Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

Effect of Dipping and Vacuum Impregnation Coating Techniques with Alginate Based Coating on Physical Quality Parameters of Cantaloupe Melon

(2018) Tugce Senturk Parreidt et al.   JOURNAL OF FOOD SCIENCE

Wine production using free and immobilized kefir culture on natural supports

(2018) Anastasios Nikolaou et al.   FOOD CHEMISTRY

Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties

(2017) Angela Racioppo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Utilization of the pectin and pulp of the passion fruit from Caatinga as probiotic food carriers

(2017) Eloyza Santos et al.   Food Bioscience

Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

(2016) Antonio Bevilacqua et al.   FOOD MICROBIOLOGY

Effect of different activated coatings containing enterocin AS-48 against Listeria monocytogenes on apple cubes

(2016) Maria del Carmen López Aguayo et al.   Innovative Food Science & Emerging Technologies

Minimally processed fruit salad enriched with Lactobacillus acidophilus: Viability of anti-browning compounds in the preservation of color

(2015) Mauricio Furtado Martins Eliane et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

(2015) María R. Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of chitosan, honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit-based salad

(2015) Daniela D’Amato et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Alginate beads and apple pieces as carriers forSaccharomyces cerevisiaevar. boulardii, as representative of yeast functional starter cultures

(2014) Mariangela Gallo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Minimally processed yellow melon enriched with probiotic bacteria

(2014) Patricia Martins de Oliveira et al.   Semina-Ciencias Agrarias

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Suitability ofBifidobacteriumspp. andLactobacillus plantarumas Probiotics Intended for Fruit Juices Containing Citrus Extracts

(2013) Antonio Bevilacqua et al.   JOURNAL OF FOOD SCIENCE

Immobilization and microencapsulation of Lactobacillus plantarum: Performances and in vivo applications

(2012) Maria Rosaria Corbo et al.   Innovative Food Science & Emerging Technologies

Prolonging the Viability of Lactobacillus plantarum through the Addition of Prebiotics into the Medium

(2011) Clelia Altieri et al.   JOURNAL OF FOOD SCIENCE

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

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

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures

(2010) Antonio Bevilacqua et al.   JOURNAL OF FOOD SCIENCE

Viability of Bifidobacteria Strains in Yogurt with Added Oat Beta-Glucan and Corn Starch during Cold Storage

(2010) Valerie Rosburg et al.   JOURNAL OF FOOD SCIENCE

Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)

(2010) Marianne Perricone et al.   JOURNAL OF FOOD SCIENCE

Preserving quality of fresh-cut products using safe technologies

(2009) Gustavo Adolfo González-Aguilar et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Chitosan and its antimicrobial potential - a critical literature survey

(2009) Dina Raafat et al.   Microbial Biotechnology

Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries

(2008) D CAMPANIELLO et al.   FOOD MICROBIOLOGY