Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam

Isolation and identification of potential probiotic Lactobacillus species from feces of infants in southwest Iran

(2020) Nabi Jomehzadeh et al.   INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)

(2020) Liqing Qiu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Study on intestinal survival and cholesterol metabolism of probiotics

(2020) Xi Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

(2020) Berit Karoline Martinsen et al.   FOOD CHEMISTRY

Himalayan cheese (Kalari) fermented with different probiotic strains: In vitro investigation of nutraceutical properties

(2019) Mehvesh Mushtaq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of the presence of seeds on the nutraceutical, sensory and rheological properties of Physalis spp. fruits jam: a comparative analysis

(2019) Aleyda Pérez-Herrera et al.   FOOD CHEMISTRY

In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses

(2019) Facundo Cuffia et al.   FOOD RESEARCH INTERNATIONAL

Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple

(2019) Maria Clara Nanetti Dias Moreira et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Food safety risks in traditional fermented food from South-East Asia

(2019) Anil Kumar Anal et al.   FOOD CONTROL

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

Phytochemical composition and in vitro functional properties of three wild rose hips and their traditional preserves

(2018) Jelena D. Nađpal et al.   FOOD CHEMISTRY

Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

(2018) A.T. Adesulu-Dahunsi et al.   FOOD CONTROL

Pigments, Polyphenols and Antioxidant Activity of Leaf Extracts from Four Wild Rose Species Grown in Sicily

(2018) Francesca D'ANGIOLILLO et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait

(2018) B.A. Zullo et al.   FOOD MICROBIOLOGY

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

(2017) Tatiane Oliveira et al.   Innovative Food Science & Emerging Technologies

Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

(2017) M. Cano-Lamadrid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rose hip as an underutilized functional food: Evidence-based review

(2017) Seema Patel   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical composition of essential oil and rose-water extract of Himalayan Musk Rose (Rosa brunoniiLindl.) from Kumaon region of western Himalaya

(2016) Ram S. Verma et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

(2015) Rina Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi

(2015) Na-Kyoung Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bile tolerance and its effect on antibiotic susceptibility of probiotic Lactobacillus candidates

(2014) Májeková Hyacinta et al.   FOLIA MICROBIOLOGICA

Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese

(2014) Seyed Mohammad Bagher Hashemi et al.   Probiotics and Antimicrobial Proteins

Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products

(2013) Barbara Turchi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Bile resistance mechanisms in Lactobacillus and Bifidobacterium

(2013) Lorena Ruiz et al.   Frontiers in Microbiology

Probiotic features of Lactobacillus plantarum mutant strains

(2012) Pasquale Bove et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

(2012) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Antibiotic susceptibility of different lactic acid bacteria strains

(2011) N. Karapetkov et al.   Beneficial Microbes

Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans

(2010) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Non-dairy probiotic products

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