Results 171 to 180 of about 7,352 (255)

A single-nucleotide variant conditions the ability vs. inability of <i>Propionibacterium freudenreichii</i> to utilize L-lactate. [PDF]

Appl Environ Microbiol
Cocuzzi R, Turgay M, Schmidt RS, von Ah U, Bachmann H-P, Weisskopf L, Fröhlich-Wyder M-T.   +6 more
europepmc   +1 more source

Dairy Products: Processing Technology and Sensory Properties. [PDF]

Foods
Faccia M, Natrella G.
europepmc   +1 more source

Quantification of Total <i>Staphylococci</i> and <i>Escherichia coli</i> in Milk and Dairy Products from Small Ruminants and Characterization of the Antimicrobial Resistance Profiles of Isolated Pathogenic Strains. [PDF]

Microorganisms
Condor S, Duma M, Crăciun S, Mihaiu M, Cîmpean R, Crisan-Reget OL, Dan SD, Condor L, Ionica CN, Tabaran A.   +9 more
europepmc   +1 more source

Characterization of a <i>Ligilactobacillus salivarius</i> Strain Isolated from a Cheese Seal Which Was Last Used in 1936. [PDF]

Foods
Alba C, Arroyo R, Fernández L, Narbad A, Rodríguez JM.   +4 more
europepmc   +1 more source

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies. [PDF]

Foods
Natrella G, Vacca M, Minervini F, Faccia M, De Angelis M.   +4 more
europepmc   +1 more source

Evaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses. [PDF]

Foods
Freire P, Olmos D, Pedroza MA, Adamson J, Elkhalil R, Atwood M, Miller-Schulze JP, Licon CC.   +7 more
europepmc   +1 more source

Comparative genomics and characterization of highly adhesive and stress resistant <i>Lacticaseibacillus paracasei</i> strain E. [PDF]

Curr Res Food Sci
Zhang N, Karkman A, Hiippala K, Satokari R, Takala TM, Saris PEJ.   +5 more
europepmc   +1 more source

Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation. [PDF]

Foods
Medina LM, Pérez-Rodríguez F.
europepmc   +1 more source

Understanding the structure-function relationship in selected dairy food matrices using material science approaches. [PDF]

JDS Commun
Sharma P, Choudhary P.
europepmc   +1 more source

Antimicrobial and antioxidant activities of water-soluble extracts of Camis cheeses produced by different traditional methods. [PDF]

Food Sci Nutr
Uzunsoy I.
europepmc   +1 more source