Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides

Characterization of macrophage stimulating compound in glycated whey protein concentrate

(2020) Su-Hyun Chun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization of cottage cheese using Weissella cibaria D30: Physicochemical, antioxidant, and antilisterial properties

(2019) K.M.G.M.M. Kariyawasam et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt

(2019) H.C. Kwon et al.   JOURNAL OF DAIRY SCIENCE

Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and Lactobacillus rhamnosus

(2019) Fatemeh Mosallaie et al.   FOOD SCIENCE AND BIOTECHNOLOGY

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics

(2018) Barbara Speranza et al.   FOOD MICROBIOLOGY

Characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus plantarum JLK0142 isolated from fermented dairy tofu

(2018) Ji Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics

(2018) Mohammad B. Habibi Najafi et al.   International Journal of Peptide Research and Therapeutics

Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

(2018) Seo-Jin Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji

(2018) Sung-Ho Son et al.   MICROBIAL PATHOGENESIS

Prebiotics and synbiotics: Recent concepts in nutrition

(2018) Debapriya Mohanty et al.   Food Bioscience

Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt

(2018) Ting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk bioactive peptide database: A comprehensive database of milk protein-derived bioactive peptides and novel visualization

(2017) Søren Drud Nielsen et al.   FOOD CHEMISTRY

Oxidative Stress: Harms and Benefits for Human Health

(2017) Gabriele Pizzino et al.   Oxidative Medicine and Cellular Longevity

Functional properties and health benefits of bioactive peptides derived from Spirulina: A review

(2016) Claudia Anahite Ovando et al.   FOOD REVIEWS INTERNATIONAL

Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

(2015) B.N.P. Sah et al.   JOURNAL OF DAIRY SCIENCE

Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

(2014) B.N.P. Sah et al.   FOOD CHEMISTRY

Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics

(2014) Oluwakemi Obasola Adebola et al.   Journal of Functional Foods

Purification and identification of five novel antioxidant peptides from goat milk casein hydrolysates

(2013) Z. Li et al.   JOURNAL OF DAIRY SCIENCE

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

(2008) Ricardo P.S. Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY