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Sporobolomyces lactucae sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales) : an abundant component of romaine lettuce phylloplanes
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- Journal Article
- A1
- open access
Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process
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- Journal Article
- A1
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Identity and typification of Achroomyces effusus (Pucciniomycotina, Basidiomycota)
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- Journal Article
- A1
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Elucidation of the natural function of sophorolipids produced by Starmerella bombicola
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- Journal Article
- A1
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Isolation and molecular characterization of the Romaine lettuce phylloplane mycobiome
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MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos
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- A1
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The use of selected bacteria and yeasts to control vibrio spp. in live food
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Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates : purification and molecular docking
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Oxygen and diverse nutrients influence the water kefir fermentation process
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New species in Helicogloea and Spiculogloea, including a type study of H. graminicola (Bres.) GE Baker (Basidiomycota, Pucciniomycotina)