UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption

Food Science and Biotechnology, 2024, 33(12), , pp.2729-2736

2024

Volltextzugriff (PDF)

Microbial diversity of traditional kefir grains and their role on kefir aroma

Food science & technology, 2017-11, Vol.85, p.151-157

2017

Volltextzugriff (PDF)

Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese

Food science & technology, 2021-12, Vol.152, p.112319, Article 112319

2021

Volltextzugriff (PDF)

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Food Science and Biotechnology, 2017, 26(1), , pp.181-187

2017

Volltextzugriff (PDF)

Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods

Letters in applied microbiology, 2023-01, Vol.76 (1)

2023

Volltextzugriff (PDF)

Production of volatiles relation to bread aroma in flour-based fermentation with yeast

Food chemistry, 2022-06, Vol.378, p.132125-132125, Article 132125

2022

Volltextzugriff (PDF)

Use of Different Lactic Starter Cultures in the Production of Tarhana

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.59-67

2014

Volltextzugriff (PDF)

Total conjugated linoleic acid content of ruminant milk: The world status insights

Food chemistry, 2021-01, Vol.334, p.127555-127555, Article 127555

2021

Volltextzugriff (PDF)

Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels

Postharvest biology and technology, 2017-01, Vol.123, p.12-21

2017

Volltextzugriff (PDF)

Spectroscopic, structural characterization and magnetic studies of Cu(II)-sulfathiazole complex with 1,10-Phenanthroline and N-(2-hydroxyethyl)-Ethylenediamine ligands

Journal of molecular structure, 2020-02, Vol.1202, p.127220, Article 127220

2020

Volltextzugriff (PDF)

Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough

Current microbiology, 2022-05, Vol.79 (5), p.148-148, Article 148

2022

Volltextzugriff (PDF)

Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.3998-4008

2022

Volltextzugriff (PDF)

Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

Annals of microbiology, 2010-06, Vol.60 (2), p.227-234

2010

Volltextzugriff (PDF)

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Food science and technology international, 2019-04, Vol.25 (3), p.212-222

2019

Volltextzugriff (PDF)

Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu

Akademik Gıda, 2021-08, Vol.19 (2), p.137-149

2021

Volltextzugriff (PDF)

The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Food bioscience, 2018-12, Vol.26, p.30-37

2018

Volltextzugriff (PDF)

Kombucha and Health

J. of Health Science, 2017-10, Vol.5 (5)

2017

Volltextzugriff (PDF)

Determination of antagonistic starter cultures for pickle and olive fermentation processes

Czech Journal of Food Sciences, 2009-01, Vol.27 (3), p.185-193

2009

Volltextzugriff (PDF)

Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Food biotechnology, 2015-01, Vol.29 (1), p.117-129

2015

Volltextzugriff (PDF)

Fourier transform infrared spectral evaluation for the differentiation of clinically relevant Trichophyton species

Journal of microbiological methods, 2013-06, Vol.93 (3), p.218-223

2013

Volltextzugriff (PDF)

Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain

Applied microbiology and biotechnology, 2013-05, Vol.97 (10), p.4577-4587

2013

Volltextzugriff (PDF)

Thermal resistance of Alicyclobacillus acidoterrestris spores in different heating media

International journal of food science & technology, 2009-09, Vol.44 (9), p.1770-1777

2009

Volltextzugriff (PDF)

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology

Acta scientiarum. Technology, 2022-01, Vol.44, p.1

2022

Volltextzugriff (PDF)

Evaluation of functional properties of lactic acid bacteria isolated from traditional cheese

Measurement. Food, 2024-06, Vol.14, p.100171, Article 100171

2024

Volltextzugriff (PDF)

Endüstriyel Nisin Üretiminde Etkili Faktörler Ve Model Sistemler

Mühendislik bilimleri dergisi, 2007, Vol.13 (1), p.57-67

2007

Volltextzugriff (PDF)

1 – 25 von 70

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(60)
Mit Volltextzugriff
(65)

Publikationsform

Artikel
(70)

Sprache

Englisch
(61)
Türkisch
(15)

Erscheinungsjahr

n.n

Thema

Science & Technology
(38)
Life Sciences & Biomedicine
(33)
Food Science & Technology
(21)
Fermentation
(12)
Lactic Acid Bacteria
(10)
Microbiology
(9)
Chemistry
(8)
Bacteria
(7)
Antimicrobial Activity
(6)
Biological And Medical Sciences
(6)
Fundamental And Applied Biological Sciences. Psychology
(6)
Lactic Acid
(6)
Physical Sciences
(6)
Sucuk
(6)
Biotechnology & Applied Microbiology
(5)
Food Industries
(5)
Food Science
(5)
Humans
(5)
Microbiological Quality
(5)
Mikrobiyolojik Kalite
(5)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption

Microbial diversity of traditional kefir grains and their role on kefir aroma

Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods

Production of volatiles relation to bread aroma in flour-based fermentation with yeast

Use of Different Lactic Starter Cultures in the Production of Tarhana

Total conjugated linoleic acid content of ruminant milk: The world status insights

Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels

Spectroscopic, structural characterization and magnetic studies of Cu(II)-sulfathiazole complex with 1,10-Phenanthroline and N-(2-hydroxyethyl)-Ethylenediamine ligands

Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough

Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu

The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Kombucha and Health

Determination of antagonistic starter cultures for pickle and olive fermentation processes

Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Fourier transform infrared spectral evaluation for the differentiation of clinically relevant Trichophyton species

Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain

Thermal resistance of Alicyclobacillus acidoterrestris spores in different heating media

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology

Evaluation of functional properties of lactic acid bacteria isolated from traditional cheese

Endüstriyel Nisin Üretiminde Etkili Faktörler Ve Model Sistemler

Suchergebnisse filtern