Effect of Lactococcus lactis Immobilized Within Pineapple and Yam Bean Segments, and Jerusalem Artichoke Powder on Its Viability and Quality of Yogurt

Microbiological and chemical properties of Norwegian kefir during storage

(2011) Heidi Grønnevik et al.   INTERNATIONAL DAIRY JOURNAL

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

(2011) M. Servili et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt

(2011) S.H. Kim et al.   JOURNAL OF DAIRY SCIENCE

Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

(2011) Zsolt Zalán et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of food matrices on probiotic viability – A review focusing on the fruity bases

(2011) Ana Paula do Espírito Santo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

(2010) Bae-Jin Lee et al.   FOOD CHEMISTRY

Survival of a Lactococcus lactis strain varies with its carbohydrate preference under in vitro conditions simulated gastrointestinal tract

(2010) Hiromi Kimoto-Nira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhanced Growth of Lactobacilli in Soymilk upon Immobilization on Agrowastes

(2010) Sue-Siang Teh et al.   JOURNAL OF FOOD SCIENCE

Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria

(2009) W.K. Ding et al.   JOURNAL OF FOOD SCIENCE

Isolation of γ-aminobutyric acid-producing bacteria and optimization of fermentative medium

(2008) Xiaoxue Lu et al.   BIOCHEMICAL ENGINEERING JOURNAL

ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China

(2008) TianSong Sun et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2008) A. Homayouni et al.   FOOD CHEMISTRY

Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

(2008) I. Ayala-Hernandez et al.   JOURNAL OF DAIRY SCIENCE

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

(2007) Esther Sendra et al.   FOOD MICROBIOLOGY