Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Ömer Çelik, Ahmet Hilmi Çon, Hayrettin Saygın +2

LWT

Probiotics and Fermented Foods

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2021Academic literature25 citations5 claims extractedDOI

Prebiotic potential and chemical characterization of the poly and oligosaccharides present in the mucilage of Opuntia ficus-indica and Opuntia joconostle

José Manuel Cruz-Rubio, Monika Mueller, Helmut Viernstein +2

Food Chemistry

Botanical Research and Applications

The mucilage extracted from the convection-dried cladodes of O. ficus-indica and O. joconostle, two species of economic importance, delivered three fractions after methanol precipitation. Two were...

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Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Prebiotic potential and chemical characterization of the poly and oligosaccharides present in the mucilage of Opuntia ficus-indica and Opuntia joconostle

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The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region

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How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables

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Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor

Understanding the hydration of alkali-induced duck egg white gel at high temperature

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Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review

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Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization