Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives

Fermented foods in a global age: East meets West

(2020) Jyoti Prakash Tamang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Metaproteomics insights into traditional fermented foods and beverages

(2020) Liang Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Association of Demographic Characteristics and Food Choice Motives with the Consumption of Functional Foods in Emerging Adults

(2020) Lieke Vorage et al.   Nutrients

Evaluation of antioxidative, proteolytic, and ace inhibitory activities of potential probiotic lactic acid bacteria isolated from traditional fermented food products

(2018) P.N. Thakkar et al.   ACTA ALIMENTARIA

The effects of probiotics in lactose intolerance: A systematic review

(2018) Sophia J. Oak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

(2018) Mutamed Ayyash et al.   JOURNAL OF DAIRY SCIENCE

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

(2018) H. Nakibapher Jones Shangpliang et al.   Scientific Reports

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

(2018) Maged S. Bin Masalam et al.   Evidence-based Complementary and Alternative Medicine

Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachu

(2017) Kriti Ghatani et al.   FOOD BIOTECHNOLOGY

Purification and Characterization of Antioxidative Peptides Derived From Fermented Milk (Lassi) by Lactic Cultures

(2017) P. V. Padghan et al.   International Journal of Peptide Research and Therapeutics

Aloe vera ( Aloe barbadensis Miller) supplemented probiotic lassi prevents Shigella infiltration from epithelial barrier into systemic blood flow in mice model

(2017) Shaik Abdul Hussain et al.   MICROBIAL PATHOGENESIS

Fermented Indigenous Indian Dairy Products: Standards, Nutrition, Technological Significance and Opportunities for its Processing

(2017) Prasad Rasane et al.   JOURNAL OF PURE AND APPLIED MICROBIOLOGY

Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks (Lassi) Fermented by Lactobacillus acidophillus with Consideration of Incubation Period and Simmering Treatment

(2016) P. V. Padghan et al.   International Journal of Peptide Research and Therapeutics

Functional Properties of Microorganisms in Fermented Foods

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Milk derived bioactive peptides and their impact on human health – A review

(2016) D.P. Mohanty et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Metagenomics insights into food fermentations

(2016) Francesca De Filippis et al.   Microbial Biotechnology

Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate

(2015) Alok Chatterjee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bioactive Peptides in Milk and Dairy Products: A Review

(2015) Young Woo Park et al.   Korean Journal for Food Science of Animal Resources

The history of probiotics: the untold story

(2015) M. Ozen et al.   Beneficial Microbes

Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal

(2014) Ranjan Koirala et al.   Dairy Science & Technology

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

(2014) Su Yun Lee et al.   FOOD CHEMISTRY

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbial Diversity and Phylogeny Analysis of Buttermilk, a Fermented Milk Product, Employing 16S rRNA-Based Pyrosequencing

(2013) Sathyanarayanan Jayashree et al.   FOOD BIOTECHNOLOGY

Omics for the study of probiotic microorganisms

(2013) Borja Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Lactic acid bacteria from raw milk as potentially beneficial strains to prevent bovine mastitis

(2012) M. Carolina Espeche et al.   ANAEROBE

Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

(2012) Sahar Abbasiliasi et al.   BMC MICROBIOLOGY

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

Traditional Indian fermented foods: a rich source of lactic acid bacteria

(2012) R. Satish Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens

(2011) S. Yesillik et al.  

Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract

(2009) Huey-Shi Lye et al.   INTERNATIONAL DAIRY JOURNAL

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

(2009) Pradip Behare et al.   JOURNAL OF DAIRY RESEARCH

Antioxidant and cholesterol assimilation activities of selected lactobacilli and lactococci cultures

(2009) Shalini Jain et al.   JOURNAL OF DAIRY RESEARCH

Metabolomic analysis in food science: a review

(2009) Juan M. Cevallos-Cevallos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Immunomodulatory effects of the intake of fermented milk with Lactobacillus casei DN114001 in lactating mothers and their children

(2008) Adriana Ortiz-Andrellucchi et al.   BRITISH JOURNAL OF NUTRITION