Počet záznamov: 1
Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines
Názov Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines Autor Pleva P. Spoluautori Buňková L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Lorencová Eva. Kubáň V. Buňka F. Zdroj.dok. Veterinary Microbiology. Vol. 159(2012), p. 438-442 Jazyk dok. eng - angličtina Krajina NL - Holandsko Druh dok. rozpis článkov z periodík (rbx) Ohlasy XIE, Chong - WANG, Hu-hu - DENG, Shao-lin - XU, Xing-Lian. The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2016, vol. 67, no., pp. 106. GATESOUPE, F. J. Probiotics and Other Microbial Manipulations in Fish Feeds: Prospective Update of Health Benefits. In Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion, 2015-10-08, pp. 319-328. LEMFACK, Marie Chantal - RAVELLA, Srinivasa Rao - LORENZ, Nicola - KAI, Marco - JUNG, Kirsten - SCHULZ, Stefan - PIECHULLA, Birgit. Novel volatiles of skin-borne bacteria inhibit the growth of Gram-positive bacteria and affect quorum-sensing controlled phenotypes of Gram-negative bacteria. In Systematic and Applied Microbiology. ISSN 07232020, 2016-12-01, 39, 8, pp. 503-515. BELLEGGIA, L. - FERROCINO, I. - REALE, A. - HAOURET, M.N. - CORVAGLIA, M.R. - MILANOVIC, V. - BOSCAINO, F. - DI RENZO, T. - DI BELLA, S. - BORGHI, M. - FARNETI, S. - CESARO, C. - GAROFALO, C. - CARDINALI, F. - AQUILANTI, L. - MUSARI, E. - COCOLIN, L. - OSIMANI, A. Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, APR 2022, vol. 154. Dostupné na: https://doi.org/10.1016/j.foodres.2022.111019. BELLEGGIA, L. - OSIMANI, A. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, OCT 2023, vol. 172. Dostupné na: https://doi.org/10.1016/j.foodres.2023.113112. ZHENG, S.S. - WANG, C.Y. - HU, Y.Y. - YANG, L. - XU, B.C. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, FEB 2024, vol. 178. Dostupné na: https://doi.org/10.1016/j.foodres.2024.113951. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2012 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.1016/j.vetmic.2012.04.028 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2012 2011 3.327 Q1 1.560 Q1
Počet záznamov: 1