225 related articles for article (PubMed ID: 35337582)
1. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice.
Maciel da Silva R; Henrique Campelo P; Rodrigues S
Food Res Int; 2022 Apr; 154():111036. PubMed ID: 35337582
[TBL] [Abstract][Full Text] [Related]
2. Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model.
da Silva RM; Santos BN; da Silva Oliveira FA; Filho EGA; Fonteles TV; Campelo PH; Rodrigues S
Probiotics Antimicrob Proteins; 2023 Oct; ():. PubMed ID: 37865950
[TBL] [Abstract][Full Text] [Related]
3. Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage.
Freitas HV; Dos Santos Filho AL; Rodrigues S; Abreu VKG; Narain N; Lemos TO; Gomes WF; Pereira ALF
J Food Sci; 2021 Mar; 86(3):730-739. PubMed ID: 33534924
[TBL] [Abstract][Full Text] [Related]
4. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability.
Costa MG; Fonteles TV; de Jesus AL; Rodrigues S
Food Chem; 2013 Aug; 139(1-4):261-6. PubMed ID: 23561104
[TBL] [Abstract][Full Text] [Related]
5. Performance in nondairy drinks of probiotic L. casei strains usually employed in dairy products.
Céspedes M; Cárdenas P; Staffolani M; Ciappini MC; Vinderola G
J Food Sci; 2013 May; 78(5):M756-62. PubMed ID: 23527588
[TBL] [Abstract][Full Text] [Related]
6. Production of functional probiotic, prebiotic, and synbiotic ice creams.
Di Criscio T; Fratianni A; Mignogna R; Cinquanta L; Coppola R; Sorrentino E; Panfili G
J Dairy Sci; 2010 Oct; 93(10):4555-64. PubMed ID: 20854989
[TBL] [Abstract][Full Text] [Related]
7. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions.
Kowalczyk M; Znamirowska-Piotrowska A; Buniowska-Olejnik M; Pawlos M
Nutrients; 2022 Oct; 14(21):. PubMed ID: 36364717
[TBL] [Abstract][Full Text] [Related]
8. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
Wang J; Guo Z; Zhang Q; Yan L; Chen W; Liu XM; Zhang HP
J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
[TBL] [Abstract][Full Text] [Related]
9. Production of probiotic cabbage juice by lactic acid bacteria.
Yoon KY; Woodams EE; Hang YD
Bioresour Technol; 2006 Aug; 97(12):1427-30. PubMed ID: 16125381
[TBL] [Abstract][Full Text] [Related]
10. Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice.
Prieto-Santiago V; Aguiló-Aguayo I; Ortiz-Solà J; Anguera M; Abadias M
Foods; 2024 Jan; 13(2):. PubMed ID: 38275717
[TBL] [Abstract][Full Text] [Related]
11. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation.
Bis-Souza CV; Penna ALB; da Silva Barretto AC
Meat Sci; 2020 Oct; 168():108186. PubMed ID: 32428692
[TBL] [Abstract][Full Text] [Related]
12. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.
Wang CY; Ng CC; Su H; Tzeng WS; Shyu YT
Int J Food Sci Nutr; 2009; 60 Suppl 6():98-106. PubMed ID: 19340670
[TBL] [Abstract][Full Text] [Related]
13. Effects of dimethyl dicarbonate (DMDC) on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment.
Yu Y; Xiao G; Xu Y; Wu J; Wen J
J Food Sci; 2014 May; 79(5):M947-54. PubMed ID: 24735408
[TBL] [Abstract][Full Text] [Related]
14. Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species.
Mustafa SM; Chua LS; El-Enshasy HA; Abd Majid FA; Hanapi SZ; Abdul Malik R
J Food Biochem; 2019 Apr; 43(4):e12805. PubMed ID: 31353583
[TBL] [Abstract][Full Text] [Related]
15. Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS).
Koh JH; Choi SH; Park SW; Choi NJ; Kim Y; Kim SH
Food Microbiol; 2013 Oct; 36(1):7-13. PubMed ID: 23764214
[TBL] [Abstract][Full Text] [Related]
16. Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier.
Mantzourani I; Terpou A; Alexopoulos A; Kimbaris A; Bezirtzoglou E; Koutinas AA; Plessas S
Appl Biochem Biotechnol; 2019 Aug; 188(4):1096-1107. PubMed ID: 30790224
[TBL] [Abstract][Full Text] [Related]
17. Synbiotic Fermentation for the Co-Production of Lactic and Lactobionic Acids from Residual Dairy Whey.
García C; Rendueles M; Díaz M
Biotechnol Prog; 2017 Sep; 33(5):1250-1256. PubMed ID: 28556559
[TBL] [Abstract][Full Text] [Related]
18. Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks.
Salmerón I
Lett Appl Microbiol; 2017 Aug; 65(2):114-124. PubMed ID: 28378421
[TBL] [Abstract][Full Text] [Related]
19. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
[TBL] [Abstract][Full Text] [Related]
20. Metabolic profiling of potential probiotic or synbiotic cheeses by nuclear magnetic resonance (NMR) spectroscopy.
Rodrigues D; Santos CH; Rocha-Santos TA; Gomes AM; Goodfellow BJ; Freitas AC
J Agric Food Chem; 2011 May; 59(9):4955-61. PubMed ID: 21443163
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
