Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products

In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food

(2021) Rochelle Prunella Pereira et al.   Probiotics and Antimicrobial Proteins

Probiotic properties of yeasts isolated from Brazilian fermented table olives

(2021) Luara Aparecida Simões et al.   JOURNAL OF APPLIED MICROBIOLOGY

Unraveling the Microbial Mechanisms Underlying the Psychobiotic Potential of a Bifidobacterium breve Strain

(2021) Peijun Tian et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Potential application values of a marine red yeast, Rhodosporidiums sphaerocarpum YLY01, in aquaculture and tail water treatment assessed by the removal of ammonia nitrogen, the inhibition to Vibrio spp., and nutrient composition

(2021) Long Yun et al.   PLoS One

Probiotic and Immunomodulatory Activity of Marine Yeast Yarrowia lipolytica Strains and Response Against Vibrio parahaemolyticus in Fish

(2021) Martha Reyes-Becerril et al.   Probiotics and Antimicrobial Proteins

Whole-genome analysis of probiotic product isolates reveals the presence of genes related to antimicrobial resistance, virulence factors, and toxic metabolites, posing potential health risks

(2021) Ying Wang et al.   BMC GENOMICS

In Vitro and In Vivo Evaluation of the Probiotic Potential of Antarctic Yeasts

(2021) Joana O. P. A. Coutinho et al.   Probiotics and Antimicrobial Proteins

Postnatal probiotics administration does not prevent asthma in children, but using prebiotics or synbiotics may be effective potential strategies to decrease the frequency of asthma in high-risk children – a meta-analysis of clinical trials

(2021) Ewelina Wawryk-Gawda et al.   ALLERGOLOGIA ET IMMUNOPATHOLOGIA

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

(2020) Shinpei Kawakami et al.   Nutrients

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

(2020) Alice Agarbati et al.   Foods

The role of the microbiome in the neurobiology of social behaviour

(2020) Amar Sarkar et al.   BIOLOGICAL REVIEWS

Amazake made from sake cake and rice koji suppresses sebum content in differentiated hamster sebocytes and improves skin properties in humans

(2020) Hiroko Maruki-Uchida et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

(2020) Mengfei Peng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Prebiotic potential of hemp blended drinks fermented by probiotics

(2020) Lorenzo Nissen et al.   FOOD RESEARCH INTERNATIONAL

Yeasts as probiotics: Mechanisms, outcomes, and future potential

(2020) Swastik Sen et al.   FUNGAL GENETICS AND BIOLOGY

The athletic gut microbiota

(2020) Alex E. Mohr et al.   Journal of the International Society of Sports Nutrition

Xylooligosaccharides: Transforming the lignocellulosic biomasses into valuable 5-carbon sugar prebiotics

(2020) Patrícia Poletto et al.   PROCESS BIOCHEMISTRY

Dynamics and species diversity of lactic acid bacteria involved in the spontaneous fermentation of various palm tree saps during palm wine tapping in Côte d’Ivoire

(2020) Hanzi Karen Kouamé et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

(2020) Edoardo Pasolli et al.   Nature Communications

In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan

(2020) Ruo-Ting Hsiung et al.   Probiotics and Antimicrobial Proteins

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

(2020) Sudhanshu S. Behera et al.   Journal of Functional Foods

Fecal expression of Escherichia coli lysine decarboxylase (LdcC) is downregulated in E-cadherin negative lobular breast carcinoma

(2020) Zs. Sári et al.   Physiology International

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

(2020) Wenxia Zhang et al.   Microorganisms

Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?

(2020) Pedro Pais et al.   Journal of Fungi

Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits ( Pistacia vera )

(2020) Pilar Fernández‐Pacheco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods

(2020) Basavaprabhu H. Nataraj et al.   Microbial Cell Factories

A Multicenter, Randomized, Double-Blind, Placebo-Controlled Trial of Saccharomyces boulardii in Infants and Children With Acute Diarrhea

(2020) Florian Mourey et al.   PEDIATRIC INFECTIOUS DISEASE JOURNAL

Indolepropionic Acid, a Metabolite of the Microbiome, Has Cytostatic Properties in Breast Cancer by Activating AHR and PXR Receptors and Inducing Oxidative Stress

(2020) Zsanett Sári et al.   Cancers

Application of Probiotic Yeasts on Candida Species Associated Infection

(2020) Lohith Kunyeit et al.   Journal of Fungi

Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

(2020) Joanne Yi Hui Toy et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2020) Ao-Nan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico

(2020) Carolina Rocha-Arriaga et al.   MICROBIOLOGICAL RESEARCH

Update of Probiotics in Human World: A Nonstop Source of Benefactions till the End of Time

(2020) Mohamed Zommiti et al.   Microorganisms

Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

(2020) Ivo Oliveira et al.   Plants-Basel

Role of Intestinal Microbiota in the Bioavailability and Physiological Functions of Dietary Polyphenols

(2019) Kyuichi Kawabata et al.   MOLECULES

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

(2019) Aline Galvão Tavares Menezes et al.   Probiotics and Antimicrobial Proteins

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

(2019) Fernando Astudillo-Melgar et al.   Frontiers in Microbiology

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

(2019) Marko Verce et al.   Frontiers in Microbiology

Review article: dietary fibre in the era of microbiome science

(2019) John O’Grady et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Advances in therapeutic applications of extracellular vesicles

(2019) Oscar P. B. Wiklander et al.   Science Translational Medicine

Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu

(2019) R.N. Olusanya et al.   SOUTH AFRICAN JOURNAL OF BOTANY

The Immunomodulatory Properties of Extracellular Vesicles Derived from Probiotics: A Novel Approach for the Management of Gastrointestinal Diseases

(2019) Jose Alberto Molina-Tijeras et al.   Nutrients

Emerging Health Concepts in the Probiotics Field: Streamlining the Definitions

(2019) Rebeca Martín et al.   Frontiers in Microbiology

Gut Microbiome in Health and Disease

(2019) Aonghus Lavelle et al.   GASTROENTEROLOGY CLINICS OF NORTH AMERICA

Probiotics and prebiotics in intestinal health and disease: from biology to the clinic

(2019) Mary Ellen Sanders et al.   Nature Reviews Gastroenterology & Hepatology

Dietary Factors and Modulation of Bacteria Strains of Akkermansia muciniphila and Faecalibacterium prausnitzii: A Systematic Review

(2019) Sanne Verhoog et al.   Nutrients

Postbiotics and Their Potential Applications in Early Life Nutrition and Beyond

(2019) Wegh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Akkermansia muciniphila-Derived Extracellular Vesicles as a Mucosal Delivery Vector for Amelioration of Obesity in Mice

(2019) Fatemeh Ashrafian et al.   Frontiers in Microbiology

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

(2019) Sydney Phiri et al.   PLoS One

Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases

(2019) Jiang Cao et al.   Journal of Functional Foods

Modulation of Gut Microbiota for Health by Current and Next-Generation Probiotics

(2019) Reetta Satokari   Nutrients

Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach

(2019) Nissen et al.   Microorganisms

Comprehensive approaches for assessing the safety of probiotic bacteria

(2019) Diwas Pradhan et al.   FOOD CONTROL

Host- and Microbiota-Derived Extracellular Vesicles, Immune Function, and Disease Development

(2019) Laurence Macia et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Impact of probiotics and prebiotics on food texture

(2019) Jonas T Guimarães et al.   Current Opinion in Food Science

Non-dairy probiotic food products: An emerging group of functional foods

(2018) Min Min et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

(2018) Antonella Pasqualone et al.   FOOD CHEMISTRY

Microbial Diversities and Potential Hazards of Korean Turbid Rice Wines ( makgeolli ): Multivariate Analyses

(2018) Nam Hee Kim et al.   FOOD MICROBIOLOGY

Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

(2018) Juliana Cunha Amorim et al.   FOOD RESEARCH INTERNATIONAL

Application of Saccharomyces cerevisiae var. boulardii in food processing: A review

(2018) Marco A Lazo-Vélez et al.   JOURNAL OF APPLIED MICROBIOLOGY

Benefaction of probiotics for human health: A review

(2018) Rout George Kerry et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Distinct Microbial Signatures Associated With Different Breast Cancer Types

(2018) Sagarika Banerjee et al.   Frontiers in Microbiology

Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics

(2018) C. E. Lara-Hidalgo et al.   Probiotics and Antimicrobial Proteins

Fermented Foods as a Dietary Source of Live Organisms

(2018) Shannon Rezac et al.   Frontiers in Microbiology

Effects of Psychological, Environmental and Physical Stressors on the Gut Microbiota

(2018) J. Philip Karl et al.   Frontiers in Microbiology

Differential expression of tumor-associated genes and altered gut microbiome with decreased Akkermansia muciniphila confer a tumor-preventive microenvironment in intestinal epithelial Pten-deficient mice

(2018) Cody Howe et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering

(2017) Laurent Adinsi et al.   FOOD CONTROL

Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA

(2017) Yoshifumi Oguro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

(2017) I. Salmerón   LETTERS IN APPLIED MICROBIOLOGY

Some Important Dietary Polyphenolic Compounds: An Anti-inflammatory and Immunoregulatory Perspective

(2017) Mayank Kinger et al.   MINI-REVIEWS IN MEDICINAL CHEMISTRY

An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health

(2017) Carolina Cueva et al.   MOLECULES

A randomized synbiotic trial to prevent sepsis among infants in rural India

(2017) Pinaki Panigrahi et al.   NATURE

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

(2017) Aristea Baschali et al.   NUTRITION RESEARCH REVIEWS

Chemical Composition and Nutritive Benefits of Chicory (Cichorium intybus) as an Ideal Complementary and/or Alternative Livestock Feed Supplement

(2017) Ifeoma Chinyelu Nwafor et al.   TheScientificWorldJOURNAL

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

(2017) et al.   Nutrients

Next-Generation Beneficial Microbes: The Case of Akkermansia muciniphila

(2017) Patrice D. Cani et al.   Frontiers in Microbiology

Chemical Composition and Nutritive Benefits of Chicory (Cichorium intybus) as an Ideal Complementary and/or Alternative Livestock Feed Supplement

(2017) Ifeoma Chinyelu Nwafor et al.   Scientific World Journal

Designing synbiotics for improved human health

(2017) Sean M. Kearney et al.   Microbial Biotechnology

The Effect of a Newly Developed Oat-Banana Fermented Beverage with a Beta-glucan Additive on ldhL Gene Expression in Streptococcus thermophilus TKM3 KKP 2030p

(2016) Anna Goncerzewicz et al.   CURRENT MICROBIOLOGY

Auto-brewery syndrome: Ethanol pseudo-toxicity in diabetic and hepatic patients

(2016) EM Hafez et al.   HUMAN & EXPERIMENTAL TOXICOLOGY

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

(2016) Ignacio Belda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of consumption of chicory inulin on bowel function in healthy subjects with constipation: a randomized, double-blind, placebo-controlled trial

(2016) Antje Micka et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Soluble Corn Fiber Increases Calcium Absorption Associated with Shifts in the Gut Microbiome: A Randomized Dose-Response Trial in Free-Living Pubertal Females

(2016) Corrie M Whisner et al.   JOURNAL OF NUTRITION

Psychobiotics and the Manipulation of Bacteria–Gut–Brain Signals

(2016) Amar Sarkar et al.   TRENDS IN NEUROSCIENCES

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

(2016) Adelfo Escalante et al.   Frontiers in Microbiology

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

(2016) Ignacio Belda et al.   Frontiers in Microbiology

Culture-Independent Metagenomic Surveillance of Commercially Available Probiotics with High-Throughput Next-Generation Sequencing

(2016) Jennifer N. Patro et al.   mSphere

World Allergy Organization-McMaster University Guidelines for Allergic Disease Prevention (GLAD-P): Prebiotics

(2016) Carlos A. Cuello-Garcia et al.   World Allergy Organization Journal

Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni

(2015) Jing Su et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

(2015) Kuntal Ghosh et al.   BIORESOURCE TECHNOLOGY

Influence of galacto-oligosaccharide mixture (B-GOS) on gut microbiota, immune parameters and metabonomics in elderly persons

(2015) Jelena Vulevic et al.   BRITISH JOURNAL OF NUTRITION

An overview of advanced technologies for selection of probiotics and their expediency: A review

(2015) Ruby Yadav et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health

(2015) Robert A. Rastall et al.   CURRENT OPINION IN BIOTECHNOLOGY

A randomized clinical trial of Saccharomyces cerevisiae versus placebo in the irritable bowel syndrome

(2015) Guillaume Pineton de Chambrun et al.   DIGESTIVE AND LIVER DISEASE

Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review

(2015) Aleksandra Duda-Chodak et al.   EUROPEAN JOURNAL OF NUTRITION

Plant sterol oxides in functional beverages: Influence of matrix and storage

(2015) Marina González-Larena et al.   FOOD CHEMISTRY

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

(2015) Yolanda Brummer et al.   FOOD RESEARCH INTERNATIONAL

Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

(2015) Yeo-Ul Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of cofermentation and sequential inoculation ofSaccharomyces bayanusandTorulaspora delbruckiion durian wine composition

(2015) Yuyun Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products

(2015) O.R. Ogunremi et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

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

Molecular aspects of intestinal calcium absorption

(2015) Gabriela Diaz de Barboza et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

(2014) David Laureys et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Soluble maize fibre affects short-term calcium absorption in adolescent boys and girls: a randomised controlled trial using dual stable isotopic tracers

(2014) Corrie M. Whisner et al.   BRITISH JOURNAL OF NUTRITION

Saccharomyces boulardiiCNCM I-745 in different clinical conditions

(2014) Ener Cagri Dinleyici et al.   EXPERT OPINION ON BIOLOGICAL THERAPY

Assessment of probiotic properties in lactic acid bacteria isolated from wine

(2014) Almudena García-Ruiz et al.   FOOD MICROBIOLOGY

ShouldLactobacillus sporogenesandBacillus coagulansHave a future?

(2014) L. Drago et al.   JOURNAL OF CHEMOTHERAPY

Resistant starch in food: a review

(2014) Pinky Raigond et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature

(2014) Sabina Fijan   International Journal of Environmental Research and Public Health

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

(2014) Laurent Adinsi et al.   Food Science & Nutrition

Genome Instability in Lactobacillus rhamnosus GG

(2013) Wilbert Sybesma et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Galacto-oligosaccharides increase calcium absorption and gut bifidobacteria in young girls: a double-blind cross-over trial

(2013) Corrie M. Whisner et al.   BRITISH JOURNAL OF NUTRITION

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Efficacy of orally applied probiotic capsules for bacterial vaginosis and other vaginal infections: a double-blind, randomized, placebo-controlled study

(2013) Goran Vujic et al.   European Journal of Obstetrics & Gynecology and Reproductive Biology

Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

(2013) Carmen Sieiro et al.   FOOD CHEMISTRY

A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

(2013) Filiz Altay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oligosaccharide Profile in Fruits and Vegetables as Sources of Prebiotics and Functional Foods

(2013) Ruzica Jovanovic-Malinovska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of a traditional fermented grape-based drink ‘hardaliye’ on antioxidant status of healthy adults: a randomized controlled clinical trial

(2013) Birdem Amoutzopoulos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Probiotic Formulations: Application and Status as Pharmaceuticals—A Review

(2013) V. Sreeja et al.   Probiotics and Antimicrobial Proteins

Plant Cell Wall Polysaccharides as Potential Resources for the Development of Novel Prebiotics

(2012) Hye-Dong Yoo et al.   Biomolecules & Therapeutics

In vitrofermentation of grape seed flavan-3-ol fractions by human faecal microbiota: changes in microbial groups and phenolic metabolites

(2012) Carolina Cueva et al.   FEMS MICROBIOLOGY ECOLOGY

Role of dietary beta-glucans in the prevention of the metabolic syndrome

(2012) Lieselotte Cloetens et al.   NUTRITION REVIEWS

Debaryomyces hansenii L2-enriched diet enhances the immunity status, gene expression and intestine functionality in gilthead seabream (Sparus aurata L.)

(2011) Martha Reyes-Becerril et al.   AQUACULTURE RESEARCH

The occurrence of Aeromonas in drinking water, tap water and the Porsuk River

(2011) Merih Kivanc et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Rice Bran Fermented withSaccharomyces boulardiiGenerates Novel Metabolite Profiles with Bioactivity

(2011) Elizabeth P. Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Resistant starch as prebiotic: A review

(2011) Evangélica Fuentes-Zaragoza et al.   STARCH-STARKE

Efficacy and safety of the probiotic Saccharomyces boulardii for the prevention and therapy of gastrointestinal disorders

(2011) Theodoros Kelesidis et al.   Therapeutic Advances in Gastroenterology

Promising Immunomodulatory Effects of Selected Strains of Dairy Propionibacteria as Evidenced In Vitro and In Vivo

(2010) B. Foligne et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Prebiotic effects: metabolic and health benefits

(2010) Marcel Roberfroid et al.   BRITISH JOURNAL OF NUTRITION

Validation of a food frequency questionnaire to measure intakes of inulin and oligofructose

(2010) S Dunn et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Dietary fructooligosaccharides and potential benefits on health

(2010) M. Sabater-Molina et al.   JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY

Systematic review and meta-analysis ofSaccharomyces boulardiiin adult patients

(2010) Lynne V McFarland   WORLD JOURNAL OF GASTROENTEROLOGY

Kvass: A Possible Contributor to Chronic Alcoholism in the Former Soviet Union--Alcohol Content Should Be Indicated on Labels and in Advertising

(2009) S. V. Jargin   ALCOHOL AND ALCOHOLISM

Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

(2008) A ESCALANTE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fructans and major compounds in onion cultivars (Allium cepa)

(2008) B. Rodríguez Galdón et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Faecalibacterium prausnitzii is an anti-inflammatory commensal bacterium identified by gut microbiota analysis of Crohn disease patients

(2008) H. Sokol et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL