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Journal Abstract Search

252 related items for PubMed ID: 28745749

  • 1. Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.
    Tavares Estevam AC, de Almeida MC, de Oliveira TA, Florentino ER, Alonso Buriti FC, Porto ALF.
    Food Funct; 2017 Sep 20; 8(9):3075-3082. PubMed ID: 28745749
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  • 2. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.
    Tavares Estevam AC, Alonso Buriti FC, de Oliveira TA, Pereira EV, Florentino ER, Porto AL.
    J Food Sci; 2016 Apr 20; 81(4):C874-80. PubMed ID: 26989840
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  • 3. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 Apr 20; 18(2):153-161. PubMed ID: 31256543
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  • 4. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
    Kongo JM, Gomes AM, Malcata FX.
    Lett Appl Microbiol; 2006 Jun 20; 42(6):595-9. PubMed ID: 16706898
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  • 8. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions.
    Bedani R, Rossi EA, Isay Saad SM.
    Food Microbiol; 2013 Jun 20; 34(2):382-9. PubMed ID: 23541206
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  • 9. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.
    Ismail MM, Hamad MF, Elraghy EM.
    Probiotics Antimicrob Proteins; 2018 Dec 20; 10(4):677-691. PubMed ID: 28836117
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  • 11. Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent.
    Shi H, Kraft J, Guo M.
    J Food Sci; 2020 Oct 20; 85(10):3450-3458. PubMed ID: 32901954
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  • 13. Elaboration of a probiotic oblea from whey fermented using Lactobacillus acidophilus or Bifidobacterium infantis.
    Trujillo-de Santiago G, Sáenz-Collins CP, Rojas-de Gante C.
    J Dairy Sci; 2012 Dec 20; 95(12):6897-904. PubMed ID: 23040019
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  • 15. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean.
    Battistini C, Gullón B, Ichimura ES, Gomes AMP, Ribeiro EP, Kunigk L, Moreira JUV, Jurkiewicz C.
    Braz J Microbiol; 2018 Dec 20; 49(2):303-309. PubMed ID: 29122477
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  • 20. Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products.
    Agil R, Hosseinian F.
    Plant Foods Hum Nutr; 2012 Mar 20; 67(1):88-93. PubMed ID: 22350500
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