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BIOTEHNOLOGICAL POTENTIAL OF AUTOCHTHONOUS LACTIC ACID BACTERIA ISOLATED FROM RAW GOAT MILK
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Application of Innovative Technologies in Fermented Dairy Products
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2024 |
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Traditionally Fermented Foods and Beverages for Nutritional Security and Global Acceptance
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Food Production, Diversity …,
2024 |
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Efficacy of processing methods on the proximate composition and microbial loads in Senilia senilis (Linnaeus, 1758) in mangrove swamps of Iko estuary, southeast …
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Ecological Frontiers,
2024 |
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Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food
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Postbiotics,
2024 |
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Studies on Physico-chemical and Sensory Aspects of Guava Lassi
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Journal of …,
2024 |
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Development and Quality Evaluation of a Functional Food From Cultured Milk Supplemented With Baobab (Adansonia Digitata L.) Fruit Pulp
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2023 |
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Optimization of Plant-Based Medium for the Growth and Viability of Lactobacillus delbrueckii subsp. bulgaricus
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2023 |
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Preparation of Value-added Formulations of Selected Ksheerapakas by Trial and Error Method
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Journal of Ayurveda,
2023 |
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Mediterranean Diet and Cardio-Metabolic Risk Factors in Australian Cardiology Patients
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2023 |
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Fonksiyonel Fermente Krema üretimi
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2023 |
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Animalia mountain products, as functional food. evidence from Romanian agricultural production.
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Journal of …,
2023 |
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Identification and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Tualang Bee Honey
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Malaysian Journal of …,
2023 |
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Therapeutic and Nutritional Properties of Fermented Milk Products
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The Chemistry of Milk and …,
2023 |
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A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria
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Food Science and Applied …,
2023 |
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Probiotic curd as antibacterial agent against pathogens causing oral deformities–in vitro microbiological study
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Journal of advanced …,
2022 |
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Effect of Thermization, and storage period on the quality parameters of yoghurt
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2022 |
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Nanobiotechnology in fermented dairy products
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Advances in Dairy Microbial …,
2022 |
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Kestane sütü ile zenginleştirilmiş kefir üretimi
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2022 |
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[20]
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Fermente süt kreması ve özellikleri
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Food and Health,
2022 |
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Valoración del estado nutricional e inmunológico en la recuperación de la anemia ferropénica con fermentados lácteos de cabra o vaca
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2022 |
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Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods
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Echem, LI Barber,
2022 |
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Lactic acid bacteria and their beneficial effects in fermented dairy products
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2022 |
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Isolation and Identification of Lactic Acid Bacteria from Traditi-onal Fermented Milk “Dahi” Towards Developing Probiotic Dahi in Bangladesh
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J Mod Agric …,
2022 |
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Potential of using Saccharomyces boulardii to produce fermented milk products.
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Food Science & …,
2022 |
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A comparison between different methods for the preservation of lactic acid bacteria for usage as a starter culture
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Journal of Microbial …,
2022 |
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Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products
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Asian Food Science …,
2022 |
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Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900
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NFS Journal,
2022 |
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Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
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Foods,
2022 |
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POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS
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2022 |
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Role of Lactic Acid Bacteria in Food Preservation and Safety. Foods 2022, 11, 1283
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2022 |
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Development of therapeutic or prophylactic recombinant Lactococcus lactis NZ9000-fermented milk with KRAS mimotope
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Food Biotechnology,
2022 |
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[33]
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Vitamin B12 enriched milk based nutraceutical production using Propionibacterium freudenreichii
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2022 |
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[34]
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Role of Lactic Acid Bacteria in Food Preservation and Safety
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Foods,
2022 |
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Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage
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Fermentation,
2022 |
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[36]
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Comparison Between Different Delivery Vehicles for the Probiotic Bifidobacterium animalis subsp. lactis HN019 on Experimental Periodontitis in Rats
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Probiotics and …,
2022 |
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مقایسۀ انواع روشهای حفظ باکتریهای اسید لاکتیک برای استفاده بهصورت کشت آغازگر
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زیست شناسی …,
2022 |
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Procjena kakvoće prehrane obzirom na razinu tjelesne aktivnosti u djece osnovnoškolske dobi na području Karlovačke županije
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2021 |
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[39]
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Fermented Milk Products and Their Potential Health Benefts
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Bioactive Compounds in Fermented Foods,
2021 |
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[40]
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Assessment of Stirred Probiotic Yogurt fortified with Husk Tomato (Physalis peruviana, L) Juice as a Healthy Dairy Product
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2021 |
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EFFECT OF FERMENTATION CONDITIONS (TIME AND TEMPERATURE) ON THE PHYSICOCHEMICAL, BACTERIA COMMUNITY AND NUTRITIONAL …
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2021 |
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Talbina as a functional food and a source of health-beneficial ingredients: a narrative review
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The North African Journal of Food and …,
2021 |
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Cow milk and its dairy products ameliorate bone toxicity in the Coragen-induced rat model
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Mobdy, YE Abdel-Mobdy, HB Mabrok - Open Agriculture,
2021 |
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[44]
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The Functionality of African Streptococcus Thermophillus and Streptococcus Infantarius Sub Sp. Infantarius in Milk Fermentation
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Current Research in …,
2021 |
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[45]
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Impact of Nitrogen Source on the Growth, and Viability of Lactobacillus Delbrueckii Subsp. Bulgaricus
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2021 |
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[46]
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Effects of curd on diarrhea treatment in patients with head trauma receiving enteral feeding in intensive care units
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2021 |
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Current Research in Nutrition and Food Science
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2021 |
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Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics
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Microorganisms,
2021 |
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[49]
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Scientific African
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2021 |
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Effect of Fermentation Conditions (Time and Temperature) on the Physicochemical, Bacteria Community and Nutritional Composition of Amasi (a Southern …
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2021 |
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[51]
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Determinantes genéticos para a produção de ácido linoleico conjugado em Lactobacillus delbrueckii subsp. bulgaricus LBP UFSC 2230
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2021 |
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[52]
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Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil
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Bayoumi - European Journal of Agriculture and Food Sciences,
2021 |
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[53]
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Avaliação in vitro do potencial probiótico de micro-organismos isolados de leites fermentados funcionais comerciais
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… de Ciências Agrárias,
2021 |
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[54]
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Süt Ürünlerinde Starter Kültür Kullanımı
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Journal of Gaziosmanpasa Scientific Research,
2021 |
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[55]
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Influence of L-lactate and low glucose concentrations on the metabolism and the toxin formation of Clostridioides difficile
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2021 |
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[56]
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Sugars in dairy products of different flavours
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2021 |
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[57]
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Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables
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2021 |
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[58]
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Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
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2021 |
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[59]
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Functional peptides in Asian protein rich fermented foods: production and health benefits
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2021 |
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[60]
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Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product
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2021 |
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[61]
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Quality and Health Aspects of Dairy Foods as Affected by Probiotic Bacteria and Their Metabolites
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2021 |
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[62]
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Dietetic Benefits of Yogurt Based Beverage (Lassi) Becoming Fact-Finding Probe in Research
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2021 |
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[63]
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The use of plant proteins in the technology of fermented dairy-free products
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2021 |
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[64]
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Microbiomic Prospects in Fermented Food and Beverage Technology
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2020 |
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[65]
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Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts.
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2020 |
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[66]
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Bioproduction of Lactic Acid Exposed to Metronidazole
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2020 |
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[67]
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Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory …
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2020 |
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[68]
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Lactic Acid Bacteria: Food Safety and Human Health Applications
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2020 |
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[69]
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Efficacy of barbital and p-hydroxymandelic acid on lactic acid bioproduction by LAB
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2020 |
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Antibacterial activity of lactobacillus species isolated from dairy products against antibiotics
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2020 |
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[71]
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Effect of Lactococcus lactis inoculation on characteristics and microstructure of dangke cheese with different ripening temperature and incubation time
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2020 |
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[72]
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Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor
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2020 |
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[73]
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Svenska gårdsmejerier
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2020 |
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QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials …
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2020 |
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[75]
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Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk
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2020 |
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ФЕРМЕНТАЦИЯ МОЛОКА КИСЛОМОЛОЧНЫМИ БАКТЕРИЯМИ
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2020 |
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Karpuz ve kavun çeki̇rdekleri̇ni̇n bazi probi̇yoti̇k bakteri̇leri̇n geli̇şmesi̇ üzeri̇ne etki̇si̇ni̇n in vitro i̇ncelenmesi̇
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2020 |
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[78]
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Fermented Milks: Quality Foods with Potential for Human Health
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2020 |
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Vietinės kilmės Lactococcus lactis padermių atrinkimas ir jų probiotinių ir biologinių savybių nustatymas
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2020 |
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Production of Sour-milk Using Mono-and Multi-cultures of Lactic Acid Bacteria Isolated from Nunu
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Ilorin Journal of …,
2020 |
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The Role of Starter Culture in Producing Probiotic Yoghurt: Significance for Human Health—A Review
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Int. J. Recent Biotechnol,
2020 |
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Forage growth, yield and nutritional characteristics of four varieties of napier grass (Pennisetum purpureum Schumach) in the west Usambara highlands, Tanzania
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2019 |
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[83]
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Isolation and identification of Lactobacillus spp. and Streptococcus thermophilus towards developing probiotic Dah
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2019 |
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[84]
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Characterization and Identification of Lactic Acid Bacteria Isolated from Fermented Milk Sold at Central Market, Kaduna.
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KASU Journal of Biochemistry and Biotechnology,
2019 |
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Bazi Probiyotik Bakterilerin Gelişmesi ÜZerine Ksantan Gamin Etkisi
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2019 |
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The role of starter culture and enzymes/rennet for fermented dairy products manufacture—a review
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Nutr. Food Sci. Int. J,
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Ayranın fizikokimyasal ve reolojik özellikleri üzerine transglutaminaz enzimi ile ultrasonikasyon işleminin birlikte kullanımının etkisi
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2019 |
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[88]
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Biological features of lactic acid bacteria in distinct ecological niches
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Ukrainian Journal of Ecology,
2019 |
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Fermentuoto galvijų priešpienio panaudojimas raugintų pieno gėrimų gamyboje
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2019 |
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[90]
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Plant-and Nutraceutical-based Approach for the Management of Diabetes and its Neurological Complications: A Narrative Review
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2019 |
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[91]
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Indigenous Fermented Beverages of the Indian Subcontinent: Processing Methods, Nutritional, and Nutraceutical Potential
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2019 |
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EFFECT OF MAGNETIC FIELD TREATMENT ON THE MILK CHARACTERISTICS WITH THE PRESENCE OF LACTOBACILLUS PLANTARUMAND …
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2019 |
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The Role of Starter Culture and Enzymes/Rennet for Fermented Dairy Products Manufacture-A Review
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Nutri Food Sci Int J,
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Food Bioactives: Functionality and Applications in Human Health
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Impact of Buckwheat Fermented Milk Combined with High‐Fat Diet on Rats' Gut Microbiota and Short‐Chain Fatty Acids
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2019 |
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[96]
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Poultry and Livestock Production for Foods
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2019 |
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[97]
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The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans.
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2019 |
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[98]
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TYPES AND APPLICATION OF LACTIC STARTERS
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Fermented Milk and Dairy Products,
2019 |
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[99]
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Probiotic profiling and organoleptic evaluation of traditional cereal based fermented drink and its market potential
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2019 |
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[100]
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Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance
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2019 |
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Fermented Foods and Their Production
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2019 |
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[102]
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Formulation and Evaluation of Bio-Protective Probiotic Starter Culture for the Production of Ergo and Ayib
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2019 |
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[103]
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Probiotic bacteria in relation to Ethiopian dairy industry
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2019 |
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[104]
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Bazı probiyotik bakterilerin gelişmesi üzerine ksantan gamın etkisi
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2019 |
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[105]
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Indigenous fermented foods of South Asia
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2019 |
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SCHOOL OF GRADUATE STUDIES, DEPARTMENT OF MICROBIAL, CELLULAR AND MOLECULAR BIOLOGY
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2019 |
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[107]
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I Isolation and identification of Lactobacillus spp. and Streptococcus thermophilus towards developing probiotic Dahi
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2019 |
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[108]
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Microbial safety of traditional camel milk products from North Eastern kenya and functional characterization of selected lactic acid bacteria
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2019 |
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[109]
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Survey of naturally fermented raw milk in Bhutan for the prevalence of Bacillus cereus, Escherichia coli and Staphylococcus aureus: a thesis presented in partial …
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2019 |
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[110]
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Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety
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2018 |
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[111]
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Animal-Source Foods in Human Nutrition
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2018 |
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[112]
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Biotechnologia Acta
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2018 |
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[113]
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Integrating indigenous knowledge of food preservation with school science teaching in Zimbabwe
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2018 |
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[114]
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Lactobacillus AS PRODUCERS OF EXTRACELLULAR TANNASE
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2018 |
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[115]
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Production of Fermented Drink from Milk Extract of Tigernut (Cyperus esculentus)
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2018 |
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[116]
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Evaluation of Nutritional Composition of Yoghurt Supplemented With Sesame Paste (Tahini)
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2018 |
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[117]
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A mini review fermentation and preservation: role of Lactic Acid Bacteria
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2018 |
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[118]
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Functional Plain Yogurt Enhanced with Inulin and Aloe Vera
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2018 |
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[119]
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Efeito terapêutico do leite fermentado por Lactobacillus delbrueckii subsp. lactis CIDCA 133 em modelo de mucosite intestinal induzido pelo antineoplásico 5 …
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2018 |
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[120]
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SOME CONSUMER CHARACTERISTICS OF THE FERMENTED DAIRY PRODUCTS
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2018 |
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[121]
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Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline
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2018 |
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[122]
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USE OF ESSENTIAL OILS IN DAIRY PRODUCTS 4. ESSENTIAL OIL OF OREGANO (ORIGANUM VULGARE L.)
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PROCEEDINGS OF UNIVERSITY OF RUSE,
2018 |
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[123]
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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
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LWT,
2018 |
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[124]
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A mediterranean diet model in Australia: strategies for translating the traditional mediterranean diet into a multicultural setting
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Nutrients,
2018 |
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[125]
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Anti-hypertensive peptides released from milk proteins by probiotics
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Maturitas,
2018 |
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[126]
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Fortification of lassi with vitamin a using natural vegetable powders
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2018 |
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[127]
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A Metabolomics Approach Uncovers Differences between Traditional and Commercial Dairy Products in Buryatia (Russian Federation)
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Molecules,
2018 |
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[128]
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Effects of Storage on Physicochemical Properties and Microbiological Qualities of African Breadfruit-Corn Yoghurt
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2018 |
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[129]
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Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum
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PharmaNutrition,
2018 |
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[130]
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The Potential of Concentrate of Fermented Milk for Natural Antibacterial
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Buletin Peternakan,
2018 |
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[131]
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Bio-Processing of Foods: Current Scenario and Future Prospects
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2018 |
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[132]
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Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi
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European Journal of Science and Technology,
2018 |
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[133]
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Changes in Physico-Chemical Characteristics of Milk During Dahi Preparation on Fate of Inoculated Bacterial Pathogens
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2018 |
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[134]
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Bulletin of Animal Science
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Buletin Peternakan,
2018 |
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Споживчі властивості ферментованих молочних продуктів
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2018 |
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[136]
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College of Agricultural Studies Department of Food Science and Technology
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2018 |
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[137]
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Manda sütünden üretilen farklı çeşit peynirlerin karakterizasyonu, mayaların izolasyonu ve potansiyel probiyotiklerin seçilmesi
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2018 |
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KIMIZIN TÜRKİYE'DE İÇECEK OLARAK DEĞERLENDİRİLMESİ BA-KIMINDAN GASTRONOMİ İNDEKSİNİN OLUŞTURULMASI Öz
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Journal of Academic Social Science,
2017 |
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استعمال مستخلصات بعض أصناف التمور في تصنيع الحليب الأسيدوفيلي المعزز حيويا
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Hawlyat Al-Montada,
2017 |
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[140]
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Rheological properties of dairy products based on fresh cheese and fruit.
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2017 |
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[141]
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Use of Extracts of Some Date Palm Varieties in the Manufacture of Probiotic Acidophills Milk
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Al-Anbar Journal of Veterinary Sciences,
2017 |
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[142]
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Reološka svojstva mliječnog proizvoda na bazi svježeg sira i voća
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Hrvatski ?asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam,
2017 |
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[143]
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‘Mentally disabled’ woman found chained, naked in rehab centre in Hyderabad #WTFnews
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2017 |
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[144]
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Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of …
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Journal of applied microbiology,
2017 |
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[145]
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The Role and the Place of High-Performance Liquid Chromatography for the Determination of Fermented Dairy Products
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Soft Chemistry and Food Fermentation,
2017 |
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[146]
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Acidophilus Milk Shelf-life Prolongation by the Use of Cold Sensitive Mutants of Lactobacillus acidophilus MDC 9626
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2017 |
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[147]
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Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia, Turkey
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International Microbiology,
2017 |
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[148]
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Regulatory Importance of Lactic Acid in the Food and Beverage Sector
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Lactic Acid in the Food Industry,
2017 |
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[149]
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The Role of Traditional Foods in Food-based Dietary Guidelines–A South African Case Study on maas (Cultured Milk)
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Food Chemistry,
2017 |
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[150]
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Functional properties of fermented milk produced with plant proteins
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LWT,
2017 |
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[151]
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Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched‐chain amino acids and the amount of distinctive volatiles
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Journal of applied microbiology,
2017 |
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[152]
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The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13.
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International Food Research Journal,
2017 |
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[153]
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Nunu, A West African Fermented Yogurt-Like Milk Product
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