Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases

Screening of potential probiotics with anti-Helicobacter pylori activity from infant feces through principal component analysis

(2021) Fei Gao et al.   Food Bioscience

Using Probiotics as Supplementation for Helicobacter pylori Antibiotic Therapy

(2020) Jianfu Ji et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Exopolysaccharide of Lactobacillus fermentum UCO-979C Is Partially Involved in Its Immunomodulatory Effect and Its Ability to Improve the Resistance against Helicobacter pylori Infection

(2020) Valeria Garcia-Castillo et al.   Microorganisms

Probiotics-Containing Yogurt Ingestion and H. pylori Eradication Can Restore Fecal Faecalibacterium prausnitzii Dysbiosis in H. pylori-Infected Children

(2020) Yao-Jong Yang et al.   Biomedicines

Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress

(2019) Deepesh Panwar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Efficiency of selected food ingredients on protein efficiency ratio, glycemic index and in vitro digestive properties

(2018) M. B. Anusha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Encapsulation, with and without oil, of biofilm forming Lactobacillus fermentum UCO-979C strain in alginate-xanthan gum and its anti- Helicobacter pylori effect

(2018) Marco Vega-Sagardía et al.   Journal of Functional Foods

Lactobacillus fermentum UCO-979C strongly inhibited Helicobacter pylori SS1 in Meriones unguiculatus

(2018) J.S. Merino et al.   Beneficial Microbes

Lactobacillus fermentum UCO-979C beneficially modulates the innate immune response triggered by Helicobacter pylori infection in vitro

(2018) V. Garcia-Castillo et al.   Beneficial Microbes

Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

(2017) Ahmet Ayar et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antimicrobial susceptibility testing before first-line treatment for Helicobacter pylori infection in patients with dual or triple antibiotic resistance

(2017) Angel Cosme et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Probiotic Lactobacillus fermentum UCO-979C biofilm formation on AGS and Caco-2 cells and Helicobacter pylori inhibition

(2016) M. J. Salas-Jara et al.   BIOFOULING

BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE FRUIT OF DIFFERENT CULTIVARS

(2016) ESTER ALICE FERREIRA et al.   Revista Brasileira de Fruticultura

Effect of pH in the survival of Lactobacillus salivarius strain UCO_979C wild type and the pH acid acclimated variant

(2015) Enrique Sanhueza et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

The effect of inulin as a fat replacer on the quality of low-fat ice cream

(2014) Anurag Tiwari et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Exploring alternative treatments forHelicobacter pyloriinfection

(2014) Guadalupe Ayala   WORLD JOURNAL OF GASTROENTEROLOGY

Susceptibility testing and bactericidal activities of Theobroma cacao Linn. (cocoa) on Helicobacter pylori in an in vitro study

(2014) Temitope O. Lawal et al.   Journal of Herbal Medicine

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

(2012) Eliana dos Santos Leandro et al.   Journal of Functional Foods

Probiotic ice cream: viability of probiotic bacteria and sensory properties

(2011) Reza Mohammadi et al.   ANNALS OF MICROBIOLOGY

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

(2011) Osman Sagdic et al.   Food and Bioprocess Technology

Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

(2011) Tuba Erkaya et al.   FOOD RESEARCH INTERNATIONAL

Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources

(2011) José Antonio Hernández-Herrero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotic attributes of Lactobacillus strains isolated from food and of human origin

(2010) Sandeep B. Gaudana et al.   BRITISH JOURNAL OF NUTRITION

Production of functional probiotic, prebiotic, and synbiotic ice creams

(2010) T. Di Criscio et al.   JOURNAL OF DAIRY SCIENCE

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Investigation of the possible use of probiotics in ice cream manufacture

(2009) TAMER TURGUT et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Propiedades probióticas de Lactobacillus spp aislados de biopsias gástricas de pacientes con y sin infección por Helicobacter pylori

(2009) Apolinaria García C et al.   REVISTA MEDICA DE CHILE