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The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Food hydrocolloids, 2019-06, Vol.91, p.83-91

2019

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Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology

Journal of dairy science, 2020-12, Vol.103 (12), p.10963-10985

2020

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Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation

Frontiers in microbiology, 2024-08, Vol.15, p.1404795

2024

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Editorial: microbial food and feed ingredients – functionality and health

FEMS microbiology letters, 2021-09, Vol.368 (17), p.1

2021

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Arabinogalactan Utilization by Bifidobacterium longum subsp. longum NCC 2705 and Bacteroides caccae ATCC 43185 in Monoculture and Coculture

Microorganisms (Basel), 2020-10, Vol.8 (11), p.1703

2020

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Detection of spore forming Paenibacillus macerans in raw milk

Journal of microbiological methods, 2020-10, Vol.177, p.106048-106048, Article 106048

2020

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Modulation of Virulence Gene Expression in Salmonella enterica subsp. enterica typhimurium by Synthetic Milk-Derived Peptides

Probiotics and antimicrobial proteins, 2022-08, Vol.14 (4), p.690-698

2022

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Markers to Rapidly Distinguish Bacillus paralicheniformis From the Very Close Relative, Bacillus licheniformis

Frontiers in microbiology, 2021-01, Vol.11, p.596828-596828

2021

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Prevalence and abundance of lactic acid bacteria in raw milk associated with forage types in dairy cow feeding

Journal of dairy science, 2020-07, Vol.103 (7), p.5931-5946

2020

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Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation

International journal of food microbiology, 2021-11, Vol.357, p.109382-109382, Article 109382

2021

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Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

Journal of functional foods, 2021-11, Vol.86, p.104735, Article 104735

2021

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Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage

International dairy journal, 2019-06, Vol.93, p.35-44

2019

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Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

Applied sciences, 2019-10, Vol.9 (19), p.4026

2019

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Examination of the Culturable Microbiota from Low-Moisture Foods Imported into Canada for Antibacterial Activity against Listeria monocytogenes

Journal of food protection, 2020-04, Vol.83 (4), p.686-691

2020

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The Contribution of Dairy Bedding and Silage to the Dissemination of Genes Coding for Antimicrobial Resistance: A Narrative Review

Antibiotics (Basel), 2024-09, Vol.13 (9), p.905

2024

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Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt

International dairy journal, 2020-06, Vol.105, p.104662, Article 104662

2020

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Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment

Microorganisms (Basel), 2022-08, Vol.10 (8), p.1669

2022

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Microorganisms Special Issue “How Do Food and Probiotics Influence the Composition and Activity of the Gut Microbiota?”

Microorganisms (Basel), 2022-10, Vol.10 (11), p.2097

2022

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Enzyme-assisted extraction of flavanones from citrus pomace: Obtention of natural compounds with anti-virulence and anti-adhesive effect against Salmonella enterica subsp. enterica serovar Typhimurium

Food control, 2021-02, Vol.120, p.107525, Article 107525

2021

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Protective effects of Lactococcus lactis expressing alcohol dehydrogenase and acetaldehyde dehydrogenase on acute alcoholic liver injury in mice

Journal of chemical technology and biotechnology (1986), 2018-05, Vol.93 (5), p.1502-1510

2018

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The digestive fate of beef versus plant-based burgers from bolus to stool

Food research international, 2023-05, Vol.167, p.112688-112688, Article 112688

2023

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Effect of Bifidobacterium crudilactis and 3′-sialyllactose on the toddler microbiota using the SHIME® model

Food research international, 2020-12, Vol.138 (Pt A), p.109755-109755, Article 109755

2020

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Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk

International journal of food microbiology, 2010-03, Vol.138 (1), p.108-118

2010

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Editorial: Microbial food and feed ingredients - reconciling tradition and novelty

FEMS microbiology letters, 2019-06, Vol.366 (11), p.1

2019

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Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation

International journal of food microbiology, 2014-05, Vol.178, p.76-86

2014

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The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology

Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation

Editorial: microbial food and feed ingredients – functionality and health

Arabinogalactan Utilization by Bifidobacterium longum subsp. longum NCC 2705 and Bacteroides caccae ATCC 43185 in Monoculture and Coculture

Detection of spore forming Paenibacillus macerans in raw milk

Modulation of Virulence Gene Expression in Salmonella enterica subsp. enterica typhimurium by Synthetic Milk-Derived Peptides

Markers to Rapidly Distinguish Bacillus paralicheniformis From the Very Close Relative, Bacillus licheniformis

Prevalence and abundance of lactic acid bacteria in raw milk associated with forage types in dairy cow feeding

Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation

Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage

Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

Examination of the Culturable Microbiota from Low-Moisture Foods Imported into Canada for Antibacterial Activity against Listeria monocytogenes

The Contribution of Dairy Bedding and Silage to the Dissemination of Genes Coding for Antimicrobial Resistance: A Narrative Review

Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt

Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment

Microorganisms Special Issue “How Do Food and Probiotics Influence the Composition and Activity of the Gut Microbiota?”

Enzyme-assisted extraction of flavanones from citrus pomace: Obtention of natural compounds with anti-virulence and anti-adhesive effect against Salmonella enterica subsp. enterica serovar Typhimurium

Protective effects of Lactococcus lactis expressing alcohol dehydrogenase and acetaldehyde dehydrogenase on acute alcoholic liver injury in mice

The digestive fate of beef versus plant-based burgers from bolus to stool

Effect of Bifidobacterium crudilactis and 3′-sialyllactose on the toddler microbiota using the SHIME® model

Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk

Editorial: Microbial food and feed ingredients - reconciling tradition and novelty

Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation

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