Helveticus - Globe Thesis

Keyword [Helveticus] Result: 21 - 40 \| Page: 2 of 3
21.	Study On Process Technology Of Sayram Ketteki
22.	Development And Application Of The Lactobacilus Helveticus Mb2-1Freeze-Drying Starter
23.	Development Of Culture Starter For Industrial Production Of Sayram Yoghurt
24.	Study On High Cell Density Culture Of Lactobacillus Helveticus And Optimizating The Extraction Conditions Of The S-layer Protein
25.	Study On High Cell Density Culture Of Lactobacillus Helveticus IMAU60208
26.	Screening Exopolysaccharide-producing L.helveticus And Structure,Antioxidant Activities Of Exopolysaccharides
27.	Development Of Functional Yoghurt Fermented By Lactobacillus Plantarum B1-6 And Lactobacillus Helveticus MB2-1 With Soy-cow Milk Mixtures
28.	Immobilization Of Lactobacillus Helveticus Proteinase And Successive Preparation Of ACE Inhibition Peptides
29.	Study On The Application Of Lactobacillus Helveticus AJT In Yoghurt
30.	Screening Of Lactobacillus Helveticus Applied In Active Lactic Acid Bacteria Beverages And Its Metabolomics Studies
31.	Isolation And Identification Of L.helveticus SMN2-1 And Its Effect On The Quality Of Cheddar Cheese
32.	Preliminary Study On The Mechanism Of Weak Acidification Of Mixed Lactobacillus Helveticus Starter
33.	Study On Storage Stability Of Fermented Milk With Probiotics Lactobacillus Helveticus H9
34.	Study On The Metabolomics Of Fermented Milk Of Lactobacillus Helveticus H9 Based On LC-MS
35.	Characterization of immuno active peptides present in cell free preparations obtained from milk fermented by Lactobacillus helveticus
36.	Characterization of the interaction between Lactobacillus helveticus and Propionibacterium in Swiss cheese
37.	Development of food-grade starter system and role(s) of endopeptidases from Lactobacillus helveticus CNRZ32 to control bitterness in cheese
38.	Modulation de NF-kappaB par Lactobacillus helveticus R389
39.	Activite antihypertensive de laits fermentes par Lactobacillus helveticus
40.	Etude de la modelisation de la croissance et de la production d'acide lactique par Lactobacillus helveticus lors de cultures a cellules libres et immobilisees (French and English text)
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