Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Éva Laslo"'
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34060- (2024)
The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equi
Externí odkaz:
https://doaj.org/article/6c380fea9f894dd398fb3bfc283efd42
Autor:
Éva György, Éva Laslo
Publikováno v:
Foods, Vol 13, Iss 20, p 3271 (2024)
Bread is a staple, energy-rich food for people of all ages, so quality is important to consumers. In our region, most of the commercially available bread, whether packaged or unpackaged, is produced by local bakeries, so monitoring microbial levels a
Externí odkaz:
https://doaj.org/article/4408a8e33b074440a5ca1e4ca7eb23f6
Publikováno v:
Agriculture, Vol 14, Iss 1, p 152 (2024)
The soil microbiome plays an important role in maintaining soil health, plant productivity, and soil ecosystem services. Current molecular-based studies have shed light on the fact that the soil microbiome has been quantitatively underestimated. In a
Externí odkaz:
https://doaj.org/article/2c7e168f34cb44088105804019707f36
Publikováno v:
Foods, Vol 12, Iss 21, p 3937 (2023)
In this study, we determined and identified the bacterial diversity of different types of artisanal and industrially produced cheese. The antibiotic (erythromycin, chloramphenicol, kanamycin, ampicillin, clindamycin, streptomycin, tetracycline, and g
Externí odkaz:
https://doaj.org/article/5090ccb1f3624c538b6713be75d2056d
Autor:
Éva LASLO, Zoltán Attila KÖBÖLKUTI
Publikováno v:
Notulae Scientia Biologicae, Vol 9, Iss 1, Pp 77-83 (2017)
This study evaluated the antimicrobial activity and the total phenol content of Vaccinium vitis idaea L. berry fruit from five different localities with distinct growth sites in the Eastern Carpathians. The antibacterial effect of lingonberry was stu
Externí odkaz:
https://doaj.org/article/f870e34e7e91468186726fd3f8a8f389
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 8, Pp 4550-4560 (2021)
Food Science & Nutrition, Vol 9, Iss 8, Pp 4550-4560 (2021)
Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72ff162b03f6960717fc4079877963dd
http://europepmc.org/articles/PMC8358356
http://europepmc.org/articles/PMC8358356
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 13, Iss 1, Pp 131-143 (2020)
Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdb2b698ffcdd3a6943ebc17b8a9a1e8
https://doaj.org/article/35bcedc338d54df0b91c63cf5abb2886
https://doaj.org/article/35bcedc338d54df0b91c63cf5abb2886
The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 10, Pp 5601-5611 (2020)
Food Science & Nutrition
Food Science & Nutrition, 8(10):5601-5611
Food Science & Nutrition
Food Science & Nutrition, 8(10):5601-5611
During the study, we determined the antimicrobial activity of different selected essential oils (thyme, lemongrass, juniper, oregano, sage, fennel, rosemary, mint, rosehips, dill) on some pathogenic and spoilage bacteria isolated from the surface of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe82f1f5a0c056d270970cea7506153a
https://doaj.org/article/9629a85ac8904d80838b5482fc9eb9aa
https://doaj.org/article/9629a85ac8904d80838b5482fc9eb9aa
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 13, Iss 1, Pp 118-130 (2020)
Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33ef74e85d9a0dac728c35af1412e713
https://doi.org/10.2478/ausal-2020-0007
https://doi.org/10.2478/ausal-2020-0007
Publikováno v:
Food Bioscience. 51:102280
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12e5a137d9483b3f14e6a590c18f66e6
https://doi.org/10.1016/j.fbio.2022.102280
https://doi.org/10.1016/j.fbio.2022.102280