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Yeast glycolipid biosurfactants
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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- Conference Paper
- C3
- open access
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
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Antifungal activity of fermentates and their potential to replace propionate in bread
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Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake
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- Journal Article
- A1
- open access
Distribution and evolution of the lectin family in soybean (Glycine max)
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Biosurfactant gene clusters in eukaryotes: regulation and biotechnological potential
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Interaction of Aspergillus fumigatus conidia with Acanthamoeba castellanii parallels macrophage-fungus interactions
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Phytochemical analysis and in vitro antifungal profile of bioactive fractions from Sterculia setigera (Sterculiaceae)