| 1 |
Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture
Heperkan D, Daskaya-Dikmen C, Bayram B
Process Biochemistry, 49(10), 1587, 2014 |
| 2 |
Boza, a natural source of probiotic lactic acid bacteria
Todorov SD, Botes M, Guigas C, Schillinger U, Wiid I, Wachsman MB, Holzapfel WH, Dicks LMT
Journal of Applied Microbiology, 104(2), 465, 2008 |
| 3 |
Identification of lactic acid bacteria and yeast from boza
Botes A, Todorov SD, von Mollendorff JW, Botha A, Dicks LMT
Process Biochemistry, 42(2), 267, 2007 |
| 4 |
Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria - Comparison of the bacteriocins
Todorov SD, Dicks LMT
Process Biochemistry, 41(1), 11, 2006 |
| 5 |
Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria
Todorov SD, Dicks LMT
Process Biochemistry, 40(1), 365, 2005 |
| 6 |
The use of starter cultures in the fermentation of boza, a traditional Turkish beverage
Zorba M, Hancioglu O, Genc M, Karapinar M, Ova G
Process Biochemistry, 38(10), 1405, 2003 |
| 7 |
Determination of rheological properties of boza by using physical and sensory analysis
Genc M, Zorba M, Ova G
Journal of Food Engineering, 52(1), 95, 2002 |
| 8 |
Microflora identification of the Bulgarian cereal-based fermented beverage boza
Gotcheva V, Pandiella SS, Angelov A, Roshkova ZG, Webb C
Process Biochemistry, 36(1-2), 127, 2000 |
