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Publications by Tai-Ying Chen
Toxicity Studies of Lactobacillus Plantarum PS128TM Isolated From Spontaneously Fermented Mustard Greens
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Characterization and Identification of Lactobacillus Pentosus and Lactobacillus Plantarum Strains From Fermented Foods in Thailand.
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
Microbiology
Biotechnology
Characterization and Optimization of Bacteriocin From ≪i>Lactobacillus Plantarum</I> Isolated From Fermented Beef (Shermout)
Open Journal of Applied Sciences
Characterization and Optimization of Bacteriocin From ≪i>Lactobacillus Plantarum</I> Isolated From Fermented Beef (Shermout)
Open Journal of Applied Sciences
Lactobacillus Pobuzihii Sp. Nov., Isolated From Pobuzihi (Fermented Cummingcordia)
International Journal of Systematic and Evolutionary Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Medicine
Haematological Studies of Rats Fed Different Doses of Probiotic, Lactobacillus Plantarum, Isolated From Fermenting Corn Slurry
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Preventive Effect of Lactobacillus Plantarum KSFY02 Isolated From Naturally Fermented Yogurt From Xinjiang, China, on D-Galactose–induced Oxidative Aging in Mice
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Physical Characteristics of Analog Coffee From Kepok Banana Skin (Musa Paradisiaca) Fermented With Lactobacillus Plantarum
International Journal of Advance Tropical Food
Probiotic Properties of Lactobacillus Species Isolated From Local Traditional Fermented Products
Jordan Journal of Biological Sciences
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Fermentation and Antimicrobial Characteristics of Lactobacillus Plantarum and Candida Tropicalis From Nigerian Fermented Maize (Akamu)
International Journal of Food Studies
Food Science
