Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Pavunc, A. L."'
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 3, Pp 296-307 (2010)
Scopus-Elsevier
Scopus-Elsevier
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::22226cfd5435c6fa4504998b431d6b5d
http://hrcak.srce.hr/file/87212
http://hrcak.srce.hr/file/87212
Autor:
Uroić, K., Nikolić, M., Kos, B., Pavunc, A. L., Beganović, J., Jovanka Lukic, Jovčić, B., Filipić, B., Miljković, M., Golić, N., Topisirović, L., Žadež, N., Raspor, P., Šušković, J.
Publikováno v:
Food Technology and Biotechnology
Volume 52
Issue 2
Scopus-Elsevier
Publons
Food Technology and Biotechnology, Vol 52, Iss 2, Pp 232-241 (2014)
Volume 52
Issue 2
Scopus-Elsevier
Publons
Food Technology and Biotechnology, Vol 52, Iss 2, Pp 232-241 (2014)
Svrha je ovog rada bila istražiti probiotički potencijal autohtonih bakterija mliječne kiseline (BMK), izoliranih iz tradicionalnog svježeg sira i bijelog sira u salamuri. Od 86 je izolata BMK iz tradicionalno proizvedenih svježih sireva i bijel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0b034419b482e2899f8b3a7ca7b21a2c
https://farfar.pharmacy.bg.ac.rs/handle/123456789/2197
https://farfar.pharmacy.bg.ac.rs/handle/123456789/2197
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 2, Pp 141-151 (2012)
Scopus-Elsevier
Scopus-Elsevier
The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4f4e0362f6974c5097ed78d42e375467
https://www.bib.irb.hr/589415
https://www.bib.irb.hr/589415
Publikováno v:
Asian Journal of Dairy & Food Research. Jun2024, Vol. 43 Issue 2, p243-252. 10p.
Autor:
Butorac, K., Bellich, B., Banić, M., Pavunc, A. L., Novak, J., Durgo, K., Paola Cescutti, Rizzo, R., Zjalić, S., Šušković, J., Kos, B.
Publikováno v:
Scopus-Elsevier
Medica Jadertina
Volume 49
Issue suplement 2
Medica Jadertina
Volume 49
Issue suplement 2
Lactobacillus fermentum D12, biosynthesize exopolysaccharides, is released in large amounts in MRS broth supplemented with glucose. High Performance Size Exclusion Chromatography (HPSEC), 1H-NMR, GC and GC-MS analysis revealed that this strain produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5e1f6f4aa9828e9cea9c7a2010ee640a
http://www.scopus.com/inward/record.url?eid=2-s2.0-85078068755&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85078068755&partnerID=MN8TOARS
Publikováno v:
Modern Food Science & Technology; 2024, Vol. 40 Issue 8, p415-427, 13p
Autor:
Freeland, Gabriella1 (AUTHOR), Hettiarachchy, Navam2 (AUTHOR) nhettiar@uark.edu, Atungulu, Griffiths G.2 (AUTHOR), Apple, Jason3 (AUTHOR), Mukherjee, Soma2 (AUTHOR)
Publikováno v:
Food Reviews International. 2023, Vol. 39 Issue 1, p27-40. 14p. 1 Diagram, 1 Chart.
Publikováno v:
GIDA: The Journal of Food. 2022, Vol. 47 Issue 6, p1059-1082. 24p.
Autor:
Nannan Wang, Wei Bao, Gouife, Moussa, Jiajie Xu, Jiaojiao Han, Chengyang Lu, Tinghong Ming, Jun Zhou, Wenwen Zhang, Xiurong Su
Publikováno v:
Frontiers in Sustainable Food Systems; 2024, p1-13, 13p