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SpringerLink电子期刊(33)
Elsevier电子期刊(32)
ACS电子期刊(5)
在“
SpringerLink电子期刊
”中,
命中:
33
条,耗时:0.0189869 秒
在所有数据库中总计命中:
70
条
1.
Comparative Genomics Reveals Biomarkers to Identify
Lactobacillus
Species
作者:
Shikha Koul
;
Vipin Chandra Kalia
刊名:Indian Journal of Microbiology
出版年:2016
2.
Identification of novel anti-inflammatory probiotic strains isolated from pulque
作者:
Edgar Torres-Maravilla
;
Marion Lenoir…
关键词:
Probiotics
;
Lactobacilli
;
Lactic acid bacteria
;
Pulque
;
Immunomodulation
;
IBD
刊名:Applied Microbiology and Biotechnology
出版年:2016
3.
Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation
作者:
Bartosz Brzozowski
刊名:European Food Research and Technology
出版年:2016
4.
The genome of the
Lactobacillus
sanfranciscensis
temperate phage EV3
作者:
Matthias A Ehrmann (1)
Angel Angelov (2)
Claudia Picozzi (3)
Roberto Foschino (3)
Rudi F Vogel (1)
关键词:
Genome
;
Bacteriophage
;
EMBL accession number PRJEB61
;
Lactobacillus
sanfranciscensis
;
Sourdough fermentation
刊名:BMC Research Notes
出版年:2013
5.
Functional and Technological Aspects of Sourdough Fermentation with
Lactobacillus
sanfranciscensis
作者:
Gamze Yazar (1) gamzeyazar@gmail.com
?ebnem Tavman (1)
关键词:
Sourdough fermentation –
Lactobacillus
sanfranciscensis
– San Francisco bread – Bakery products
刊名:Food Engineering Reviews
出版年:2012
6.
Functional and Technological Aspects of Sourdough Fermentation with
Lactobacillus
sanfranciscensis
作者:
Gamze Yazar (1) gamzeyazar@gmail.com
艦ebnem Tavman (1)
关键词:
Sourdough fermentation –
;
Lactobacillus
sanfranciscensis
–
;
San Francisco bread –
;
Bakery products
刊名:Food Engineering Reviews
出版年:2012
7.
Oxidation of fatty aldehydes to fatty acids by Escherichia coli cells expressing the Vibrio harveyi fatty aldehyde dehydrogenase (FALDH)
作者:
Markus Buchhaupt (1)
Jan Guder (1)
Fenja Sporleder (1)
Melanie Paetzold (1)
Jens Schrader (1)
关键词:
Fatty aldehyde dehydrogenase
;
Fatty acid
;
NADPH oxidase
刊名:World Journal of Microbiology and Biotechnology
出版年:2013
8.
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products
作者:
Vittorio Capozzi (1) (4)
Pasquale Russo (1) (4)
María Teresa Due?as (2)
Paloma López (3)
Giuseppe Spano (1) (5)
关键词:
Bread
;
B
;
group vitamins
;
Lactobacillus
plantarum
;
Lactobacillus
sanfranciscensis
刊名:Applied Microbiology and Biotechnology
出版年:2012
9.
Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread
作者:
Christine Rühmkorf (1)
Heinrich Rübsam (2)
Thomas Becker (2)
Christian Bork (3)
Kristin Voiges (3)
Petra Mischnick (3)
Markus J. Brandt (4)
Rudi F. Vogel (1) Rudi.vogel@wzw.tum.de
关键词:
Exopolysaccharide – Polymer structure – Gluten
;
free – Hydrocolloid – Bread quality
刊名:European Food Research and Technology
出版年:2012
10.
PCR detection of
Lactobacillus
sanfranciscensis
in sourdough and Panettone baked product
作者:
C. Picozzi
;
F. D’Anchise and R. Foschino
关键词:
Panettone
;
Lactobacillus
sanfranciscensis
;
PCR
;
Sourdough
;
DNA extraction
;
Traceability
刊名:European Food Research and Technology
出版年:2006
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