Esterase activities of intracellular extracts of wild strains of lactic acid bacteria isolated from Serra da Estrela cheese

By Macedo A.C.   Tavares T.G.   Xavier Malcata F.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 379-381

Elsevier

Access to resources Recommend Favorite

Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

By Marklinder I.   Haglund A.   Johansson L.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 285-292

Elsevier

Access to resources Recommend Favorite

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

By Di Cagno R.   de Angelis M.   Corsetti A.   Lavermicocca P.   Arnault P.   Tossut P.   Gallo G.   Gobbetti M.  

Food Microbiology, Vol. 20, Iss. 1, 2003-02 ,pp. : 67-75

Academic Press

Access to resources Recommend Favorite

Fermentation of salmon fillets with a variety of lactic acid bacteria

By Morzel M.   Fitzgerald G.F.   Arendt E.K.  

Food Research International, Vol. 30, Iss. 10, 1997-12 ,pp. : 777-785

Elsevier

Access to resources Recommend Favorite

Fermented Milk–Starch and Milk–Inulin Products as Vehicles for Lactic Acid Bacteria

By ZULETA ANGELA   SARCHI MARÍA   RIO MARÍA   SAMBUCETTI MARÍA   MORA MARCELO   FABRIZIO SUSANA   PARADA JOSÉ  

Plant Foods for Human Nutrition, Vol. 59, Iss. 4, 2004-10 ,pp. : 155-160

Springer Publishing Company

Access to resources Recommend Favorite