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Lactobacillus and Leuconostoc volatilomes in cheese conditions

Applied microbiology and biotechnology, 2016-03, Vol.100 (5), p.2335-2346

2016

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The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications

PloS one, 2010-07, Vol.5 (7), p.e11748

2010

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Symmetries of Non-Linear ODEs: Lambda Extensions of the Ising Correlations

Symmetry (Basel), 2022-12, Vol.14 (12), p.2622

2022

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Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Food microbiology, 2020-08, Vol.89, p.103410, Article 103410

2020

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Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Frontiers in microbiology, 2020-11, Vol.11, p.584163-584163

2020

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Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food

Food science & technology, 2023-04, Vol.180, p.114730, Article 114730

2023

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Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis

Applied and environmental microbiology, 2024-02, Vol.90 (3), p.e0193623

2024

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Functional diversity within the Penicillium roqueforti species

International journal of food microbiology, 2017-01, Vol.241, p.141-150

2017

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Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species

Food research international, 2023-06, Vol.168, p.112691-112691, Article 112691

2023

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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Journal of agricultural and food chemistry, 2021-08, Vol.69 (30), p.8511-8529

2021

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Plea for Diagonals and Telescopers of Rational Functions

Universe (Basel), 2024-02, Vol.10 (2), p.71

2024

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Chlorogenic acid is poorly absorbed, independently of the food matrix: A Caco-2 cells and rat chronic absorption study

Molecular nutrition & food research, 2006-11, Vol.50 (11), p.1053-1060

2006

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Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Journal of dairy science, 2017-09, Vol.100 (9), p.6918-6929

2017

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Diagonals of Rational Functions: From Differential Algebra to Effective Algebraic Geometry

Symmetry (Basel), 2022-07, Vol.14 (7), p.1297

2022

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Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Current research in food science, 2022-01, Vol.5, p.665-676

2022

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Propionibacterium freudenreichii CIRM-BIA 129 mitigates colitis through S layer protein B-dependent epithelial strengthening

American journal of physiology: Gastrointestinal and liver physiology, 2024-02, Vol.326 (2), p.G163-G175

2024

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Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance

Applied and environmental microbiology, 2016-08, Vol.82 (15), p.4641-4651

2016

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Epidemiology of nontuberculous mycobacteria isolations among central North Carolina residents, 2006–2010

The Journal of infection, 2016-06, Vol.72 (6), p.678-686

2016

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Metronomic Four-Drug Regimen Has Anti-tumor Activity in Pediatric Low-Grade Glioma; The Results of a Phase II Clinical Trial

Frontiers in pharmacology, 2018-09, Vol.9, p.00950-00950

2018

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Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

Food microbiology, 2020-04, Vol.86, p.103317-103317, Article 103317

2020

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Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy

Journal of the American Oil Chemists' Society, 2012-08, Vol.89 (8), p.1409-1417

2012

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A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Food microbiology, 2015-04, Vol.46, p.145-153

2015

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Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Foods, 2021-10, Vol.10 (10), p.2489

2021

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Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage

BMC genomics, 2016-12, Vol.17 (1), p.1007-1007, Article 1007

2016

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Bound Ferulic Acid from Bran Is More Bioavailable than the Free Compound in Rat

Journal of agricultural and food chemistry, 2004-06, Vol.52 (13), p.4338-4343

2004

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Lactobacillus and Leuconostoc volatilomes in cheese conditions

The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications

Symmetries of Non-Linear ODEs: Lambda Extensions of the Ising Correlations

Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food

Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis

Functional diversity within the Penicillium roqueforti species

Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Plea for Diagonals and Telescopers of Rational Functions

Chlorogenic acid is poorly absorbed, independently of the food matrix: A Caco-2 cells and rat chronic absorption study

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Diagonals of Rational Functions: From Differential Algebra to Effective Algebraic Geometry

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Propionibacterium freudenreichii CIRM-BIA 129 mitigates colitis through S layer protein B-dependent epithelial strengthening

Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance

Epidemiology of nontuberculous mycobacteria isolations among central North Carolina residents, 2006–2010

Metronomic Four-Drug Regimen Has Anti-tumor Activity in Pediatric Low-Grade Glioma; The Results of a Phase II Clinical Trial

Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage

Bound Ferulic Acid from Bran Is More Bioavailable than the Free Compound in Rat

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