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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| -
Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry
British Library Online Contents | 2015| -
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| -
Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
British Library Online Contents | 2016| -
Site Directed Mutagenesis of Dextransucrase DsrM from Weissella cibaria: Transformation to a Reuteransucrase
British Library Online Contents | 2016| -
Metabolism of phenolic acids in whole wheat and rye malt sourdoughs
British Library Online Contents | 2019| -
Comparative assessment of qPCR enumeration methods that discriminate between live and dead Escherichia coli O157:H7 on beef
British Library Online Contents | 2019| -
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
British Library Online Contents | 2016| -
A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology
British Library Online Contents | 2015| -
Effect of proteolysis on the sialic acid content and bifidogenic activity of ovomucin hydrolysates
British Library Online Contents | 2016| -
Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations
British Library Online Contents | 2015| -
Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium‐reduced bread
British Library Online Contents | 2015| -
Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread
British Library Online Contents | 2018| -
Development of antimicrobial films based on cassava starch, chitosan and gallic acid using subcritical water technology
British Library Online Contents | 2018| -
Development of antimicrobial films based on cassava starch, chitosan and gallic acid using subcritical water technology
British Library Online Contents | 2018| -
Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli
British Library Online Contents | 2016| -
Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli
British Library Online Contents | 2016|
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