Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

Bioactive Compounds Produced by Probiotics in Food Products

(2020) Bhawna Chugh et al.   Current Opinion in Food Science

Probiotic: conceptualization from a new approach

(2020) Fatemeh Zendeboodi et al.   Current Opinion in Food Science

Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

(2020) Ligia E. Prezzi et al.   FOOD MICROBIOLOGY

Hypolipidaemic effects of synbiotic yoghurt in rabbits

(2019) Farkhandah Sarfraz et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

(2019) Jessica Ryan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Probiotics and prebiotics in intestinal health and disease: from biology to the clinic

(2019) Mary Ellen Sanders et al.   Nature Reviews Gastroenterology & Hepatology

The enumeration of probiotic issues: From unavailable standardised culture media to a recommended procedure?

(2019) Gabriel Vinderola et al.   INTERNATIONAL DAIRY JOURNAL

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

(2019) Franciele Pozzebon PIVETTA et al.   Food Science and Technology

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

(2019) Gökhan AKARCA   Food Science and Technology

Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

(2019) Guilherme M. Costa et al.   INTERNATIONAL DAIRY JOURNAL

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

(2019) Juliana Nunes Lucatto et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Proteolysis in Irish farmhouse Camembert cheese during ripening

(2019) Anuya Mane et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

(2019) Sing Chee SIANG et al.   Food Science and Technology

Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi

(2018) Reeta et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Prebiotics and Probiotics in Digestive Health

(2018) Eamonn M.M. Quigley   Clinical Gastroenterology and Hepatology

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

(2018) Afshan Shafi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration

(2018) Judith JAIMEZ-ORDAZ et al.   Food Science and Technology

Size-exclusion chromatography (HPLC-SEC) technique optimization by simplex method to estimate molecular weight distribution of agave fructans

(2017) Lorena Moreno-Vilet et al.   FOOD CHEMISTRY

Effects of heat, cold, acid and bile salt adaptations on the stress tolerance and protein expression of kefir-isolated probiotic Lactobacillus kefiranofaciens M1

(2017) Ming-Ju Chen et al.   FOOD MICROBIOLOGY

Potential use of Agave salmiana as a prebiotic that stimulates the growth of probiotic bacteria

(2017) Fidel Martinez-Gutierrez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components

(2017) Miriam Moreno-Montoro et al.   Food & Function

Development and characterization of a symbiotic cheese added with Saccharomyces boulardii and inulin

(2016) Zamora Vega Rafael et al.   African Journal of Microbiology Research

Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk

(2012) Yasaman Sadaghdar et al.   FOOD SCIENCE AND BIOTECHNOLOGY

World Gastroenterology Organisation Global Guidelines

(2012) Francisco Guarner et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Viability of probiotic microorganisms in cheese during production and storage: a review

(2011) Reza Karimi et al.   Dairy Science & Technology