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Composition and function of sourdough microbiota: From ecological theory to bread quality
Online Contents | 2016| -
Nutrition and health aspects of lactose and its derivatives: State of the science
Online Contents | 2012| -
Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri
British Library Online Contents | 2018| -
Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M
British Library Online Contents | 2018| -
Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?
Online Contents | 2009| -
From gene to function: Metabolic traits of starter cultures for improved quality of cereal foods
Online Contents | 2009| -
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
Online Contents | 2008| -
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
Online Contents | 2008| -
Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry
British Library Online Contents | 2015| -
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
Online Contents | 2007| -
Data mining and fuzzy modelling of high pressure inactivation pathways of Lactococcus lactis
Online Contents | 2007| -
Structure and function relationships of the binding of β- and ɑ-galactosylated oligosaccharides to K88 fimbriae of enterotoxigenic Escherichia coli
British Library Online Contents | 2018|
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