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Lactobacillus plantarum (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Lactobacillus plantarum" in French language version.

refsWebsite
Global rank French rank
13issn.org
57th place
4th place
10doi.org
2nd place
3rd place
5sciencedirect.com
149th place
80th place
1books.google.com
3rd place
11th place
1asm.org
3,555th place
1,209th place

asm.org

cvi.asm.org

  • Sonia Pavan, « Use of Mouse Models To Evaluate the Persistence, Safety, and Immune Modulation Capacities of Lactic Acid Bacteria », Clinical and Diagnostic Laboratory Immunology, vol. 10, no 4,‎ , p. 696-701 (ISSN 1556-6811 et 1556-679X, DOI 10.1128/CDLI.10.4.696-701.2003, lire en ligne, consulté le )

books.google.com

doi.org

dx.doi.org

  • Michiel Kleerebezem, « Complete genome sequence of Lactobacillus plantarum WCFS1 », Proceedings of the National Academy of Sciences of the United States of America, vol. 100, no 4,‎ , p. 1990-1995 (ISSN 0027-8424, DOI 10.1073/pnas.0337704100)
  • M S Rao, « Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions », Bioresource technology, vol. 94, no 3,‎ , p. 331-337 (ISSN 0960-8524, DOI 10.1016/j.biortech.2003.11.028)
  • Sonia Pavan, « Use of Mouse Models To Evaluate the Persistence, Safety, and Immune Modulation Capacities of Lactic Acid Bacteria », Clinical and Diagnostic Laboratory Immunology, vol. 10, no 4,‎ , p. 696-701 (ISSN 1556-6811 et 1556-679X, DOI 10.1128/CDLI.10.4.696-701.2003, lire en ligne, consulté le )
  • C.N. Lane, « Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening », International Dairy Journal, vol. 6, no 7,‎ , p. 715-728 (ISSN 0958-6946, DOI 10.1016/0958-6946(95)00067-4, lire en ligne, consulté le )
  • C.M. Lynch, « Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening », Journal of Dairy Science, vol. 82, no 8,‎ , p. 1618-1628 (ISSN 0022-0302, DOI 10.3168/jds.S0022-0302(99)75390-7, lire en ligne, consulté le )
  • Erica Hynes, « Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture », International Dairy Journal, vol. 11, no 8,‎ , p. 587-597 (ISSN 0958-6946, DOI 10.1016/S0958-6946(01)00094-2, lire en ligne, consulté le )
  • Luc De Vuyst, « The sourdough microflora: biodiversity and metabolic interactions », Trends in Food Science & Technology, vol. 16, nos 1–3,‎ , p. 43-56 (ISSN 0924-2244, DOI 10.1016/j.tifs.2004.02.012, lire en ligne, consulté le )
  • D Haller, « Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin », Systematic and applied microbiology, vol. 24, no 2,‎ , p. 218-226 (ISSN 0723-2020, DOI 10.1078/0723-2020-00023)
  • Maaike C. de Vries, « Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract », International Dairy Journal, vol. 16, no 9,‎ , p. 1018-1028 (ISSN 0958-6946, DOI 10.1016/j.idairyj.2005.09.003, lire en ligne, consulté le )
  • Marlene Wullt, « Lactobacillus plantarum 299v for the treatment of recurrent Clostridium difficile-associated diarrhoea: a double-blind, placebo-controlled trial », Scandinavian journal of infectious diseases, vol. 35, nos 6-7,‎ , p. 365-367 (ISSN 0036-5548, DOI 10.1080/00365540310010985)

issn.org

portal.issn.org

  • Michiel Kleerebezem, « Complete genome sequence of Lactobacillus plantarum WCFS1 », Proceedings of the National Academy of Sciences of the United States of America, vol. 100, no 4,‎ , p. 1990-1995 (ISSN 0027-8424, DOI 10.1073/pnas.0337704100)
  • M S Rao, « Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions », Bioresource technology, vol. 94, no 3,‎ , p. 331-337 (ISSN 0960-8524, DOI 10.1016/j.biortech.2003.11.028)
  • Sonia Pavan, « Use of Mouse Models To Evaluate the Persistence, Safety, and Immune Modulation Capacities of Lactic Acid Bacteria », Clinical and Diagnostic Laboratory Immunology, vol. 10, no 4,‎ , p. 696-701 (ISSN 1556-6811 et 1556-679X, DOI 10.1128/CDLI.10.4.696-701.2003, lire en ligne, consulté le )
  • S Ahrné, « The normal Lactobacillus flora of healthy human rectal and oral mucosa », Journal of applied microbiology, vol. 85, no 1,‎ , p. 88-94 (ISSN 1364-5072)
  • C.N. Lane, « Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening », International Dairy Journal, vol. 6, no 7,‎ , p. 715-728 (ISSN 0958-6946, DOI 10.1016/0958-6946(95)00067-4, lire en ligne, consulté le )
  • C.M. Lynch, « Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening », Journal of Dairy Science, vol. 82, no 8,‎ , p. 1618-1628 (ISSN 0022-0302, DOI 10.3168/jds.S0022-0302(99)75390-7, lire en ligne, consulté le )
  • Erica Hynes, « Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture », International Dairy Journal, vol. 11, no 8,‎ , p. 587-597 (ISSN 0958-6946, DOI 10.1016/S0958-6946(01)00094-2, lire en ligne, consulté le )
  • Luc De Vuyst, « The sourdough microflora: biodiversity and metabolic interactions », Trends in Food Science & Technology, vol. 16, nos 1–3,‎ , p. 43-56 (ISSN 0924-2244, DOI 10.1016/j.tifs.2004.02.012, lire en ligne, consulté le )
  • G Ciafardini, « Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation », Applied and environmental microbiology, vol. 60, no 11,‎ , p. 4142-4147 (ISSN 0099-2240)
  • D Haller, « Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin », Systematic and applied microbiology, vol. 24, no 2,‎ , p. 218-226 (ISSN 0723-2020, DOI 10.1078/0723-2020-00023)
  • T Vesa, « Pharmacokinetics of Lactobacillus plantarum NCIMB 8826, Lactobacillus fermentum KLD, and Lactococcus lactis MG 1363 in the human gastrointestinal tract », Alimentary pharmacology & therapeutics, vol. 14, no 6,‎ , p. 823-828 (ISSN 0269-2813)
  • Maaike C. de Vries, « Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract », International Dairy Journal, vol. 16, no 9,‎ , p. 1018-1028 (ISSN 0958-6946, DOI 10.1016/j.idairyj.2005.09.003, lire en ligne, consulté le )
  • Marlene Wullt, « Lactobacillus plantarum 299v for the treatment of recurrent Clostridium difficile-associated diarrhoea: a double-blind, placebo-controlled trial », Scandinavian journal of infectious diseases, vol. 35, nos 6-7,‎ , p. 365-367 (ISSN 0036-5548, DOI 10.1080/00365540310010985)

sciencedirect.com

  • C.N. Lane, « Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening », International Dairy Journal, vol. 6, no 7,‎ , p. 715-728 (ISSN 0958-6946, DOI 10.1016/0958-6946(95)00067-4, lire en ligne, consulté le )
  • C.M. Lynch, « Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening », Journal of Dairy Science, vol. 82, no 8,‎ , p. 1618-1628 (ISSN 0022-0302, DOI 10.3168/jds.S0022-0302(99)75390-7, lire en ligne, consulté le )
  • Erica Hynes, « Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture », International Dairy Journal, vol. 11, no 8,‎ , p. 587-597 (ISSN 0958-6946, DOI 10.1016/S0958-6946(01)00094-2, lire en ligne, consulté le )
  • Luc De Vuyst, « The sourdough microflora: biodiversity and metabolic interactions », Trends in Food Science & Technology, vol. 16, nos 1–3,‎ , p. 43-56 (ISSN 0924-2244, DOI 10.1016/j.tifs.2004.02.012, lire en ligne, consulté le )
  • Maaike C. de Vries, « Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract », International Dairy Journal, vol. 16, no 9,‎ , p. 1018-1028 (ISSN 0958-6946, DOI 10.1016/j.idairyj.2005.09.003, lire en ligne, consulté le )