Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria

Technical note: Development and validation of an HPLC method for the quantification of tocopherols in different types of commercial cow milk

(2018) G. Niero et al.   JOURNAL OF DAIRY SCIENCE

Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts

(2018) Chak-Lun Chan et al.   Food Bioscience

Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide

(2017) Zeynep Kalaycıoğlu et al.   FOOD CHEMISTRY

Development and validation of a near infrared spectrophotometric method to determine total antioxidant activity of milk

(2017) G. Niero et al.   FOOD CHEMISTRY

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

(2017) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characteristics and bioactivities of different molecular weight polysaccharides from camellia seed cake

(2016) Zhou Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

(2016) Chak-Lun Chan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Short communication: Characterization of soluble thiols in bovine milk

(2015) G. Niero et al.   JOURNAL OF DAIRY SCIENCE

Pomegranate Fruit as a Rich Source of Biologically Active Compounds

(2014) Sreeja Sreekumar et al.   Biomed Research International

Ferulic acid: Pharmacological and toxicological aspects

(2013) Cesare Mancuso et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

(2013) Zeinab E. Mousavi et al.   FOOD BIOTECHNOLOGY

Probiotics determine hypolipidemic and antioxidant effects in hyperlipidemic hamsters

(2013) Camelia Sorina Stancu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities

(2012) Alberto Amaretti et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

(2011) Pablo Melgarejo et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins

(2010) Antonio Tomaino et al.   BIOCHIMIE

Gallic acid inhibits the growth of HeLa cervical cancer cells via apoptosis and/or necrosis

(2010) Bo Ra You et al.   FOOD AND CHEMICAL TOXICOLOGY

Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment

(2010) Maurizio Servili et al.   FOOD CHEMISTRY

Health-beneficial effects of probiotics: Its mode of action

(2009) Yuji OHASHI et al.   ANIMAL SCIENCE JOURNAL

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

(2009) B. P. Lamsal et al.   FOOD REVIEWS INTERNATIONAL

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Immune-suppressive activity of punicalagin via inhibition of NFAT activation

(2008) Sang-Ik Lee et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

(2008) Mar Serra et al.   INTERNATIONAL DAIRY JOURNAL