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Publications by Elisabete Hiromi HASHIMOTO
Physicochemical Parameters and Lactic Acid Bacteria Count During Ripening of Brazilian Regional Cheese Manufactured With the Addition of Autochthonous Cultures
Food Science and Technology
Biotechnology
Food Science
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Rheology of Spreadable Goat Cheese Made With Autochthonous Lactic Cultures Differing in Their Ability to Produce Exopolysaccharides
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Use of Some Lactic Acid Bacterial Strains in Enhancing Ras Cheese Ripening
Zagazig Journal of Agricultural Research
Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
Asian-Australasian Journal of Animal Sciences
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Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria With Antagonistic Activity AgainstListeria Monocytogenes,SalmonellaSpp., andStaphylococcus Aureus
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Future Access and Improvement of Industrial Lactic Acid Bacteria Cultures
Microbial Cell Factories
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Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese
International Journal of Dairy Technology
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Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese
Italian Journal of Food Safety
Food Science
Effect of Lactic Acid Bacteria Addition on Soaked Brown Rice
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese
Archives of Veterinary Science
Veterinary
