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Journal Abstract Search

926 related items for PubMed ID: 17292991

  • 1.
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  • 2. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
    Ding WK, Shah NP.
    J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
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  • 3. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
    Karagül-Yüceer Y, Wilson JC, White CH.
    J Dairy Sci; 2001 Mar; 84(3):543-50. PubMed ID: 11286405
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  • 6. 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
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  • 8. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
    Liu SQ, Tsao M.
    Int J Food Microbiol; 2009 Sep 30; 135(1):34-8. PubMed ID: 19666198
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  • 9. Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt.
    Abe F, Tomita S, Yaeshima T, Iwatsuki K.
    Lett Appl Microbiol; 2009 Dec 30; 49(6):715-20. PubMed ID: 19818009
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  • 10. Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria.
    Champagne CP, Raymond Y, Gonthier J, Audet P.
    Can J Microbiol; 2009 Apr 30; 55(4):410-8. PubMed ID: 19396241
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  • 11. Production of exopolysaccharides by Lactobacillus and Bifidobacterium strains of human origin, and metabolic activity of the producing bacteria in milk.
    Salazar N, Prieto A, Leal JA, Mayo B, Bada-Gancedo JC, de los Reyes-Gavilán CG, Ruas-Madiedo P.
    J Dairy Sci; 2009 Sep 30; 92(9):4158-68. PubMed ID: 19700676
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  • 12. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures.
    Lamoureux L, Roy D, Gauthier SF.
    J Dairy Sci; 2002 May 30; 85(5):1058-69. PubMed ID: 12086039
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  • 13. Rheological properties and sensory characteristics of set-type soy yogurt.
    Donkor ON, Henriksson A, Vasiljevic T, Shah NP.
    J Agric Food Chem; 2007 Nov 28; 55(24):9868-76. PubMed ID: 17979230
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  • 14. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
    Senaka Ranadheera C, Evans CA, Adams MC, Baines SK.
    Food Chem; 2012 Dec 01; 135(3):1411-8. PubMed ID: 22953874
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  • 15. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria.
    Paul M, Somkuti GA.
    Lett Appl Microbiol; 2009 Sep 01; 49(3):345-50. PubMed ID: 19622076
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  • 17. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
    Ongol MP, Sawatari Y, Ebina Y, Sone T, Tanaka M, Tomita F, Yokota A, Asano K.
    Int J Food Microbiol; 2007 May 30; 116(3):358-66. PubMed ID: 17434219
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  • 18. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 May 30; 41(1):5-10. PubMed ID: 10932746
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  • 19. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
    Pham TT, Shah NP.
    J Food Sci; 2008 Mar 30; 73(2):M62-6. PubMed ID: 18298737
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