검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides Zannini E, Waters DM, Coffey A, Arendt EK Applied Microbiology and Biotechnology, 100(3), 1121, 2016 |
| 2 |
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough Axel C, Brosnan B, Zannini E, Peyer LC, Furey A, Coffey A, Arendt EK Applied Microbiology and Biotechnology, 100(4), 1701, 2016 |
| 3 |
Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains Lynch KM, Zannini E, Guo J, Axel C, Arendt EK, Kildea S, Coffey A Journal of Applied Microbiology, 121(2), 485, 2016 |
| 4 |
Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage Zannini E, Mauch A, Galle S, Ganzle M, Coffey A, Arendt EK, Taylor JP, Waters DM Journal of Applied Microbiology, 115(6), 1379, 2013 |
| 5 |
Applications of microbial fermentations for production of gluten-free products and perspectives Zannini E, Pontonio E, Waters DM, Arendt EK Applied Microbiology and Biotechnology, 93(2), 473, 2012 |
| 6 |
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review Axel C, Zannini E, Coffey A, Guo JH, Waters DM, Arendt EK Applied Microbiology and Biotechnology, 96(1), 37, 2012 |
| 7 |
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread Belz MCE, Mairinger R, Zannini E, Ryan LAM, Cashman KD, Arendt EK Applied Microbiology and Biotechnology, 96(2), 493, 2012 |
| 8 |
Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F Journal of Applied Microbiology, 103(4), 948, 2007 |