Search Results - Ryan, L.A.M

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  1. 1
    The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

    The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread by Ryan, L.A.M., Dal Bello, F., Arendt, E.K.

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  2. 2
    Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

    Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7 by Dal Bello, F., Clarke, C.I., Ryan, L.A.M., Ulmer, H., Schober, T.J., Ström, K., Sjögren, J., van Sinderen, D., Schnürer, J., Arendt, E.K.

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  3. 3
    Impact of sourdough on the texture of bread

    Impact of sourdough on the texture of bread by Arendt, E.K, Ryan, L.A.M, Dal Bello, F

    Published in Food microbiology
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  4. 4
    Flow-S: A Field-Deployable Device with Minimal Hands-On Effort to Concentrate and Quantify Schistosoma Circulating Anodic Antigen (CAA) from Large Urine Volumes

    Flow-S: A Field-Deployable Device with Minimal Hands-On Effort to Concentrate and Quantify Schistosoma Circulating Anodic Antigen (CAA) from Large Urine Volumes by de Jong, Daniëlle, Carrell, Cody, Maganga, Jane K, Mhango, Loyce, Shigella, Peter S, Gill, Maddy, Shogren, Ryan, Mullins, Brianna, Warrick, Jay W, Changalucha, John M, van Dam, Govert J, Pham, Khanh, Downs, Jennifer A, Corstjens, Paul L A M

    Published in Diagnostics (Basel)
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