Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30

Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans

(2019) Seyed Saeed Sekhavatizadeh et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Development of vacuum‐dried probiotic milk powder with Bacillus coagulans

(2019) Lopamudra Haldar et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Application of spore-forming probiotic Bacillus in the production of Nabat - A new functional sweetener

(2019) Nasim Adibpour et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-dairy probiotic food products: An emerging group of functional foods

(2018) Min Min et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of probiotic effector molecules: present state and future perspectives

(2018) Sarah Lebeer et al.   CURRENT OPINION IN BIOTECHNOLOGY

Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

(2018) Muhammed Majeed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha ) powder on the physicochemical attributes of fresh pasta

(2018) Ajay S. Desai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

(2018) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Effects of probiotics on salivary Streptecoccus mutans and Lactobacillus levels in orthodontic patients

(2018) Sevtap Alp et al.   AMERICAN JOURNAL OF ORTHODONTICS AND DENTOFACIAL ORTHOPEDICS

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

(2018) Oktay Tomar   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods

(2018) Mahsa Majzoobi et al.   JOURNAL OF TEXTURE STUDIES

Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages

(2017) Sirine Ben Slima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

(2017) Anna Lorusso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Viability and Stress Response of Putative Probiotic Lactobacillus plantarum Strains in Honey Environment

(2017) Bemmo Kamdem Ulrich Landry et al.   Probiotics and Antimicrobial Proteins

Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study

(2016) Elisa Salvetti et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

(2016) Łukasz Sęczyk et al.   FOOD CHEMISTRY

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

(2016) Mojan Seyedain Ardabili et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Evaluation of the stability ofBacillus coagulansMTCC 5856 during processing and storage of functional foods

(2016) Muhammed Majeed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

(2016) Aline B. Dantas et al.   JOURNAL OF DAIRY SCIENCE

Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

(2015) Clara Fares et al.   JOURNAL OF CEREAL SCIENCE

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

(2015) Marion P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Application of common wheat bran for the industrial production of high-fibre pasta

(2014) Aldona Sobota et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

(2014) R. Rajam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Functional properties of pasta enriched with variable cereal brans

(2011) Gurkirat Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

(2010) Alessandra Marti et al.   JOURNAL OF CEREAL SCIENCE

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

(2010) Mónica Fradique et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

(2008) Thomas Heidebach et al.   INTERNATIONAL DAIRY JOURNAL

EFFECT OF FLAXSEED FLOUR AND PACKAGING ON SHELF LIFE OF REFRIGERATED PASTA

(2008) FRANK A. MANTHEY et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION