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Journal Abstract Search

192 related items for PubMed ID: 23561104

  • 1. 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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  • 4. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice.
    Maciel da Silva R, Henrique Campelo P, Rodrigues S.
    Food Res Int; 2022 Apr 15; 154():111036. PubMed ID: 35337582
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  • 5. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?
    Mantovani FD, de Carla Bassetto M, de Souza CHB, Aragon DC, de Santana EH, Pimentel TC, Aragon-Alegro LC.
    J Sci Food Agric; 2020 Jan 15; 100(1):32-37. PubMed ID: 31414474
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  • 6. 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 Jan 15; 60 Suppl 6():98-106. PubMed ID: 19340670
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  • 16. 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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  • 19. Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage.
    Alves CSJ, Floriano SAM, Voltarelli VP, de Rensis CMVB, Pimentel TC, Costa GN, Vianna PCB.
    J Dairy Res; 2020 May 15; 87(2):255-258. PubMed ID: 32398181
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  • 20. Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage.
    Zielińska D, Kołożyn-Krajewska D, Goryl A, Motyl I.
    J Microbiol; 2014 Feb 15; 52(2):169-78. PubMed ID: 24500482
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