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Current research projects focus on the functional characterisation of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food with a focus on cereal-associated lactic acid bacteria; production of oligosaccharides from sucrose or lactose by lactic acid bacteria and biological activities of oligosaccharides; novel, non-thermal preservation methods with a focus on high pressure processing and biopreservation; and intestinal microbial ecology with focus on the use of prebiotic carbohydrates and dietary fibre to improve host health.
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International Journal of Food Microbiology (2024): 110646-110646
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREno. 5 (2024): 2842-2850
INTERNATIONAL DAIRY JOURNAL (2024): 105883
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 10 (2024): 5428-5438
FOOD RESEARCH INTERNATIONAL (2024): 113748-113748
Springer eBookspp.213-256, (2023)
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