Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii

Characterization of the Probiotic Yeast Saccharomyces boulardii in the Healthy Mucosal Immune System

(2016) Lauren E. Hudson et al.   PLoS One

Gammaherpesvirus Co-infection with Malaria Suppresses Anti-parasitic Humoral Immunity

(2015) Caline G. Matar et al.   PLoS Pathogens

Ability of synbiotic encapsulatedSaccharomyces cerevisiae boulardiito grow in berry juice and to survive under simulated gastrointestinal conditions

(2014) Florinda Fratianni et al.   JOURNAL OF MICROENCAPSULATION

Functional Heterologous Protein Expression by Genetically Engineered Probiotic Yeast Saccharomyces boulardii

(2014) Lauren E. Hudson et al.   PLoS One

Lactic acid production using waste generated from sweet potato processing

(2013) Irene Pagana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

TopHat2: accurate alignment of transcriptomes in the presence of insertions, deletions and gene fusions

(2013) Daehwan Kim et al.   GENOME BIOLOGY

Architecture and Biosynthesis of the Saccharomyces cerevisiae Cell Wall

(2012) P. Orlean   GENETICS

Starch self-processing in transgenic sweet potato roots expressing a hyperthermophilic α-amylase

(2011) Monica C. Santa-Maria et al.   BIOTECHNOLOGY PROGRESS

Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine

(2011) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rice Bran Fermented withSaccharomyces boulardiiGenerates Novel Metabolite Profiles with Bioactivity

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

Review article: anti-inflammatory mechanisms of action ofSaccharomyces boulardii

(2009) C. POTHOULAKIS   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage

(2009) A. Govaris et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Amino acid digestibility of distillers dried grains with solubles, produced from sorghum, a sorghum-corn blend, and corn fed to growing pigs1,2

(2009) P. E. Urriola et al.   JOURNAL OF ANIMAL SCIENCE