Characterization of lactobionic acid evidencing its potential for food industry application

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

(2019) Taís Cardoso et al.   JOURNAL OF FOOD SCIENCE

Age-Related Dry Eye Lactoferrin and Lactobionic Acid

(2018) Dario Rusciano et al.   OPHTHALMIC RESEARCH

Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk

(2017) Huaiqiong Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of saturated solutions and establishment of “aw-phase diagram” of ternary aqueous inorganic-organic and organic-organic systems

(2017) Marina Dupas-Langlet et al.   JOURNAL OF FOOD ENGINEERING

Production of very-high purity succinic acid from fermentation broth using microfiltration and nanofiltration-assisted crystallization

(2017) Nguyen Thi Huong Thuy et al.   JOURNAL OF MEMBRANE SCIENCE

A review and research trends in alternate frying technologies

(2017) Shashi K Pankaj et al.   Current Opinion in Food Science

Antioxidant Activity, Acetylcholinesterase, and Carbonic Anhydrase Inhibitory Properties of Novel Ureas Derived from Phenethylamines

(2016) Kadir Aksu et al.   ARCHIV DER PHARMAZIE

Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

(2016) Jéssica C. Bigaski Ribeiro et al.   FOOD CHEMISTRY

Effects of freezing and the cryoprotectant lactobionic acid in the structure of GlnK protein evaluated by circular dichroism (CD) and isothermal titration calorimetry (ITC)

(2016) Cíntia Tiemi Misugi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Osmotic dehydration in production of sustainable and healthy food

(2016) Agnieszka Ciurzyńska et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lactobionic acid production by glucose–fructose oxidoreductase from Zymomonas mobilis expressed in Escherichia coli

(2015) Kamila Goderska et al.   BIOTECHNOLOGY LETTERS

The Utilization of Pseudomonas taetrolens to Produce Lactobionic Acid

(2014) Kamila Goderska et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Natural products as antimicrobial agents

(2014) Rabin Gyawali et al.   FOOD CONTROL

Tamarind Kernel Powder: A Novel Agro-residue for the Production of Cellobiose Dehydrogenase under Submerged Fermentation by Termitomyces clypeatus

(2014) Tanima Saha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bio-production of lactobionic acid: Current status, applications and future prospects

(2013) Saúl Alonso et al.   BIOTECHNOLOGY ADVANCES

Effective gold catalyst supported on mesoporous silica decorated by ceria for the synthesis of high value lactobionic acid

(2012) Luis-Felipe Gutiérrez et al.   APPLIED CATALYSIS A-GENERAL

Lactobionic acid: A high value-added lactose derivative for food and pharmaceutical applications

(2012) Luis-Felipe Gutiérrez et al.   INTERNATIONAL DAIRY JOURNAL

Physical properties of yoghurt powder produced by spray drying

(2012) Banu Koç et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lactobionic acid as antioxidant and moisturizing active in alkyl polyglucoside-based topical emulsions: the colloidal structure, stability and efficacy evaluation

(2012) M. Tasic-Kostov et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Organic acids as antimicrobials to control Salmonella in meat and poultry products

(2011) E. Mani-López et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

(2010) Carolina Cueva et al.   RESEARCH IN MICROBIOLOGY

USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT “FUJI” APPLES BY INACTIVATION OFLISTERIA MONOCYTOGENES,SALMONELLAENTERITIDIS ANDESCHERICHIA COLIO157:H7

(2009) ROSA M. RAYBAUDI-MASSILIA et al.   JOURNAL OF FOOD SAFETY

Antioxidant and radical scavenging properties of curcumin

(2008) Tuba Ak et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Antioxidant activity of l-adrenaline: A structure–activity insight

(2008) İlhami Gülçin   CHEMICO-BIOLOGICAL INTERACTIONS