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Psychrotrophs and their enzymes in milk and dairy products: Quality aspects

Trends in food science & technology, 1997-02, Vol.8 (2), p.35-41

1997

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Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food

International journal of food microbiology, 2003-02, Vol.80 (3), p.187-199

2003

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Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food

International journal of food microbiology, 2003-06, Vol.83 (3), p.307-318

2003

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Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydration

Journal of applied microbiology, 1999-09, Vol.87 (3), p.429-437

1999

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Growth and toxin profiles of Bacillus cereus isolated from different food sources

International journal of food microbiology, 2001-09, Vol.69 (3), p.237-246

2001

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Quantitative structure-activity relationship modelling of ACE-inhibitory peptides derived from milk proteins

European food research & technology, 2004-11, Vol.219 (6), p.579-583

2004

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Proteolytic activities in togwa, a Tanzanian fermented food

International journal of food microbiology, 2003-07, Vol.84 (1), p.1-12

2003

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Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses

Food science & technology, 2006-01, Vol.39 (6), p.677-683

2006

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Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

Trends in food science & technology, 2005-01, Vol.16 (11), p.484-494

2005

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Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk

International journal of food microbiology, 2005-02, Vol.98 (2), p.193-200

2005

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Influence of controlled lactic fermentation on growth and sporulation of in milk

International journal of food microbiology, 2005-08, Vol.103 (1), p.69-77

2005

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Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration

Journal of industrial microbiology & biotechnology, 1999-08, Vol.23 (2), p.79-85

1999

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Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk

International journal of food microbiology, 2005-08, Vol.103 (1), p.69-77

2005

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Chemometrical analysis of proteolytic profiles during cheese ripening

International dairy journal, 2000, Vol.10 (4), p.249-253

2000

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Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk

International journal of food microbiology, 2003-12, Vol.89 (2), p.205-212

2003

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Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese

International dairy journal, 2006-03, Vol.16 (3), p.225-235

2006

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Lost in Digital Translations: Studies of Digital Resistance and Accommodation to the Welfare State in Practice

2023

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Characterization of an intracellular oligopeptidase from Lactobacillus paracasei

Applied and Environmental Microbiology, 1997-04, Vol.63 (4), p.1284-1287

1997

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CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF TOGWA, A LACTIC ACID FERMENTED GRUEL

Journal of food safety, 2001-11, Vol.21 (3), p.181-194

2001

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Effect of Peptides from the Sequence 58-72 of .beta.-Casein on the Activity of Endopeptidase, Aminopeptidase, and X-Prolyl-Dipeptidyl Aminopeptidase from Lactococcus lactis ssp. lactis MG1363

Journal of agricultural and food chemistry, 1995-03, Vol.43 (3), p.849-853

1995

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Purification and Characterization of an Endopeptidase from Propionibacterium freudenreichii

Journal of dairy science, 1996-12, Vol.79 (12), p.2129-2136

1996

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Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium

Journal of food science, 1999-03, Vol.64 (2), p.353-358

1999

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Immunorelatedness of Oligopeptidases from Lactobacillus and Lactococcus and Proline Iminopeptidase from Propionibacterium using Double Immunodiffusion Assay

Food and agricultural immunology, 2001-09, Vol.13 (3), p.183-187

2001

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Glycerol ester hydrolase, lipase, of Myxococcus xanthus FB

Canadian journal of microbiology, 1974-04, Vol.20 (4), p.611-615

Sorhaug, T

1974

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Purification and characterization of a cell wall peptidase from Lactococcus lactis subsp. cremoris IMN-C12

Applied and Environmental Microbiology, 1993-09, Vol.59 (9), p.3076-3082

1993

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Psychrotrophs and their enzymes in milk and dairy products: Quality aspects

Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food

Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food

Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydration

Growth and toxin profiles of Bacillus cereus isolated from different food sources

Quantitative structure-activity relationship modelling of ACE-inhibitory peptides derived from milk proteins

Proteolytic activities in togwa, a Tanzanian fermented food

Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses

Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk

Influence of controlled lactic fermentation on growth and sporulation of in milk

Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration

Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk

Chemometrical analysis of proteolytic profiles during cheese ripening

Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk

Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese

Lost in Digital Translations: Studies of Digital Resistance and Accommodation to the Welfare State in Practice

Characterization of an intracellular oligopeptidase from Lactobacillus paracasei

CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF TOGWA, A LACTIC ACID FERMENTED GRUEL

Effect of Peptides from the Sequence 58-72 of .beta.-Casein on the Activity of Endopeptidase, Aminopeptidase, and X-Prolyl-Dipeptidyl Aminopeptidase from Lactococcus lactis ssp. lactis MG1363

Purification and Characterization of an Endopeptidase from Propionibacterium freudenreichii

Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium

Immunorelatedness of Oligopeptidases from Lactobacillus and Lactococcus and Proline Iminopeptidase from Propionibacterium using Double Immunodiffusion Assay

Glycerol ester hydrolase, lipase, of Myxococcus xanthus FB

Purification and characterization of a cell wall peptidase from Lactococcus lactis subsp. cremoris IMN-C12

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