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Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 2905, doi. 10.3390/foods13182905
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Effects of Intra-Amniotic Administration of the Hydrolyzed Protein of Chia (Salvia hispanica L.) and Lacticaseibacillus paracasei on Intestinal Functionality, Morphology, and Bacterial Populations, In Vivo (Gallus gallus).
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- Nutrients, 2023, v. 15, n. 8, p. 1831, doi. 10.3390/nu15081831
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Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity
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- Probiotics & Antimicrobial Proteins, 2023, v. 15, n. 3, p. 716, doi. 10.1007/s12602-021-09898-x
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- Article
Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).
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- Probiotics & Antimicrobial Proteins, 2021, v. 13, n. 3, p. 765, doi. 10.1007/s12602-020-09731-x
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Exploring Beneficial/Virulence Properties of Two Dairy-Related Strains of Streptococcus infantarius subsp. infantarius.
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- Probiotics & Antimicrobial Proteins, 2020, v. 12, n. 4, p. 1524, doi. 10.1007/s12602-020-09637-8
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- Article
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
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- Probiotics & Antimicrobial Proteins, 2019, v. 11, n. 1, p. 273, doi. 10.1007/s12602-017-9362-y
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Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 21, doi. 10.15567/mljekarstvo.2018.0103
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Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.
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- Nutrients, 2018, v. 10, n. 9, p. 1214, doi. 10.3390/nu10091214
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Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 559, doi. 10.1111/1471-0307.12621
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- Article
β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures.
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- PeerJ, 2023, p. 1, doi. 10.7717/peerj.16094
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- Article
Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).
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- PeerJ, 2020, p. 1, doi. 10.7717/peerj.8619
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- Article