Food Microbiology, Gut Health, and Fermentation

Read more
81 - 90 out of 610Page size: 10
  1. 2014
  2. Published

    Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

    Andrade, M. J., Thorsen, L., Rodríguez, A., Córdoba, J. J. & Jespersen, Lene, 2014, In: International Journal of Food Microbiology. 170, p. 70-77 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines: Development of Predictive Spoilage Models

    Nielsen, C. L. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 157 p.

    Research output: Book/Report › Ph.D. thesis › Research

  4. Published

    Mixed microbial fermentations and methodologies for their investigation

    Nielsen, Dennis Sandris, Arneborg, Nils & Jespersen, Lene, 2014, Cocoa and coffee fermentations. Schwan, R. F. & Fleet, G. H. (eds.). CRC Press, p. 2-41 40 p. (Fermented Foods and Beverages Series).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  5. Published

    Mode of delivery shapes gut colonization pattern and modulates regulatory immunity in mice

    Hansen, Camilla Hartmann Friis, Andersen, L. S. F., Krych, Lukasz, Metzdorff, S. B., Hasselby, Jane Preuss, Skov, Søren, Nielsen, Dennis Sandris, Buschard, K., Hansen, Lars Hestbjerg & Hansen, Axel Kornerup, 2014, In: Journal of Immunology. 193, 3, p. 1213-1222 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models

    Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 p.

    Research output: Book/Report › Ph.D. thesis › Research

  7. Published

    Multi-stress resistance in Lactococcus lactis is actually escape from purine-induced stress sensitivity

    Ryssel, M., Hviid, A. M., Dawish, M. S., Haaber, J. K., Hammer, K., Martinussen, J. & Kilstrup, M., 2014, In: Microbiology. 160, 11, p. 2551-2559 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Phytase active yeasts isolated from bakery sourdoughs

    Nuobariene, L., Arneborg, Nils & Hansen, Åse Solvej, 2014, 9th Baltic Conference on Food Science and Technology "Food for Consumer Well-Being": FOODBALT 2014 - conference proceedings. Latvia University of Agriculture, p. 223-227 5 p. (Baltic Conference on Food Science and Technology).

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  9. Published

    Prebiotic enhancement of probiotic potential: oligosaccharides triggering modification of protein profiles in lactic acid bacteria

    Majumder, A., Hansen, M. E., van Zanten, G. C., Knudsen, A., Lahtinen, S. J., Svensson, B. & Jacobsen, S., 2014, Interactive probiotics. Pessione, E. (ed.). CRC Press, p. 233-253 21 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  10. Published

    Questionari Check-All-That-Apply (CATA): aspetti metodologici ed esempi applicativi nell’ambito della sensory & consumer science

    Giacalone, D., 2014, p. 69-78. 10 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  11. Published

    Reducing the atypical odour of dawadawa: effect of modification offermentation conditions and post-fermentation treatment on thedevelopment of the atypical odour of dawadawa

    Amoa-Awua, W. K., Awusi, B., Owusu, M., Appiah, V., Ofori, H., Thorsen, L. & Jespersen, Lene, 2014, In: Food Control. 42, p. 335-342 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

Previous 1...5 6 7 8 9 10 11 12 ...61 Next