The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

Amelioration of Colitis in Mouse Model by Exploring Antioxidative Potentials of an Indigenous Probiotic Strain ofLactobacillus fermentumLf1

(2014) Ritu Chauhan et al.   Biomed Research International

Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

(2013) Monika Trząskowska et al.   FOOD CONTROL

Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

(2013) A.M. López de Lacey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery

(2013) Raquel Rubio et al.   MEAT SCIENCE

Probiotics, gut microbiota and health

(2013) M.-J. Butel   MEDECINE ET MALADIES INFECTIEUSES

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

(2013) Frédéric Leroy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Effect of theLactobacillus CaseiLock 0900 Probiotic Strain on the Quality of Dry-Fermented Sausage During Chilling Storage

(2012) K.M. Wójciak et al.   JOURNAL OF FOOD QUALITY

Probiotic meat products and human nutrition

(2012) Danuta Kołożyn-Krajewska et al.   PROCESS BIOCHEMISTRY

Green tea and grape seed extracts — Potential applications in food safety and quality

(2011) A.V.S. Perumalla et al.   FOOD RESEARCH INTERNATIONAL

Meat as a functional food with special reference to probiotic sausages

(2011) Muhammad Issa Khan et al.   FOOD RESEARCH INTERNATIONAL

Probiotic Lactobacillus strains: in vitro and in vivo studies

(2010) B. Cukrowska et al.   FOLIA MICROBIOLOGICA

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

(2010) Silvina Fadda et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

(2009) Santiago Ruiz-Moyano et al.   MEAT SCIENCE

Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage

(2008) Imène Jaziri et al.   FOOD CHEMISTRY

Non-dairy probiotic products

(2008) Yadira Rivera-Espinoza et al.   FOOD MICROBIOLOGY

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

(2008) Nevijo Zdolec et al.   MEAT SCIENCE

Probiotics in fermented sausages

(2008) Luc De Vuyst et al.   MEAT SCIENCE

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

(2008) I. Valencia et al.   MEAT SCIENCE

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY