X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
microbiology (43) 43
food science & technology (39) 39
fermentation (27) 27
index medicus (25) 25
lactic-acid bacteria (23) 23
identification (18) 18
biotechnology & applied microbiology (16) 16
yeasts (15) 15
food microbiology (14) 14
analysis (12) 12
food and beverages (12) 12
lactic acid bacteria (11) 11
bacteria (10) 10
cheese (10) 10
italy (10) 10
sourdough (10) 10
animals (9) 9
bread - microbiology (9) 9
cheese - microbiology (9) 9
lactobacillus (8) 8
lactobacillus - metabolism (8) 8
lactobacillus plantarum (8) 8
microorganisms (8) 8
starter cultures (8) 8
lactobacilli (7) 7
lactobacillus - genetics (7) 7
phylogeny (7) 7
polymerase chain reaction (7) 7
probiotics (7) 7
rna (7) 7
antigenotoxicity (6) 6
biodiversity (6) 6
chemistry, applied (6) 6
colony count, microbial (6) 6
diversity (6) 6
hydrogen-ion concentration (6) 6
milk (6) 6
pecorino di farindola (6) 6
physiological aspects (6) 6
proteolysis (6) 6
random amplified polymorphic dna technique (6) 6
research (6) 6
strains (6) 6
table olives (6) 6
temperature (6) 6
acid-bile tolerance (5) 5
biogenic amines (5) 5
cheddar cheese (5) 5
cheese - analysis (5) 5
food (5) 5
food science (5) 5
green olives (5) 5
growth (5) 5
humans (5) 5
lactobacillus - classification (5) 5
lactococcus-lactis (5) 5
metabolism (5) 5
microflora (5) 5
species specificity (5) 5
wine (5) 5
wine - microbiology (5) 5
yeast (5) 5
yeasts - genetics (5) 5
yeasts - isolation & purification (5) 5
adhesion (4) 4
agriculture, multidisciplinary (4) 4
bread (4) 4
dairy-products (4) 4
genetic aspects (4) 4
genotype (4) 4
in-vitro (4) 4
lactobacillus - isolation & purification (4) 4
lactobacillus-plantarum (4) 4
life sciences (4) 4
listeria-monocytogenes (4) 4
medical microbiology (4) 4
microbiota (4) 4
molecular sequence data (4) 4
oleuropein (4) 4
organic acids (4) 4
polymerase chain reaction - methods (4) 4
rna, ribosomal - genetics (4) 4
rna, ribosomal, 16s - genetics (4) 4
saccharomyces cerevisiae (4) 4
saccharomyces cerevisiae - classification (4) 4
saccharomyces cerevisiae - genetics (4) 4
saccharomyces cerevisiae - isolation & purification (4) 4
saccharomyces-cerevisiae (4) 4
sheep (4) 4
sos-chromotest (4) 4
yeasts - metabolism (4) 4
4-nitroquinoline-1-oxide - toxicity (3) 3
bacteria - metabolism (3) 3
bacteriocins (3) 3
bacteriocins - biosynthesis (3) 3
biofilm formation (3) 3
biological diversity (3) 3
cattle (3) 3
consumer product safety (3) 3
cultivars (3) 3
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Scientific reports, ISSN 2045-2322, 01/2020, Volume 10, Issue 1, pp. 1165 - 11
... from Lactobacillus plantarum of food origin Roberta prete1,2, Sarah Louise Long2,3, Alvaro Lopez Gallardo2,3, Cormac G. Gahan2,4,5, Aldo corsetti1 and Susan A. Joyce2,3* Bile... 
Food plants | Hydrolase | Digestive system | Metabolism | Survival | Probiotics | Intestine | Evolutionary conservation | Bacteria | Receptor mechanisms | Strains (organisms) | Digestive tract | Colonization | Food | Bile
Journal Article
Food Research International, ISSN 0963-9969, 2007, Volume 40, Issue 5, pp. 539 - 558
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 2012, Volume 3
Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in... 
Fermentation process | Starter cultures | Yeasts | Lactic acid bacteria | Table olives | MICROBIOLOGY | yeasts | table olives | starter cultures | lactic acid bacteria | fermentation process | Table Olives
Journal Article
FRONTIERS IN MICROBIOLOGY, ISSN 1664-302X, 10/2018, Volume 9, p. 2392
...Author(s): Natalia Garcia-Gonzalez, Roberta Prete, Natalia Battista, Aldo Corsetti Food-associated microbes can reach the gut as viable cells and interact... 
Lactobacillus plantarum | MUCIN | GUT | PROBIOTICS | MICROBIOLOGY | IL-8 cytokine | adhesion | mucus | 299V | MODELS | LACTIC-ACID BACTERIA | intestinal epithelium | CACO-2 CELLS | MILK | Adhesions | Research | Interleukin-8 | Lactobacillus
Journal Article
Journal Article
LWT, ISSN 0023-6438, 08/2019, Volume 111, pp. 158 - 166
The goal of the present study was to investigate the controlled fermentation of wheat bran sourdough (WBS) prepared with selected microbial exopolysaccharides... 
Wheat bran sourdough (WBS) | Pan bread | Lactobacillus plantarum | Exopolysaccharides | Controlled fermentation | FOOD SCIENCE & TECHNOLOGY | DOUGH | RHEOLOGY | VOLATILE COMPOUNDS | AMINO-ACIDS | LACTIC-ACID BACTERIA | FERMENTATION | FLOUR | HYDROCOLLOIDS | OPTIMIZATION | MICROSTRUCTURE
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 08/2017, Volume 8, p. 1612
Journal Article
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 2012, Volume 3, Issue MAY, p. 171
The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic... 
Italian ewe cheese | Biogenic amines | Microbial groups | microbial groups | TERRINCHO CHEESE | SICILIANO CHEESE | DAIRY-PRODUCTS | RAW-MILK | SENSORY CHARACTERISTICS | MICROBIOLOGY | FIORE-SARDO CHEESE | MICROBIOLOGICAL CHARACTERIZATION | HYGIENIC QUALITY | biogenic amines | VOLATILE PROFILE | LACTIC-ACID BACTERIA | Biogenic Amines
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 2013, Volume 4, p. 166
Journal Article