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  1. 381
    Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

    Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus by Miao Zongcheng, Zhao Yang, Huo Xiaoping

    Published 2016-06-01
    “…Acta Universitatis Cibiniensis. Series E: Food Technology…”
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    Article
  2. 382
    New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

    New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes by Bezysov Anatoliy, Dubova Halyna, Rogova Nataliya

    Published 2015-12-01
    “…Acta Universitatis Cibiniensis. Series E: Food Technology…”
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    Article
  3. 383
    Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei

    Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei by Shu Guowei, Tian Mengqi, Cao Binyun, Wang Changfeng, Xin Ni

    Published 2018-12-01
    “…Acta Universitatis Cibiniensis. Series E: Food Technology…”
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    Article
  4. 384
    Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

    Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk by Shi Xiaoyu, Chen He, Li Yilin, Huang Jie, He Yunxia

    Published 2018-08-01
    “…Acta Universitatis Cibiniensis. Series E: Food Technology…”
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    Article
  5. 385
    Sheep’s milk cheeses as a source of bioactive compounds

    Sheep’s milk cheeses as a source of bioactive compounds by Skotniczny Magdalena, Satora Paweł

    Published 2021-12-01
    “…Acta Universitatis Cibiniensis. Series E: Food Technology…”
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    Article

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