Probiotic potentials of cereal-based beverages

Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

(2013) Folashade B. Awe et al.   FOOD RESEARCH INTERNATIONAL

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Are probiotics a feasible intervention for prevention of diarrhoea in the developing world?

(2010) Neerja Hajela et al.   Gut Pathogens

Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

(2009) Ivan Salmeron et al.   FOOD CHEMISTRY

Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

(2009) Sonia Arora et al.   FOOD CHEMISTRY

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

(2009) B. P. Lamsal et al.   FOOD REVIEWS INTERNATIONAL

Probiotic cheese: Health benefits, technological and stability aspects

(2009) Adriano Gomes da Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-dairy probiotic products

(2008) Yadira Rivera-Espinoza et al.   FOOD MICROBIOLOGY

Prebiotics: Present and future in food science and technology

(2008) Yanbo Wang   FOOD RESEARCH INTERNATIONAL

Probiotic foods: consumer perception and attitudes

(2008) Julia V. Viana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotic potential and sensory properties of coconut flan supplemented withLactobacillus paracaseiandBifidobacterium lactis

(2008) Sabrina B. M. Corrêa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for ProbioticLactobacillus casei

(2008) M.D. Sharp et al.   JOURNAL OF FOOD SCIENCE

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL

Biosafety assessment of probiotics used for human consumption: recommendations from the EU-PROSAFE project

(2007) Vanessa Vankerckhoven et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY