UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

Food microbiology, 2013-10, Vol.36 (1), p.22-29

2013

Volltextzugriff (PDF)

Characterization of Bacillus spp. strains for use as probiotic additives in pig feed

Applied microbiology and biotechnology, 2014-02, Vol.98 (3), p.1105-1118

2014

Volltextzugriff (PDF)

Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

Applied and Environmental Microbiology, 2012-11, Vol.78 (22), p.7903-7914

2012

Volltextzugriff (PDF)

Characterization of Emetic Bacillus weihenstephanensis, a New Cereulide-Producing Bacterium

Applied and Environmental Microbiology, 2006-07, Vol.72 (7), p.5118-5121

2006

Volltextzugriff (PDF)

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments

International journal of food microbiology, 2008-06, Vol.124 (3), p.224-230

2008

Volltextzugriff (PDF)

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

International journal of systematic and evolutionary microbiology, 2015-11, Vol.65 (11), p.4256-4262

2015

Volltextzugriff (PDF)

Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

International journal of food microbiology, 2015-03, Vol.196, p.70-78

2015

Volltextzugriff (PDF)

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent

International journal of food microbiology, 2013-03, Vol.162 (1), p.114-119

2013

Volltextzugriff (PDF)

Art, climate change and (other) eco materials: rethinking the cosmopolitanization of aesthetics and the aesthetics of cosmopolitanization with Ulrich Beck

Global networks (Oxford), 2020-07, Vol.20 (3), p.564-583

THORSEN, LINE MARIE

2020

Volltextzugriff (PDF)

Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

International journal of food microbiology, 2010-08, Vol.142 (1), p.247-250

2010

Volltextzugriff (PDF)

The microbiota of Lafun, an African traditional cassava food product

International journal of cardiology, 2009-07, Vol.133 (1), p.22-30

2009

Volltextzugriff (PDF)

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Critical reviews in microbiology, 2009-05, Vol.35 (2), p.139-156

2009

Volltextzugriff (PDF)

Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack

International journal of food microbiology, 2011-04, Vol.146 (3), p.244-252

2011

Volltextzugriff (PDF)

Experiencing art from a field of rice: How farmers relate to rural revitalisation and art at Japan's Echigo‐Tsumari Art Festival

Sociologia ruralis, 2022-07, Vol.62 (3), p.611-631

2022

Volltextzugriff (PDF)

Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

International journal of food microbiology, 2012-10, Vol.159 (2), p.144-151

2012

Volltextzugriff (PDF)

Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content

International journal of food microbiology, 2010-07, Vol.141, p.S60-S68

2010

Volltextzugriff (PDF)

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

International journal of food microbiology, 2014-01, Vol.170, p.70-77

2014

Volltextzugriff (PDF)

The Energy Walk: Experimenting with Aesthetic Methods in STS?

Science as culture, 2016-01, Vol.25 (1), p.141-148

Thorsen, Line Marie

2016

Volltextzugriff (PDF)

Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods

FEMS microbiology letters, 2015-11, Vol.362 (22), p.fnv186

2015

Volltextzugriff (PDF)

Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

International journal of food microbiology, 2014-06, Vol.180, p.1-6

2014

Volltextzugriff (PDF)

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

International journal of food microbiology, 2013-04, Vol.162 (3), p.297-307

2013

Volltextzugriff (PDF)

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

International journal of food microbiology, 2013-05, Vol.163 (2-3), p.231-238

2013

Volltextzugriff (PDF)

Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Food control, 2014-08, Vol.42, p.335-342

2014

Volltextzugriff (PDF)

Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5―5.0

International journal of food microbiology, 2013-01, Vol.161 (1), p.31-35

2013

Volltextzugriff (PDF)

Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions

International journal of food microbiology, 2009-08, Vol.134 (1), p.133-139

2009

Volltextzugriff (PDF)

1 – 25 von 71

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(65)
Mit Volltextzugriff
(68)

Publikationsform

Sprache

Englisch
(69)
Norwegisch
(3)

Erscheinungsjahr

n.n

Thema

Science & Technology
(51)
Life Sciences & Biomedicine
(49)
Microbiology
(28)
Food Science & Technology
(22)
Food Microbiology
(21)
Humans
(20)
Biological And Medical Sciences
(19)
Fermentation
(19)
Fundamental And Applied Biological Sciences. Psychology
(19)
Food Industries
(16)
Bacillus Cereus
(15)
Bacillus
(13)
Bacillus Subtilis
(10)
Female
(9)
Adult
(8)
Animals
(8)
Cereulide
(8)
Male
(8)
Molecular Sequence Data
(8)
Genes
(7)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

Characterization of Bacillus spp. strains for use as probiotic additives in pig feed

Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

Characterization of Emetic Bacillus weihenstephanensis, a New Cereulide-Producing Bacterium

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent

Art, climate change and (other) eco materials: rethinking the cosmopolitanization of aesthetics and the aesthetics of cosmopolitanization with Ulrich Beck

Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

The microbiota of Lafun, an African traditional cassava food product

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack

Experiencing art from a field of rice: How farmers relate to rural revitalisation and art at Japan's Echigo‐Tsumari Art Festival

Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

The Energy Walk: Experimenting with Aesthetic Methods in STS?

Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods

Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5―5.0

Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions

Suchergebnisse filtern