Quantitative proteomics for the comprehensive analysis of stress responses of Lactobacillus paracasei subsp. Paracasei F19
J. Proteome Res
2017
16
10
3816-3829
Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer
International Journal of Biological Macromolecules
2017
Detection of Penicillium oxalicum by use of a loop-mediated isothermal amplification (LAMP) assay
Journal of Microbiology, Biotechnology and Food Sciences
2017
7
3
265 - 270
Non-linear pressure/temperature demperaturedependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods
PLOS one
2017
Foaming characteristics of the gushing modulating protein PAU5 with detailed investigation on the influence of sparkling wine processing
Food Research International
2017
102
111-118
Identification and characterization of adhesion proteins in lactobacilli targeting actin as receptor
Molecular and Cellular Probes
2017
Environmentally triggered genomic plasticity and capsular polysaccharide formation are involved in increased ethanol and acetic acid tolerance in Kozakia baliensis NBRC 16680
BMC Microbiology
2017
17
1
Sensory evaluation of chicken breast packed in two different modified atmospheres
Food Packaging and Shelf Life
2017
13
66-75
High hydrostatic pressure inactivation of Lactobacillus plantarum cells in (O/W)-emulsions is independent from cell surface hydrophobicity and lipid phase parameters
High Pressure Research
2017
37
3
430-448