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Journal Abstract Search

252 related items for PubMed ID: 31414474

  • 1. 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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  • 2. 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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  • 5. Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.
    Hossain MN, Ranadheera CS, Fang Z, Ajlouni S.
    J Food Sci; 2021 May 15; 86(5):1629-1641. PubMed ID: 33822381
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  • 6. 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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  • 10. 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 15; 97(5):2578-90. PubMed ID: 24745665
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  • 11. Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis.
    Rad AH, Pirouzian HR, Toker OS, Konar N.
    Curr Pharm Biotechnol; 2020 May 15; 21(12):1224-1231. PubMed ID: 32324509
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  • 13. 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 15; 87(2):259-262. PubMed ID: 32398178
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  • 14. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions.
    Albuquerque MAC, Yamacita DS, Bedani R, LeBlanc JG, Saad SMI.
    Int J Food Microbiol; 2019 Mar 02; 292():126-136. PubMed ID: 30597427
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  • 17. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
    Rutella GS, Tagliazucchi D, Solieri L.
    Food Microbiol; 2016 Dec 02; 60():54-61. PubMed ID: 27554146
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  • 18. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
    de Souza BMS, Borgonovi TF, Casarotti SN, Todorov SD, Penna ALB.
    Probiotics Antimicrob Proteins; 2019 Jun 02; 11(2):382-396. PubMed ID: 29542032
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