Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks

Nutritional and health attributes of milk and milk imitations

(2019) Katharina E. Scholz-Ahrens et al.   EUROPEAN JOURNAL OF NUTRITION

Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

(2019) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk

(2018) Qingling Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Generalized logistic functions in modelling emergence of Brassica napus L.

(2018) Agnieszka Szparaga et al.   PLoS One

Multi-objective optimization based on the utopian point method applied to a case study of osmotic dehydration of plums and its storage

(2018) Agnieszka Szparaga et al.   JOURNAL OF FOOD ENGINEERING

Functional properties of fermented milk produced with plant proteins

(2017) Zeynep Akin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing the food security outcomes of industrial crop expansion in smallholder settings: insights from cotton production in Northern Ghana and sugarcane production in Central Ethiopia

(2017) Rodolfo Dam Lam et al.   Sustainability Science

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

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

Screening and characterization of potential probiotic and starter bacteria for plant fermentations

(2016) Esteban Vera-Pingitore et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of fermented probiotic beverages made from frozen acid whey and milk during refrigerated storage

(2016) Katarzyna Skryplonek et al.   Zywnosc-Nauka, Technologia, Jakosc

Dairy and non-dairy probiotic beverages

(2016) Panagiotis Kandylis et al.   Current Opinion in Food Science

A food politics of the possible? Growing sustainable food systems through networks of knowledge

(2015) Alison Blay-Palmer et al.   AGRICULTURE AND HUMAN VALUES

Physicochemical properties and survival of Lactobacillus casei in fermented milk beverages produced with addition of selected milk protein preparations

(2015) Waldemar Gustaw et al.   Zywnosc-Nauka, Technologia, Jakosc

Identification and quantification of cannabinoids in Cannabis sativa L. plants by high performance liquid chromatography-mass spectrometry

(2014) Oier Aizpurua-Olaizola et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

APPLYING POTENCIALLY PROBIOTIC BACTERIAL STRAINS TO PUMPKIN PULP FERMENTATION

(2014) Aleksandra Szydłowska et al.   Zywnosc-Nauka, Technologia, Jakosc

Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

(2012) Ana Lúcia Fernandes Pereira et al.   Food and Bioprocess Technology

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Functional fermented whey-based beverage using lactic acid bacteria

(2010) Micaela Pescuma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation of pomegranate juice by probiotic lactic acid bacteria

(2010) Z. E. Mousavi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

(2009) Siok-Koon Yeo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

(2009) Zhuang Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage

(2009) Tatdao Paseephol et al.   Journal of Functional Foods

Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

(2008) N.S. Cruz et al.   FOOD HYDROCOLLOIDS

Non-dairy probiotic products

(2008) Yadira Rivera-Espinoza et al.   FOOD MICROBIOLOGY

An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage

(2008) IHSAN BAKIRCI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Probiotics and Prebiotics in Dietetics Practice

(2008) Linda C. Douglas et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

(2007) D.W. Olson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY