Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus

(2011) H.S. Ejtahed et al.   JOURNAL OF DAIRY SCIENCE

Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats

(2011) Lata Ramchandran et al.   JOURNAL OF FOOD SCIENCE

Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

(2010) Lata Ramchandran et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- andα-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) Lata Ramchandran et al.   Dairy Science & Technology

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) L. Ramchandran et al.   JOURNAL OF DAIRY SCIENCE

Growth, Proteolytic, and ACE-I Activities ofLactobacillus delbrueckiissp.bulgaricusandStreptococcus thermophilusand Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP®

(2008) L. Ramchandran et al.   JOURNAL OF FOOD SCIENCE

Antihypertensive effect of bioactive peptides produced by protease-facilitated lactic acid fermentation of milk

(2007) Jenn-Shou Tsai et al.   FOOD CHEMISTRY