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Aida Golneshin

Showing results (1-10 of 8) with videos related to

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Foods (Basel, Switzerland)|June 12, 2026
Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial StrainsThilakna Ampemohotti, Aida Golneshin, Charles Brennan, et al.
Plos One|August 14, 2020
Cloning and functional expression of a food-grade circular bacteriocin, plantacyclin B21AG, in probiotic Lactobacillus plantarum WCFS1Mian Chee Gor, Aida Golneshin, Thi Thu Hao Van, et al.
Critical Reviews in Food Science and Nutrition|July 7, 2025
Green wheat Freekeh: evolution from traditional cereal to sustainable future foodSupuni Aluthge, Samiddhi Gunathilake, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|October 16, 2025
Molecular Mechanisms and Antioxidant Effects of <i>Latilactobacillus sakei</i> F1, <i>Lacticaseibacillus paracasei</i> D2, <i>Lacticaseibacillus rhamnosus</i> JL, and <i>Weissella cibaria</i> JLK Isolated from Spontaneously Fermented and Raw Food ProductsThilakna Ampemohotti, Christopher Spooner, Sarah Eastwood, et al.
Genome Announcements|October 14, 2017
Draft Genome Sequence of <i>Lactobacillus plantarum</i> Strain A6, a Strong Acid Producer Isolated from a Vietnamese Fermented Sausage (Nem Chua)Aida Golneshin, Mian-Chee Gor, Thi Thu Hao Van, et al.
Genome Announcements|April 4, 2015
Complete Genome Sequence of Lactobacillus plantarum Strain B21, a Bacteriocin-Producing Strain Isolated from Vietnamese Fermented Sausage Nem ChuaAida Golneshin, Eric Adetutu, Andrew S Ball, et al.
Heliyon|September 9, 2020
Discovery and characterisation of circular bacteriocin plantacyclin B21AG from <i>Lactiplantibacillus plantarum</i> B21Aida Golneshin, Mian-Chee Gor, Nicholas Williamson, et al.
Journal of Hazardous Materials|July 8, 2015
Exploiting the intrinsic microbial degradative potential for field-based in situ dechlorination of trichloroethene contaminated groundwaterEric M Adetutu, Taylor D Gundry, Sayali S Patil, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|June 12, 2026
Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial StrainsThilakna Ampemohotti, Aida Golneshin, Charles Brennan, et al.
Plos One|August 14, 2020
Cloning and functional expression of a food-grade circular bacteriocin, plantacyclin B21AG, in probiotic Lactobacillus plantarum WCFS1Mian Chee Gor, Aida Golneshin, Thi Thu Hao Van, et al.
Critical Reviews in Food Science and Nutrition|July 7, 2025
Green wheat Freekeh: evolution from traditional cereal to sustainable future foodSupuni Aluthge, Samiddhi Gunathilake, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|October 16, 2025
Molecular Mechanisms and Antioxidant Effects of <i>Latilactobacillus sakei</i> F1, <i>Lacticaseibacillus paracasei</i> D2, <i>Lacticaseibacillus rhamnosus</i> JL, and <i>Weissella cibaria</i> JLK Isolated from Spontaneously Fermented and Raw Food ProductsThilakna Ampemohotti, Christopher Spooner, Sarah Eastwood, et al.
Genome Announcements|October 14, 2017
Draft Genome Sequence of <i>Lactobacillus plantarum</i> Strain A6, a Strong Acid Producer Isolated from a Vietnamese Fermented Sausage (Nem Chua)Aida Golneshin, Mian-Chee Gor, Thi Thu Hao Van, et al.
Genome Announcements|April 4, 2015
Complete Genome Sequence of Lactobacillus plantarum Strain B21, a Bacteriocin-Producing Strain Isolated from Vietnamese Fermented Sausage Nem ChuaAida Golneshin, Eric Adetutu, Andrew S Ball, et al.
Heliyon|September 9, 2020
Discovery and characterisation of circular bacteriocin plantacyclin B21AG from <i>Lactiplantibacillus plantarum</i> B21Aida Golneshin, Mian-Chee Gor, Nicholas Williamson, et al.
Journal of Hazardous Materials|July 8, 2015
Exploiting the intrinsic microbial degradative potential for field-based in situ dechlorination of trichloroethene contaminated groundwaterEric M Adetutu, Taylor D Gundry, Sayali S Patil, et al.
Pageof 1