160 related articles for article (PubMed ID: 27904317)
1. Influence of the Probiotic
Aljewicz M; Cichosz G; Nalepa B; Kowalska M
Food Technol Biotechnol; 2014 Dec; 52(4):439-447. PubMed ID: 27904317
[TBL] [Abstract][Full Text] [Related]
2. Probiotic cheese containing Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus NCFM® modifies subpopulations of fecal lactobacilli and Clostridium difficile in the elderly.
Lahtinen SJ; Forssten S; Aakko J; Granlund L; Rautonen N; Salminen S; Viitanen M; Ouwehand AC
Age (Dordr); 2012 Feb; 34(1):133-43. PubMed ID: 21264685
[TBL] [Abstract][Full Text] [Related]
3. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
Erkaya T; Şengul M
J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
[TBL] [Abstract][Full Text] [Related]
4. Viability of the Lactobacillus rhamnosus HN001 probiotic strain in Swiss- and Dutch-type cheese and cheese-like products.
Cichosz G; Aljewicz M; Nalepa B
J Food Sci; 2014 Jun; 79(6):M1181-8. PubMed ID: 24784351
[TBL] [Abstract][Full Text] [Related]
5. The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese.
Aljewicz M; Siemianowska E; Cichosz G; Tońska E
J Dairy Sci; 2014; 97(8):4824-31. PubMed ID: 24913654
[TBL] [Abstract][Full Text] [Related]
6. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
Ong L; Shah NP
J Food Sci; 2008 Apr; 73(3):M111-20. PubMed ID: 18387113
[TBL] [Abstract][Full Text] [Related]
7. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
8. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.
Santillo A; Albenzio M; Bevilacqua A; Corbo MR; Sevi A
J Dairy Sci; 2012 Jul; 95(7):3489-500. PubMed ID: 22720908
[TBL] [Abstract][Full Text] [Related]
9. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (
Çakır Y; Çakmakçı S
J Food Sci Technol; 2018 Apr; 55(4):1435-1443. PubMed ID: 29606758
[TBL] [Abstract][Full Text] [Related]
10. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
Phillips M; Kailasapathy K; Tran L
Int J Food Microbiol; 2006 Apr; 108(2):276-80. PubMed ID: 16478637
[TBL] [Abstract][Full Text] [Related]
11. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
Yilmaztekin M; Ozer BH; Atasoy F
Int J Food Sci Nutr; 2004 Feb; 55(1):53-60. PubMed ID: 14630592
[TBL] [Abstract][Full Text] [Related]
12. The suitability of different probiotic strains for the production of fruit-whey beverages.
Sady M; Najgebauer-Lejko D; Domagała J
Acta Sci Pol Technol Aliment; 2017; 16(4):421-429. PubMed ID: 29241321
[TBL] [Abstract][Full Text] [Related]
13. Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese.
Bergamini CV; Hynes ER; Candioti MC; Zalazar CA
J Dairy Sci; 2009 Jun; 92(6):2455-67. PubMed ID: 19447977
[TBL] [Abstract][Full Text] [Related]
14.
Shen S; Ren F; Qin H; Bukhari I; Yang J; Gao D; Ouwehand AC; Lehtinen MJ; Zheng P; Mi Y
Front Cell Infect Microbiol; 2023; 13():1196084. PubMed ID: 37621875
[TBL] [Abstract][Full Text] [Related]
15. Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment.
Toh M; Liu SQ
AMB Express; 2017 Dec; 7(1):156. PubMed ID: 28747041
[TBL] [Abstract][Full Text] [Related]
16. Pategrás cheese as a suitable carrier for six probiotic cultures.
Bergamini C; Hynes E; Meinardi C; Suárez V; Quiberoni A; Zalazar C
J Dairy Res; 2010 Aug; 77(3):265-72. PubMed ID: 20181295
[TBL] [Abstract][Full Text] [Related]
17. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
Tungjaroenchai W; Drake MA; White CH
J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
[TBL] [Abstract][Full Text] [Related]
18. Probiotics and immunosenescence: cheese as a carrier.
Ibrahim F; Ruvio S; Granlund L; Salminen S; Viitanen M; Ouwehand AC
FEMS Immunol Med Microbiol; 2010 Jun; 59(1):53-9. PubMed ID: 20236323
[TBL] [Abstract][Full Text] [Related]
19. The Impact of the Adjunct Heat-Treated Starter Culture and
Garbowska M; Berthold-Pluta A; Stasiak-Różańska L; Pluta A
Animals (Basel); 2021 Sep; 11(9):. PubMed ID: 34573665
[TBL] [Abstract][Full Text] [Related]
20. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
Gomes AA; Braga SP; Cruz AG; Cadena RS; Lollo PC; Carvalho C; Amaya-Farfán J; Faria JA; Bolini HM
J Dairy Sci; 2011 Oct; 94(10):4777-86. PubMed ID: 21943729
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
