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Probiotics for Food and Health Use
Michael (mikhail) Chikindas (Inventor)
Research output
:
Innovation
Overview
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Keyphrases
B.amyloliquefaciens
100%
Dairy By-products
100%
Room Temperature
66%
Immune System
66%
Gastrointestinal Tract
66%
Safety Profile
66%
B.subtilis
66%
Intellectual Property
66%
Personal Communication
66%
Development Status
66%
Lactobacillus Strains
66%
Natural Food Preservative
66%
Clinical Trials
33%
Human Health
33%
Selling
33%
Food Products
33%
Detoxification
33%
Human Disease
33%
Amino Acids
33%
Intestinal Function
33%
Healthy children
33%
Herpesvirus
33%
Antimicrobial Peptides
33%
Product Development
33%
Health Benefits
33%
Microflora
33%
Inflammatory Conditions
33%
Biologically Active
33%
IP Protection
33%
Adverse Conditions
33%
Lysine
33%
Listeria Monocytogenes
33%
Dietary Supplements
33%
Natural Antimicrobials
33%
Vaginal Pathogens
33%
Foodborne Pathogens
33%
Confidential Information
33%
Traditional Applications
33%
Antimicrobial Proteins
33%
Methionine
33%
Ice Cream
33%
Fruit Beverages
33%
Intellectual Development
33%
Safe Application
33%
Commonly Consumed
33%
System Health
33%
Diarrhea
33%
Generally Recognized as Safe
33%
Heat Resistance
33%
Sanders
33%
Immune Treatment
33%
Intestinal Flora
33%
Lactobacillus Acidophilus
33%
Compound Probiotics
33%
Bacillus Amyloliquefaciens
33%
Probiotic Formulations
33%
Armenia
33%
Russia-Ukraine
33%
Development Area
33%
Topical Ointment
33%
Lactose Intolerance
33%
Property Status
33%
Subtilosin A
33%
Market Application
33%
Property Development
33%
Energy Drinks
33%
Application Advantages
33%
Skin Allergy
33%
Cholesterol Reduction
33%
Traditional Dairy
33%
16S rDNA Analysis
33%
Flavored Alcoholic Beverages
33%
Immune Prevention
33%
Confidentiality Agreements
33%
Antibacterial Properties
33%
Whole Milk
33%
Adverse Environment
33%
Lactobacillus Sporogenes
33%
Nisin
33%
Soviet State
33%
Dairy Application
33%
Fermented Dairy Products
33%
Temperature-stable
33%
Bacillus Coagulans
33%
Non-dairy
33%
Fermented Milk Products
33%
Yogurt
33%
Patent Status
33%
Lactobacillus Crispatus
33%
Health-promoting Food
33%
Suppository
33%
Vitamin Content
33%
Know-how Protection
33%
Soft Drinks
33%
Fermentation Products
33%
Agricultural and Biological Sciences
Fruit Drinks
8%
Yogurt
8%
Soft Drink
8%
Fermented Milk
8%
Food Science
Nisin
8%
Bacillus Coagulans
8%
Pharmacology, Toxicology and Pharmaceutical Science
Yogurt
8%