| 1 |
Potential anti-TB investigational compounds and drugs with repurposing potential in TB therapy: a conspectus
Adeniji AA, Knoll KE, Loots D
Applied Microbiology and Biotechnology, 104(13), 5633, 2020 |
| 2 |
Brewing with malted barley or raw barley: what makes the difference in the processes?
Kok YJ, Ye LJ, Muller J, Ow DSW, Bi XZ
Applied Microbiology and Biotechnology, 103(3), 1059, 2019 |
| 3 |
Lactobacillus and Leuconostoc volatilomes in cheese conditions
Pogacic T, Maillard MB, Leclerc A, Herve C, Chuat V, Valence F, Thierry A
Applied Microbiology and Biotechnology, 100(5), 2335, 2016 |
| 4 |
Permeability analysis of high-adjunct-ratio spent grain layer in the high-gravity wort separation process
Zhu LJ, Ma T, Li YX, Li Q
Process Biochemistry, 50(5), 846, 2015 |
| 5 |
Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts
Feng Z, Chen H, Lv XT, Deng HL, Chen X, Li JJ, Guo L
Journal of Applied Microbiology, 116(4), 877, 2014 |
| 6 |
Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters
Carvalho GBM, Silva DP, Bento CV, Vicente AA, Teixeira JA, Felipe MDA, Silva JBAE
Applied Biochemistry and Biotechnology, 155(1-3), 356, 2009 |
| 7 |
Influence of backslopping on the acidifications curves of "Tomme" type cheeses made during 10 successive days
Dalmasso M, Hennequin D, Duc C, Demarigny Y
Journal of Food Engineering, 92(1), 50, 2009 |
| 8 |
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Milesi MM, McSweeney PLH, Hynes ER
Journal of Applied Microbiology, 105(3), 884, 2008 |
| 9 |
Effects of copper supplement on growth and viability of strains used as starters and adjunct cultures for Emmental cheese manufacture
Rodriguez LM, Alatossava T
Journal of Applied Microbiology, 105(4), 1098, 2008 |
| 10 |
Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese
Williams AG, Withers SE, Brechany EY, Banks JM
Journal of Applied Microbiology, 101(5), 1062, 2006 |
