Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

Are probiotics and prebiotics effective in the prevention of travellers’ diarrhea: A systematic review and meta-analysis

(2018) Lynne V. McFarland et al.   Travel Medicine and Infectious Disease

High Resolution NMR Spectroscopy as a Structural and Analytical Tool for Unsaturated Lipids in Solution

(2017) Eleni Alexandri et al.   MOLECULES

Greater yogurt consumption is associated with increased bone mineral density and physical function in older adults

(2017) E. Laird et al.   OSTEOPOROSIS INTERNATIONAL

Seaweed extracts as potential functional ingredients in yogurt

(2016) A.M. O'Sullivan et al.   Innovative Food Science & Emerging Technologies

Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

(2016) Giulia Chiodelli et al.   JOURNAL OF FOOD SCIENCE

Saccharomyces boulardiito prevent antibiotic-associated diarrhea: randomized, double-masked, placebo-controlled trial

(2016) Stephan Ehrhardt et al.   Open Forum Infectious Diseases

Dairy products, yogurt consumption, and cardiometabolic risk in children and adolescents

(2015) Luis A. Moreno et al.   NUTRITION REVIEWS

Direct nuclear magnetic resonance identification and quantification of geometric isomers of conjugated linoleic acid in milk lipid fraction without derivatization steps: Overcoming sensitivity and resolution barriers

(2014) Constantinos G. Tsiafoulis et al.   ANALYTICA CHIMICA ACTA

Health-Promoting Effects ofPistaciaResins: Recent Advances, Challenges, and Potential Applications in the Food Industry

(2014) Elena Hadjimbei et al.   FOOD REVIEWS INTERNATIONAL

Green tea yogurt: major phenolic compounds and microbial growth

(2014) Shabboo Amirdivani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Anti-inflammatory and Anti-Allergic Properties of Donkey’s and Goat’s Milk

(2014) Felicita Jirillo et al.   Endocrine Metabolic & Immune Disorders-Drug Targets

Potential application ofSaccharomyces boulardiias a probiotic in goat's yoghurt: survival and organoleptic effects

(2013) Constantinos Karaolis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

(2013) Vaya Chouchouli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk and yogurt consumption are linked with higher bone mineral density but not with hip fracture: the Framingham Offspring Study

(2013) Shivani Sahni et al.   Archives of Osteoporosis

Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

(2012) Amalia Serafeimidou et al.   FOOD CHEMISTRY

Dairy consumption and risk of type 2 diabetes mellitus: a meta-analysis of cohort studies

(2011) X Tong et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

(2010) A.G. Cruz et al.   JOURNAL OF DAIRY SCIENCE

Systematic review and meta-analysis ofSaccharomyces boulardiiin adult patients

(2010) Lynne V McFarland   WORLD JOURNAL OF GASTROENTEROLOGY

Conjugated linoleic acids as functional food: an insight into their health benefits

(2009) Sailas Benjamin et al.   Nutrition & Metabolism

Influence ofSaccharomyces boulardiion the intestinal permeability of patients with Crohn's disease in remission

(2008) Eduardo Garcia Vilela et al.   SCANDINAVIAN JOURNAL OF GASTROENTEROLOGY