47 results on '"Georgalaki, Marina"'
Search Results
2. Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils
3. Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential.
4. Reverse micelles as nanocarriers of nisin against foodborne pathogens
5. Sourdough Bread
6. List of Contributors
7. Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions
8. Short-term effects of goat milk yogurt containing ACE-I peptides and two raisin varieties on subjective appetite, blood pressure, and glycemic responses in healthy adults. Results from a randomized clinical trial
9. Short-term effects of goat milk yogurt-containing angiotensin-converting enzyme inhibitory peptides and two raisin varieties on subjective appetite, blood pressure and glycaemic responses in healthy adults. Results from a randomised clinical trial.
10. Microbiome Research as an Effective Driver of Success Stories in Agrifood Systems – A Selection of Case Studies
11. Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics
12. Microbiome Research as an Effective Driver of Success Stories in Agrifood Systems – A Selection of Case Studies
13. Microbiome Research as an Effective Driver of Success Stories in Agrifood Systems - A Selection of Case Studies
14. Omics Approaches to Assess Flavor Development in Cheese
15. Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications
16. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442
17. Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses
18. Chapter 6 - Sourdough Bread
19. The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria
20. MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos
21. Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products
22. Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198
23. Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri Cheese production
24. Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions
25. Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct
26. Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198
27. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)
28. An active linoleate 13-lipoxygenase is found in virgin olive oil
29. Characterization of the gene cluster involved in the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus
30. Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process
31. Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens
32. Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198
33. Microbial Stability and Safety of Traditional Greek Graviera Cheese: Characterization of the Lactic Acid Bacterial Flora and Culture-Independent Detection of Bacteriocin Genes in the Ripened Cheeses and Their Microbial Consortia
34. In vitro and in vivo safety evaluation of the bacteriocin producer Streptococcus macedonicus ACA-DC 198
35. Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening
36. Detection of Streptococcus macedonicus in Greek cheeses
37. Characterization of the gene cluster involved in the biosynthesis of macedocin, the lantibiotic produced byStreptococcus macedonicus
38. The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production
39. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442
40. Purification and characterization of the X-prolyl-dipeptidyl aminopeptidase (PepX) from Streptococcus macedonicus and cloning of the pepX gene
41. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making
42. Biochemical properties of enterococci relevant to their technological performance
43. Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14
44. Characterization of a 13-lipoxygenase from virgin olive oil and oil bodies of olive endosperms
45. A Comparative Study: Aminopeptidase Activities from Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus
46. Characterization of the gene cluster involved in the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus.
47. A Comparative Study: Aminopeptidase Activities from Lactobacillus delbrueckiissp. bulgaricusand Streptococcus thermophilus
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.