Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture

Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk

(2016) Marques Saccaro Daniela et al.   African Journal of Microbiology Research

Characterization of Lactobacillus isolated from dairy samples for probiotic properties

(2015) Ashwani Kumar et al.   ANAEROBE

Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars

(2011) Ramunė Bobinaitė et al.   FOOD CHEMISTRY

Comparative study of primary and secondary metabolites in apricot (Prunus armeniaca L.) cultivars

(2011) Valentina Schmitzer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Morphology, FTIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice

(2010) Dan C. Vodnar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

(2010) Thomas Heidebach et al.   JOURNAL OF FOOD ENGINEERING

Antioxidants and Human Disease: A General Introduction

(2010) Barry Halliwell   NUTRITION REVIEWS

An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage

(2008) IHSAN BAKIRCI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY