Enhancing the Antioxidant Capacity and Quality Attributes of Fermented Goat Milk through Synergistic Action of Limosilactobacillus fermentum WXZ 2-1 with Starter Culture

Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

(2023) Huaixiang Tian et al.   Food Bioscience

Quercetin prevents the ferroptosis of OPCs by inhibiting the Id2/transferrin pathway

(2023) Yeyang Wang et al.   CHEMICO-BIOLOGICAL INTERACTIONS

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

(2022) Celso F. Balthazar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk

(2022) Xiankang Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review

(2021) Hafiz Arbab Sakandar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Purification, characterization and biological activities of exopolysaccharides from Lactobacillus rhamnosus ZFM231 isolated from milk

(2021) Shu-Min Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products

(2021) Xiao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach

(2021) Qianyu Ye et al.   FOOD CHEMISTRY

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

(2020) Zhihai Huang et al.   Foods

Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions

(2020) Isadora Kaline Camelo Pires de Oliveira Galdino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit

(2020) Jane Viana de Souza et al.   Food Bioscience

Development of a Synthetic 3-Dehydroshikimate Biosensor in Escherichia coli for Metabolite Monitoring and Genetic Screening

(2019) Liangpo Li et al.   ACS Synthetic Biology

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

(2019) Tolulope Joshua Ashaolu   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Screening and selection of probiotic Lactobacillus strains of Indian gut origin based on assessment of desired probiotic attributes combined with principal component and heatmap analysis

(2019) Rashmi Hogarehalli Mallappa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the Sensory Characteristics of Goat Milk Yogurt

(2019) Diana Santis et al.   JOURNAL OF FOOD SCIENCE

Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study

(2019) Lourdes Santiago-López et al.   Nutrients

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

(2019) G. B. L. Madhubasani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing

(2018) Ahram Oh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk

(2018) P.H.P. Prasanna et al.   Food Bioscience

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Recent Advances in Microbial Production of Aromatic Chemicals and Derivatives

(2017) Shuhei Noda et al.   TRENDS IN BIOTECHNOLOGY

Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau

(2017) Wurong Ding et al.   Journal of Functional Foods

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

(2016) Kang Wook Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity

(2013) Pei Chen et al.   FOOD CONTROL

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

(2013) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

The starter culture characteristics of probiotic microorganisms in fermented milks

(2012) Reza Mohammadi et al.   ENGINEERING IN LIFE SCIENCES

Global metabolic profiling of animal and human tissues via UPLC-MS

(2012) Elizabeth J Want et al.   Nature Protocols

Development of a Robust and Repeatable UPLC−MS Method for the Long-Term Metabolomic Study of Human Serum

(2009) Eva Zelena et al.   ANALYTICAL CHEMISTRY