Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

Zinc oxide nanoparticles and a standard antidiabetic drug restore the function and structure of beta cells in Type-2 diabetes

(2016) Rehab Mohmed El-Gharbawy et al.   BIOMEDICINE & PHARMACOTHERAPY

The Effect of a Newly Developed Oat-Banana Fermented Beverage with a Beta-glucan Additive on ldhL Gene Expression in Streptococcus thermophilus TKM3 KKP 2030p

(2016) Anna Goncerzewicz et al.   CURRENT MICROBIOLOGY

Effect of probiotics and synbiotics on blood glucose: a systematic review and meta-analysis of controlled trials

(2016) Elham Nikbakht et al.   EUROPEAN JOURNAL OF NUTRITION

Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Barley β-Glucan Solutions Studied by Diffusing Wave Spectroscopy (DWS)

(2016) Jingyuan Xu et al.   Food Biophysics

A critical review on production and industrial applications of beta-glucans

(2016) Fengmei Zhu et al.   FOOD HYDROCOLLOIDS

Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

(2016) Antonio Bevilacqua et al.   FOOD MICROBIOLOGY

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

(2016) Amal Bakr Shori   Food Bioscience

Novel technologies for the encapsulation of bioactive food compounds

(2016) Liliana G Santiago et al.   Current Opinion in Food Science

Dairy and non-dairy probiotic beverages

(2016) Panagiotis Kandylis et al.   Current Opinion in Food Science

Cholesterol-lowering properties of oat β-glucan and the promotion of cardiovascular health: did Health Canada make the right call?

(2015) Ifeanyi D. Nwachukwu et al.   Applied Physiology Nutrition and Metabolism

Herbal infusions of black seed and wheat germ oil: Their chemical profiles, in vitro bio-investigations and effective formulations as Phyto-Nanoemulsions

(2015) Z. Pinar Gumus et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

(2015) Ivan Salmerón et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

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

Probiotics, prebiotics and synbiotics- a review

(2015) Kavita. R. Pandey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Applications of Nanoparticles for Anticancer Drug Delivery: A Review

(2015) Yuanyuan Zhu et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese

(2015) Clarice Gebara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antibacterial activity of silver nanoparticles: A surface science insight

(2015) Benjamin Le Ouay et al.   Nano Today

Cereal grain fructans: Structure, variability and potential health effects

(2015) Joran Verspreet et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances and challenges for the use of engineered nanoparticles in food contact materials

(2015) Joseph C. Hannon et al.   TRENDS IN FOOD SCIENCE & 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

Development and evaluation of a fermented coconut water beverage with potential health benefits

(2015) Flávera Camargo Prado et al.   Journal of Functional Foods

MgO nanoparticles as antibacterial agent: preparation and activity

(2014) Zhen-Xing Tang et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

(2014) F Bianchi et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Cereal Byproducts Have Prebiotic Potential in Mice Fed a High-Fat Diet

(2014) Karin Berger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoscience and nanotechnologies in food industries: opportunities and research trends

(2014) Shivendu Ranjan et al.   JOURNAL OF NANOPARTICLE RESEARCH

Fermentation adaptability of three probioticLactobacillusstrains to oat, germinated oat and malted oat substrates

(2014) A. Herrera-Ponce et al.   LETTERS IN APPLIED MICROBIOLOGY

Viability of Lactobacillus reuteri in fruit juices

(2014) Marianne Perricone et al.   Journal of Functional Foods

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

(2014) Eva M Selhub et al.   Journal of Physiological Anthropology

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

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

Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

(2013) Sanchari Chattopadhyay et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations

(2013) Ivan Salmerón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics and prebiotics and health in ageing populations

(2013) Sylvia H. Duncan et al.   MATURITAS

Zinc oxide nanoparticles show antidiabetic activity in streptozotocin-induced Type 1 and 2 diabetic rats

(2013) Rinku D Umrani et al.   Nanomedicine

Major Cereal Grain Fibers and Psyllium in Relation to Cardiovascular Health

(2013) Adam Bernstein et al.   Nutrients

Wholegrain oat-based cereals have prebiotic potential and low glycaemic index

(2012) M. L. Connolly et al.   BRITISH JOURNAL OF NUTRITION

Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

(2012) Thatyane Vidal Fonteles et al.   Food and Bioprocess Technology

Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

(2012) Ana Lúcia Fernandes Pereira et al.   Food and Bioprocess Technology

Probiotics, Prebiotics, and Synbiotics: Gut and Beyond

(2012) Usha Vyas et al.   Gastroenterology Research and Practice

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food

(2011) Ayyappan Appukuttan Aachary et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence

(2011) Bram Damen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Emerging roles of engineered nanomaterials in the food industry

(2011) V.J. Morris   TRENDS IN BIOTECHNOLOGY

Nanotechnology for the Food and Bioprocessing Industries

(2010) Suresh Neethirajan et al.   Food and Bioprocess Technology

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

(2009) Ivan Salmeron et al.   FOOD CHEMISTRY

Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage

(2009) Dimitris Charalampopoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

(2008) Marie Alminger et al.   EUROPEAN JOURNAL OF NUTRITION

Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

(2008) G. Kedia et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage

(2008) Raquel Rozada-Sánchez et al.   PROCESS BIOCHEMISTRY

Trends in non-dairy probiotic beverages

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

Proliferation of Lactobacillus plantarum in Solid-State Fermentation of Oats

(2004) Hemant M. Patel et al.   BIOTECHNOLOGY PROGRESS