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Journal Abstract Search

216 related items for PubMed ID: 23400948

  • 1. Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids.
    Madureira AR, Soares JC, Amorim M, Tavares T, Gomes AM, Pintado MM, Malcata FX.
    J Sci Food Agric; 2013 Apr; 93(6):1458-65. PubMed ID: 23400948
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  • 3. Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.
    Solieri L, Rutella GS, Tagliazucchi D.
    Food Microbiol; 2015 Oct; 51():108-16. PubMed ID: 26187835
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  • 5. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
    Ong L, Shah NP.
    J Food Sci; 2008 Apr; 73(3):M111-20. PubMed ID: 18387113
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  • 9. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.
    Elkhtab E, El-Alfy M, Shenana M, Mohamed A, Yousef AE.
    J Dairy Sci; 2017 Dec; 100(12):9508-9520. PubMed ID: 28964516
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  • 10. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
    Vinderola CG, Prosello W, Ghiberto TD, Reinheimer JA.
    J Dairy Sci; 2000 Sep; 83(9):1905-11. PubMed ID: 11003217
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  • 11. 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
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  • 12. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC.
    Probiotics Antimicrob Proteins; 2019 Mar; 11(1):273-282. PubMed ID: 29209903
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  • 13. Technological optimization of manufacture of probiotic whey cheese matrices.
    Madureira AR, Brandão T, Gomes AM, Pintado ME, Malcata FX.
    J Food Sci; 2011 Mar; 76(2):E203-11. PubMed ID: 21535760
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  • 14. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
    Irkin R, Yalcin O.
    Acta Sci Pol Technol Aliment; 2017 Mar; 16(2):181-189. PubMed ID: 28703958
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  • 15. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.
    Albenzio M, Santillo A, Caroprese M, Ruggieri D, Napolitano F, Sevi A.
    J Dairy Sci; 2013 May; 96(5):2781-91. PubMed ID: 23522678
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  • 16. Pategrás cheese as a suitable carrier for six probiotic cultures.
    Bergamini C, Hynes E, Meinardi C, Suárez V, Quiberoni A, Zalazar C.
    J Dairy Res; 2010 Aug; 77(3):265-72. PubMed ID: 20181295
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  • 17. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
    Phillips M, Kailasapathy K, Tran L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):276-80. PubMed ID: 16478637
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  • 18. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.
    Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y.
    J Dairy Sci; 2014 Apr 25; 97(8):4675-85. PubMed ID: 24931523
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  • 19. 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 30; 101(2):555-563. PubMed ID: 32672836
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