924 related articles for article (PubMed ID: 17292991)
1. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.
Farnworth ER; Mainville I; Desjardins MP; Gardner N; Fliss I; Champagne C
Int J Food Microbiol; 2007 May; 116(1):174-81. PubMed ID: 17292991
[TBL] [Abstract][Full Text] [Related]
2. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
Ding WK; Shah NP
J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
[TBL] [Abstract][Full Text] [Related]
3. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
Karagül-Yüceer Y; Wilson JC; White CH
J Dairy Sci; 2001 Mar; 84(3):543-50. PubMed ID: 11286405
[TBL] [Abstract][Full Text] [Related]
4. Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteria.
Ramchandran L; Shah NP
J Food Sci; 2008 Jan; 73(1):M21-6. PubMed ID: 18211357
[TBL] [Abstract][Full Text] [Related]
5. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
Rosburg V; Boylston T; White P
J Food Sci; 2010 Jun; 75(5):C439-44. PubMed ID: 20629865
[TBL] [Abstract][Full Text] [Related]
6. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
7. Ingredient supplementation effects on viability of probiotic bacteria in yogurt.
Dave RI; Shah NP
J Dairy Sci; 1998 Nov; 81(11):2804-16. PubMed ID: 9839222
[TBL] [Abstract][Full Text] [Related]
8. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
Liu SQ; Tsao M
Int J Food Microbiol; 2009 Sep; 135(1):34-8. PubMed ID: 19666198
[TBL] [Abstract][Full Text] [Related]
9. Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt.
Abe F; Tomita S; Yaeshima T; Iwatsuki K
Lett Appl Microbiol; 2009 Dec; 49(6):715-20. PubMed ID: 19818009
[TBL] [Abstract][Full Text] [Related]
10. Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria.
Champagne CP; Raymond Y; Gonthier J; Audet P
Can J Microbiol; 2009 Apr; 55(4):410-8. PubMed ID: 19396241
[TBL] [Abstract][Full Text] [Related]
11. Production of exopolysaccharides by Lactobacillus and Bifidobacterium strains of human origin, and metabolic activity of the producing bacteria in milk.
Salazar N; Prieto A; Leal JA; Mayo B; Bada-Gancedo JC; de los Reyes-Gavilán CG; Ruas-Madiedo P
J Dairy Sci; 2009 Sep; 92(9):4158-68. PubMed ID: 19700676
[TBL] [Abstract][Full Text] [Related]
12. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures.
Lamoureux L; Roy D; Gauthier SF
J Dairy Sci; 2002 May; 85(5):1058-69. PubMed ID: 12086039
[TBL] [Abstract][Full Text] [Related]
13. Rheological properties and sensory characteristics of set-type soy yogurt.
Donkor ON; Henriksson A; Vasiljevic T; Shah NP
J Agric Food Chem; 2007 Nov; 55(24):9868-76. PubMed ID: 17979230
[TBL] [Abstract][Full Text] [Related]
14. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
Senaka Ranadheera C; Evans CA; Adams MC; Baines SK
Food Chem; 2012 Dec; 135(3):1411-8. PubMed ID: 22953874
[TBL] [Abstract][Full Text] [Related]
15. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria.
Paul M; Somkuti GA
Lett Appl Microbiol; 2009 Sep; 49(3):345-50. PubMed ID: 19622076
[TBL] [Abstract][Full Text] [Related]
16. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.
Champagne CP; Tompkins TA; Buckley ND; Green-Johnson JM
Food Microbiol; 2010 Oct; 27(7):968-72. PubMed ID: 20688240
[TBL] [Abstract][Full Text] [Related]
17. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
Ongol MP; Sawatari Y; Ebina Y; Sone T; Tanaka M; Tomita F; Yokota A; Asano K
Int J Food Microbiol; 2007 May; 116(3):358-66. PubMed ID: 17434219
[TBL] [Abstract][Full Text] [Related]
18. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
[TBL] [Abstract][Full Text] [Related]
19. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
Pham TT; Shah NP
J Food Sci; 2008 Mar; 73(2):M62-6. PubMed ID: 18298737
[TBL] [Abstract][Full Text] [Related]
20. Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products.
Perea Vélez M; Hermans K; Verhoeven TL; Lebeer SE; Vanderleyden J; De Keersmaecker SC
J Appl Microbiol; 2007 Sep; 103(3):666-74. PubMed ID: 17714400
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]