236 related articles for article (PubMed ID: 30186278)
1. Use of a Potential Probiotic,
Giri SS; Sukumaran V; Sen SS; Park SC
Front Microbiol; 2018; 9():1976. PubMed ID: 30186278
[TBL] [Abstract][Full Text] [Related]
2. Use of a Potential Probiotic,
Giri SS; Sen SS; Saha S; Sukumaran V; Park SC
Front Microbiol; 2018; 9():473. PubMed ID: 29593702
[TBL] [Abstract][Full Text] [Related]
3. Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture.
Buatong A; Meidong R; Trongpanich Y; Tongpim S
J Biosci Bioeng; 2022 Sep; 134(3):226-232. PubMed ID: 35764446
[TBL] [Abstract][Full Text] [Related]
4. Utilization of ripe coconut water in the development of probiotic gelatin.
Patricio Rocha B; de Brito Lopes PL; Oliveira Morais da Silva M; Guimarães Gomes AC; Alonso Buriti FC; Menezes Florêncio I; Rolim Florentino E
PeerJ; 2024; 12():e17502. PubMed ID: 38952971
[TBL] [Abstract][Full Text] [Related]
5. Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with
Kaprasob R; Kerdchoechuen O; Laohakunjit N; Thumthanaruk B; Shetty K
J Food Sci Technol; 2018 Oct; 55(10):3979-3990. PubMed ID: 30228396
[TBL] [Abstract][Full Text] [Related]
6. Probiotic fermented oat dairy beverage: viability of
Klajn VM; Ames CW; da Cunha KF; Lorini A; Hackbart HCDS; Filho PJS; Cruxen CEDS; Fiorentini ÂM
J Food Sci Technol; 2021 Sep; 58(9):3444-3452. PubMed ID: 34366461
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Beneficial Effects of Tomato Juice Fermented by
Liu Y; Chen H; Chen W; Zhong Q; Zhang G; Chen W
Molecules; 2018 Sep; 23(9):. PubMed ID: 30223615
[TBL] [Abstract][Full Text] [Related]
9. Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by
Qadi WSM; Mediani A; Benchoula K; Wong EH; Misnan NM; Sani NA
Foods; 2023 May; 12(10):. PubMed ID: 37238789
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of a strawberry fermented beverage with potential health benefits.
Zhao Z; Wu X; Chen H; Liu Y; Xiao Y; Chen H; Tang Z; Li Q; Yao H
PeerJ; 2021; 9():e11974. PubMed ID: 34513326
[TBL] [Abstract][Full Text] [Related]
11. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
Wang CY; Lin PR; Ng CC; Shyu YT
Anaerobe; 2010 Dec; 16(6):578-85. PubMed ID: 20951815
[TBL] [Abstract][Full Text] [Related]
12. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
Canaviri Paz P; Janny RJ; Håkansson Å
Int J Food Microbiol; 2020 Jul; 324():108630. PubMed ID: 32305832
[TBL] [Abstract][Full Text] [Related]
13. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics
Shabbir I; Al-Asmari F; Saima H; Nadeem MT; Ambreen S; Kasankala LM; Khalid MZ; Rahim MA; Özogul F; Bartkiene E; Rocha JM
Microorganisms; 2023 Oct; 11(10):. PubMed ID: 37894180
[TBL] [Abstract][Full Text] [Related]
14. Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties.
Chen L; Wu D; Schlundt J; Conway PL
Front Microbiol; 2020; 11():609734. PubMed ID: 33343554
[No Abstract] [Full Text] [Related]
15. Comprehensive Substrate-Based Exploration of Probiotics From Undistilled Traditional Fermented Alcoholic Beverage '
Baliyan N; Dindhoria K; Kumar A; Thakur A; Kumar R
Front Microbiol; 2021; 12():626964. PubMed ID: 33776957
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of tyrosinase inhibitory and antioxidant activities of Angelica dahurica root extracts for four different probiotic bacteria fermentations.
Wang GH; Chen CY; Tsai TH; Chen CK; Cheng CY; Huang YH; Hsieh MC; Chung YC
J Biosci Bioeng; 2017 Jun; 123(6):679-684. PubMed ID: 28254340
[TBL] [Abstract][Full Text] [Related]
17. Coconut Bio-yoghurt Phytochemical-chemical and Antimicrobial-microbial Activities.
Salama HH; Abdelhamid SM; Dairouty RMKE
Pak J Biol Sci; 2019 Jan; 22(11):527-536. PubMed ID: 31930831
[TBL] [Abstract][Full Text] [Related]
18. Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage.
Pereira ALF; Feitosa WSC; Abreu VKG; Lemos TO; Gomes WF; Narain N; Rodrigues S
Food Res Int; 2017 Oct; 100(Pt 1):603-611. PubMed ID: 28873727
[TBL] [Abstract][Full Text] [Related]
19. Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink.
Sagdic O; Ozturk I; Yapar N; Yetim H
Food Res Int; 2014 Oct; 64():537-545. PubMed ID: 30011686
[TBL] [Abstract][Full Text] [Related]
20. Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by
Šertović E; Sarić Z; Barać M; Barukčić I; Kostić A; Božanić R
Food Technol Biotechnol; 2019 Dec; 57(4):461-471. PubMed ID: 32123508
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
