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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

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

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

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

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

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

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausagesBENITO, M. J; MARTIN, A; ARANDA, E et al.Journal of food science. 2007, Vol 72, Num 6, issn 0022-1147, M193-M201Article

Starter culture development for improving safety and quality of Domiati cheeseAYAD, Eman H. E.Food microbiology. 2009, Vol 26, Num 5, pp 533-541, issn 0740-0020, 9 p.Article

The effect of immobilization on some probiotic properties of Streptococcus thermophilus strainsASLIM, Belma; ALP, Gulcin.Annals of microbiology. 2009, Vol 59, Num 1, pp 127-132, issn 1590-4261, 6 p.Article

Starter- und Schutzkulturen bei Fleischerzeugnissen = Starter and protective cultures for meat productsKRÖCKEL, Lothar; DEDERER, Irina; TROEGER, Klaus et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 3, pp 93-98, issn 0015-363X, 6 p.Article

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter culturesXUEFENG ZENG; WENSHUI XIA; FANG YANG et al.International journal of food science & technology. 2013, Vol 48, Num 4, pp 685-692, issn 0950-5423, 8 p.Article

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter CulturesBEVILACQUA, Antonio; ALTIERI, Clelia; CORBO, Maria Rosaria et al.Journal of food science. 2010, Vol 75, Num 8, issn 0022-1147, M536-M544Article

The changing face of dairy starter culture research: From genomics to economicsMILLS, Susan; O'SULLIVAN, Orla; HILL, Colin et al.International journal of dairy technology. 2010, Vol 63, Num 2, pp 149-170, issn 1364-727X, 22 p.Article

LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGIONOSIMANI, A; ZANNINI, E; AQUILANTI, L et al.Italian journal of food science. 2009, Vol 21, Num 3, pp 269-286, issn 1120-1770, 18 p.Article

Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production : An updateMOHAMMED SALIM AMMOR; MAYO, Baltasar.Meat science. 2007, Vol 76, Num 1, pp 138-146, issn 0309-1740, 9 p.Article

Effect of process parameters on the production of lactic acid bacteria in batch fermentationZANNINI, Emanuele; SANTARELLI, Sara; OSIMANI, Andrea et al.Annals of microbiology. 2005, Vol 55, Num 4, pp 273-278, issn 1590-4261, 6 p.Article

Importance of lactobacilli in food and feed biotechnologyGIRAFFA, Giorgio; CHANISHVILI, Nina; WIDYASTUTI, Yantyati et al.Research in microbiology (Paris). 2010, Vol 161, Num 6, pp 480-487, issn 0923-2508, 8 p.Article

Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strainsGONZALEZ-ARENZANA, Lucía; LOPEZ, Rosa; PORTU, Javier et al.Journal of bioscience and bioengineering. 2014, Vol 118, Num 3, pp 272-276, issn 1389-1723, 5 p.Article

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkersFADDA, Silvina; LOPEZ, Constanza; VIGNOLO, Graciela et al.Meat science. 2010, Vol 86, Num 1, pp 66-79, issn 0309-1740, 14 p.Conference Paper

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)BONOMO, M. G; RICCIARDI, A; ZOTTA, T et al.Meat science. 2009, Vol 83, Num 1, pp 15-23, issn 0309-1740, 9 p.Article

Influence of starter cultures on the free fatty acids during ripening in Tea sausagesZUBER, Andreja-Durica; HORVAT, Mirjana.European food research & technology (Print). 2007, Vol 224, Num 4, pp 511-517, issn 1438-2377, 7 p.Article

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