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Journal Abstract Search

195 related items for PubMed ID: 10520270

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  • 24. Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS).
    Vera-Santander VE, Hernández-Figueroa RH, Arrioja-Bretón D, Jiménez-Munguía MT, Mani-López E, López-Malo A.
    Int J Environ Res Public Health; 2024 Apr 28; 21(5):. PubMed ID: 38791776
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  • 27. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.
    Ahsan S, Khaliq A, Chughtai MFJ, Nadeem M, Tahir AB, Din AA, Ntsefong GN, Shariati MA, Rebezov M, Yessimbekov Z, Thiruvengadam M.
    Biotechnol Appl Biochem; 2022 Feb 28; 69(1):172-182. PubMed ID: 33398897
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  • 28. Technological optimization of manufacture of probiotic whey cheese matrices.
    Madureira AR, Brandão T, Gomes AM, Pintado ME, Malcata FX.
    J Food Sci; 2011 Mar 28; 76(2):E203-11. PubMed ID: 21535760
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  • 29. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides.
    Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ.
    Food Res Int; 2023 Feb 28; 164():112396. PubMed ID: 36737979
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  • 30. Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination.
    Madureira AR, Pintado ME, Gomes AM, Malcata FX.
    J Food Prot; 2011 Jul 28; 74(7):1194-9. PubMed ID: 21740724
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  • 31. Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage.
    Chou CC, Hou JW.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):113-21. PubMed ID: 10857537
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  • 32. Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1.
    Drywień M, Frąckiewicz J, Górnicka M, Gadek J, Jałosińska M.
    Rocz Panstw Zakl Hig; 2015 Jun 01; 66(4):373-7. PubMed ID: 26656420
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  • 33. A comparison of changes in the transformation of isoflavones in soymilk using varying concentrations of exogenous and probiotic-derived endogenous beta-glucosidases.
    Otieno DO, Shah NP.
    J Appl Microbiol; 2007 Sep 01; 103(3):601-12. PubMed ID: 17714393
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  • 34. Fermented probiotic beverages based on acid whey.
    Skryplonek K, Jasińska M.
    Acta Sci Pol Technol Aliment; 2015 Sep 01; 14(4):397-405. PubMed ID: 28068045
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  • 35. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Sep 01; 97(4):2039-44. PubMed ID: 24485676
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  • 36. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
    Hati S, Vij S, Singh BP, Mandal S.
    J Sci Food Agric; 2015 Jan 01; 95(1):216-20. PubMed ID: 24838442
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  • 37. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Wang YC, Yu RC, Chou CC.
    Food Microbiol; 2006 Apr 01; 23(2):128-35. PubMed ID: 16942996
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  • 38. Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food.
    Shimakawa Y, Matsubara S, Yuki N, Ikeda M, Ishikawa F.
    Int J Food Microbiol; 2003 Mar 15; 81(2):131-6. PubMed ID: 12457587
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  • 39. Short communication: Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk.
    Mituniewicz-Małek A, Ziarno M, Dmytrów I, Balejko J.
    J Dairy Sci; 2017 Sep 15; 100(9):6972-6979. PubMed ID: 28711255
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  • 40. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
    Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M.
    J Dairy Sci; 2006 May 15; 89(5):1439-51. PubMed ID: 16606715
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