, Vol.88 (2), p.237-242

2004

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Neural and Hybrid Modeling: An Alternative Route to Efficiently Predict the Behavior of Biotechnological Processes Aimed at Biofuels Obtainment

TheScientificWorld, 2014-01, Vol.2014 (2014), p.1-9

2014

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Germination and Plantlet Regeneration of Encapsulated Microshoots of Aromatic Rice (Oryza sativa L. Cv. MRQ 74)

TheScientificWorld, 2012-01, Vol.2012 (2012), p.1-6

2012

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Functional properties of single cell protein produced by kefir microflora

Food research international, 2003, Vol.36 (5), p.431-438

2003

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Chemoenzymatic Epoxidation of Alkenes and Reusability Study of the Phenylacetic Acid

TheScientificWorld, 2014-01, Vol.2014 (2014), p.1-7

2014

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The Elicitation Effect of Pathogenic Fungi on Trichodermin Production by Trichoderma brevicompactum

TheScientificWorld, 2013-01, Vol.2013 (2013), p.1-6

2013

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Kefir yeast technology: Scale-up in SCP production using milk whey

Biotechnology and bioengineering, 2005-03, Vol.89 (7), p.788-796

2005

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Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

Evaluation of Wild, Wine, Table, and Raisin Grapevine (Vitis spp.) Genotypes in Gedeo Zone, Southern Ethiopia

Impacts of Pretreatment Techniques on the Quality of Tuber Flours

Effect of Harvesting Stage on Sweet Sorghum (Sorghum bicolor L.) Genotypes in Western Kenya

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

Advances in Vinegar Production

Characterization and Application of Enterocin RM6, a Bacteriocin from Enterococcus faecalis

Aspergillus awamori Feeding Modifies Lipid Metabolism in Rats

Production and Purification of a Novel Xanthan Lyase from a Xanthan-Degrading Microbacterium sp. Strain XT11

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Elicitor-Induced Defense Responses in Solanum lycopersicum against Ralstonia solanacearum

Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening

Bread making using kefir grains as baker’s yeast

Freeze-dried wheat supported biocatalyst for low temperature wine making

Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Neural and Hybrid Modeling: An Alternative Route to Efficiently Predict the Behavior of Biotechnological Processes Aimed at Biofuels Obtainment

Germination and Plantlet Regeneration of Encapsulated Microshoots of Aromatic Rice (Oryza sativa L. Cv. MRQ 74)

Functional properties of single cell protein produced by kefir microflora

Chemoenzymatic Epoxidation of Alkenes and Reusability Study of the Phenylacetic Acid

The Elicitation Effect of Pathogenic Fungi on Trichodermin Production by Trichoderma brevicompactum

Kefir yeast technology: Scale-up in SCP production using milk whey

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