Lactic Acid Bacteria Co-Encapsulated with Lactobionic Acid: Probiotic Viability during In Vitro Digestion

Enzymatic pre‐treatment and lactic fermentation of wheat flour suspension at high solid content

(2021) Marianna Gallo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

(2021) Rosa Colucci Cante et al.   Applied Sciences-Basel

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

(2021) Marianna Gallo et al.   Applied Sciences-Basel

Morphological and Rheological Guided Design for the Microencapsulation Process of Lactobacillus paracasei CBA L74 in Calcium Alginate Microspheres

(2021) Concetta Di Natale et al.   Frontiers in Bioengineering and Biotechnology

Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: Characterization and use as coating in a food model

(2021) S. Sáez-Orviz et al.   FOOD HYDROCOLLOIDS

Lactic fermentation of cooked navy beans by Lactobacillus paracasei CBA L74 aimed at a potential production of functional legume‐based foods

(2020) Rosa Colucci Cante et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

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

Effect of different biopolymer‐based structured systems on the survival of probiotic strains during storage and in vitro digestion

(2020) Sofia Melchior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Encapsulation of ginger oil in alginate-based shell materials

(2020) Sharmaine Atencio et al.   Food Bioscience

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

Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product

(2020) S. Sáez-Orviz et al.   Journal of Functional Foods

Celiac disease‐associated Neisseria flavescens decreases mitochondrial respiration in CaCo‐2 epithelial cells: Impact of Lactobacillus paracasei CBA L74 on bacterial‐induced cellular imbalance

(2019) Giuseppe Labruna et al.   CELLULAR MICROBIOLOGY

Effects of concentration variation on the physical properties of alginate-based substrates and cell behavior in culture

(2019) Liying Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells

(2019) Marianna Gallo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

(2019) Taís Cardoso et al.   JOURNAL OF FOOD SCIENCE

MICROENCAPSULATION OF CALCIUM LACTOBIONATE FOR PROTECTION FROM MICROORGANISMS IN A SOLID PHASE FOOD

(2019) S. Sáez-Orviz et al.   BIOCHEMICAL ENGINEERING JOURNAL

Exploring encapsulation strategies as a protective mechanism to avoid amensalism in mixed populations of Pseudomonas taetrolens and Lactobacillus casei

(2019) Cristina García et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese

(2019) S. Langa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

Probiotics and their potential applications in active edible films and coatings

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

MEGAN Community Edition - Interactive Exploration and Analysis of Large-Scale Microbiome Sequencing Data

(2016) Daniel H. Huson et al.   PLoS Computational Biology

The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems

(2015) Frederick J. Warren et al.   CARBOHYDRATE POLYMERS

Microencapsulation of bioactives for food applications

(2015) Maria Inês Dias et al.   Food & Function

Lactobacillus paracaseiCBA L74 interferes with gliadin peptides entrance in Caco-2 cells

(2014) Marco Sarno et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Bio-production of lactobionic acid: Current status, applications and future prospects

(2013) Saúl Alonso et al.   BIOTECHNOLOGY ADVANCES

Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants

(2013) Alex López Córdoba et al.   CARBOHYDRATE POLYMERS

Consumption of Yogurts Fortified in Vitamin D and Calcium Reduces Serum Parathyroid Hormone and Markers of Bone Resorption: A Double-Blind Randomized Controlled Trial in Institutionalized Elderly Women

(2013) Jean-Philippe Bonjour et al.   JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM

Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis

(2013) P. Bove et al.   MICROBIOLOGICAL RESEARCH

An overview of the last advances in probiotic and prebiotic field

(2012) N. Saad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions

(2010) Moustafa Khalf et al.   BIORESOURCE TECHNOLOGY

Lactose and lactose derivatives as bioactive ingredients in human nutrition

(2007) Gertjan Schaafsma   INTERNATIONAL DAIRY JOURNAL