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Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese.
Foods. 2021 Jun 25;10(7):1471. doi: 10.3390/foods10071471.
Foods. 2021.
PMID: 34201990
Free PMC article.
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.
Luo SR, DeMarsh TA, deRiancho D, Stelick A, Alcaine SD.
Luo SR, et al. Among authors: deriancho d.
Foods. 2021 May 27;10(6):1204. doi: 10.3390/foods10061204.
Foods. 2021.
PMID: 34071759
Free PMC article.
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Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation.
McGillin MR, deRiancho DL, DeMarsh TA, Hsu ED, Alcaine SD.
McGillin MR, et al. Among authors: deriancho dl.
Foods. 2022 Aug 16;11(16):2465. doi: 10.3390/foods11162465.
Foods. 2022.
PMID: 36010466
Free PMC article.
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Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil.
Fan X, Rivera Flores VK, DeMarsh TA, deRiancho DL, Alcaine SD.
Fan X, et al. Among authors: deriancho dl.
Foods. 2023 Apr 25;12(9):1784. doi: 10.3390/foods12091784.
Foods. 2023.
PMID: 37174322
Free PMC article.
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