Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

Cheeses as food matrixes for probiotics: In vitro and in vivo tests

(2020) Fernanda R.L. Rolim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion

(2020) Laênia Angélica Andrade Lopes et al.   FOOD RESEARCH INTERNATIONAL

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

(2019) C. S. Ranadheera et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?

(2019) Rayrinne Ferreira Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc‐1 during shelf life and simulated gastrointestinal conditions?

(2019) Fernanda Diekmann Mantovani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mediterranean diet: The role of long-chain ω-3 fatty acids in fish; polyphenols in fruits, vegetables, cereals, coffee, tea, cacao and wine; probiotics and vitamins in prevention of stroke, age-related cognitive decline, and Alzheimer disease

(2019) G.C. Román et al.   REVUE NEUROLOGIQUE

Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

(2019) Araceli Olivares et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

(2018) Marcella F. Sperry et al.   Journal of Functional Foods

Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters

(2018) R. Muelas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of protective effect of Lactobacillus acidophilus La-5 on toxicity and colonization of Clostridium difficile in human epithelial cells in vitro

(2018) A. Najarian et al.   ANAEROBE

Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

(2017) Taliana Kênia Alves Bezerra 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

Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese

(2017) Taliana Kênia Alves Bezerra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria

(2016) Taliana Kênia Alves Bezerra et al.   FOOD CHEMISTRY

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

(2016) C.S. Moura et al.   FOOD RESEARCH INTERNATIONAL

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

(2015) Quênia Gramile Silva Meira et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation by vibrating technology of the probiotic strain Lactobacillus reuteri DSM 17938 to enhance its survival in foods and in gastrointestinal environment

(2015) Annachiara De Prisco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fatty Acid Profile of Cheese from Dairy Goats Fed a Diet Enriched with Castor, Sesame and Faveleira Vegetable Oils

(2014) Ertha Medeiros et al.   MOLECULES

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

(2013) Karla Kalígia Silva Borba et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

(2013) A.M.S. Sant’Ana et al.   JOURNAL OF DAIRY SCIENCE

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

(2013) Jacieny Janne Leite Gomes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

(2012) Estefânia Fernandes Garcia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

(2011) TATIANA C PIMENTEL et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

(2010) A. Raquel Madureira et al.   FOOD RESEARCH INTERNATIONAL