Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit

(2019) Wilson José Fernandes Lemos Junior et al.   Probiotics and Antimicrobial Proteins

The Role of Prebiotics and Probiotics in Gastrointestinal Disease

(2018) Martin H. Floch   GASTROENTEROLOGY CLINICS OF NORTH AMERICA

Oral Administration of Recombinant Saccharomyces boulardii Expressing Ovalbumin-CPE Fusion Protein Induces Antibody Response in Mice

(2018) Ghasem Bagherpour et al.   Frontiers in Microbiology

Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

(2018) André Fioravante Guerra et al.   CIENCIA RURAL

Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances

(2017) W.J.F. Lemos Junior et al.   LETTERS IN APPLIED MICROBIOLOGY

Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)

(2017) Maëlle Derrien et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii

(2016) D.E.G. Trigueros et al.   BIOCHEMICAL ENGINEERING JOURNAL

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

(2016) Ana Patricia Silva et al.   FOOD QUALITY AND PREFERENCE

Systematic review with meta-analysis:Saccharomyces boulardiiin the prevention of antibiotic-associated diarrhoea

(2015) H. Szajewska et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Light to Moderate Alcohol Consumption Is Associated With Lower Risk of Aortic Valve Sclerosis: The Study of Health in Pomerania (SHIP)

(2015) M. R. P. Markus et al.   ARTERIOSCLEROSIS THROMBOSIS AND VASCULAR BIOLOGY

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

(2015) Xiangdong Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Examining the Role of Membrane Lipid Composition in Determining the Ethanol Tolerance of Saccharomyces cerevisiae

(2014) Clark M. Henderson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Alcohol Consumption, Specific Alcoholic Beverages, and Abdominal Aortic Aneurysm

(2014) Otto Stackelberg et al.   CIRCULATION

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

Experimental design and multiple response optimization. Using the desirability function in analytical methods development

(2014) Luciana Vera Candioti et al.   TALANTA

Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature

(2014) Sabina Fijan   International Journal of Environmental Research and Public Health

Predicting acetic acid content in the final beer using neural networks and support vector machine

(2013) Yanqing Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING