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Sequencing and Transcriptional Analysis of the Biosynthesis Gene Cluster of Putrescine-Producing Lactococcus lactis

Applied and Environmental Microbiology, 2011-09, Vol.77 (18), p.6409-6418

2011

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Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

Applied and Environmental Microbiology, 2010-09, Vol.76 (18), p.6231-6238

2010

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Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

Food chemistry, 2021-03, Vol.340, p.128152-128152, Article 128152

2021

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Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

Food chemistry, 2021-01, Vol.336, p.127625-127625, Article 127625

2021

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Histamine-forming ability of Lentilactobacillus parabuchneri in reduced salt Cheddar cheese

Food microbiology, 2021-09, Vol.98, p.103789-103789, Article 103789

2021

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Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review

Journal of dairy science, 1999-05, Vol.82 (5), p.891-909

1999

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Camel and bovine chymosin hydrolysis of bovine α(S1)- and β-caseins studied by comparative peptide mapping

Journal of agricultural and food chemistry, 2012-11, Vol.60 (45), p.11421-11432

2012

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HdcB, a novel enzyme catalysing maturation of pyruvoyl-dependent histidine decarboxylase

Molecular microbiology, 2011-02, Vol.79 (4), p.861-871

2011

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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Dairy science & technology, 2012-09, Vol.92 (5), p.515-540

2012

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Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study

Journal of agricultural and food chemistry, 2012-05, Vol.60 (21), p.5454-5460

2012

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Camel and Bovine Chymosin Hydrolysis of Bovine αS1- and β‑Caseins Studied by Comparative Peptide Mapping

Journal of agricultural and food chemistry, 2012-11, Vol.60 (45), p.11421-11432

2012

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Modulating the Gut Microbiota with Alginate Oligosaccharides In Vitro

Nutraceuticals, 2022-12, Vol.3 (1), p.26-38

2022

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Plasmid-Encoded Diacetyl (Acetoin) Reductase in Leuconostoc pseudomesenteroides

Applied and Environmental Microbiology, 2003-01, Vol.69 (1), p.304-311

2003

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Lactic acid bacteria: inhibition of angiotensin converting enzyme in vitro and in vivo

Antonie van Leeuwenhoek, 2003, Vol.83 (1), p.27-34

2003

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Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

International dairy journal, 2019-12, Vol.99, p.104554, Article 104554

2019

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A chromatographic approach to understanding the plasmin-plasminogen system in acid whey

International dairy journal, 2020-07, Vol.106, p.104705, Article 104705

2020

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Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

International dairy journal, 2018-05, Vol.80, p.35-45

2018

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Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation

International dairy journal, 2013-12, Vol.33 (2), p.163-174

2013

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Purification and Characterisation of an Extracellular Fructan β-fructosidase from a Lactobacillus pentosus Strain Isolated from Fermented Fish

Systematic and applied microbiology, 2002-04, Vol.25 (1), p.13-20

2002

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Purification and characterization of a diacetyl reductase from Leuconostoc pseudomesenteroides

International dairy journal, 2000, Vol.10 (11), p.781-789

2000

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Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine beta-casein

Applied and Environmental Microbiology, 1997-06, Vol.63 (6), p.2468-2471

1997

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食盐浓度变化对切达干酪成熟过程中生化特性的影响

Dairy science & technology, 2012, Vol.92 (5), p.515-540

2012

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Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Dairy science & technology, 2012, Vol.92 (5), p.541-568

2012

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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Dairy science & technology, 2012, Vol.92 (5), p.543-568

2012

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Purification and characterization of an extracellular proteinase from Brevibacterium linens ATCC 9174

Applied and Environmental Microbiology, 1995-09, Vol.61 (9), p.3454-3456

1995

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Sequencing and Transcriptional Analysis of the Biosynthesis Gene Cluster of Putrescine-Producing Lactococcus lactis

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

Histamine-forming ability of Lentilactobacillus parabuchneri in reduced salt Cheddar cheese

Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review

Camel and bovine chymosin hydrolysis of bovine α(S1)- and β-caseins studied by comparative peptide mapping

HdcB, a novel enzyme catalysing maturation of pyruvoyl-dependent histidine decarboxylase

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study

Camel and Bovine Chymosin Hydrolysis of Bovine αS1- and β‑Caseins Studied by Comparative Peptide Mapping

Modulating the Gut Microbiota with Alginate Oligosaccharides In Vitro

Plasmid-Encoded Diacetyl (Acetoin) Reductase in Leuconostoc pseudomesenteroides

Lactic acid bacteria: inhibition of angiotensin converting enzyme in vitro and in vivo

Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

A chromatographic approach to understanding the plasmin-plasminogen system in acid whey

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation

Purification and Characterisation of an Extracellular Fructan β-fructosidase from a Lactobacillus pentosus Strain Isolated from Fermented Fish

Purification and characterization of a diacetyl reductase from Leuconostoc pseudomesenteroides

Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine beta-casein

食盐浓度变化对切达干酪成熟过程中生化特性的影响

Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Purification and characterization of an extracellular proteinase from Brevibacterium linens ATCC 9174

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