Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup

Development of a sequenced enzymatically pre-treatment and filter pre-coating process to clarify date syrup

(2017) Hossein Ahdno et al.   FOOD AND BIOPRODUCTS PROCESSING

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

(2017) Seyed Mohammad Bagher Hashemi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae

(2017) Chunhua Dai et al.   ULTRASONICS SONOCHEMISTRY

Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

(2017) Seyed Mohammad Bagher Hashemi et al.   Journal of Functional Foods

Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh

(2016) Seyed Mohammad Bagher Hashemi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts

(2015) Mourad Jridi et al.   FOOD CHEMISTRY

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

(2015) Kyriaki G. Zinoviadou et al.   FOOD RESEARCH INTERNATIONAL

Effect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup

(2015) Fatma Abbès et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assisted ultrasound applications for the production of safe foods

(2014) D. M. Sango et al.   JOURNAL OF APPLIED MICROBIOLOGY

Fermentation Potential ofLactobacillus rhamnosusandLactobacillus acidophilusin Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study

(2014) Mehri Karbasi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Date canning: a new approach for the long time preservation of date

(2014) Aziz Homayouni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ultrasonic Processing for Dairy Applications: Recent Advances

(2014) Jayani Chandrapala et al.   Food Engineering Reviews

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

(2013) Zeinab E. Mousavi et al.   FOOD BIOTECHNOLOGY

Ultrasonics in food processing – Food quality assurance and food safety

(2012) Jayani Chandrapala et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Optimization of date syrup for enhancement of the production of citric acid using immobilized cells of Aspergillus niger

(2012) Yasser S. Mostafa et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Screening of medium components by Plackett–Burman design for carotenoid production using date (Phoenix dactylifera) wastes

(2011) Rafaat M. Elsanhoty et al.   INDUSTRIAL CROPS AND PRODUCTS

PRODUCTION OF XANTHAN GUM FROM XANTHOMONAS CAMPESTRIS NRRL B-1459 BY FERMENTATION OF DATE JUICE PALM BY-PRODUCTS (PHOENIX DACTYLIFERA L.)

(2010) RIADH BEN SALAH et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Fermentation of date palm juice by curdlan gum production from Rhizobium radiobacter ATCC 6466™: Purification, rheological and physico-chemical characterization

(2010) Riadh Ben Salah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound

(2009) Thi My Phuc Nguyen et al.   INTERNATIONAL DAIRY JOURNAL

Production of lactic acid from date juice extract with free cells of single and mixed cultures of Lactobacillus casei and Lactococcus lactis

(2009) Aicha Nancib et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

(2008) Manel Masmoudi et al.   CARBOHYDRATE POLYMERS

Date flesh: Chemical composition and characteristics of the dietary fibre

(2008) Mohamed Elleuch et al.   FOOD CHEMISTRY

Cluster analysis of antioxidant compounds in dates (Phoenix dactylifera): Effect of long-term cold storage

(2008) Foroogh Biglari et al.   FOOD CHEMISTRY

Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

(2008) Souhail Besbes et al.   FOOD CHEMISTRY

Effects of ultrasound on culture ofAspergillus terreus

(2008) Nuria Sainz Herrán et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran

(2007) Foroogh Biglari et al.   FOOD CHEMISTRY