Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

(2016) E.P.R. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

(2015) Aline L.D. Batista et al.   FOOD RESEARCH INTERNATIONAL

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

(2015) E.A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

(2015) Pablo Christiano B. Lollo et al.   Journal of Functional Foods

Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks

(2014) Dorota Najgebauer-Lejko   Dairy Science & Technology

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt ContainingLactobacillus rhamnosus

(2014) Zeynep Canbulat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

(2013) B.A. Santos et al.   FOOD RESEARCH INTERNATIONAL

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

(2013) E.A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

(2013) Jacieny Janne Leite Gomes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant capacity of cornelian cherry (Cornus mas L.) – Comparison between permanganate reducing antioxidant capacity and other antioxidant methods

(2012) Boris M. Popović et al.   FOOD CHEMISTRY

Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

(2012) A.P. do Espírito Santo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

(2012) Cátia M. Peres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The antimicrobial properties of the lowbush blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus

(2011) Alison Lacombe et al.   FOOD MICROBIOLOGY

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of food matrices on probiotic viability – A review focusing on the fruity bases

(2011) Ana Paula do Espírito Santo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic Dairy Products as Functional Foods

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Role of Fiber in Cardiovascular Diseases: A Review

(2010) M. Viuda-Martos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Soluble Dietary Fiber

(2010) R. Chawla et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

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

Probiotics and the gut microbiota in intestinal health and disease

(2010) Mélanie G. Gareau et al.   Nature Reviews Gastroenterology & Hepatology

The Impact of Probiotic on Gut Health

(2009) Maria Collado et al.   CURRENT DRUG METABOLISM

Mechanisms of probiosis and prebiosis: considerations for enhanced functional foods

(2009) Delphine MA Saulnier et al.   CURRENT OPINION IN BIOTECHNOLOGY

Recent developments and perspectives in the investigation of probiotic effects

(2009) Steffen Wohlgemuth et al.   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems

(2009) Ivo Oliveira et al.   MICROCHEMICAL JOURNAL

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

(2008) Claude P. Champagne et al.   FOOD RESEARCH INTERNATIONAL

Trends in non-dairy probiotic beverages

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