Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria

Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings

(2019) María Florencia Bambace et al.   FOOD RESEARCH INTERNATIONAL

Edible coating with probiotic as a quality factor for minimally processed carrots

(2018) Elke Shigematsu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears

(2018) Lorena Zudaire et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

(2018) Lucía Cassani et al.   Journal of Functional Foods

Effects of daily consumption of the probiotic Bifidobacterium animalis subsp. lactis CECT 8145 on anthropometric adiposity biomarkers in abdominally obese subjects: a randomized controlled trial

(2018) Anna Pedret et al.   INTERNATIONAL JOURNAL OF OBESITY

Wine production using free and immobilized kefir culture on natural supports

(2018) Anastasios Nikolaou et al.   FOOD CHEMISTRY

Prebiotic edible coatings with biopreservatives: Quality and safety of fresh apple cubes

(2018) María F. Bambace et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

(2018) Barbara Speranza et al.   Frontiers in Microbiology

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

(2017) Ruth Martínez-Las Heras et al.   FOOD CHEMISTRY

Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear

(2017) M.B. Iglesias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

(2017) Guilherme Mamede da Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Layer-by-layer encapsulation of Lactobacillus delbrueckii subsp. Bulgaricus using block-copolymers of poly(acrylic acid) and pluronic for safe release in gastro-intestinal conditions

(2017) G. Quintana et al.   Journal of Functional Foods

Probiotic administration improves sperm quality in asthenozoospermic human donors

(2017) D.G. Valcarce et al.   Beneficial Microbes

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

(2016) Amene Nematollahi et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Probiotics and their potential applications in active edible films and coatings

(2016) Paula J.P. Espitia et al.   FOOD RESEARCH INTERNATIONAL

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

(2015) Lorenzo Siroli et al.   FOOD MICROBIOLOGY

Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

(2015) Pasquale Russo et al.   FOOD RESEARCH INTERNATIONAL

Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.)

(2015) Senem Kamiloglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type

(2015) Tatiana Colombo Pimentel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria

(2014) Nelson Romano et al.   FOOD RESEARCH INTERNATIONAL

Alginate beads and apple pieces as carriers forSaccharomyces cerevisiaevar. boulardii, as representative of yeast functional starter cultures

(2014) Mariangela Gallo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

(2014) Pasquale Russo et al.   Biomed Research International

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Development of potentially synbiotic fresh-cut apple slices

(2010) Christian Rößle et al.   Journal of Functional Foods

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

(2009) Christian Rößle et al.   Innovative Food Science & Emerging Technologies