UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 73

Sortiert nach

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

International journal of food microbiology, 2021-07, Vol.350, p.109242-109242, Article 109242

2021

Volltextzugriff (PDF)

Identification of differentially expressed genes and metabolism signaling pathway in the spleen of broilers supplemented with probiotic Bacillus spp

Veterinary immunology and immunopathology, 2024-06, Vol.272, p.110755-110755, Article 110755

2024

Volltextzugriff (PDF)

Genome Mining Associated with Analysis of Structure, Antioxidant Activity Reveals the Potential Production of Levan-Rich Exopolysaccharides by Food-Derived Bacillus velezensis VTX20

Applied sciences, 2021-08, Vol.11 (15), p.7055

2021

Volltextzugriff (PDF)

Microorganisms, the Ultimate Tool for Clean Label Foods?

Inventions (Basel), 2021-06, Vol.6 (2), p.31-21

2021

Volltextzugriff (PDF)

Food safety risks in traditional fermented food from South-East Asia

Food control, 2020-03, Vol.109, p.106922, Article 106922

2020

Volltextzugriff (PDF)

Rice and Cassava Distillers Dried Grains in Vietnam: Nutritional Values and Effects of Their Dietary Inclusion on Blood Chemical Parameters and Immune Responses of Growing Pigs

Waste and biomass valorization, 2019-11, Vol.10 (11), p.3373-3382

2019

Volltextzugriff (PDF)

Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions

International journal of food science & technology, 2014-02, Vol.49 (2), p.565-570

2014

Volltextzugriff (PDF)

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Food control, 2020-04, Vol.110, p.106957, Article 106957

2020

Volltextzugriff (PDF)

Structural and genetic insights into a poly-γ-glutamic acid with in vitro antioxidant activity of Bacillus velezensis VCN56

World journal of microbiology & biotechnology, 2022-10, Vol.38 (10), p.173-173, Article 173

2022

Volltextzugriff (PDF)

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food

International journal of food science & technology, 2013-06, Vol.48 (6), p.1115-1126

2013

Volltextzugriff (PDF)

Whole genome sequence analysis of Bacillus amyloliquefaciens strain S2.5 as a potential probiotic for feed supplement in livestock production

Journal of Genetic Engineering and Biotechnology, 2024-09, Vol.22 (3), p.100404, Article 100404

2024

Volltextzugriff (PDF)

Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

Food and bioproducts processing, 2016-04, Vol.98, p.79-85

2016

Volltextzugriff (PDF)

Simple Label-Free Electrochemical Immunosensor in a Microchamber for Detecting Newcastle Disease Virus

Journal of nanomaterials, 2019, Vol.2019, p.1-9

2019

Volltextzugriff (PDF)

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Italian journal of food science, 2015-01, Vol.27 (1), p.93-100

2015

Volltextzugriff (PDF)

Chromosome XII context is important for rDNA function in yeast

Nucleic acids research, 2006-01, Vol.34 (10), p.2914

2006

Volltextzugriff (PDF)

Modernizing traditional fermented foods for a more sustainable and diverse food system

Food research international, 2021

2021

Volltextzugriff (PDF)

Adding Values to Sugar Industry in Vietnam Toward Net-zero and Digitalization Trend

Sugar tech : an international journal of sugar crops & related industries, 2024-08, Vol.26 (4), p.992-1004

2024

Volltextzugriff (PDF)

Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentumHA6 exposed to simulated gastrointestinal tract conditions

International journal of food science & technology, 2014-02, Vol.49 (2), p.565

2014

Volltextzugriff (PDF)

Acid adaptation to improve viability and X ‐prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA 6 exposed to simulated gastrointestinal tract conditions

International journal of food science & technology, 2014-02, Vol.49 (2), p.565-570

2014

Volltextzugriff (PDF)

Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

Probiotics, Prebiotics and Synbiotics, 2022, p.14-56

2022

Volltextzugriff (PDF)

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Italian journal of food science, 2015-01, Vol.27 (1), p.1J

2015

Volltextzugriff (PDF)

Ex-vivo investigation of probiotic bacterial adhesion to the intestinal mucus

Heliyon, 2024-08, Vol.10 (16), p.e36339, Article e36339

2024

Volltextzugriff (PDF)

Xpert MTB/RIF Ultra versus Xpert MTB/RIF for the diagnosis of tuberculous meningitis: a prospective, randomised, diagnostic accuracy study

The Lancet infectious diseases, 2020-03, Vol.20 (3), p.299-307

2020

Volltextzugriff (PDF)

Exopolysaccharide production by lactic acid bacteria: the manipulation of environmental stresses for industrial applications

AIMS microbiology, 2020-01, Vol.6 (4), p.451-469

2020

Volltextzugriff (PDF)

1 – 25 von 73

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(67)
Mit Volltextzugriff
(71)

Publikationsform

Artikel
(69)
Buchkapitel
(4)

Sprache

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(6)

Menü

Weitere Dienste

Einstellungen

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Identification of differentially expressed genes and metabolism signaling pathway in the spleen of broilers supplemented with probiotic Bacillus spp

Genome Mining Associated with Analysis of Structure, Antioxidant Activity Reveals the Potential Production of Levan-Rich Exopolysaccharides by Food-Derived Bacillus velezensis VTX20

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Microorganisms, the Ultimate Tool for Clean Label Foods?

Food safety risks in traditional fermented food from South-East Asia

Rice and Cassava Distillers Dried Grains in Vietnam: Nutritional Values and Effects of Their Dietary Inclusion on Blood Chemical Parameters and Immune Responses of Growing Pigs

Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Structural and genetic insights into a poly-γ-glutamic acid with in vitro antioxidant activity of Bacillus velezensis VCN56

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food

Whole genome sequence analysis of Bacillus amyloliquefaciens strain S2.5 as a potential probiotic for feed supplement in livestock production

Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

Simple Label-Free Electrochemical Immunosensor in a Microchamber for Detecting Newcastle Disease Virus

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Chromosome XII context is important for rDNA function in yeast

Modernizing traditional fermented foods for a more sustainable and diverse food system

Adding Values to Sugar Industry in Vietnam Toward Net-zero and Digitalization Trend

Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentumHA6 exposed to simulated gastrointestinal tract conditions

Acid adaptation to improve viability and X ‐prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA 6 exposed to simulated gastrointestinal tract conditions

Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Ex-vivo investigation of probiotic bacterial adhesion to the intestinal mucus

Xpert MTB/RIF Ultra versus Xpert MTB/RIF for the diagnosis of tuberculous meningitis: a prospective, randomised, diagnostic accuracy study

Exopolysaccharide production by lactic acid bacteria: the manipulation of environmental stresses for industrial applications

Suchergebnisse filtern