المؤلفون: Marcel Houngbédji, Clarisse Sidbewende Compaoré, Yann Eméric Madodé, Sègla Wilfrid Padonou, Djidjoho Joseph Hounhouigan

المصدر: Cogent Food & Agriculture, Vol 6, Iss 1 (2020)

مصطلحات موضوعية: multifunctional starter culture, cereal fermentation, freeze-drying, lactic acid bacteria, yeasts, Agriculture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2331-1932

URL الوصول: https://doaj.org/article/e5c93fd886f7471391aa205f9d42602a

المؤلفون: Torres-Pitarch, Alberto, Gardiner, Gillian E., Cormican, Paul, Rea, Mary, Crispie, Fiona, O'Doherty, John V., Cozannet, Pierre, Ryan, Thomas, Cullen, James, Lawlor, Peadar G.

المساهمون: European Union, 311794

المصدر: 10 ; 1 ; Scientific Reports

مصطلحات موضوعية: cereal fermentation, carbohydrase supplementation, growth, nutrient digestibility, intestinal microbiota, pigs

Relation: Scientific Reports;13716; Torres-Pitarch, A., Gardiner, G.E., Cormican, P. et al. Effect of cereal fermentation and carbohydrase supplementation on growth, nutrient digestibility and intestinal microbiota in liquid-fed grow-finishing pigs. Sci Rep 10, 13716 (2020). https://doi.org/10.1038/s41598-020-70443-x; http://hdl.handle.net/11019/2407; https://doi.org/10.1038/s41598-020-70443-x

الاتاحة: http://hdl.handle.net/11019/2407
https://doi.org/10.1038/s41598-020-70443-x

المؤلفون: Arslan-Tontul, Sultan., Erbas, Mustafa.

المساهمون: Selçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0003-1557-7948, orcid:0000-0002-9485-2356, Arslan-Tontul, Sultan.

مصطلحات موضوعية: Legume, probiotic, functional foods, cereal fermentation, volatile compounds

وصف الملف: application/pdf

Relation: JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Tontul, S. A., Erbas, M. (2020). Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza). Journal of the American College of Nutrition, 39(1), 72-81.; https://dx.doi.org/10.1080/07315724.2019.1612796; https://hdl.handle.net/20.500.12395/38521; 39; 72; 81

الاتاحة: https://hdl.handle.net/20.500.12395/38521
https://doi.org/10.1080/07315724.2019.1612796

المؤلفون: ÅžimÅŸek, Ömer, Kaya, Halil Ä°brahim

مصطلحات موضوعية: Bacteriocin as biopreservatives, Antimicrobial interventions, Cereal fermentation, Lactic acid bacteria

Relation: Microorganisms; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.3390/microorganisms8071083; https://hdl.handle.net/11499/37090; 13; WOS:000556488500001

الاتاحة: https://hdl.handle.net/11499/37090
https://doi.org/10.3390/microorganisms8071083

المؤلفون: Settanni, L., Özel, Burcu, Erten, H., ÅžimÅŸek, Ömer

مصطلحات موضوعية: Backslopping, Cereal fermentation, batch cell culture, Lactic acid bacteria, Starter culture, Tarhana microbiota, genomic DNA, RNA 16S, sodium chloride, yoghurt, acidity, Article, Carnobacterium, dough, Enterococcus, fermentation, fermented product, gene sequence, inoculation, lactic acid bacterium, Lactobacillus, Lactobacillus alimentarius, Lactobacillus brevis, Lactobacillus plantarum, Lactococcus, Leuconostoc, microbial community, microbial diversity, nonhuman, onion

Relation: International Journal of Food Microbiology; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11499/36859; https://doi.org/10.1016/j.ijfoodmicro.2020.108886; 335; WOS:000587338200013

الاتاحة: https://hdl.handle.net/11499/36859
https://doi.org/10.1016/j.ijfoodmicro.2020.108886

المؤلفون: Özdemir, N., Temiz, H., Çon, A.H., ÅžimÅŸek, Ömer

مصطلحات موضوعية: esters, cereal fermentation, Tarhana, volatile production, Aromatic compounds, Aromatization, Ketones, Organic acids, Principal component analysis, Aromatic profiles, Ethyl acetates, Ethyl caprylate, Fermentation time, Natural products, Traditional food, Volatile profile, Fermentation, acetic acid, ester, fragrance, ketone, lactic acid, succinic acid, volatile organic compound, yoghurt, analysis, bread, flour, food handling, procedures

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11499/30211; https://doi.org/10.1177/1082013218815325; 25; 212; 222; WOS:000462770200003

الاتاحة: https://hdl.handle.net/11499/30211
https://doi.org/10.1177/1082013218815325

المؤلفون: settanni

المساهمون: Settanni

مصطلحات موضوعية: cereal based-food, cereal fermentation, fortified bread, gluten-free product, lactic acid bacteria, sourdough, starter culture, starter selection, yeasts, Settore AGR/16 - Microbiologia Agraria

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-1-118-93376-3; info:eu-repo/semantics/altIdentifier/wos/WOS:000468558200012; ispartofbook:Starter cultures in food production; firstpage:199; lastpage:230; numberofpages:32; serie:Starter cultures in food production; http://hdl.handle.net/10447/250308

الاتاحة: http://hdl.handle.net/10447/250308

المؤلفون: Mukisa, Ivan M., Byaruhanga, Yusuf B., Muyanja, Charles M. B. K., Langsrud, Thor, Narvhus, Judith A.

المصدر: Food Science & Nutrition, 5(3):702-712

مصطلحات موضوعية: starter cultures, sorghum, lactic acid bacteria, Obushera, Yeasts, Cereal fermentation

Relation: https://repository.publisso.de/resource/frl:6413453; https://doi.org/10.1002/fsn3.450; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448335/

الاتاحة: https://repository.publisso.de/resource/frl:6413453
https://doi.org/10.1002/fsn3.450
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448335/

المؤلفون: Houngbédji, Marcel, Padonou, S. Wilfrid, Parkouda, Charles, Johansen, Pernille Greve, Hounsou, Mathias, Agbobatinkpo, B. Pélagie, Sawadogo-Lingani, Hagretou, Jespersen, Lene, Hounhouigan, D. Joseph

المصدر: Houngbédji , M , Padonou , S W , Parkouda , C , Johansen , P G , Hounsou , M , Agbobatinkpo , B P , Sawadogo-Lingani , H , Jespersen , L & Hounhouigan , D J 2021 , ' Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs ' , World Journal of Microbiology and Biotechnology , vol. 37 , no. 2 , 34 . https://doi.org/10.1007/s11274-021-02994-8

مصطلحات موضوعية: Antifungal activity, Antimicrobial resistance, Cereal fermentation, Free amino acids

الاتاحة: https://curis.ku.dk/portal/da/publications/multifunctional-properties-and-safety-evaluation-of-lactic-acid-bacteria-and-yeasts-associated-with-fermented-cereal-doughs(12a9a8c8-6595-4a73-8fc6-50d890d4ecd0).html
https://doi.org/10.1007/s11274-021-02994-8

المؤلفون: Halil İbrahim Kaya, Ömer Şimşek

المساهمون: Bayburt Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, KAYA, HALİL İBRAHİM

المصدر: Microorganisms
Volume 8
Issue 7
Microorganisms, Vol 8, Iss 1083, p 1083 (2020)

مصطلحات موضوعية: Microbiology (medical), Bacteriocin, bacteriocin as biopreservatives, Bacillus cereus, Microbiology, Lactic Acid Bacteria, 03 medical and health sciences, Cereal fermentation, Virology, Lactic acid bacteria, Food science, Bacteriocin as biopreservatives, Fermented Food, lcsh:QH301-705.5, Fermentation in food processing, 030304 developmental biology, 0303 health sciences, biology, 030306 microbiology, Chemistry, Lactococcus lactis, Pediococcus acidilactici, food and beverages, Antimicrobial, biology.organism_classification, cereal fermentation, lcsh:Biology (General), antimicrobial interventions, Cereus, Antimicrobial interventions, Fermentation

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd5fb50219a56636a6bd2bb1b517ede8

المؤلفون: Kebede Abegaz

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://internationalscholarsjournals.org/download.php?id%3D321389264802872813.pdf%26op%3D1%26type%3Dapplication/pdf.

مصطلحات موضوعية: Key words, Beverage, cereal fermentation, Ethiopian borde, identification, lactic acid bacteria

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.681.1704; http://internationalscholarsjournals.org/download.php?id%3D321389264802872813.pdf%26op%3D1%26type%3Dapplication/pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.681.1704
http://internationalscholarsjournals.org/download.php?id%3D321389264802872813.pdf%26op%3D1%26type%3Dapplication/pdf

المؤلفون: Halil İbrahim, Kaya, Ömer, Şimşek

المصدر: Microorganisms

مصطلحات موضوعية: lactic acid bacteria, antimicrobial interventions, bacteriocin as biopreservatives, food and beverages, cereal fermentation, Article

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::5f237e649e536deffad6a090fc49a4b8
https://pubmed.ncbi.nlm.nih.gov/32708067

المؤلفون: Kebede Abegaz

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://www.academicjournals.org/article/article1379779005_Kebede.pdf.

مصطلحات موضوعية: Key words, Beverage, cereal fermentation, Ethiopian borde, identification, lactic acid bacteria

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.680.8847; http://www.academicjournals.org/article/article1379779005_Kebede.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.680.8847
http://www.academicjournals.org/article/article1379779005_Kebede.pdf

المؤلفون: Ozel, B, Simsek, O, Settanni, L, Erten, H

مصطلحات موضوعية: culture, Backstopping, Cereal fermentation, Tarhana microbiota, Lactic acid bacteria, Starter

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3566::fc81fdb22513f67e4009af3ae1fe1254

المؤلفون: Kaya, HI, Simsek, O

مصطلحات موضوعية: food and beverages, lactic acid bacteria, bacteriocin as biopreservatives, antimicrobial, interventions, cereal fermentation

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3566::0fb8fe8f5851cdbbf98513d9a1a177e0

المؤلفون: Ozdemir, N, Simsek, O, Temiz, H, Con, AH

مصطلحات موضوعية: food and beverages, Tarhana, cereal fermentation, volatile production, esters

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8ca05b3316b7420558ead27923b39e8a

المؤلفون: Ahmet Hilmi Çon, Nilgün Özdemir, Hasan Temiz, Ömer Şimşek

المساهمون: Ondokuz Mayıs Üniversitesi

مصطلحات موضوعية: 0106 biological sciences, Aromatic compounds, volatile organic compound, Time Factors, analysis, Food Handling, General Chemical Engineering, Flavour, Flour, Succinic Acid, 01 natural sciences, Industrial and Manufacturing Engineering, esters, Tarhana, Milk products, time factor, wheat, fragrance, Food science, yoghurt, fermentation, Triticum, Acetic Acid, 2. Zero hunger, chemistry.chemical_classification, Commercial scale, Natural products, Volatile profile, Chemistry, Aromatic profiles, ketone, food and beverages, Esters, Bread, 04 agricultural and veterinary sciences, Ketones, Yogurt, 040401 food science, Aromatization, volatile production, Composition (visual arts), Ethyl acetates, Traditional food, Wheat flour, Principal component analysis, bread, 0404 agricultural biotechnology, 010608 biotechnology, Organic acids, Ethyl caprylate, procedures, Lactic Acid, Volatile Organic Compounds, fungi, cereal fermentation, Fermentation time, Fermentation, Odorants, ester, Food Science, Organic acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c95d0ba7754595825cb3a5307718ef53

المؤلفون: Isabelle Rochette, Jean-Pierre Guyot, Kaleab Baye, Christèle Icard-Vernière, Claire Mouquet-Rivier

المصدر: Food Chemistry. 138:430-436

مصطلحات موضوعية: Phytic Acid, Complementary food, Food Handling, Flour, Ethanol fermentation, Phytate, Analytical Chemistry, chemistry.chemical_compound, Hydrolysis, Cereal fermentation, Barley, Food science, Sorghum, Triticum, Phytic acid, Teff, Chemistry, food and beverages, Hordeum, Bread, General Medicine, Maltose, Phytase, Lactic acid, Kinetics, Lactobacillus, Wheat, Fermentation, alpha-Galactosides, Lactic acid fermentation, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4a42d81efeeb7f0ae7019f66a59ac45
https://doi.org/10.1016/j.foodchem.2012.10.075

المؤلفون: Ivan M, Mukisa, Yusuf B, Byaruhanga, Charles M B K, Muyanja, Thor, Langsrud, Judith A, Narvhus

المصدر: Food Science & Nutrition

مصطلحات موضوعية: lactic acid bacteria, Cereal fermentation, Yeasts, starter cultures, food and beverages, sorghum, Obushera, Original Research

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::6fccb31ef936b12a0ee2c40bfa7ed801
https://pubmed.ncbi.nlm.nih.gov/28572960

المؤلفون: Yusuf B. Byaruhanga, Thor Langsrud, Judith Narvhus, Ivan Muzira Mukisa, Charles Muyanja

المصدر: Food Science & Nutrition
Food Science & Nutrition, 5(3):702-712

مصطلحات موضوعية: 0301 basic medicine, biology, Lactobacillus fermentum, Acetoin, 030106 microbiology, Lactococcus lactis, Acetaldehyde, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Diacetyl, Lactic acid, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, starter cultures, sorghum, lactic acid bacteria, Obushera, Yeasts, Cereal fermentation, Fermentation, Food science, Lactobacillus plantarum, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d71d31a5fb8f70ab1ee7e2ccdcd1d698
https://hdl.handle.net/11250/2456130