Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation
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Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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The Pleiotropic Effects of Carbohydrate-Mediated Growth Rate Modifications in Bifidobacterium longum NCC 2705
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Published in Microorganisms (Basel) (26.02.2023)
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Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten
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Published in Fermentation (Basel) (01.02.2024)
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The Pleiotropic Effects of Carbohydrate-Mediated Growth Rate Modifications in IBifidobacterium longum/I NCC 2705
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Published in Microorganisms (Basel) (01.02.2023)
Published in Microorganisms (Basel) (01.02.2023)
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Co-Inoculation of ILatilactobacillus sakei/I with IPichia kluyveri/I or ISaccharomyces boulardii/I Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten
Chen, Shuoyu, Zhang, Fanxin, Ananta, Edwin, Muller, Jeroen André, Liang, Youyun, Lee, Yuan Kun, Liu, Shao-Quan
Published in Fermentation (Basel) (01.01.2024)
Published in Fermentation (Basel) (01.01.2024)
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PLANT-BASED PRODUCTS HAVING INCREASED LYSINE CONTENT FERMENTED WITH L. PARACASEI AND OPTIONALLY FURTHER BACILLUS AMYLOLIQUEFACIENS
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Cocoa and/or malt beverage products
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Year of Publication 10.02.2022
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COCOA AND/OR MALT BEVERAGE PRODUCTS
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Year of Publication 01.04.2021
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NATURAL FLAVOR BASE AND PROCESS FOR ITS PREPARATION
CHIU, Ayrine Natalie, MULLER, Jeroen André, KERLER, Josef, ULMER, Helge, ZHANG, Zhicui
Year of Publication 11.03.2020
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Natural flavor base and process for its preparation
Ulmer, Helge, Zhang, Zhicui, Kerler, Josef, Chiu, Ayrine Natalie, Jeroen André, Muller
Year of Publication 31.10.2019
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Year of Publication 31.10.2019
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