UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 77

Sortiert nach

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

Frontiers in microbiology, 2020-09, Vol.11, p.2088-2088

2020

Link zum Volltext

Verfügbarkeit prüfen

Dairy starters and fermented dairy products modulate gut mucosal immunity

Immunology letters, 2022-12, Vol.251-252, p.91-102

2022

Link zum Volltext

Verfügbarkeit prüfen

Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

Frontiers in microbiology, 2022-01, Vol.12, p.793136-793136

2022

Link zum Volltext

Verfügbarkeit prüfen

Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria

Food research international, 2023-04, Vol.166, p.112557-112557, Article 112557

2023

Link zum Volltext

Verfügbarkeit prüfen

Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products

Food hydrocolloids, 2016-06, Vol.57, p.187-199

2016

Link zum Volltext

Verfügbarkeit prüfen

Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance

PloS one, 2015-08, Vol.10 (8), p.e0135780

2015

Link zum Volltext

Verfügbarkeit prüfen

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Frontiers in microbiology, 2015-12, Vol.6, p.1284-1284

2015

Link zum Volltext

Verfügbarkeit prüfen

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Frontiers in microbiology, 2020-11, Vol.11, p.584163-584163

2020

Link zum Volltext

Verfügbarkeit prüfen

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Frontiers in microbiology, 2020-12, Vol.11, p.549027-549027

2020

Link zum Volltext

Verfügbarkeit prüfen

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

International journal of food microbiology, 2011-03, Vol.146 (1), p.1-13

2011

Link zum Volltext

Verfügbarkeit prüfen

Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry

Journal of agricultural and food chemistry, 2011-12, Vol.59 (23), p.12443-12452

2011

Link zum Volltext

Verfügbarkeit prüfen

Flow Cytometry Approach to Quantify the Viability of Milk Somatic Cell Counts after Various Physico-Chemical Treatments

PloS one, 2015-12, Vol.10 (12), p.e0146071-e0146071

2015

Link zum Volltext

Verfügbarkeit prüfen

Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends

Food microbiology, 2016-02, Vol.53 (Pt A), p.2-9

2016

Link zum Volltext

Verfügbarkeit prüfen

Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk

Food hydrocolloids, 2008, Vol.22 (1), p.130-143

2008

Link zum Volltext

Verfügbarkeit prüfen

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Current research in food science, 2022-01, Vol.5, p.665-676

2022

Link zum Volltext

Verfügbarkeit prüfen

Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

International journal of food microbiology, 2012-04, Vol.155 (1-2), p.19-28

2012

Link zum Volltext

Verfügbarkeit prüfen

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

International journal of gastronomy and food science, 2023-06, Vol.32, p.100725, Article 100725

2023

Link zum Volltext

Verfügbarkeit prüfen

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

Data in brief, 2022-12, Vol.45, p.108653-108653, Article 108653

2022

Link zum Volltext

Verfügbarkeit prüfen

An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile

Colloids and surfaces. A, Physicochemical and engineering aspects, 2015-06, Vol.475, p.44-54

2015

Link zum Volltext

Verfügbarkeit prüfen

Little Impact of NaCl Reduction in Swiss-Type Cheese

Frontiers in nutrition (Lausanne), 2022-06, Vol.9, p.888179-888179

2022

Link zum Volltext

Verfügbarkeit prüfen

From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

Journal of agriculture and food research, 2024-06, Vol.16, p.101188, Article 101188

2024

Link zum Volltext

Verfügbarkeit prüfen

Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

Applied and environmental microbiology, 2021-09, Vol.87 (20), p.e0105521

2021

Link zum Volltext

Verfügbarkeit prüfen

Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii

Microorganisms (Basel), 2019-10, Vol.7 (10), p.477

2019

Link zum Volltext

Verfügbarkeit prüfen

Comparison of electrospray and matrix-assisted laser desorption ionization on the same hybrid quadrupole time-of-flight tandem mass spectrometer : Application to bidimensional liquid chromatography of proteins from bovine milk fraction

Journal of Chromatography A, 2009-03, Vol.1216 (12), p.2424-2432

2009

Link zum Volltext

Verfügbarkeit prüfen

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

Food microbiology, 2022-09, Vol.106, p.104042-104042, Article 104042

2022

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 77

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(67)
Mit Volltextzugriff
(73)

Publikationsform

Artikel
(74)
Buchkapitel
(3)

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(61)
Life Sciences
(59)
Life Sciences & Biomedicine
(56)
Food Science & Technology
(32)
Food And Nutrition
(30)
Biological And Medical Sciences
(23)
Fundamental And Applied Biological Sciences. Psychology
(21)
Microbiology
(21)
Food Engineering
(20)
Microbiology And Parasitology
(20)
Food Industries
(19)
Milk And Cheese Industries. Ice Creams
(17)
Proteolysis
(15)
Lactic Acid Bacteria
(14)
Peptides
(13)
Food Microbiology
(12)
Mass Spectrometry
(12)
Cheese
(11)
Chemistry
(11)
Milk
(10)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 7 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

Dairy starters and fermented dairy products modulate gut mucosal immunity

Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids

Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria

Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products

Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry

Flow Cytometry Approach to Quantify the Viability of Milk Somatic Cell Counts after Various Physico-Chemical Treatments

Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends

Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile

Little Impact of NaCl Reduction in Swiss-Type Cheese

From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies

Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii

Comparison of electrospray and matrix-assisted laser desorption ionization on the same hybrid quadrupole time-of-flight tandem mass spectrometer : Application to bidimensional liquid chromatography of proteins from bovine milk fraction

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

Suchergebnisse filtern