145 related articles for article (PubMed ID: 30080573)
1. Ultrasound effects based on simulation of milk processing properties.
Potoroko I; Kalinina I; Botvinnikova V; Krasulya O; Fatkullin R; Bagale U; Sonawane SH
Ultrason Sonochem; 2018 Nov; 48():463-472. PubMed ID: 30080573
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy.
Lu Y; Ishikawa H; Kwon Y; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2018 Feb; 66(6):1479-1487. PubMed ID: 29342350
[TBL] [Abstract][Full Text] [Related]
4. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
[TBL] [Abstract][Full Text] [Related]
5. Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir.
Alzate A; Fernández-Fernández A; Pérez-Conde MC; Gutiérrez AM; Cámara C
J Agric Food Chem; 2008 Sep; 56(18):8728-36. PubMed ID: 18729458
[TBL] [Abstract][Full Text] [Related]
6. Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir.
O'Brien KV; Aryana KJ; Prinyawiwatkul W; Ordonez KMC; Boeneke CA
J Dairy Sci; 2016 Sep; 99(9):7043-7048. PubMed ID: 27289144
[TBL] [Abstract][Full Text] [Related]
7. Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk.
Mieszkin S; Hymery N; Debaets S; Coton E; Le Blay G; Valence F; Mounier J
Int J Food Microbiol; 2017 May; 248():47-55. PubMed ID: 28244372
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Kefir micro-organisms: their role in grain assembly and health properties of fermented milk.
Bengoa AA; Iraporda C; Garrote GL; Abraham AG
J Appl Microbiol; 2019 Mar; 126(3):686-700. PubMed ID: 30218595
[TBL] [Abstract][Full Text] [Related]
10. Milk kefir: nutritional, microbiological and health benefits.
Rosa DD; Dias MMS; Grześkowiak ŁM; Reis SA; Conceição LL; Peluzio MDCG
Nutr Res Rev; 2017 Jun; 30(1):82-96. PubMed ID: 28222814
[TBL] [Abstract][Full Text] [Related]
11. Development of a new method for determination of exopolysaccharide quantity in fermented milk products and its application in technology of kefir production.
Enikeev R
Food Chem; 2012 Oct; 134(4):2437-41. PubMed ID: 23442707
[TBL] [Abstract][Full Text] [Related]
12. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.
Shu G; Bao C; Chen H; Wang C; Yang H
Acta Sci Pol Technol Aliment; 2016; 15(2):151-159. PubMed ID: 28071005
[TBL] [Abstract][Full Text] [Related]
13. Kefir: a symbiotic yeasts-bacteria community with alleged healthy capabilities.
Lopitz-Otsoa F; Rementeria A; Elguezabal N; Garaizar J
Rev Iberoam Micol; 2006 Jun; 23(2):67-74. PubMed ID: 16854180
[TBL] [Abstract][Full Text] [Related]
14. Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.
Londero A; Hamet MF; De Antoni GL; Garrote GL; Abraham AG
J Dairy Res; 2012 Aug; 79(3):262-71. PubMed ID: 22717048
[TBL] [Abstract][Full Text] [Related]
15. Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt.
Settachaimongkon S; van Valenberg HJ; Winata V; Wang X; Nout MJ; van Hooijdonk TC; Zwietering MH; Smid EJ
Food Microbiol; 2015 Aug; 49():104-15. PubMed ID: 25846920
[TBL] [Abstract][Full Text] [Related]
16. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
[TBL] [Abstract][Full Text] [Related]
17. Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei.
Huang G; Chen S; Tang Y; Dai C; Sun L; Ma H; He R
Ultrason Sonochem; 2019 Mar; 51():315-324. PubMed ID: 30322762
[TBL] [Abstract][Full Text] [Related]
18. Effect of exopolysaccharides yield and addition concentration of Lactobacillus helveticus on the processing characteristics of fermented milk and its mechanism.
Zhang K; Liu S; Tang H; Evivie SE; Guo Z; Li B
Int J Biol Macromol; 2024 Mar; 260(Pt 1):129480. PubMed ID: 38237823
[TBL] [Abstract][Full Text] [Related]
19. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
[TBL] [Abstract][Full Text] [Related]
20. "Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir".
Bengoa AA; Iraporda C; Acurcio LB; de Cicco Sandes SH; Costa K; Moreira Guimarães G; Esteves Arantes RM; Neumann E; Cantini Nunes Á; Nicoli JR; Garrote GL; Abraham AG
Food Res Int; 2019 Sep; 123():48-55. PubMed ID: 31284997
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]