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Journal Abstract Search

243 related items for PubMed ID: 23527588

  • 1. 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
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  • 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 15; 139(1-4):261-6. PubMed ID: 23561104
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  • 6. Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.
    Fan S, Breidt F, Price R, Pérez-Díaz I.
    J Food Sci; 2017 Jan 15; 82(1):167-173. PubMed ID: 27984668
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  • 7. 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 15; 105():412-422. PubMed ID: 29433231
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  • 8. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity.
    Albano C, Morandi S, Silvetti T, Casiraghi MC, Manini F, Brasca M.
    J Dairy Sci; 2018 Dec 15; 101(12):10807-10818. PubMed ID: 30243635
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  • 9. 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 Dec 15; 60 Suppl 6():98-106. PubMed ID: 19340670
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  • 10. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
    Parra K, Ferrer M, Piñero M, Barboza Y, Medina LM.
    J Food Prot; 2013 Feb 15; 76(2):265-71. PubMed ID: 23433374
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  • 11. 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 15; 43(4):e12805. PubMed ID: 31353583
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  • 13. 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 15; 92(6):2468-76. PubMed ID: 19447978
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  • 14. The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient.
    Genevois CE, Castellanos Fuentes AP, Flores SK, de Escalada Pla MF.
    Food Funct; 2018 Nov 14; 9(11):5697-5706. PubMed ID: 30310896
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  • 15. 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 14; 89(5):1439-51. PubMed ID: 16606715
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  • 16. Stress responses in probiotic Lactobacillus casei.
    Hosseini Nezhad M, Hussain MA, Britz ML.
    Crit Rev Food Sci Nutr; 2015 May 14; 55(6):740-9. PubMed ID: 24915363
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  • 18. 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 14; 11(1):273-282. PubMed ID: 29209903
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  • 19. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
    Rubio R, Jofré A, Aymerich T, Guàrdia MD, Garriga M.
    Meat Sci; 2014 Feb 14; 96(2 Pt A):937-42. PubMed ID: 24211552
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