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journalStr:"Food science and biotechnology"
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PubPharm (72)
1
Paraprobiotics : definition, manufacturing methods, and functionality
enthalten in:
Food science and biotechnology
| 2023
von
Lee, N.
|
Park, Y.
|
Kang, D.
| +1
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2
Anti-inflammatory activities of Levilactobacillus brevis KU15147 in RAW 264.7 cells stimulated with lipopolysaccharide on attenuating NF-κB, AP-1, and MAPK signaling pathways
enthalten in:
Food science and biotechnology
| 2023
von
Hyun, J.
|
Yu, H.
|
Woo, I.
| +3
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3
Paraprobiotics: definition, manufacturing methods, and functionality
enthalten in:
Food science and biotechnology
| 2023
von
Lee, N.
|
Park, Y.
|
Kang, D.
| +1
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4
Anti-inflammatory activities of Levilactobacillus brevis KU15147 in RAW 264.7 cells stimulated with lipopolysaccharide on attenuating NF-κB, AP-1, and MAPK signaling pathways
enthalten in:
Food science and biotechnology
| 2023
von
Hyun, J.
|
Yu, H.
|
Woo, I.
| +3
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5
Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage
enthalten in:
Food science and biotechnology
| 2023
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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6
Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage
enthalten in:
Food science and biotechnology
| 2022
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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7
Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage
enthalten in:
Food science and biotechnology
| 2022
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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8
Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage
enthalten in:
Food science and biotechnology
| 2022
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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9
Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureus
enthalten in:
Food science and biotechnology
| 2022
von
Lee, D.
|
Park, Y.
|
Kang, C.
| +4
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10
Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureus
enthalten in:
Food science and biotechnology
| 2022
von
Lee, D.
|
Park, Y.
|
Kang, C.
| +4
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Zeitschrift: Food science and biotechnology
Medienart
72
Aufsätze
54
E-Artikel
54
E-Ressourcen
18
Gedruckte Aufsätze
Zeitschriftentitel
Food science and biotechnology
Thema
26
Probiotics
16
Journal Article
12
Kimchi
12
Probiotic
10
Safety
8
Antimicrobial effect
8
Antioxidant activity
6
bacteriocin
6
kimchi
6
probiotic
4
Antagonistic
4
Anti-biofilm effect
4
Anti-inflammatory effect
4
Antioxidant
4
Antioxidant effect
4
Bioconversion
4
COVID-19
4
Central composite design
4
Characterization
4
Conditioned medium
Alle anzeigen ...
weniger ...
Erscheinungszeitraum
25
2020-
47
2010-2019
Erscheinungsjahr(e)
Von:
Bis:
Sprache
72
Englisch
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