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Biosorption of Al+3 and Cd+2 by an Exopolysaccharide from Lactobacillus rhamnosus

Journal of food science, 2014-11, Vol.79 (11), p.T2404-T2408

2014

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Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB-A New Strain Isolated from Mead

International journal of molecular sciences, 2021-04, Vol.22 (7), p.3780

2021

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The first report of the physicochemical structure of chitin isolated from Hermetia illucens

International journal of biological macromolecules, 2016-11, Vol.92, p.316-320

2016

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Utilization of brewery wastes in food industry

PeerJ (San Francisco, CA), 2020-07, Vol.8, p.e9427-e9427, Article e9427

2020

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The State of Research on Antimicrobial Activity of Cold Plasma

Polish journal of microbiology, 2019-06, Vol.68 (2), p.153-164

2019

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Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis

Molecules (Basel, Switzerland), 2022-10, Vol.27 (20), p.7048

2022

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Red Kale (Brassica oleracea L. ssp. acephala L. var. sabellica) Induces Apoptosis in Human Colorectal Cancer Cells In Vitro

Molecules (Basel, Switzerland), 2023-10, Vol.28 (19), p.6938

2023

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Physicochemical characterization of exopolysaccharides produced by Lactobacillus rhamnosus on various carbon sources

Carbohydrate polymers, 2015-03, Vol.117, p.501-509

2015

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Evolution of the anticholinesterase, antioxidant, and anti-inflammatory activity of Epilobium angustifolium L. infusion during in vitro digestion

Journal of functional foods, 2021-10, Vol.85, p.104645, Article 104645

2021

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Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment

Scientific reports, 2020-11, Vol.10 (1), p.18882-18882, Article 18882

2020

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Study on Biological Activity of Bread Enriched with Natural Polyphenols in Terms of Growth Inhibition of Tumor Intestine Cells

Journal of medicinal food, 2020-02, Vol.23 (2), p.181-190

2020

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Pilot study on the use of cold atmospheric plasma for preservation of bread

Scientific reports, 2022-12, Vol.12 (1), p.22003-22003, Article 22003

2022

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Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review

Foods, 2024-07, Vol.13 (14), p.2216

2024

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Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential

Journal of functional foods, 2020-04, Vol.67, p.103866, Article 103866

2020

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Genetic mechanisms of variation in erythromycin resistance in Lactobacillus rhamnosus strains

Journal of antibiotics, 2012-11, Vol.65 (11), p.583-586

2012

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Biological Activity of an Epilobium angustifolium L. (Fireweed) Infusion after In Vitro Digestion

Molecules (Basel, Switzerland), 2022-02, Vol.27 (3), p.1006

2022

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New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Foods, 2021-07, Vol.10 (7), p.1603

2021

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Studies on the removal of Cd ions by gastrointestinal lactobacilli

Applied microbiology and biotechnology, 2017-04, Vol.101 (8), p.3415-3425

2017

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Potential Biological Activities of Peptides Generated during Casein Proteolysis by Curly Kale (Brassica oleracea L. var. sabellica L.) Leaf Extract: An In Silico Preliminary Study

Foods, 2021-11, Vol.10 (11), p.2877

2021

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Bifidogenic and antioxidant activity of exopolysaccharides produced by Lactobacillus rhamnosus E/N cultivated on different carbon sources

Polish journal of microbiology, 2013, Vol.62 (2), p.181-188

2013

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A New Protein of α-Amylase Activity from Lactococcus lactis

Journal of Microbiology and Biotechnology, 2010, 20(9), , pp.1307-1313

2010

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Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

Applied sciences, 2020-06, Vol.10 (11), p.4020

2020

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FRUCTOPHILIC LACTIC ACID BACTERIA (FLAB) - A NEW GROUP OF HETEROFERMENTATIVE MICROORGANISMS FROM THE PLANT ENVIRONMENT

Postępy mikrobiologii, 2017-01, Vol.56 (1)

2017

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Optimization of mutanase production by Trichoderma harzianum

African journal of biotechnology, 2014-06, Vol.13 (25), p.2538-2546

2014

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Optimization of medium composition for enhancing growth of Lactobacillus rhamnosus PEN using response surface methodology

Polish journal of microbiology, 2010, Vol.59 (2), p.113-118

2010

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Biosorption of Al+3 and Cd+2 by an Exopolysaccharide from Lactobacillus rhamnosus

Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB-A New Strain Isolated from Mead

The first report of the physicochemical structure of chitin isolated from Hermetia illucens

Utilization of brewery wastes in food industry

The State of Research on Antimicrobial Activity of Cold Plasma

Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis

Red Kale (Brassica oleracea L. ssp. acephala L. var. sabellica) Induces Apoptosis in Human Colorectal Cancer Cells In Vitro

Physicochemical characterization of exopolysaccharides produced by Lactobacillus rhamnosus on various carbon sources

Evolution of the anticholinesterase, antioxidant, and anti-inflammatory activity of Epilobium angustifolium L. infusion during in vitro digestion

Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment

Study on Biological Activity of Bread Enriched with Natural Polyphenols in Terms of Growth Inhibition of Tumor Intestine Cells

Pilot study on the use of cold atmospheric plasma for preservation of bread

Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review

Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential

Genetic mechanisms of variation in erythromycin resistance in Lactobacillus rhamnosus strains

Biological Activity of an Epilobium angustifolium L. (Fireweed) Infusion after In Vitro Digestion

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Studies on the removal of Cd ions by gastrointestinal lactobacilli

Potential Biological Activities of Peptides Generated during Casein Proteolysis by Curly Kale (Brassica oleracea L. var. sabellica L.) Leaf Extract: An In Silico Preliminary Study

Bifidogenic and antioxidant activity of exopolysaccharides produced by Lactobacillus rhamnosus E/N cultivated on different carbon sources

A New Protein of α-Amylase Activity from Lactococcus lactis

Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

FRUCTOPHILIC LACTIC ACID BACTERIA (FLAB) - A NEW GROUP OF HETEROFERMENTATIVE MICROORGANISMS FROM THE PLANT ENVIRONMENT

Optimization of mutanase production by Trichoderma harzianum

Optimization of medium composition for enhancing growth of Lactobacillus rhamnosus PEN using response surface methodology

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