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Publications by Freni Tavaria

Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

Developments in Food Science

English

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Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese

Archives of Veterinary Science

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Use of Starter Culture of Native Lactic Acid Bacteria for Producing an Artisanal Mexican Cheese Safe and Sensory Acceptable

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

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Studies on the Aroma Production of Spore-Forming Lactic Acid Bacteria

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Antithrombotic Effects of Different Strains of Lactic Acid Bacteria

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Isolation and Identification of Wild Strains of Lactic Acid Bacteria for Yoghurt Preparation From Indigenous Dahi

Pakistan Journal of Nutrition

Occupational Health

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Use of Some Lactic Acid Bacterial Strains in Enhancing Ras Cheese Ripening

Zagazig Journal of Agricultural Research

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Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese

Italian Journal of Food Safety

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Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese

International Journal of Dairy Technology

Process Chemistry

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Lactic Acid Bacteria Flora of Konya Kuflu Cheese: A Traditional Cheese From Konya Province in Turkey

Journal of Microbiology, Biotechnology and Food Sciences

Molecular Biology

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