485 related articles for article (PubMed ID: 25657101)
1. The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk.
Manzo N; Pizzolongo F; Montefusco I; Aponte M; Blaiotta G; Romano R
Int J Food Sci Nutr; 2015 May; 66(3):254-9. PubMed ID: 25657101
[TBL] [Abstract][Full Text] [Related]
2. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
Oliveira RP; Florence AC; Silva RC; Perego P; Converti A; Gioielli LA; Oliveira MN
Int J Food Microbiol; 2009 Jan; 128(3):467-72. PubMed ID: 19000641
[TBL] [Abstract][Full Text] [Related]
3. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
Florence AC; Béal C; Silva RC; Bogsan CS; Pilleggi AL; Gioielli LA; Oliveira MN
Food Chem; 2012 Dec; 135(4):2207-14. PubMed ID: 22980792
[TBL] [Abstract][Full Text] [Related]
4. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.
Czarnowska-Kujawska M; Paszczyk B
Molecules; 2021 Oct; 26(19):. PubMed ID: 34641607
[TBL] [Abstract][Full Text] [Related]
5. Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk.
Van Nieuwenhove CP; Oliszewski R; González SN; Pérez Chaia AB
Lett Appl Microbiol; 2007 May; 44(5):467-74. PubMed ID: 17451511
[TBL] [Abstract][Full Text] [Related]
6. Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract.
Sosa-Castañeda J; Hernández-Mendoza A; Astiazarán-García H; Garcia HS; Estrada-Montoya MC; González-Córdova AF; Vallejo-Cordoba B
J Dairy Sci; 2015 Oct; 98(10):6651-9. PubMed ID: 26233456
[TBL] [Abstract][Full Text] [Related]
7. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
Varga L; Süle J; Nagy P
J Dairy Sci; 2014; 97(4):2039-44. PubMed ID: 24485676
[TBL] [Abstract][Full Text] [Related]
8. The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese.
Gursoy O; Seckin AK; Kinik O; Karaman AD
Int J Food Sci Nutr; 2012 Aug; 63(5):610-5. PubMed ID: 22166042
[TBL] [Abstract][Full Text] [Related]
9. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A
J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
[TBL] [Abstract][Full Text] [Related]
10. Production of conjugated linoleic acid by probiotic Lactobacillus acidophilus La-5.
Macouzet M; Lee BH; Robert N
J Appl Microbiol; 2009 Jun; 106(6):1886-91. PubMed ID: 19228257
[TBL] [Abstract][Full Text] [Related]
11. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production.
Gustaw W; Kordowska-Wiater M; Kozioł J
Acta Sci Pol Technol Aliment; 2011; 10(4):455-66. PubMed ID: 22230927
[TBL] [Abstract][Full Text] [Related]
12. Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
Xu S; Boylston TD; Glatz BA
J Agric Food Chem; 2005 Nov; 53(23):9064-72. PubMed ID: 16277403
[TBL] [Abstract][Full Text] [Related]
13. Utilization of monolinolein as a substrate for conjugated linoleic acid production by Bifidobacterium breve LMC 520 of human neonatal origin.
Choi NJ; Park HG; Kim YJ; Kim IH; Kang HS; Yoon CS; Yoon HG; Park SI; Lee JW; Chung SH
J Agric Food Chem; 2008 Nov; 56(22):10908-12. PubMed ID: 18973338
[TBL] [Abstract][Full Text] [Related]
14. Prevention of Rotavirus Diarrhea in Suckling Rats by a Specific Fermented Milk Concentrate with Prebiotic Mixture.
Rigo-Adrover MDM; Knipping K; Garssen J; van Limpt K; Knol J; Franch À; Castell M; Rodríguez-Lagunas MJ; Pérez-Cano FJ
Nutrients; 2019 Jan; 11(1):. PubMed ID: 30669251
[TBL] [Abstract][Full Text] [Related]
15. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.
do Espírito Santo AP; Cartolano NS; Silva TF; Soares FA; Gioielli LA; Perego P; Converti A; Oliveira MN
Int J Food Microbiol; 2012 Mar; 154(3):135-44. PubMed ID: 22264421
[TBL] [Abstract][Full Text] [Related]
16. Conjugated linoleic acid conversion by six Lactobacillus plantarum strains cultured in MRS broth supplemented with sunflower oil and soymilk.
Li H; Liu Y; Bao Y; Liu X; Zhang H
J Food Sci; 2012 Jun; 77(6):M330-6. PubMed ID: 22591404
[TBL] [Abstract][Full Text] [Related]
17. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk.
De Souza Oliveira RP; Rodrigues Florence AC; Perego P; De Oliveira MN; Converti A
Int J Food Microbiol; 2011 Jan; 145(1):22-7. PubMed ID: 21144608
[TBL] [Abstract][Full Text] [Related]
18. Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains.
Guetmonde M; Nieves C; Vinderola G; Reinheimer J; de los Reyes-Gavilan CG
J Dairy Res; 2002 Feb; 69(1):125-37. PubMed ID: 12047103
[TBL] [Abstract][Full Text] [Related]
19. Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk.
Fontes AL; Pimentel L; Rodríguez-Alcalá LM; Gomes A
Sci Rep; 2018 Oct; 8(1):15591. PubMed ID: 30349012
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
