Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ramize, Hoxha"'
Publikováno v:
The EuroBiotech Journal, Vol 8, Iss 1, Pp 44-54 (2024)
Herbicides (HBs) are an integral part of modern agricultural practice globally as one of the most suitable methods for chemical weed control. Hence, they may inadvertently damage crops through similar mechanisms well-functioning at weeds. Tolerance t
Externí odkaz:
https://doaj.org/article/e5d4e703421f49f9bbe03ca8c8c25372
Autor:
Ramize Hoxha, Daniel Todorov, Anton Hinkov, Kalina Shishkova, Yana Evstatieva, Dilyana Nikolova
Publikováno v:
Microbiology Research, Vol 14, Iss 1, Pp 333-342 (2023)
Studies of newly isolated strains of lactic acid bacteria (LAB) are a good basis for expanding the potential for their applications in functional foods, probiotic food supplements, and other probiotic products. They exhibit various functional propert
Externí odkaz:
https://doaj.org/article/7d6e41da73a5402295bd200ed8e9d5c4
Publikováno v:
Foods, Vol 12, Iss 13, p 2552 (2023)
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM
Externí odkaz:
https://doaj.org/article/b4e9e16a69084110a44d087b18a7b380
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2552
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM
Publikováno v:
Current Trends in Natural Sciences. 11:247-253
The use of antibiotics is a major problem everywhere around the globe and in step with this, there's currently an increased public and scientific interest. Microbial resistance is a vital issue for the organizations like EFSA, WHO, FDA, and FAO becau
Autor:
Dilyana Nikolova, Ramize Hoxha, Nikola Atanasov, Elena Trifonova, Lili Dobreva, Veronica Nemska, Yana Evstatieva, Svetla Danova
Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f440186b07e8bfeb265728a6f60934c
https://doi.org/10.5772/intechopen.108998
https://doi.org/10.5772/intechopen.108998