Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process [Počet vybraných druhov probiotických kultúr v polotvrdom syre s nízkodohrievanou syreninou počas zrenia].
Informácie o publikácii
Zápis:
LOVAYOVÁ, Viera - DUDRIKOVÁ, Eva - RIMÁROVÁ, Kvetoslava - SIEGFRIED, Leonard. Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process [Počet vybraných druhov probiotických kultúr v polotvrdom syre s nízkodohrievanou syreninou počas zrenia]. In: Journal Of Food Science And Technology-Mysore. 2015. ISSN 0022-1155, Vol. 52, č. 8(2015), s. 4697-4702.
(2015: 1.241 - IF, 55 - H-index, 1.832 - IF 5y, 0.483 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
(2015: 1.241 - IF, 55 - H-index, 1.832 - IF 5y, 0.483 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
Rok vydania:
2015
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
Podiel UVLF:
20 %
Vydanie:
Journal Of Food Science And Technology-Mysore
Vol. 52, č. 8(2015), s. 4697-4702
Krajina vydania:
Slovensko
ISSN:
0022-1155
Oblasť výskumu:
200 - Veterinárske vedy
Scientometria:
2015: 1.241 - IF, 55 - H-index, 1.832 - IF 5y, 0.483 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q
Jazyk:
anglický
Ohlasy:
2023-2023: [1] POURJAFAR, Hadi - ANSARI, Fereshteh - PIROUZIAN, Haniyeh Rasouli - BAHADORI, Ali - PIMENTEL, Tatiana Colombo - MIRZAKHANI, Esmaeel - ZIAEI, Mojtaba. Health-promoting effects of probiotic fermented dairy products. In Dairy Products and Health, 2023-08-21, pp. 17-70.
2021-2021: [1] BISSON, Giulia - MARINO, Marilena - POLETTI, Denise - INNOCENTE, Nadia - MAIFRENI, Michela. Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy. In Journal of Dairy Science. ISSN 00220302, 2021-12-01, 104, 12, pp. 12236-12248. [Scopus]
2021-2021: [1] GAO, Jie - LI, Xiyu - ZHANG, Guohua - SADIQ, Faizan Ahmed - SIMAL-GANDARA, Jesus - XIAO, Jianbo - SANG, Yaxin. Probiotics in the dairy industry-Advances and opportunities. In COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. ISSN 1541-4337, 2021, vol. 20, no. 4, pp. 3937-3982. [WoS]
2021-2021: [1] TACO, Katherin R. - GARCÍA-GODOS, Paula. Optimizing parameters for acid milk production with Lactobacillus acidophilus. In Informacion Tecnologica. ISSN 07168756, 2021-01-01, 32, 1, pp. 179-186. [WoS]
2021-2021: [1] WU, You - HUANG, Ruyi - WANG, Molin - BERNSTEIN, Leslie - BETHEA, Traci N. - CHEN, Chu - CHEN, Yu - ELIASSEN, A. Heather - FREEDMAN, Neal D. - GAUDET, Mia M. - GIERACH, Gretchen L. - GILES, Graham G. - KROGH, Vittorio - LARSSON, Susanna C. - LIAO, Linda M. - MCCULLOUGH, Marjorie L. - MILLER, Anthony B. - MILNE, Roger L. - MONROE, Kristine R. - NEUHOUSER, Marian L. - PALMER, Julie R. - PRIZMENT, Anna - REYNOLDS, Peggy - ROBIEN, Kim - ROHAN, Thomas E. - SANDIN, Sven - SAWADA, Norie - SIERI, Sabina - SINHA, Rashmi - STOLZENBERG-SOLOMON, Rachael Z. - TSUGANE, Shoichiro - VAN DEN BRANDT, Piet A. - VISVANATHAN, Kala - WEIDERPASS, Elisabete - WILKENS, Lynne R. - WILLETT, Walter C. - WOLK, Alicja - ZELENIUCH-JACQUOTTE, Anne - ZIEGLER, Regina G. - SMITH-WARNER, Stephanie A. Dairy foods, calcium, and risk of breast cancer overall and for subtypes defined by estrogen receptor status: a pooled analysis of 21 cohort studies. In AMERICAN JOURNAL OF CLINICAL NUTRITION. ISSN 0002-9165, 2021, vol. 114, no. 2, pp. 450-461. [WoS]
2020-2020: [1] ROLIM, Fernanda R. L. - FREITAS NETO, Oliveiro C. - OLIVEIRA, Maria Elieidy G. - OLIVEIRA, Celso J. B. - QUEIROGA, Rita C. R. E. Cheeses as food matrixes for probiotics: In vitro and in vivo tests. In TRENDS IN FOOD SCIENCE & TECHNOLOGY. ISSN 0924-2244, 2020, vol. 100, no., pp. 138-154. [WoS]
2019-2019: [1] REALE, Anna - DI RENZO, Tiziana - COPPOLA, Raffaele. Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2019, vol. 116, no., pp. [WoS]
2019-2019: [3] VAZQUEZ-LOPEZ, V.M. - GOMEZ-CRUZ, L.A. - LOPEZ-ZUNIGA, E.J. - GARCIA-PARRA, G. Optimization of the process for making and viability of probiotics bacteria in a spreadable type of ricotta. In RIIIT. Revista internacional de investigación e innovación tecnológica. ISSN 2007-9753, 2019, vol. 6, no. 36, p. 1-12.
2017-2017: [1] PERALTA, Guillermo H. - BERGAMINI, Carina V. - WOLF, I. Verónica - PEROTTI, M. Cristina - HYNES, Erica R. Adjunct cultures from non-starter lactic acid bacteria. In Cheese Production, Consumption and Health Benefits, 2017-12-01, pp. 39-96. [Scopus]