Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

Pressurised water extraction of polyphenols from pomegranate peels

(2010) Mustafa Çam et al.   FOOD CHEMISTRY

Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey

(2009) Sevil Albayrak et al.   FOOD CHEMISTRY

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Investigation of the possible use of probiotics in ice cream manufacture

(2009) TAMER TURGUT et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels

(2009) N.S. Al-Zoreky   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Vascular pro-oxidant effects secondary to the autoxidation of gallic acid in rat aorta

(2009) José Gil-Longo et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

(2008) A. Homayouni et al.   FOOD CHEMISTRY

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk-based dessert with cranberry sauce

(2008) HAROLDO MAGARIÑOS et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

(2008) A.S. Akalın et al.   JOURNAL OF FOOD SCIENCE

Grape wine lees improves the rheological and adds antioxidant properties to ice cream

(2008) Jean-Yu Hwang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dietary fat-soluble vitamins A and E and proanthocyanidin-rich extract from grape seeds on oxidative DNA damage in rats

(2007) Bénédicte Morin et al.   FOOD AND CHEMICAL TOXICOLOGY