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1.
The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.
Food Sci Nutr
; 12(4): 2896-2907, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38628227
2.
Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology.
Sci Rep
; 13(1): 440, 2023 01 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-36624130
3.
Effect of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum isolated from food and human origin on reduction of IgE-dependent hypersensitivity in Balb/c mice.
Immunobiology
; 227(6): 152292, 2022 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-36279620
4.
Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh).
Sci Rep
; 10(1): 6291, 2020 04 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-32286376
5.
Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis.
Food Sci Nutr
; 7(8): 2684-2691, 2019 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-31428355
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