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Publications by HuaXi Yi
Technological Characterization of Lactobacillus in Semihard Artisanal Goat Cheeses From Different Mediterranean Areas for Potential Use as Nonstarter Lactic Acid Bacteria
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Related publications
Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese
Archives of Veterinary Science
Veterinary
Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use as Vegetable Starters
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Quality of Fermented Milks Produced With Lactobacillus Rhamnosus and Lactobacillus Fermentum Isolated From Artisanal Cheeses
Arquivo Brasileiro de Medicina Veterinaria e Zootecnia
Veterinary
Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated From Cheeses and Yogurts
AMB Express
Applied Microbiology
Biotechnology
Biophysics
Isolation of Lactic Acid Bacteria From Chicken Gut and Its Probiotic Potential Characterization
International Journal of Biosciences (IJB)
Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics
Frontiers in Veterinary Science
Veterinary
Screening and Characterization of Potential Probiotic Lactic Acid Bacteria From Cultured Common Carp Intestine
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Use of Starter Culture of Native Lactic Acid Bacteria for Producing an Artisanal Mexican Cheese Safe and Sensory Acceptable
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Improving the Conjugated Linoleic Acid Content and the Sensorial Characteristics of Argentinean Semi-Hard Goat Cheeses by Adding Cultures of Native Lactic Acid Bacteria
Mljekarstvo
Animal Science
Zoology
Food Science
