Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria von Ly, Dalin, Mayrhofer, Sigrid, Domig, Konrad J.

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Fuelwood consumption patterns in Chumriey Mountain, Kampong Chhnang Province, Cambodia von San, Vibol, Spoann, Vin, Ly, Dalin, Chheng, Ngov Veng

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Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods von Ly, Dalin, Mayrhofer, Sigrid, Schmidt, Julia-Maria, Zitz, Ulrike, Domig, Konrad J

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Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods von Ly, Dalin, Mayrhofer, Sigrid, Agung Yogeswara, I B, Nguyen, Thu-Ha, Domig, Konrad J

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HPLC Analysis of Serotonin, Tryptamine, Tyramine, and the Hydroxycinnamic Acid Amides of Serotonin and Tyramine in Food Vegetables von Ly, D, Kang, K, Choi, J.Y, Ishihara, A, Back, K, Lee, S.G

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An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods von Ly, Dalin, Mayrhofer, Sigrid, Domig, Konrad J.

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Evaluation of antioxidant activities and levels of biogenic monoamines of plants grown in soil amended with chitin-enriched compost harboring chitinase-producing bacteria (CECB) von Ly, Dalin, Back, Kyoungwhan, Seon Kim, In, Kim, Kil-Yong, Lee, Seong-Gene

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