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Journal of Food Science
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August 4, 2009
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
L Ong, N P Shah
Journal of Food Science
|
February 27, 2008
Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria
L Ramchandran, N P Shah
Journal of Food Science
|
May 25, 2010
Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation
W K Ding, N P Shah
Journal of Food Science
|
September 3, 2009
Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein
W K Ding, N P Shah
Journal of Food Science
|
November 13, 2007
Biotransformation of isoflavone glycosides by Bifidobacterium animalis in soymilk supplemented with skim milk powder
T T Pham, N P Shah
Journal of Applied Microbiology
|
September 28, 2007
Endogenous beta-glucosidase and beta-galactosidase activities from selected probiotic micro-organisms and their role in isoflavone biotransformation in soymilk
D O Otieno, N P Shah
Journal of Dairy Science
|
July 27, 2011
The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese
M M Ayyash, N P Shah
Journal of Food Science
|
February 27, 2008
Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms
T T Pham, N P Shah
Journal of Dairy Science
|
December 14, 2004
Acid and bile tolerance and cholesterol removal ability of lactobacilli strains
M T Liong, N P Shah
Current Opinion in Investigational Drugs (London, England : 2000)
|
September 29, 2001
Recent success with the tyrosine kinase inhibitor STI-571--lessons for targeted therapy of cancer
N P Shah, C L Sawyers
Page
of 9
Search research articles
Search
Showing results (11-20 of 84) with videos related to
Sort By:
Page
of 9
Journal of Food Science
|
August 4, 2009
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
L Ong, N P Shah
Journal of Food Science
|
February 27, 2008
Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria
L Ramchandran, N P Shah
Journal of Food Science
|
May 25, 2010
Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation
W K Ding, N P Shah
Journal of Food Science
|
September 3, 2009
Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein
W K Ding, N P Shah
Journal of Food Science
|
November 13, 2007
Biotransformation of isoflavone glycosides by Bifidobacterium animalis in soymilk supplemented with skim milk powder
T T Pham, N P Shah
Journal of Applied Microbiology
|
September 28, 2007
Endogenous beta-glucosidase and beta-galactosidase activities from selected probiotic micro-organisms and their role in isoflavone biotransformation in soymilk
D O Otieno, N P Shah
Journal of Dairy Science
|
July 27, 2011
The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese
M M Ayyash, N P Shah
Journal of Food Science
|
February 27, 2008
Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms
T T Pham, N P Shah
Journal of Dairy Science
|
December 14, 2004
Acid and bile tolerance and cholesterol removal ability of lactobacilli strains
M T Liong, N P Shah
Current Opinion in Investigational Drugs (London, England : 2000)
|
September 29, 2001
Recent success with the tyrosine kinase inhibitor STI-571--lessons for targeted therapy of cancer
N P Shah, C L Sawyers
Page
of 9