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Probiotics and Fermented Foods

92 ta ish

  1. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

    Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

    Sharh maqolaAnimal Diversity and Health StudiesFoods20209 iqtibos
    ABI

  2. Inhibition of interaction between Staphylococcus aureus α-hemolysin and erythrocytes membrane by hydrolysable tannins: structure-related activity study

    Ewa Olchowik‐Grabarek, Szymon Sękowski, Maciej Bitiucki +8

    MaqolaAntimicrobial Resistance in StaphylococcusScientific Reports20209 iqtibos
    ABI

  3. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

    Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

    Sharh maqolaProbiotics and Fermented FoodsFoods20207 iqtibos
    ABI

  4. Investigation of the process of molding, pressing and salting hard and soft cheeses

    Qobil Mukhiddinov, A.M. Rakhimov, Dj E Saparov +2

    MaqolaAnimal Diversity and Health StudiesIOP Conference Series Earth and Environmental Science20226 iqtibos
    ABI

  5. Plant beneficial traits of endophytic bacteria associated with fennel (<i>Foeniculum vulgare</i> Mill.)

    Vyacheslav Shurigin, Li Li, Burak Alaylar +3

    MaqolaGenomics and Phylogenetic StudiesAIMS Microbiology20245 iqtibos
    ABI

  6. Culturable Diversity and Biological Properties of Bacterial Endophytes Associated with the Medicinal Plants of Vernonia anthelmintica (L.) Willd

    Niu Litao, Nigora Rustamova, Paiziliya Paerhati +2

    MaqolaProbiotics and Fermented FoodsApplied Sciences20233 iqtibos
    ABI

  7. Isolation and characterization of Lycium barbarum endophytic bacteria

    Sokhibjon Abdusamatov, Atiguli Yasenjiang, Oybek Mamarakhimov +3

    MaqolaPlant Pathogens and Fungal DiseasesBIO Web of Conferences20252 iqtibos
    ABI

  8. Production of spread cheese by incorporating micro-encapsulated pepper oil with corn oil

    Sobirova Mohichehra, Mohamed Rifky, Kasun Dissanayake +5

    MaqolaProbiotics and Fermented FoodsBIO Web of Conferences20242 iqtibos
    ABI

  9. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    MaqolaProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 iqtibos
    ABI

  10. Production of Antimicrobial Peptides from Cicer arietinum Sprouts and Determination of Their Molecular Masses

    A. Waili, Yue‐Dong Gao, L. F. Zhang +4

    MaqolaAgricultural pest management studiesChemistry of Natural Compounds20181 iqtibos
    ABI

  11. Fish Probiotics: Cell Surface Properties of Fish Intestinal Lactobacilli and Escherichia coli

    Susanna Mirzabekyan, Natalya Harutyunyan, Anahit Manvelyan +6

    MaqolaProbiotics and Fermented FoodsMicroorganisms20231 iqtibos
    ABI

  12. PRODUCTION-RELEVANT PARAMETERS REQUIRED FOR THE SELECTION OF ACTIVE STRAINS FOR NOVEL LACTOSE-CONTAINING MEDICINAL PROBIOTIC

    А.К. САДАНОВ, B.B. BAIMAKHANOVA, И.А. Ратникова +5

    MaqolaProbiotics and Fermented FoodsМИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ20251 iqtibos
    ABI

  13. Flavonoids from the aerial part of Vicia subvillosa

    M. P. Yuldashev, B. A. Muminova, A. A. Drenin +1

    MaqolaGenomics and Phylogenetic StudiesChemistry of Natural Compounds20071 iqtibos
    ABI

  14. Isolation and identification of bacteria with cellulolytic activity from the microflora of animal juice

    B. I. Turaeva, G. J. Kutlieva, Khulkar Kamolova +1

    MaqolaEnzyme Production and CharacterizationZenodo (CERN European Organization for Nuclear Research)20231 iqtibos
    ABI

  15. [Comparative study of the homology of DNA in thermophilic and mesophilic lactococcal strains of various origin].

    О. В. Аверина, Lysenko Am, Ermakova Lm +2

    MaqolaProbiotics and Fermented FoodsPubMed19990 iqtibos
    ABI

  16. Isolation of L. casei 925 a.k. Culture - Medium Components Bacteriocinogenic for Helicobacter pylori

    G. D. Kutlieva, Д. К. Огай, O. K. Zakirova

    MaqolaProbiotics and Fermented FoodsChemistry of Natural Compounds20010 iqtibos
    ABI

  17. Paenibacillus panacisoli sp. nov., a xylanolytic bacterium isolated from soil in a ginseng field in South Korea

    Leonid N. Ten, Sanghoon Baek, Wan‐Taek Im +3

    MaqolaGenomics and Phylogenetic StudiesINTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY20060 iqtibos
    ABI

  18. Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea

    Zubair Aslam, Wan‐Taek Im, Leonid N. Ten +3

    MaqolaProbiotics and Fermented FoodsINTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY20060 iqtibos
    ABI

  19. Clarithromycin resistance and point mutations in the 23S rRNA gene in <i>Helicobacter pylori</i> isolates from Malaysia

    Sin‐Loong HO, Eng Lai Tan, Chook Koon SAM +1

    MaqolaHelicobacter pylori-related gastroenterology studiesJournal of Digestive Diseases20100 iqtibos
    ABI

  20. COMPLEX MICROBIAL PREPARATIONS. THE APPLICATION IN AGRICULTURAL PRACTICE

    Sayyora Murodova

    MaqolaProbiotics and Fermented FoodsBiotechnologia Acta20140 iqtibos
    ABI

  21. MODELING THE EFFECT OF THE FREE FORM OF NISIN ON REDUCTION OF LISTERIA MONOCYTOGENES POPULATION IN FETA CHEESE USING CELLULAR AUTOMATA

    maryam shirafkan, Saeed Setayeshi

    MaqolaProbiotics and Fermented Foods20160 iqtibos
    ABI

  22. Comunidade bacteriana dos biofilmes da fermentação alcoólica: estrutura, composição, suscetibilidade aos antimicrobianos e formação de biofilme em culturas puras

    Marina Dellias

    DissertatsiyaFermentation and Sensory Analysis20160 iqtibos
    ABI

  23. A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress

    Guiqiang He, Jingcheng Deng, Chongde Wu +1

    MaqolaProbiotics and Fermented FoodsRSC Advances20170 iqtibos
    ABI

  24. Isolation, Characterization, and Antimicrobial Activity of Extracellular Polypeptides from Diazotrophic Strain Rhizobium radiobacter

    Parhat Rozi, Bakhtiyor A. Rasulov, A. Waili +4

    MaqolaProbiotics and Fermented FoodsChemistry of Natural Compounds20180 iqtibos
    ABI

  25. CHARACTERISTICS OF EXOPOLYSACCHARIDE LACTOBACILLUS CASEI CO1 AND ITS ANTIOXIDANT ACTIVITY

    N. A. Elova

    MaqolaMicrobial Metabolites in Food BiotechnologyGulustan-Black Sea Scientific Journal of Academic Research20190 iqtibos
    ABI