Viability of Lactic Acid Bacteria, Antioxidant Activity and In Vitro Inhibition of Angiotensin-I-Converting Enzyme of Lycium barbarum Yogurt

Cholesterol-Lowering Efficacy of Plant Sterols in Low-Fat Yogurt Consumed as a Snack or with a Meal

(2013) Iwona Rudkowska et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

(2012) C. Senaka Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk

(2011) Amal Bakr Shori et al.   Journal of Saudi Chemical Society

Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

(2010) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum L. and evaluation of antioxidant activity

(2009) C.C. Wang et al.   FOOD CHEMISTRY

Goji (Lycium barbarumandL. chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity

(2009) Olivier Potterat   PLANTA MEDICA

Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance

(2008) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of the Lycium barbarum polysaccharides administration on blood lipid metabolism and oxidative stress of mice fed high-fat diet in vivo

(2008) Ma Ming et al.   FOOD CHEMISTRY

Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells

(2008) Antonio Cilla et al.   FOOD CHEMISTRY

French Marine Bark Extract Pycnogenol as a Possible Enrichment Ingredient for Yogurt

(2008) S. Ruggeri et al.   JOURNAL OF DAIRY SCIENCE

Aroma-Active Components ofLycii fructus(kukija)

(2008) G.-H. Lee et al.   JOURNAL OF FOOD SCIENCE