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Biljana Bogicevic

Showing results (1-10 of 13) with videos related to

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Current Opinion in Biotechnology|July 18, 2024
Single-cell protein: overcoming technological and biological challenges towards improved industrializationLijuan Ye, Biljana Bogicevic, Christoph J Bolten, et al.
Microorganisms|February 25, 2022
Phylogenetic, Functional and Safety Features of 1950s <i>B. infantis</i> StrainsStéphane Duboux, Catherine Ngom-Bru, Florac De Bruyn, et al.
Microorganisms|December 31, 2025
Correction: Duboux et al. Phylogenetic, Functional and Safety Features of 1950s <i>B. infantis</i> Strains. <i>Microorganisms</i> 2022, <i>10</i>, 203Stéphane Duboux, Catherine Ngom-Bru, Florac De Bruyn, et al.
Applied Microbiology and Biotechnology|November 25, 2011
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activityBiljana Bogicevic, Hélène Berthoud, Reto Portmann, et al.
International Journal of Food Microbiology|July 13, 2011
Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus caseiBiljana Bogicevic, Stefan Irmler, Reto Portmann, et al.
FEMS Microbiology Letters|January 22, 2016
Cysteine biosynthesis in Lactobacillus casei: identification and characterization of a serine acetyltransferaseBiljana Bogicevic, Hélène Berthoud, Reto Portmann, et al.
Microorganisms|March 29, 2023
The Pleiotropic Effects of Carbohydrate-Mediated Growth Rate Modifications in <i>Bifidobacterium longum</i> NCC 2705Stéphane Duboux, Solenn Pruvost, Christopher Joyce, et al.
Microbial Cell Factories|July 21, 2023
Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perceptionMuzi Tangyu, Michel Fritz, Jan Patrick Tan, et al.
Microbial Cell Factories|May 29, 2021
Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavourMuzi Tangyu, Michel Fritz, Rosa Aragao-Börner, et al.
Journal of Agricultural and Food Chemistry|July 3, 2024
Sensoproteomic Characterization of <i>Lactobacillus Johnsonii</i>-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating BitternessAndrea Spaccasassi, Lijuan Ye, Cristian Rincón, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Current Opinion in Biotechnology|July 18, 2024
Single-cell protein: overcoming technological and biological challenges towards improved industrializationLijuan Ye, Biljana Bogicevic, Christoph J Bolten, et al.
Microorganisms|February 25, 2022
Phylogenetic, Functional and Safety Features of 1950s <i>B. infantis</i> StrainsStéphane Duboux, Catherine Ngom-Bru, Florac De Bruyn, et al.
Microorganisms|December 31, 2025
Correction: Duboux et al. Phylogenetic, Functional and Safety Features of 1950s <i>B. infantis</i> Strains. <i>Microorganisms</i> 2022, <i>10</i>, 203Stéphane Duboux, Catherine Ngom-Bru, Florac De Bruyn, et al.
Applied Microbiology and Biotechnology|November 25, 2011
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activityBiljana Bogicevic, Hélène Berthoud, Reto Portmann, et al.
International Journal of Food Microbiology|July 13, 2011
Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus caseiBiljana Bogicevic, Stefan Irmler, Reto Portmann, et al.
FEMS Microbiology Letters|January 22, 2016
Cysteine biosynthesis in Lactobacillus casei: identification and characterization of a serine acetyltransferaseBiljana Bogicevic, Hélène Berthoud, Reto Portmann, et al.
Microorganisms|March 29, 2023
The Pleiotropic Effects of Carbohydrate-Mediated Growth Rate Modifications in <i>Bifidobacterium longum</i> NCC 2705Stéphane Duboux, Solenn Pruvost, Christopher Joyce, et al.
Microbial Cell Factories|July 21, 2023
Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perceptionMuzi Tangyu, Michel Fritz, Jan Patrick Tan, et al.
Microbial Cell Factories|May 29, 2021
Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavourMuzi Tangyu, Michel Fritz, Rosa Aragao-Börner, et al.
Journal of Agricultural and Food Chemistry|July 3, 2024
Sensoproteomic Characterization of <i>Lactobacillus Johnsonii</i>-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating BitternessAndrea Spaccasassi, Lijuan Ye, Cristian Rincón, et al.
Pageof 2