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Results 1 to 25 of 358

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The origin of single strain starter culture usage for commercial Cheddar cheesemakingO'TOOLE, Desmond K.International journal of dairy technology. 2004, Vol 57, Num 1, pp 53-55, issn 1364-727X, 3 p.Article

Characterization of Streptococcus thermophilus phages from cheeseZAGO, M; CARMINATI, D; GIRAFFA, G et al.Annals of microbiology. 2003, Vol 53, Num 2, pp 171-178, issn 1590-4261, 8 p.Article

Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage productCHOI, In-Kwon; JUNG, Seok-Ho; KIM, Bong-Joon et al.Antonie van Leeuwenhoek. 2003, Vol 84, Num 4, pp 247-253, issn 0003-6072, 7 p.Article

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure culturesROUBOS-VAN DEN HIL, Petra J; ROB NOUT, M. J; VAN DER MEULEN, Jan et al.Food microbiology. 2010, Vol 27, Num 5, pp 638-644, issn 0740-0020, 7 p.Article

Yeasts associated to Traditional Balsamic Vinegar : Ecological and technological featuresSOLIERI, L; GIUDICI, P.International journal of food microbiology. 2008, Vol 125, Num 1, pp 36-45, issn 0168-1605, 10 p.Conference Paper

Influence of starter cultures on the antioxidant activity of kombucha beverageMALBASA, Radomir V; LONCAR, Eva S; VITAS, Jasmina S et al.Food chemistry. 2011, Vol 127, Num 4, pp 1727-1731, issn 0308-8146, 5 p.Article

The use of starter cultures to produce 'Pito', a Nigerian fermented alcoholic beverageORJI, M. U; MBATA, T. I; ANICHE, G. N et al.World journal of microbiology & biotechnology. 2003, Vol 19, Num 7, pp 733-736, issn 0959-3993, 4 p.Article

Starter cultures for cereal based foodsBRANDT, Markus J.Food microbiology. 2014, Vol 37, pp 41-43, issn 0740-0020, 3 p.Conference Paper

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheeseDE ANGELIS, Maria; DE CANDIA, Silvia; PIERA CALASSO, Maria et al.International journal of food microbiology. 2008, Vol 125, Num 2, pp 123-132, issn 0168-1605, 10 p.Article

Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata regionBONOMO, M. G; RICCIARDI, A; SALZANO, G et al.World journal of microbiology & biotechnology. 2011, Vol 27, Num 1, pp 137-146, issn 0959-3993, 10 p.Article

Effect of frozen storage and aging on the Kashkaval cheese starter cultureSIMOV, Zh. I; IVANOV, G. Y.World journal of microbiology & biotechnology. 2005, Vol 21, Num 3, pp 345-350, issn 0959-3993, 6 p.Article

Acetic acid bacteria in traditional balsamic vinegar : Phenotypic traits relevant for starter cultures selectionGULLO, Maria; GIUDICI, Paolo.International journal of food microbiology. 2008, Vol 125, Num 1, pp 46-53, issn 0168-1605, 8 p.Conference Paper

Growth and activity of Bulgarian yogurt starter culture in iron-fortified milkSIMOVA, Emilina; IVANOV, Galin; SIMOV, Zhelyazko et al.Journal of industrial microbiology & biotechnology. 2008, Vol 35, Num 10, pp 1109-1115, issn 1367-5435, 7 p.Article

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum foodYOUSIF, Nuha M. K; HUCH, Melanie; SCHUSTER, Tobias et al.Food microbiology. 2010, Vol 27, Num 6, pp 757-768, issn 0740-0020, 12 p.Article

Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter culturesRESCH, Marion; NAGEL, Verena; HERTEL, Christian et al.International journal of food microbiology. 2008, Vol 127, Num 1-2, pp 99-104, issn 0168-1605, 6 p.Article

Changes of free amino acid content of Teleme cheese made with different types of milk and culturePAPPA, Eleni C; SOTIRAKOGLOU, Kyriaki.Food chemistry. 2008, Vol 111, Num 3, pp 606-615, issn 0308-8146, 10 p.Article

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milkDERVISOGLU, M; AYDEMIR, O.World journal of microbiology & biotechnology. 2007, Vol 23, Num 4, pp 451-460, issn 0959-3993, 10 p.Article

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheesesDE CANDIA, S; DE ANGELIS, M; DUNLEA, E et al.International journal of food microbiology. 2007, Vol 119, Num 3, pp 182-191, issn 0168-1605, 10 p.Article

Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausageCOPPOLA, S; MAURIELLO, G; APONTE, M et al.Meat science. 2000, Vol 56, Num 4, pp 321-329, issn 0309-1740Article

Whey valorisation: A complete and novel technology development for dairy industry starter culture productionKOUTINAS, Athanasios A; PAPAPOSTOLOU, Harris; DIMITRELLOU, Dimitra et al.Bioresource technology. 2009, Vol 100, Num 15, pp 3734-3739, issn 0960-8524, 6 p.Conference Paper

Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish)ZHIYUAN DAI; YAN LI; JIAJIA WU et al.Journal of food science. 2013, Vol 78, Num 10-12, issn 0022-1147, M1778-M1783Article

Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher GuidelinesPEREZ-DIAZ, I. M; MCFEETERS, R. F.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, M120-M123Article

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flourZANNINI, Emanuele; GAROFALO, Cristiana; AQUILANTI, Lucia et al.Food microbiology. 2009, Vol 26, Num 7, pp 744-753, issn 0740-0020, 10 p.Conference Paper

The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentationsLEROY, Frédéric; DE WINTER, Tom; REMEDIOS FOULQUIE MORENO, Maria et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 9, pp 1726-1736, issn 0022-5142, 11 p.Article

Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural parkPOZNANSKI, E; CAVAZZA, A; CAPPA, F et al.International journal of food microbiology. 2004, Vol 92, Num 2, pp 141-151, issn 0168-1605, 11 p.Article

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