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Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

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Formulation of a peach ice cream as potential symbiotic food

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Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies

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Attenuation of Colitis by Lactobacillus casei BL23 Is Dependent on the Dairy Delivery Matrix

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Survival of free and microencapsulatedBifidobacterium: effect of honey addition

(2015) Luciana Favarin et al.   JOURNAL OF MICROENCAPSULATION

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

(2015) Sung Hee Park et al.   Korean Journal for Food Science of Animal Resources

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure

(2014) Stefano Campanaro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Probiotic ice cream: viability of probiotic bacteria and sensory properties

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Drying of Exotic Tropical Fruits: A Comprehensive Review

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