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BMC Microbiology|March 15, 2017
Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy productsJames Owusu-Kwarteng, Alhassan Wuni, Fortune Akabanda, et al.
FEMS Yeast Research|March 3, 2007
Proteomic changes in Debaryomyces hansenii upon exposure to NaCl stressKlaus Gori, Michel Hébraud, Christophe Chambon, et al.
Frontiers in Microbiology|August 27, 2019
Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan AfricaPernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, et al.
FEMS Yeast Research|August 19, 2007
Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of BrazilRosane F Schwan, Euziclei G Almeida, Maria Aparecida G Souza-Dias, et al.
Applied Microbiology and Biotechnology|March 30, 2016
Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentationsGunda Hansen, Claus Lindvald Johansen, Gunvor Marten, et al.
BMJ Open|August 2, 2019
Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocolMiin Chan, Helen Baxter, Nadja Larsen, et al.
Food Microbiology|May 1, 2018
The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical propertiesNadja Larsen, Thiago Barbosa Cahú, Susana Marta Isay Saad, et al.
Nutrition Research Reviews|October 26, 2023
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trialsMiin Chan, Nadja Larsen, Helen Baxter, et al.
International Journal of Food Microbiology|February 17, 2012
Differentiation of the virulence potential of Campylobacter jejuni strains by use of gene transcription analysis and a Caco-2 assayVanessa F Schoenardie Poli, Line Thorsen, Inger Olesen, et al.
International Journal of Food Microbiology|October 4, 2015
Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniquesMia Ryssel, Pernille Johansen, Waleed Abu Al-Soud, et al.
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