Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

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Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology

(2008) Yuxing Guo et al.   FOOD CHEMISTRY

l(+)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84

(2008) Kaloyan Petrov et al.   FOOD MICROBIOLOGY

Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39

(2008) Teresa Zotta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus

(2008) Kátia Gianni de Carvalho Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of vitamins on the lactic acid biosynthesis of Lactobacillus paracasei NERCB 0401

(2007) Guo-Qian Xu et al.   BIOCHEMICAL ENGINEERING JOURNAL

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

(2007) Shou-Wei Yin et al.   FOOD CHEMISTRY