Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

(2012) Harisun Yaakob et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

(2010) A.G. Cruz et al.   JOURNAL OF DAIRY SCIENCE

Lactobacillus reuteri (DSM 17938) in Infants with Functional Chronic Constipation: A Double-Blind, Randomized, Placebo-Controlled Study

(2010) Paola Coccorullo et al.   JOURNAL OF PEDIATRICS

The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk

(2009) RICARDO PINHEIRO DE SOUZA OLIVEIRA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Chemical and Rheological Properties of the β-Glucan Produced by Pediococcus parvulus 2.6

(2009) Susana E. Velasco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oat: unique among the cereals

(2008) Masood Sadiq Butt et al.   EUROPEAN JOURNAL OF NUTRITION

Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food

(2008) Sharareh Hekmat et al.   Innovative Food Science & Emerging Technologies

The Effects of Probiotics on Feeding Tolerance, Bowel Habits, and Gastrointestinal Motility in Preterm Newborns

(2008) Flavia Indrio et al.   JOURNAL OF PEDIATRICS

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS