المؤلفون: Zhijia Fang, Wenjuan Zhu, Ying Liu, Xinran Wang, Yaling Wang, Yanyan Wu

المصدر: Czech Journal of Food Sciences, Vol 41, Iss 4, Pp 271-278 (2023)

مصطلحات موضوعية: fermented products, food fermentative microbiology, mixed starter cultures, sardine products, Agriculture

وصف الملف: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-202304-0004_tetragenococcus-halophilus-staphylococcus-xylosus-and-staphylococcus-saprophyticus-for-sardine-fermentation.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

URL الوصول: https://doaj.org/article/53d0d87059f84d92bc679d8c9a6c741b

المؤلفون: Z.Ş. Erdemir Tıraş, H. Kalkan Yıldırım

المصدر: Grasas y Aceites, Vol 72, Iss 2 (2021)

مصطلحات موضوعية: Controlled fermentation, Mixed starter cultures, Table olive, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1883; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/6ab0d25a00a545e292bce923ab7b09e3

المؤلفون: Ilaria Checchia, Renato L. Binati, Eleonora Troiano, Maurizio Ugliano, Giovanna E. Felis, Sandra Torriani

المساهمون: Checchia, Ilaria, Binati, Renato L., Troiano, Eleonora, Ugliano, Maurizio, Felis, Giovanna E., Torriani, Sandra

مصطلحات موضوعية: Grape washing, Heavy metals, Mixed starter cultures, Sustainability, Wine quality, Fermentations, Grape microbiota, Withered grapes

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000635253200001; volume:7; issue:1; firstpage:1; lastpage:14; numberofpages:14; journal:FERMENTATION; http://hdl.handle.net/11562/1064316; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85106916347

الاتاحة: http://hdl.handle.net/11562/1064316
https://doi.org/10.3390/fermentation7010043

المؤلفون: Grazia Alberico, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, Patrizia Romano

المصدر: Fermentation; Volume 7; Issue 3; Pages: 112

مصطلحات موضوعية: non- Saccharomyces yeasts, mixed starter cultures, Hanseniaspora osmophila, Saccharomyces cerevisiae, microencapsulated cells

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Fermentation for Food and Beverages; https://dx.doi.org/10.3390/fermentation7030112

الاتاحة: https://doi.org/10.3390/fermentation7030112

المؤلفون: Cristina Romani, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu, Paola Domizio

المصدر: Fermentation; Volume 6; Issue 3; Pages: 63

مصطلحات موضوعية: non- Saccharomyces yeasts, wine, mixed starter cultures, fermentation, Sangiovese, sensory analysis

وصف الملف: application/pdf

Relation: Fermentation for Food and Beverages; https://dx.doi.org/10.3390/fermentation6030063

الاتاحة: https://doi.org/10.3390/fermentation6030063

المؤلفون: Maria Tufariello, Vittorio Capozzi, Giuseppe Spano, Giovanni Cantele, Pasquale Venerito, Giovanni Mita, Francesco Grieco

المصدر: Microorganisms; Volume 8; Issue 5; Pages: 726

مصطلحات موضوعية: wine, mixed starter cultures, multi-strains, Lactobacillus plantarum, Saccharomyces cerevisiae, Candida zemplinina, Starmerella bacillaris, autochthonous yeast, alcoholic fermentation, malolactic fermentation, commercial-scale

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Microbiology; https://dx.doi.org/10.3390/microorganisms8050726

الاتاحة: https://doi.org/10.3390/microorganisms8050726

المؤلفون: Rocchetti, Gabriele, Rebecchi, Annalisa, Maria Lopez, Constanza, Dallolio, Giuliano, Trevisan, Marco, Lucini, Luigi

المساهمون: Rocchetti, Gabriele, Rebecchi, Annalisa, Lopez, Constanza Maria, Dallolio, Michele, Dallolio, Giuliano, Trevisan, Marco, Lucini, Luigi

مصطلحات موضوعية: Biogenic amines, Foodomics, Glutamyl peptides, Meat oxidation, Mixed starter cultures, Sensory analysis, Food Microbiology, Spermine, Oxylipins, Fermentation, Amino Acids, Peptides, Glucose, Glutamates, Meat Products, Nucleic Acids, Settore AGR/16 - MICROBIOLOGIA AGRARIA

Relation: info:eu-repo/semantics/altIdentifier/pmid/36126574; info:eu-repo/semantics/altIdentifier/wos/WOS:000873794900005; volume:402; issue:febbraio; firstpage:134182; lastpage:134193; numberofpages:12; issueyear:2023; journal:FOOD CHEMISTRY; https://hdl.handle.net/10807/220336; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85138113486

الاتاحة: https://hdl.handle.net/10807/220336
https://doi.org/10.1016/j.foodchem.2022.134182

المؤلفون: Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, Michele Dallolio, Giuliano Dallolio, Marco Trevisan, Luigi Lucini

مصطلحات موضوعية: Biogenic Amines, Glutamyl peptides, Foodomics, General Medicine, Sensory analysis, Analytical Chemistry, Meat Products, Glucose, Glutamates, Meat oxidation, Nucleic Acids, Fermentation, Settore AGR/16 - MICROBIOLOGIA AGRARIA, Food Microbiology, Spermine, Oxylipins, Amino Acids, Peptides, Food Science, Mixed starter cultures

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df6b09e8e343c72c6ea2183e4d0c2aff
https://hdl.handle.net/10807/220336

المؤلفون: Sandra Torriani, Eleonora Troiano, Maurizio Ugliano, Renato L. Binati, Ilaria Checchia, Giovanna E. Felis

المصدر: Fermentation, Vol 7, Iss 43, p 43 (2021)
Fermentation; Volume 7; Issue 1; Pages: 43

مصطلحات موضوعية: 0106 biological sciences, food.ingredient, Organoleptic, Population, Plant Science, Biology, 01 natural sciences, Biochemistry, Genetics and Molecular Biology (miscellaneous), withered grapes, grape washing, heavy metals, grape microbiota, mixed starter cultures, fermentations, wine quality, sustainability, 03 medical and health sciences, Starter, food, Wine quality, 010608 biotechnology, Food science, education, 030304 developmental biology, Winemaking, Wine, 0303 health sciences, education.field_of_study, lcsh:TP500-660, fungi, food and beverages, lcsh:Fermentation industries. Beverages. Alcohol, Yeast, Sustainability, Fermentation, Metschnikowia, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::219391b22077bb2463f5389d0c235678
https://www.mdpi.com/2311-5637/7/1/43

المؤلفون: NETI YULIANA, SITI NURDJANAH, MIKA MARGARETA

المصدر: Microbiology Indonesia, Vol 7, Iss 1 (2013)

مصطلحات موضوعية: fermentation, lactic acid bacteria, mixed-starter cultures, pickle, sweet potato, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://jurnal.permi.or.id/index.php/mionline/article/view/202; https://doaj.org/toc/1978-3477; https://doaj.org/toc/2087-8575

URL الوصول: https://doaj.org/article/1c8a378da02242f38278c309e4f5997c

المؤلفون: Livio Lencioni, Alessandra Biondi Bartolini, Ilaria Mannazzu, Maurizio Ciani, Paola Domizio, Cristina Romani

المصدر: Fermentation, Vol 6, Iss 63, p 63 (2020)
Fermentation
Volume 6
Issue 3

مصطلحات موضوعية: 0106 biological sciences, Population, Plant Science, Biology, non-Saccharomyces yeasts, Sangiovese, 01 natural sciences, Biochemistry, Genetics and Molecular Biology (miscellaneous), Sensory analysis, Saccharomyces, wine, mixed starter cultures, fermentation, sensory analysis, 03 medical and health sciences, Mouthfeel, Starter, 010608 biotechnology, Food science, education, Winemaking, Wine, 0303 health sciences, education.field_of_study, lcsh:TP500-660, 030306 microbiology, food and beverages, biology.organism_classification, lcsh:Fermentation industries. Beverages. Alcohol, Fermentation, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6704631b1dc62128562c748d409ff802
https://www.mdpi.com/2311-5637/6/3/63

المؤلفون: IULIANA BANU, INA VASILEAN, IULIANA APRODU

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 2, Pp 94-105 (2011)

مصطلحات موضوعية: sourdough, mixed starter cultures, lactic acid bacteria, bread quality, sensory profile, Food processing and manufacture, TP368-456

Relation: http://www.ann.ugal.ro/tpa/Annals%202011/vol%202/10%20Banu%20et%20al.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X; https://doaj.org/article/07c3a8a4a6b94d8c9dd1ca3500ff9b2d

الاتاحة: https://doaj.org/article/07c3a8a4a6b94d8c9dd1ca3500ff9b2d

المؤلفون: Mika Margareta, Siti Nurdjanah, Neti Yuliana

المصدر: Microbiology Indonesia, Vol 7, Iss 1 (2013)

مصطلحات موضوعية: chemistry.chemical_classification, mixed-starter cultures, biology, General Engineering, food and beverages, sweet potato, Orange (colour), biology.organism_classification, Microbiology, QR1-502, Reducing sugar, Lactic acid, pickle, lactic acid bacteria, chemistry.chemical_compound, chemistry, Leuconostoc mesenteroides, Fermentation, Food science, fermentation, Aroma, Bacteria, Lactobacillus plantarum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::929a8f81a4d0a1b1b91f36dae0bd4e6f
https://jurnal.permi.or.id/index.php/mionline/article/view/202

المؤلفون: Regione Basilicata, European Commission, Ministero dell'Istruzione, dell'Università e della Ricerca, PON Ricerca e Innovazione, Alberico, Grazia, Capece, Angela, Mauriello, Gianluigi, Pietrafesa, Rocchina, Siesto, Gabriella, Garde-Cerdán, Teresa, Maresca, Diamante, Romano, Raffaele, Romano, Patrizia

مصطلحات الفهرس: Non-Saccharomyces yeasts, Mixed starter cultures, Hanseniaspora osmophila, Saccharomyces cerevisiae, Microencapsulated cells, artículo

URL: http://hdl.handle.net/10261/261991
Publisher's version
http://dx.doi.org/10.3390/fermentation7030112
Sí

Additional Titles: Growth of Lactobacillus acidophilus in mixed starter cultures

المؤلفون: Ana Banina, Marina Levata, Danica Ivanović, Dragojlo Obradović, Ljubiša Topisirović

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka; ISSN 0026-704X (Print); ISSN 1846-4025 (Online); Volume 39; Issue 6

مصطلحات الفهرس: Lactobacillus acidophilus; miješane starter kulture, Lactobacillus acidophilus; mixed starter cultures, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion