Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

(2021) Liliana Luca et al.   Foods

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

(2020) Daniela Pauliuc et al.   Foods

A modified reinforced clostridial medium for the isolation and enumeration of Lactobacillus delbrueckii ssp. bulgaricus in a mixed culture

(2020) Ayowole Oyeniran et al.   JOURNAL OF DAIRY SCIENCE

Hepatoprotective effects of synbiotic soy yogurt on mice fed a high-cholesterol diet

(2019) Samadrita Sengupta et al.   NUTRITION

Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production

(2019) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

(2018) Monika Brückner-Gühmann et al.   FOOD HYDROCOLLOIDS

Potential non-dairy probiotic products – A healthy approach

(2018) Anil Panghal et al.   Food Bioscience

Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

(2017) Sajad A. Rather et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of fermented oat flour beverage as a potential probiotic vehicle

(2017) Mahak Gupta et al.   Food Bioscience

Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

(2016) Sezen Özcelik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type

(2015) Tatiana Colombo Pimentel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

(2015) Ivan Salmerón et al.   Journal of Functional Foods

Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

(2014) N Bernat et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices

(2013) Sawaminee Nualkaekul et al.   FOOD RESEARCH INTERNATIONAL

Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsp. paracasei survival and physicochemical characteristics

(2013) Fani Mantzouridou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds

(2012) Qing-Han Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactic acid properties, applications and production: A review

(2012) Fabio Andres Castillo Martinez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolism of Oligosaccharides and Starch in Lactobacilli: A Review

(2012) Michael G. Gänzle et al.   Frontiers in Microbiology

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

(2010) María Chávarri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enzymatic digestion and in vitro fermentation of oat fractions by human lactobacillus strains

(2008) Gopal Kedia et al.   ENZYME AND MICROBIAL TECHNOLOGY