Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough

Published:2019-03 Issue: Volume:130 Page:70-79
ISSN:1049-9644
Container-title:Biological Control
language:en
Short-container-title:Biological Control

Author:

Sadeghi Alireza,Ebrahimi Maryam,Raeisi Mojtaba,Nematollahi Zohreh

Funder

Golestan University of Medical Science

Gorgan University of Agricultural Sciences and Natural Resources

Publisher

Elsevier BV

Subject

Insect Science,Agronomy and Crop Science

Reference45 articles.

1. Moisture 44-19, Protein 46-10, Gluten 38-12, fat 30-10, Carbohydrate 39-21 and Ash 08-01 Methods;AACC,2010

2. Diets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats;Abnous;J. Nutr.,2009

3. New insights in antibiotic resistance of Lactobacillus species from fermented foods;Abriouel;Food Res. Int.,2015

4. Review on microbial degradation of aflatoxins;Adebo;Crit. Rev. Food Sci. Nutr.,2017

5. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread;Axel;Int. J. Food Microbiol.,2016

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough;International Journal of Food Microbiology;2024-10

2. Plant-derived food waste management, valorization, and recycling through sourdough fermentation;Trends in Food Science & Technology;2024-08

3. The 3D printed probiotic products; an emerging category of the functional foods for the next-generations;Trends in Food Science & Technology;2024-06

4. Probiotic potential of lactic acid bacteria isolated from honeybees stomach: Functional and technological insights;Annals of Agricultural Sciences;2024-06

5. Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough;Sustainability;2024-04-15

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3