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Food Microbiology
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November 28, 2016
The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods
Qinglong Wu, Nagendra P Shah
International Journal of Food Microbiology
|
August 3, 2011
Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review
Rabia Ashraf, Nagendra P Shah
International Journal of Food Microbiology
|
August 3, 2014
Influence of tea extract supplementation on bifidobacteria during soymilk fermentation
Danyue Zhao, Nagendra P Shah
Critical Reviews in Food Science and Nutrition
|
February 9, 2016
Integrating omics to unravel the stress-response mechanisms in probiotic bacteria: Approaches, challenges, and prospects
Akanksha Gandhi, Nagendra P Shah
Journal of Dairy Science
|
February 28, 2022
Role of cysteine in the improvement of γ-aminobutyric acid production by nonproteolytic Levilactobacillus brevis in coculture with Streptococcus thermophilus
Tingting Xiao, Nagendra P Shah
Food Chemistry
|
March 14, 2015
Tea and soybean extracts in combination with milk fermentation inhibit growth and enterocyte adherence of selected foodborne pathogens
Danyue Zhao, Nagendra P Shah
Critical Reviews in Food Science and Nutrition
|
November 14, 2015
Contemporary nucleic acid-based molecular techniques for detection, identification, and characterization of Bifidobacterium
Yao Mianzhi, Nagendra P Shah
Journal of Food Science
|
February 27, 2016
Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells
Akanksha Gandhi, Nagendra P Shah
Critical Reviews in Food Science and Nutrition
|
March 17, 2016
High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter
Qinglong Wu, Nagendra P Shah
Journal of Food Science
|
November 12, 2014
Effects of elaidic acid, a predominant industrial trans fatty acid, on bacterial growth and cell surface hydrophobicity of lactobacilli
Qinglong Wu, Nagendra P Shah
Page
of 11
Search research articles
Search
Showing results (1-10 of 107) with videos related to
Sort By:
Page
of 11
Food Microbiology
|
November 28, 2016
The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods
Qinglong Wu, Nagendra P Shah
International Journal of Food Microbiology
|
August 3, 2011
Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review
Rabia Ashraf, Nagendra P Shah
International Journal of Food Microbiology
|
August 3, 2014
Influence of tea extract supplementation on bifidobacteria during soymilk fermentation
Danyue Zhao, Nagendra P Shah
Critical Reviews in Food Science and Nutrition
|
February 9, 2016
Integrating omics to unravel the stress-response mechanisms in probiotic bacteria: Approaches, challenges, and prospects
Akanksha Gandhi, Nagendra P Shah
Journal of Dairy Science
|
February 28, 2022
Role of cysteine in the improvement of γ-aminobutyric acid production by nonproteolytic Levilactobacillus brevis in coculture with Streptococcus thermophilus
Tingting Xiao, Nagendra P Shah
Food Chemistry
|
March 14, 2015
Tea and soybean extracts in combination with milk fermentation inhibit growth and enterocyte adherence of selected foodborne pathogens
Danyue Zhao, Nagendra P Shah
Critical Reviews in Food Science and Nutrition
|
November 14, 2015
Contemporary nucleic acid-based molecular techniques for detection, identification, and characterization of Bifidobacterium
Yao Mianzhi, Nagendra P Shah
Journal of Food Science
|
February 27, 2016
Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells
Akanksha Gandhi, Nagendra P Shah
Critical Reviews in Food Science and Nutrition
|
March 17, 2016
High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter
Qinglong Wu, Nagendra P Shah
Journal of Food Science
|
November 12, 2014
Effects of elaidic acid, a predominant industrial trans fatty acid, on bacterial growth and cell surface hydrophobicity of lactobacilli
Qinglong Wu, Nagendra P Shah
Page
of 11