Preparation and use of apple skin polyphenol extracts in milk: enhancement of the viability and adhesion of probioticLactobacillus acidophilus(ATCC 1643) bacteria

Antibiotic resistance among commercially available probiotics

(2014) Poonam Sharma et al.   FOOD RESEARCH INTERNATIONAL

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

Studies on physicochemical and antioxidant properties of strawberry polyphenol extract-fortified stirred Dahi

(2012) RICHA SINGH et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Probiotics from an industrial perspective

(2011) Sofia D. Forssten et al.   ANAEROBE

Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

Bacteria Coated by Polyphenols Acquire Potent Oxidant-Scavenging Capacities

(2009) Erez Koren et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

The potential influence of fruit polyphenols on colonic microflora and human gut health

(2008) Shanthi G. Parkar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Apple Cell Walls and Their Extracts on the Activity of Dietary Antioxidants

(2007) Dongxiao Sun-Waterhouse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY