Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

(2018) Stephanie Jeske et al.   FOOD RESEARCH INTERNATIONAL

Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri

(2018) Xin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

(2018) Emanuele Zannini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

(2017) K.S. McCarthy et al.   JOURNAL OF DAIRY SCIENCE

Production of reuterin in a fermented milk product by Lactobacillus reuteri : Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

(2017) Y. Ortiz-Rivera et al.   JOURNAL OF DAIRY SCIENCE

Lactobacillus reuteri for Infants with Colic: A Double-Blind, Placebo-Controlled, Randomized Clinical Trial

(2017) Nicole Y. Fatheree et al.   JOURNAL OF PEDIATRICS

Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri

(2016) Anton Pallin et al.   FOOD MICROBIOLOGY

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of the fermentation parameters for the growth of Lactobacillus in soymilk with okara flour

(2016) M.L. Moraes Filho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

(2015) Outi E. Mäkinen et al.   FOOD CHEMISTRY

Lactobacillus reuteri DSM 17938 shortens acute infectious diarrhea in a pediatric outpatient setting

(2015) Ener Cagri Dinleyici et al.   Jornal de Pediatria

Effect of Probiotic Bacteria on Oral Candida in Frail Elderly

(2015) E. Kraft-Bodi et al.   JOURNAL OF DENTAL RESEARCH

Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

(2014) N Bernat et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

From Prediction to Function Using Evolutionary Genomics: Human-Specific Ecotypes of Lactobacillus reuteri Have Diverse Probiotic Functions

(2014) Jennifer K. Spinler et al.   Genome Biology and Evolution

Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

(2014) Claudia Cristina Auler do Amaral Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation conditions influence the fatty acid composition of the membranes ofLactobacillus reuteriI5007 and its survival following freeze-drying

(2014) X.T. Liu et al.   LETTERS IN APPLIED MICROBIOLOGY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

In situ reuterin production by Lactobacillus reuteri in dairy products

(2013) Susana Langa et al.   FOOD CONTROL

Método para determinação de carboidratos empregado na triagem de adulterações em café

(2011) Elis Daiane Pauli et al.   QUIMICA NOVA

Removal of Antibiotic Resistance Gene-Carrying Plasmids from Lactobacillus reuteri ATCC 55730 and Characterization of the Resulting Daughter Strain, L. reuteri DSM 17938

(2008) A. Rosander et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY