Erscheinungsjahr
Datenquelle
Lizenz
Sprache
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Characterization, Anti-Inflammatory and Antiproliferative Activities of Natural and Sulfonated Exo-Polysaccharides from Streptococcus thermophilus ASCC 1275
British Library Online Contents | 2016| -
Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple
British Library Online Contents | 2016| -
Viability, Acid and Bile Tolerance of Spray Dried Probiotic Bacteria and Some Commercial Probiotic Supplement Products Kept at Room Temperature
British Library Online Contents | 2016| -
Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties
British Library Online Contents | 2015| -
Effects of Elaidic Acid, a Predominant Industrial Trans Fatty Acid, on Bacterial Growth and Cell Surface Hydrophobicity of Lactobacilli
British Library Online Contents | 2014| -
Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt
British Library Online Contents | 2013| -
Effects of Various Heat Treatments on Phenolic Profiles and Antioxidant Activities of Pleurotus eryngii Extracts
British Library Online Contents | 2013| -
Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats
British Library Online Contents | 2011| -
Enzyme Stability of Microencapsulated-Bifidobacterium animalis-ssp.-lactis-Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature
British Library Online Contents | 2011| -
Survival, Acid and Bile Tolerance, and Surface Hydrophobicity of Microencapsulated B. animalis ssp. lactis Bb12 during Storage at Room Temperature
British Library Online Contents | 2011| -
Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
British Library Online Contents | 2011| -
Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture
British Library Online Contents | 2010| -
Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production
British Library Online Contents | 2010| -
Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk
British Library Online Contents | 2010| -
Enhancing the Biotransformation of Isoflavones in Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended Fermentation
British Library Online Contents | 2010| -
Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants
British Library Online Contents | 2010| -
Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses
British Library Online Contents | 2009| -
Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period
British Library Online Contents | 2009| -
Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria
British Library Online Contents | 2009| -
An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during Storage
British Library Online Contents | 2009| -
Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein
British Library Online Contents | 2009| -
Effect of Addition of Versagel on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt
British Library Online Contents | 2008| -
Effect of Lactulose on Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk by Lactobacilli
British Library Online Contents | 2008| -
Proteolytic Profiles and Angiotensin-I Converting Enzyme and a-Glucosidase Inhibitory Activities of Selected Lactic Acid Bacteria
British Library Online Contents | 2008| -
Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms
British Library Online Contents | 2008| -
Effect of Versagel on the Growth and Metabolic Activities of Selected Lactic Acid Bacteria
British Library Online Contents | 2008| -
Production of b-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in Soymilk
British Library Online Contents | 2008| -
Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids
British Library Online Contents | 2007| -
Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus
British Library Online Contents | 2007| -
Biotransformation of Isoflavone Glycosides by Bifidobacterium animalis in Soymilk Supplemented with Skim Milk Powder
British Library Online Contents | 2007| -
Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria
British Library Online Contents | 2007| -
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Probiotic Strains as Starter Cultures Improve Angiotensinconverting Enzyme Inhibitory Activity in Soy Yogurt
British Library Online Contents | 2005| -
Stability of beta-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage
British Library Online Contents | 2005| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin
British Library Online Contents | 2005| -
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage
British Library Online Contents | 2003| -
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine
British Library Online Contents | 2003| -
Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by beta-Glucosidase-Producing Bifidobacteria
British Library Online Contents | 2002| -
Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics
British Library Online Contents | 2002| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996|
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