Journal of Applied Microbiology
LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Journal of Applied Microbiology, Volume 133, Issue 1, Page 120-129, July 2022.
Journal of Applied Microbiology
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties
Journal of Applied Microbiology, Volume 133, Issue 1, Page 181-199, July 2022.
Journal of Applied Microbiology
A novel Bacillus sp. with rapid growth property and high enzyme activity that allows efficient fermentation of soybean meal for improving digestibility in growing pigs
Journal of Applied Microbiology, Volume 133, Issue 1, Page 3-17, July 2022.
Journal of Applied Microbiology
Anti‐inflammatory potential of Lactobacillus reuteri LM1071 via eicosanoid regulation in LPS‐stimulated RAW264.7 cells
Journal of Applied Microbiology, Volume 133, Issue 1, Page 67-75, July 2022.
Journal of Applied Microbiology
“Ethno‐microbiology” of ethnic Indian fermented foods and alcoholic beverages
Journal of Applied Microbiology, Volume 133, Issue 1, Page 145-161, July 2022.
Journal of Applied Microbiology
Functional yeast starter cultures for cocoa fermentation
Journal of Applied Microbiology, Volume 133, Issue 1, Page 39-66, July 2022.
Journal of Applied Microbiology
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation
Journal of Applied Microbiology, Volume 133, Issue 1, Page 200-211, July 2022.
Journal of Applied Microbiology
Functional relevance and health benefits of soymilk fermented by lactic acid bacteria
Journal of Applied Microbiology, Volume 133, Issue 1, Page 104-119, July 2022.
Journal of Applied Microbiology
Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
Journal of Applied Microbiology, Volume 133, Issue 1, Page 76-90, July 2022.
Journal of Applied Microbiology
Effect of grape pomace from red cultivar ‘Nero d’Avola’ on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese
Journal of Applied Microbiology, Volume 133, Issue 1, Page 130-144, July 2022.