432 related articles for article (PubMed ID: 31421399)
21. Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
Papadopoulou OS; Argyri AA; Varzakis EE; Tassou CC; Chorianopoulos NG
Food Microbiol; 2018 Sep; 74():21-33. PubMed ID: 29706334
[TBL] [Abstract][Full Text] [Related]
22. Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
Cuffia F; Pavón Y; George G; Reinheimer J; Burns P
Food Sci Technol Int; 2019 Oct; 25(7):588-596. PubMed ID: 31132882
[TBL] [Abstract][Full Text] [Related]
23. Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration.
Sattin E; Andreani NA; Carraro L; Fasolato L; Balzan S; Novelli E; Squartini A; Telatin A; Simionati B; Cardazzo B
Food Microbiol; 2016 Aug; 57():8-15. PubMed ID: 27052696
[TBL] [Abstract][Full Text] [Related]
24. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
Gomes AM; Malcata FX
J Dairy Sci; 1998 Jun; 81(6):1492-507. PubMed ID: 9684158
[TBL] [Abstract][Full Text] [Related]
25. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese.
Radulović Z; Miočinović J; Mirković N; Mirković M; Paunović D; Ivanović M; Seratlić S
Anim Sci J; 2017 Nov; 88(11):1849-1854. PubMed ID: 28631434
[TBL] [Abstract][Full Text] [Related]
26. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
Coeuret V; Gueguen M; Vernoux JP
J Dairy Res; 2004 Nov; 71(4):451-60. PubMed ID: 15605712
[TBL] [Abstract][Full Text] [Related]
27. Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties.
Shobharani P; Prakash M; Halami PM
J Food Sci; 2015 Oct; 80(10):M2247-56. PubMed ID: 26317391
[TBL] [Abstract][Full Text] [Related]
28. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
Cunha CR; Viotto WH
J Food Sci; 2010; 75(1):C113-20. PubMed ID: 20492141
[TBL] [Abstract][Full Text] [Related]
29. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Pires AF; Marnotes NG; Bella A; Viegas J; Gomes DM; Henriques MHF; Pereira CJD
J Sci Food Agric; 2021 Jan; 101(2):555-563. PubMed ID: 32672836
[TBL] [Abstract][Full Text] [Related]
30. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
Minervini F; Siragusa S; Faccia M; Dal Bello F; Gobbetti M; De Angelis M
J Dairy Sci; 2012 Feb; 95(2):508-20. PubMed ID: 22281315
[TBL] [Abstract][Full Text] [Related]
31. Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products.
Buriti FC; Okazaki TY; Alegro JH; Saad SM
Arch Latinoam Nutr; 2007 Jun; 57(2):179-85. PubMed ID: 17992983
[TBL] [Abstract][Full Text] [Related]
32. Probiotic bacteria: selective enumeration and survival in dairy foods.
Shah NP
J Dairy Sci; 2000 Apr; 83(4):894-907. PubMed ID: 10791807
[TBL] [Abstract][Full Text] [Related]
33. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
da Cunha CR; Alcântara MR; Viotto WH
J Food Sci; 2012 Aug; 77(8):E176-81. PubMed ID: 22809121
[TBL] [Abstract][Full Text] [Related]
34. Direct acidification of
Cardoso T; Dias MCGC; Dagostin JLA; Masson ML
J Food Sci Technol; 2021 Feb; 58(2):660-671. PubMed ID: 33568860
[TBL] [Abstract][Full Text] [Related]
35. Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores.
Jafari M; Mortazavian AM; Hosseini H; Safaei F; Mousavi Khaneghah A; Sant'Ana AS
Food Res Int; 2017 May; 95():46-51. PubMed ID: 28395824
[TBL] [Abstract][Full Text] [Related]
36. Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion.
Ortakci F; Broadbent JR; McManus WR; McMahon DJ
J Dairy Sci; 2012 Nov; 95(11):6274-81. PubMed ID: 22981567
[TBL] [Abstract][Full Text] [Related]
37. Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
Bezerra TK; de Araujo AR; do Nascimento ES; de Matos Paz JE; Gadelha CA; Gadelha TS; Pacheco MT; do Egypto Queiroga Rde C; de Oliveira ME; Madruga MS
Food Chem; 2016 Apr; 196():359-66. PubMed ID: 26593502
[TBL] [Abstract][Full Text] [Related]
38. Orange Juice and Yogurt Carrying Probiotic
Almada-Érix CN; Almada CN; Cabral L; Barros de Medeiros VP; Roquetto AR; Santos-Junior VA; Fontes M; Gonçalves AESS; Dos Santos A; Lollo PC; Magnani M; Sant'Ana AS
Front Microbiol; 2021; 12():623951. PubMed ID: 34135869
[TBL] [Abstract][Full Text] [Related]
39. Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells.
Gandhi A; Shah NP
J Food Sci; 2016 Apr; 81(4):H991-H1000. PubMed ID: 26919457
[TBL] [Abstract][Full Text] [Related]
40. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.
Vinderola CG; Mocchiutti P; Reinheimer JA
J Dairy Sci; 2002 Apr; 85(4):721-9. PubMed ID: 12018416
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
