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Journal Abstract Search

230 related items for PubMed ID: 24915363

  • 21. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
    [Abstract] [Full Text] [Related]

  • 22. Probiotic bacteria in fermented foods: product characteristics and starter organisms.
    Heller KJ.
    Am J Clin Nutr; 2001 Feb 16; 73(2 Suppl):374S-379S. PubMed ID: 11157344
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  • 23. 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 16; 76(2):265-71. PubMed ID: 23433374
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  • 24. Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6.
    Colombo M, Todorov SD, Carvalho AF, Nero LA.
    J Dairy Res; 2020 May 16; 87(2):259-262. PubMed ID: 32398178
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  • 25. [Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health].
    Buriti FC, Saad SM.
    Arch Latinoam Nutr; 2007 Dec 16; 57(4):373-80. PubMed ID: 18524322
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  • 26. Incorporation of citrus fibers in fermented milk containing probiotic bacteria.
    Sendra E, Fayos P, Lario Y, Fernández-López J, Sayas-Barberá E, Pérez-Alvarez JA.
    Food Microbiol; 2008 Feb 16; 25(1):13-21. PubMed ID: 17993372
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  • 27. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ.
    J Appl Microbiol; 2014 Jun 16; 116(6):1642-56. PubMed ID: 24905221
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  • 28. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation.
    Bis-Souza CV, Penna ALB, da Silva Barretto AC.
    Meat Sci; 2020 Oct 16; 168():108186. PubMed ID: 32428692
    [Abstract] [Full Text] [Related]

  • 29. Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.
    Muñoz SV, Guerrero FQ, Torres MG, Castro MD, Talavera RR.
    J Dairy Res; 2017 Feb 16; 84(1):102-108. PubMed ID: 27821208
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  • 31. Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage.
    Nighswonger BD, Brashears MM, Gilliland SE.
    J Dairy Sci; 1996 Feb 16; 79(2):212-9. PubMed ID: 8708082
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  • 33. Survival of Lactobacillus casei in the human digestive tract after consumption of fermented milk.
    Oozeer R, Leplingard A, Mater DD, Mogenet A, Michelin R, Seksek I, Marteau P, Doré J, Bresson JL, Corthier G.
    Appl Environ Microbiol; 2006 Aug 16; 72(8):5615-7. PubMed ID: 16885316
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  • 36. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters.
    Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M.
    Food Res Int; 2017 Oct 16; 100(Pt 1):682-690. PubMed ID: 28873737
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  • 37. 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 16; 96(2 Pt A):937-42. PubMed ID: 24211552
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  • 38. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
    Fayed AE, Farahat AM, Metwally AE, Emam MS.
    Acta Sci Pol Technol Aliment; 2014 Feb 16; 13(4):359-373. PubMed ID: 28067478
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