| 1 |
Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making
Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M
Journal of Applied Microbiology, 108(3), 925, 2010 |
| 2 |
Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production
Katechaki E, Panas P, Kourkoutas Y, Koliopoulos D, Koutinas AA
Bioresource Technology, 100(14), 3618, 2009 |
| 3 |
Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili
Kahala M, Maki M, Lehtovaara A, Tapanainen JM, Katiska R, Juuruskorpi M, Juhola J, Joutsjoki V
Journal of Applied Microbiology, 105(6), 1929, 2008 |
| 4 |
Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains
Savoie S, Champagne CP, Chiasson S, Audet P
Journal of Applied Microbiology, 103(1), 163, 2007 |
| 5 |
An updated review of Listeria monocytogenes in the pork meat industry and its products
Thevenot D, Dernburg A, Vernozy-Rozand C
Journal of Applied Microbiology, 101(1), 7, 2006 |
