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Publications by Sophie Landaud
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Future Access and Improvement of Industrial Lactic Acid Bacteria Cultures
Microbial Cell Factories
Applied Microbiology
Biotechnology
Bioengineering
Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Influence of Lactic Acid Bacteria, Probiotic Cultures and pH Value in Fermented Yoghurt Drink to Sensory Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Crude Extracts of Metabolites From Co-Cultures of Lactic Acid Bacteria Are Highly Antagonists of Listeria Monocytogenes
Heliyon
Multidisciplinary
Isolation and Identification of Lactic Acid Bacteria and Yeasts From "Chigo" in Inner Mongolia, China
Nihon Chikusan Gakkaiho
Saccharomyces Cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines
South African Journal of Enology & Viticulture
Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product
Advances in Microbiology
Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria: Inhibition of Spoilage Bacteria and Browning
Japanese Journal of Lactic Acid Bacteria
