Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

(2018) Sudhanshu S. Behera et al.   Biomed Research International

Beneficial effect of a polyphenol-rich diet on cardiovascular risk: a randomised control trial

(2016) Rebecca L Noad et al.   HEART

Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

(2016) Nevzat Konar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Psychobiotics and the Manipulation of Bacteria–Gut–Brain Signals

(2016) Amar Sarkar et al.   TRENDS IN NEUROSCIENCES

The gut microbiome in cardio-metabolic health

(2015) Tue H Hansen et al.   Genome Medicine

Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi

(2013) Sun-Young Park et al.   Korean Journal for Food Science of Animal Resources

World Gastroenterology Organisation Global Guidelines

(2012) Francisco Guarner et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi

(2011) Seung Yong Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

How do bifidobacteria counteract environmental challenges? Mechanisms involved and physiological consequences

(2011) Lorena Ruiz et al.   Genes and Nutrition

Bacteria and chocolate: A successful combination for probiotic delivery

(2010) S. Possemiers et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of probiotics in gastrointestinal disorders: what to recommend?

(2010) Elizabeth C. Verna et al.   Therapeutic Advances in Gastroenterology

Fed and fasted gastric pH and gastric residence time in conscious beagle dogs

(2009) Kazuko Sagawa et al.   JOURNAL OF PHARMACEUTICAL SCIENCES