Found: 26
Select item for more details and to access through your institution.
Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological Potential.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.922689
- By:
- Publication type:
- Article
Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems.
- Published in:
- Annals of Microbiology, 2019, v. 69, n. 7, p. 751, doi. 10.1007/s13213-019-01467-6
- By:
- Publication type:
- Article
Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.
- Published in:
- Microorganisms, 2019, v. 7, n. 1, p. 3, doi. 10.3390/microorganisms7010003
- By:
- Publication type:
- Article
Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese.
- Published in:
- Microorganisms, 2018, v. 6, n. 4, p. 121, doi. 10.3390/microorganisms6040121
- By:
- Publication type:
- Article
Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with Lacticaseibacillus paracasei SP5.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 5, p. 489, doi. 10.3390/fermentation9050489
- By:
- Publication type:
- Article
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 4, p. 142, doi. 10.3390/fermentation8040142
- By:
- Publication type:
- Article
Assessment of Pomegranate Juice as an Alternative "Substrate" for Probiotic Delivery. Recent Advances and Prospects.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010024
- By:
- Publication type:
- Article
Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5.
- Published in:
- Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040095
- By:
- Publication type:
- Article
White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 13, p. 6182, doi. 10.3390/app11136182
- By:
- Publication type:
- Article
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice.
- Published in:
- Antioxidants, 2023, v. 12, n. 5, p. 1113, doi. 10.3390/antiox12051113
- By:
- Publication type:
- Article
Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria.
- Published in:
- Antioxidants, 2018, v. 7, n. 11, p. 163, doi. 10.3390/antiox7110163
- By:
- Publication type:
- Article
Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir Grains.
- Published in:
- Biomedicines, 2020, v. 8, n. 12, p. 594, doi. 10.3390/biomedicines8120594
- By:
- Publication type:
- Article
Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier.
- Published in:
- Applied Biochemistry & Biotechnology, 2019, v. 188, n. 4, p. 1096, doi. 10.1007/s12010-019-02977-4
- By:
- Publication type:
- Article
Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.
- Published in:
- Foods, 2024, v. 13, n. 7, p. 1136, doi. 10.3390/foods13071136
- By:
- Publication type:
- Article
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 111, doi. 10.3390/foods13010111
- By:
- Publication type:
- Article
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3226, doi. 10.3390/foods11203226
- By:
- Publication type:
- Article
Plant Extract and Essential Oil Application against Food-Borne Pathogens in Raw Pork Meat.
- Published in:
- Foods, 2022, v. 11, n. 6, p. 861, doi. 10.3390/foods11060861
- By:
- Publication type:
- Article
In Vitro Screening Potential Antibacterial Properties of the Greek Oregano Honey against Clinical Isolates of Helicobacter pylori.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1568, doi. 10.3390/foods10071568
- By:
- Publication type:
- Article
Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 768, doi. 10.3390/foods10040768
- By:
- Publication type:
- Article
Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 486, doi. 10.3390/foods10030486
- By:
- Publication type:
- Article
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.
- Published in:
- Foods, 2020, v. 9, n. 1, p. 77, doi. 10.3390/foods9010077
- By:
- Publication type:
- Article
Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making.
- Published in:
- Foods, 2019, v. 8, n. 1, p. 40, doi. 10.3390/foods8010040
- By:
- Publication type:
- Article
Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice.
- Published in:
- Foods, 2019, v. 8, n. 1, p. 4, doi. 10.3390/foods8010004
- By:
- Publication type:
- Article
Combined Action of Piperitenone Epoxide and Antibiotics Against Clinical Isolates of Staphylococcus aureus and Escherichia coli.
- Published in:
- Frontiers in Microbiology, 2019, v. 10, p. 1, doi. 10.3389/fmicb.2019.02607
- By:
- Publication type:
- Article
Comparative Susceptibility Study Against Pathogens Using Fermented Cranberry Juice and Antibiotics.
- Published in:
- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.01294
- By:
- Publication type:
- Article
Saccharomyces cerevisiae and Kefir Production using Waste Pomegranate Juice, Molasses, and Whey.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 277, doi. 10.17221/351/2014-CJFS
- By:
- Publication type:
- Article