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PUBMED FOR HANDHELDS

Journal Abstract Search

625 related items for PubMed ID: 22980792

  • 1.
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  • 2. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.
    Int J Food Microbiol; 2009 Jan 15; 128(3):467-72. PubMed ID: 19000641
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  • 3. The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk.
    Manzo N, Pizzolongo F, Montefusco I, Aponte M, Blaiotta G, Romano R.
    Int J Food Sci Nutr; 2015 May 15; 66(3):254-9. PubMed ID: 25657101
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  • 4. 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 15; 97(5):2578-90. PubMed ID: 24745665
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  • 5. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.
    Czarnowska-Kujawska M, Paszczyk B.
    Molecules; 2021 Oct 07; 26(19):. PubMed ID: 34641607
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  • 8. Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
    Xu S, Boylston TD, Glatz BA.
    J Agric Food Chem; 2005 Nov 16; 53(23):9064-72. PubMed ID: 16277403
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  • 9. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
    Santillo A, Albenzio M, Quinto M, Caroprese M, Marino R, Sevi A.
    J Dairy Sci; 2009 Apr 16; 92(4):1330-7. PubMed ID: 19307614
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  • 11. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.
    do Espírito Santo AP, Cartolano NS, Silva TF, Soares FA, Gioielli LA, Perego P, Converti A, Oliveira MN.
    Int J Food Microbiol; 2012 Mar 15; 154(3):135-44. PubMed ID: 22264421
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  • 12. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 15; 94(7):3229-41. PubMed ID: 21700007
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  • 13. Short communication: Viability of culture organisms in honey-enriched acidophilus-bifidus-thermophilus (ABT)-type fermented camel milk.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Nov 15; 97(11):6814-8. PubMed ID: 25151879
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  • 14. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk.
    Ebel B, Martin F, Le LD, Gervais P, Cachon R.
    J Dairy Sci; 2011 May 15; 94(5):2185-91. PubMed ID: 21524508
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  • 15. Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
    Laskaridis K, Serafeimidou A, Zlatanos S, Gylou E, Kontorepanidou E, Sagredos A.
    J Sci Food Agric; 2013 Jul 15; 93(9):2130-6. PubMed ID: 23288564
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  • 17. Milk fatty acids II: prediction of the production of individual fatty acids in bovine milk.
    Moate PJ, Chalupa W, Boston RC, Lean IJ.
    J Dairy Sci; 2008 Mar 15; 91(3):1175-88. PubMed ID: 18292274
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  • 19. Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage.
    Li S, Tang S, He Q, Hu J, Zheng J.
    Molecules; 2019 Oct 15; 24(20):. PubMed ID: 31618866
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