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...

Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Journal of dairy science, 2008-02, Vol.91 (2), p.500-512

2008

Volltextzugriff (PDF)

Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater

Bioresource technology, 2005-02, Vol.96 (3), p.317-322

2005

Volltextzugriff (PDF)

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

Food microbiology, 2006-10, Vol.23 (7), p.641-648

2006

Volltextzugriff (PDF)

Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase

International journal of food microbiology, 2004-07, Vol.94 (2), p.123-135

2004

Volltextzugriff (PDF)

Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions

Food microbiology, 2007-04, Vol.24 (2), p.139-148

2007

Volltextzugriff (PDF)

Growth and metabolites production by Penicillium brevicompactum in yoghurt

International journal of food microbiology, 2008-10, Vol.127 (3), p.276-283

2008

Volltextzugriff (PDF)

Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

Journal of dairy science, 2007-10, Vol.90 (10), p.4513-4523

2007

Volltextzugriff (PDF)

Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and Mortality

Journal of food science, 2009, Vol.74 (1), p.M1-M7

2009

Volltextzugriff (PDF)

Automated ribotyping and random amplified polymorphic DNA analysis for molecular typing of Salmonella enteritidis and Salmonella typhimurium strains isolated in Italy

Journal of applied microbiology, 2001-11, Vol.91 (5), p.780-785

2001

Volltextzugriff (PDF)

Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

Food microbiology, 2003-10, Vol.20 (5), p.537-543

2003

Volltextzugriff (PDF)

Effect of trans‐2‐hexenal on the growth of Aspergillus flavus in relation to its concentration, temperature and water activity

Letters in applied microbiology, 2001-07, Vol.33 (1), p.50-55

2001

Volltextzugriff (PDF)

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

Trends in Food Science & Technology, 2004-03, Vol.15 (3-4), p.201-208

2004

Volltextzugriff (PDF)

PA63 EFFECTS OF A WHEY PROTEIN HYDROLYZED FORMULA CONTAINING LACTOSE ON THE METABOLIC PROFILES AND FECAL MICROBIOTA OF INFANTS WITH COW'S MILK ALLERGY

Digestive and liver disease, 2010, Vol.42, p.S367-S367

2010

Volltextzugriff (PDF)

Evaluation of the Antimicrobial Activity of Citrus Essences on Saccharomyces cerevisiae

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.6932-6938

2004

Volltextzugriff (PDF)

Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation

Journal of applied microbiology, 2013-12, Vol.115 (6), p.1388-1401

2013

Volltextzugriff (PDF)

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Food chemistry, 2007, Vol.102 (2), p.542-550

2007

Volltextzugriff (PDF)

Effect of capric, lauric and α-linolenic acids on the division time distributions of single cells of Staphylococcus aureus

International journal of food microbiology, 2008-11, Vol.128 (1), p.122-128

2008

Volltextzugriff (PDF)

A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)

Journal of applied microbiology, 2000-08, Vol.89 (2), p.267-274

2000

Volltextzugriff (PDF)

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

International journal of food microbiology, 2006-03, Vol.107 (1), p.1-11

2006

Volltextzugriff (PDF)

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Journal of food protection, 2012-09, Vol.75 (9), p.1634-1641

2012

Volltextzugriff (PDF)

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Food control, 2007-05, Vol.18 (5), p.421-429

2007

Volltextzugriff (PDF)

Suitability of high-dynamic-pressure-treated milk for the production of yoghurt

Food microbiology, 2004-12, Vol.21 (6), p.753-760

2004

Volltextzugriff (PDF)

Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds

Journal of biotechnology, 2010-11, Vol.150, p.64-64

2010

Volltextzugriff (PDF)

Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

Journal of dairy research, 2006-05, Vol.73 (2), p.216-226

2006

Volltextzugriff (PDF)

Effect of Hexanal on the Shelf Life of Fresh Apple Slices

Journal of agricultural and food chemistry, 1999-11, Vol.47 (11), p.4769-4776

1999

Volltextzugriff (PDF)

1 – 25 von 79

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(74)
Mit Volltextzugriff
(67)

Publikationsform

Artikel
(79)

Sprache

Englisch
(74)
Französisch
(5)

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(60)
Science & Technology
(60)
Biological And Medical Sciences
(50)
Fundamental And Applied Biological Sciences. Psychology
(50)
Food Science & Technology
(43)
Food Industries
(40)
Microbiology
(36)
Food Microbiology
(28)
Biotechnology & Applied Microbiology
(22)
Saccharomyces Cerevisiae
(17)
Fermentation
(14)
Milk And Cheese Industries. Ice Creams
(14)
Agriculture
(13)
Yeasts
(13)
Animals
(10)
Cheese - Microbiology
(10)
Colony Count, Microbial
(10)
Food Contamination
(10)
Hydrogen-Ion Concentration
(10)
Temperature
(10)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase

Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions

Growth and metabolites production by Penicillium brevicompactum in yoghurt

Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and Mortality

Automated ribotyping and random amplified polymorphic DNA analysis for molecular typing of Salmonella enteritidis and Salmonella typhimurium strains isolated in Italy

Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

Effect of trans‐2‐hexenal on the growth of Aspergillus flavus in relation to its concentration, temperature and water activity

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

PA63 EFFECTS OF A WHEY PROTEIN HYDROLYZED FORMULA CONTAINING LACTOSE ON THE METABOLIC PROFILES AND FECAL MICROBIOTA OF INFANTS WITH COW'S MILK ALLERGY

Evaluation of the Antimicrobial Activity of Citrus Essences on Saccharomyces cerevisiae

Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Effect of capric, lauric and α-linolenic acids on the division time distributions of single cells of Staphylococcus aureus

A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Suitability of high-dynamic-pressure-treated milk for the production of yoghurt

Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds

Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

Effect of Hexanal on the Shelf Life of Fresh Apple Slices

Suchergebnisse filtern