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Journal Abstract Search

160 related items for PubMed ID: 30424527

  • 21. Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393.
    Sidira M, Mitropoulou G, Galanis A, Kanellaki M, Kourkoutas Y.
    Foods; 2019 Jun 21; 8(6):. PubMed ID: 31234282
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  • 22. Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage.
    Di Cagno R, Filannino P, Cantatore V, Polo A, Celano G, Martinovic A, Cavoski I, Gobbetti M.
    Int J Food Microbiol; 2020 Jun 16; 323():108591. PubMed ID: 32222654
    [Abstract] [Full Text] [Related]

  • 23. Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice.
    Moldovan B, David L.
    Foods; 2020 Sep 10; 9(9):. PubMed ID: 32927602
    [Abstract] [Full Text] [Related]

  • 24. Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions.
    Ribeiro ESS, Damasceno KSFSC, Dantas LMDC, Azevedo WM, Leite PIP, Assis CF, Sousa Junior FC.
    PLoS One; 2020 Sep 10; 15(9):e0239392. PubMed ID: 32970721
    [Abstract] [Full Text] [Related]

  • 25. Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties.
    Liu H, Ni Y, Yu Q, Fan L.
    Food Res Int; 2023 Oct 10; 172():113060. PubMed ID: 37689854
    [Abstract] [Full Text] [Related]

  • 26. Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811.
    Verón HE, Gauffin Cano P, Fabersani E, Sanz Y, Isla MI, Fernández Espinar MT, Gil Ponce JV, Torres S.
    Food Funct; 2019 Feb 20; 10(2):1085-1097. PubMed ID: 30720817
    [Abstract] [Full Text] [Related]

  • 27. Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage.
    Giri SS, Sukumaran V, Sen SS, Park SC.
    Front Microbiol; 2018 Feb 20; 9():1976. PubMed ID: 30186278
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  • 28. Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour.
    Aparicio-García N, Martínez-Villaluenga C, Frias J, Peñas E.
    Foods; 2021 Jan 11; 10(1):. PubMed ID: 33440811
    [Abstract] [Full Text] [Related]

  • 29. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
    [Abstract] [Full Text] [Related]

  • 30. Fruit juices as a carrier of probiotics to modulate gut phenolics and microbiota.
    Leonard W, Liang A, Ranadheera CS, Fang Z, Zhang P.
    Food Funct; 2022 Oct 03; 13(19):10333-10346. PubMed ID: 36134438
    [Abstract] [Full Text] [Related]

  • 31. Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis.
    Elkot WF, Elmahdy A, El-Sawah TH, Alghamdia OA, Alhag SK, Al-Shahari EA, Al-Farga A, Ismail HA.
    Int J Biol Macromol; 2024 Feb 03; 258(Pt 2):128999. PubMed ID: 38159692
    [Abstract] [Full Text] [Related]

  • 32. Cupuassu juice fermentation by Lactiplantibacillus plantarum Lp62 produces an antioxidant enriched probiotic beverage.
    da Silva LA, de Vasconcelos BS, Moreira DKT, Rezende RP, Romano CC, Dos Santos TF.
    Lett Appl Microbiol; 2023 Mar 01; 76(3):. PubMed ID: 36881723
    [Abstract] [Full Text] [Related]

  • 33. Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice.
    Xu Y, Hlaing MM, Glagovskaia O, Augustin MA, Terefe NS.
    Foods; 2020 Dec 04; 9(12):. PubMed ID: 33291830
    [Abstract] [Full Text] [Related]

  • 34. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.
    Filannino P, Bai Y, Di Cagno R, Gobbetti M, Gänzle MG.
    Food Microbiol; 2015 Apr 04; 46():272-279. PubMed ID: 25475296
    [Abstract] [Full Text] [Related]

  • 35. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E, Palou E, López-Malo A.
    J Dairy Sci; 2014 May 04; 97(5):2578-90. PubMed ID: 24745665
    [Abstract] [Full Text] [Related]

  • 36. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages.
    Amorim JC, Piccoli RH, Duarte WF.
    Food Res Int; 2018 May 04; 107():518-527. PubMed ID: 29580515
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  • 37. Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.
    Li Z, Teng J, Lyu Y, Hu X, Zhao Y, Wang M.
    Molecules; 2018 Dec 24; 24(1):. PubMed ID: 30586844
    [Abstract] [Full Text] [Related]

  • 38. Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability.
    Klajn VM, Ames CW, da Cunha KF, Lorini A, Hackbart HCDS, Filho PJS, Cruxen CEDS, Fiorentini ÂM.
    J Food Sci Technol; 2021 Sep 24; 58(9):3444-3452. PubMed ID: 34366461
    [Abstract] [Full Text] [Related]

  • 39. Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas).
    Andersen J, Bosetti M, Mancini A, Solovyev P, Nardin T, Bontempo L, Larcher R, Franciosi E.
    Front Nutr; 2022 Sep 24; 9():1023490. PubMed ID: 36846023
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  • 40. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W.
    Acta Sci Pol Technol Aliment; 2016 Sep 24; 15(4):399-407. PubMed ID: 28071017
    [Abstract] [Full Text] [Related]

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