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Results 1 to 25 of 191

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Salecan diet increases short chain fatty acids and enriches beneficial microbiota in the mouse cecumMENGYI ZHOU; CHUANLIANG PU; LIN XIA et al.Carbohydrate polymers. 2014, Vol 102, pp 772-779, issn 0144-8617, 8 p.Article

Presence of lactobacilli in the intestinal content of freshwater fish from a river and from a farm with a recirculation systemBUCIO, Adolfo; HARTEMINK, Ralf; SCHRAMA, Johan W et al.Food microbiology. 2006, Vol 23, Num 5, pp 476-482, issn 0740-0020, 7 p.Article

Comparative study of culture media used for sourdough lactobacilliVERA, Annabelle; RIGOBELLO, Véronique; DEMARIGNY, Yann et al.Food microbiology. 2009, Vol 26, Num 7, pp 728-733, issn 0740-0020, 6 p.Conference Paper

Extracellular antimutagenic activities of selected probiotic Bifidobacterium and Lactobacillus spp. as a function of growth phaseCHALOVA, V. I; LINGBECK, J. M; KWON, Y. M et al.Journal of environmental science and health. Part B. Pesticides, food contaminants, and agricultural wastes. 2008, Vol 43, Num 2, pp 193-198, issn 0360-1234, 6 p.Article

Gum arabic establishes prebiotic functionality in healthy human volunteers in a dose-dependent mannerCALAME, Wim; WESELER, Antje R; VIEBKE, Christer et al.British journal of nutrition. 2008, Vol 100, Num 6, pp 1269-1275, issn 0007-1145, 7 p.Article

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potentialMILESI, Maria Mercedes; VINDEROLA, Gabriel; SABBAG, Nora et al.Food research international. 2009, Vol 42, Num 8, pp 1186-1196, issn 0963-9969, 11 p.Article

The effects of using different mustard seeds and starter cultures on some properties of hardaliyeCOSKUN, Fatma; ARICI, Muhammet.Annals of microbiology. 2006, Vol 56, Num 4, pp 335-337, issn 1590-4261, 3 p.Article

Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughsRÜHMKORF, Christine; JUNGKUNZ, Sarah; WAGNER, Maria et al.Food microbiology. 2012, Vol 32, Num 2, pp 286-294, issn 0740-0020, 9 p.Article

Development of fermented instant Chinese noodle using Lactobacillus plantarumSAWATARI, Yuki; SUGIYAMA, Hisashi; SUZUKI, Yasuyuki et al.Food microbiology. 2005, Vol 22, Num 6, pp 539-546, issn 0740-0020, 8 p.Article

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadDE ANGELIS, Maria; RIZZELLO, Carlo G; ALFONSI, Giuditta et al.British journal of nutrition. 2007, Vol 98, Num 6, pp 1196-1205, issn 0007-1145, 10 p.Article

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefirSTADIE, Jasmin; GULITZ, Anna; EHRMANN, Matthias A et al.Food microbiology. 2013, Vol 35, Num 2, pp 92-98, issn 0740-0020, 7 p.Article

Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrasesRÜHMKORF, Christine; BORK, Christian; MISCHNICK, Petra et al.Food microbiology. 2013, Vol 34, Num 1, pp 52-61, issn 0740-0020, 10 p.Article

Numbers and strains of lactobacilli in some probiotic productsCOEURET, Valérie; GUEGUEN, Micheline; VERNOUX, Jean Paul et al.International journal of food microbiology. 2004, Vol 97, Num 2, pp 147-156, issn 0168-1605, 10 p.Article

Fe2+ and Cu2+ Increase the Production of Hyaluronic Acid by Lactobacilli via Affecting Different Stages of the Pentose Phosphate PathwayCHOI, Sy-Bing; LEW, Lee-Ching; HOR, Kok-Chiu et al.Applied biochemistry and biotechnology. 2014, Vol 173, Num 1, pp 129-142, issn 0273-2289, 14 p.Article

A novel manganese starvation-inducible expression system for Lactobacillus plantarumBÖHMER, Nico; KÖNIG, Saskia; FISCHER, Lutz et al.FEMS microbiology letters. 2013, Vol 342, Num 1, pp 37-44, issn 0378-1097, 8 p.Article

Low molecular weight liquid media development for Lactobacilli producing bacteriocinsZACHAROF, Myrto-Panagiota; LOVITT, Robert W.Journal of chemical technology and biotechnology (1986). 2013, Vol 88, Num 1, pp 72-80, issn 0268-2575, 9 p.Article

Not only osmoprotectant: Betaine increased lactate dehydrogenase activity and L-lactate production in lactobacilliHUIBIN ZOU; ZAIQIANG WU; MO XIAN et al.Bioresource technology. 2013, Vol 148, pp 591-595, issn 0960-8524, 5 p.Article

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread qualityBARTKIENE, Elena; SCHLEINING, Gerhard; REKSTYTE, Toma et al.International journal of food science & technology. 2013, Vol 48, Num 12, pp 2613-2620, issn 0950-5423, 8 p.Article

In-depth characterization of Lactobacillus delbrueckii subsp. lactis 313 for growth and cell-envelope-associated proteinase productionAGYEI, Dominic; DANQUAH, Michael K.Biochemical engineering journal. 2012, Vol 64, pp 61-68, issn 1369-703X, 8 p.Article

Impact of bile salt adaptation of Lactobacillus delbrueckii subsp. lactis 200 on its interaction capacity with the gutBUMS, Patricia; REINHEIMER, Jorge; VINDEROLA, Gabriel et al.Research in microbiology (Paris). 2011, Vol 162, Num 8, pp 782-790, issn 0923-2508, 9 p.Article

Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditionsMADUREIRA, A. Raquel; AMORIM, Manuela; GOMES, Ana M et al.Food research international. 2011, Vol 44, Num 1, pp 465-470, issn 0963-9969, 6 p.Article

Influence of dietary supplementation with Lactobacillus reuteri on the oral flora of healthy subjectsSINKIEWICZ, Gabriela; CRONHOLM, Sofie; LJUNGGREN, Lennart et al.Swedish dental journal. 2010, Vol 34, Num 4, pp 197-206, issn 0347-9994, 10 p.Article

Preservation of viability and antibacterial activity of Lactobacillus spp. in calcium alginate beadsBRACHKOVA, Mariya I; DUARTE, Maria A; PINTO, João F et al.European journal of pharmaceutical sciences. 2010, Vol 41, Num 5, pp 589-596, issn 0928-0987, 8 p.Article

Inside-Out: Probiotika und atopische Dermatitis : Probiotika = Inside-Out. Probiotics and atopic dermatitis : ProbioticsWERFEL, T.Der Hautarzt. 2009, Vol 60, Num 10, issn 0017-8470, 802-808 [6 p.]Article

Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentationWIESER, Herbert; VERMEULEN, Nicoline; GAERTNER, Felizitas et al.European food research & technology (Print). 2008, Vol 226, Num 6, pp 1495-1502, issn 1438-2377, 8 p.Article

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