Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

Antioxidant and antimicrobial properties of dried Portuguese apple variety ( Malus domestica Borkh. cv Bravo de Esmolfe)

(2018) Tânia C.S.P. Pires et al.   FOOD CHEMISTRY

Bioactive compounds and antimicrobial activity of black currant ( Ribes nigrum L.) berries and leaves extract obtained by different soil management system

(2017) Svetlana M. Paunović et al.   SCIENTIA HORTICULTURAE

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review

(2017) Majdiah Othman et al.   Frontiers in Microbiology

Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization

(2016) Eduardo Puértolas et al.   FOOD AND BIOPRODUCTS PROCESSING

The Genus Lactobacillus: A Taxonomic Update

(2012) Elisa Salvetti et al.   Probiotics and Antimicrobial Proteins

By-products of fruits processing as a source of phytochemicals

(2010) Sonja Djilas et al.   Chemical Industry & Chemical Engineering Quarterly

Rowanberry Phenolics: Compositional Analysis and Bioactivities

(2010) Petri Kylli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures

(2009) E.J. Aguirre-Ezkauriatza et al.   BIORESOURCE TECHNOLOGY