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The Laryngoscope
|
October 13, 2010
Epidemiologic factors affect surgical outcomes in allergic fungal sinusitis
Jason P Champagne, Jastin L Antisdel, Troy D Woodard, et al.
Archives of Virology
|
July 6, 2022
Effect of probiotic bacteria on porcine rotavirus OSU infection of porcine intestinal epithelial IPEC-J2 cells
Danielle Leblanc, Yves Raymond, Marie-Josée Lemay, et al.
International Journal of Food Microbiology
|
April 11, 2001
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
N J Gardner, T Savard, P Obermeier, et al.
The American Journal of Cardiology
|
June 15, 1992
Preoperative coronary artery disease risk stratification based on dipyridamole imaging and a simple three-step, three-segment model for patients undergoing noncardiac vascular surgery or major general surgery
J Lette, D Waters, M Cerino, et al.
Biotechnology Progress
|
December 12, 2001
Effect of inoculum composition and low KCl supplementation on the biological and rheological stability of an immobilized-cell system for mixed mesophilic lactic starter production
L Lamboley, C Lacroix, I Sodini, et al.
Applied and Environmental Microbiology
|
November 27, 2002
Novel food-grade plasmid vector based on melibiose fermentation for the genetic engineering of Lactococcus lactis
Isabelle Boucher, Marc Parrot, Hélène Gaudreau, et al.
The Journal of Dairy Research
|
May 1, 1992
Antibacterial and antiviral activity of camel milk protective proteins
E I el Agamy, R Ruppanner, A Ismail, et al.
International Journal of Food Microbiology
|
August 2, 2011
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
Claude P Champagne, R Paul Ross, Maria Saarela, et al.
Food Microbiology
|
August 7, 2010
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage
Claude P Champagne, Thomas A Tompkins, Nicole D Buckley, et al.
Journal of Dairy Science
|
July 27, 2010
Characterization of aromatic properties of old-style cheese starters
N Lacroix, D St-Gelais, C P Champagne, et al.
Page
of 12
Search research articles
Search
Showing results (81-90 of 118) with videos related to
Sort By:
Page
of 12
The Laryngoscope
|
October 13, 2010
Epidemiologic factors affect surgical outcomes in allergic fungal sinusitis
Jason P Champagne, Jastin L Antisdel, Troy D Woodard, et al.
Archives of Virology
|
July 6, 2022
Effect of probiotic bacteria on porcine rotavirus OSU infection of porcine intestinal epithelial IPEC-J2 cells
Danielle Leblanc, Yves Raymond, Marie-Josée Lemay, et al.
International Journal of Food Microbiology
|
April 11, 2001
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
N J Gardner, T Savard, P Obermeier, et al.
The American Journal of Cardiology
|
June 15, 1992
Preoperative coronary artery disease risk stratification based on dipyridamole imaging and a simple three-step, three-segment model for patients undergoing noncardiac vascular surgery or major general surgery
J Lette, D Waters, M Cerino, et al.
Biotechnology Progress
|
December 12, 2001
Effect of inoculum composition and low KCl supplementation on the biological and rheological stability of an immobilized-cell system for mixed mesophilic lactic starter production
L Lamboley, C Lacroix, I Sodini, et al.
Applied and Environmental Microbiology
|
November 27, 2002
Novel food-grade plasmid vector based on melibiose fermentation for the genetic engineering of Lactococcus lactis
Isabelle Boucher, Marc Parrot, Hélène Gaudreau, et al.
The Journal of Dairy Research
|
May 1, 1992
Antibacterial and antiviral activity of camel milk protective proteins
E I el Agamy, R Ruppanner, A Ismail, et al.
International Journal of Food Microbiology
|
August 2, 2011
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
Claude P Champagne, R Paul Ross, Maria Saarela, et al.
Food Microbiology
|
August 7, 2010
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage
Claude P Champagne, Thomas A Tompkins, Nicole D Buckley, et al.
Journal of Dairy Science
|
July 27, 2010
Characterization of aromatic properties of old-style cheese starters
N Lacroix, D St-Gelais, C P Champagne, et al.
Page
of 12