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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
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- Article
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice.
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- Foods, 2024, v. 13, n. 1, p. 111, doi. 10.3390/foods13010111
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- Article
Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome.
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- Molecules, 2023, v. 28, n. 14, p. 5458, doi. 10.3390/molecules28145458
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- Article
Natural Carotenoids: Recent Advances on Separation from Microbial Biomass and Methods of Analysis.
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- Antioxidants, 2023, v. 12, n. 5, p. 1030, doi. 10.3390/antiox12051030
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- Article
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice.
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- Antioxidants, 2023, v. 12, n. 5, p. 1113, doi. 10.3390/antiox12051113
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- Article
Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with Lacticaseibacillus paracasei SP5.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 489, doi. 10.3390/fermentation9050489
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- Article
Genetic and phenotypic assessment of the antimicrobial activity of three potential probiotic lactobacilli against human enteropathogenic bacteria.
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- Frontiers in Cellular & Infection Microbiology, 2023, v. 13, p. 1, doi. 10.3389/fcimb.2023.1127256
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- Article
The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 751, doi. 10.3390/fermentation8120751
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- Article
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices.
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- Foods, 2022, v. 11, n. 20, p. 3226, doi. 10.3390/foods11203226
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- Article
Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological Potential.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.922689
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- Publication type:
- Article
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains.
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- Fermentation (Basel), 2022, v. 8, n. 4, p. 142, doi. 10.3390/fermentation8040142
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- Article
Plant Extract and Essential Oil Application against Food-Borne Pathogens in Raw Pork Meat.
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- Foods, 2022, v. 11, n. 6, p. 861, doi. 10.3390/foods11060861
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- Article
Editorial: Innovations in Functional Food Production: Application of Fruit and Vegetable Juices as Vehicles for Probiotic Delivery.
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- 2022
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- Publication type:
- Editorial
Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 6, doi. 10.3390/fermentation8010006
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- Publication type:
- Article
Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application.
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- Fermentation (Basel), 2022, v. 8, n. 1, p. 6, doi. 10.3390/fermentation8010006
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- Article
Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123133
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- Article
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030048
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- Article
White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 13, p. 6182, doi. 10.3390/app11136182
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- Article
In Vitro Screening Potential Antibacterial Properties of the Greek Oregano Honey against Clinical Isolates of Helicobacter pylori.
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- Foods, 2021, v. 10, n. 7, p. 1568, doi. 10.3390/foods10071568
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- Article
Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020016
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- 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.
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- Foods, 2021, v. 10, n. 4, p. 768, doi. 10.3390/foods10040768
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- Article
Innovations in Sourdough Bread Making.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010029
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- Publication type:
- Article
Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens.
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- Foods, 2021, v. 10, n. 3, p. 486, doi. 10.3390/foods10030486
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- Publication type:
- Article
Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir Grains.
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- Biomedicines, 2020, v. 8, n. 12, p. 594, doi. 10.3390/biomedicines8120594
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- Article
Assessment of the Immunomodulatory Properties of the Probiotic Strain Lactobacillus paracasei K5 In Vitro and In Vivo.
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- Microorganisms, 2020, v. 8, n. 5, p. 709, doi. 10.3390/microorganisms8050709
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- Article
Assessment of Pomegranate Juice as an Alternative "Substrate" for Probiotic Delivery. Recent Advances and Prospects.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010024
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- Publication type:
- Article
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.
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- Foods, 2020, v. 9, n. 1, p. 77, doi. 10.3390/foods9010077
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- Article
Combined Action of Piperitenone Epoxide and Antibiotics Against Clinical Isolates of Staphylococcus aureus and Escherichia coli.
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- Frontiers in Microbiology, 2019, v. 10, p. 1, doi. 10.3389/fmicb.2019.02607
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- Publication type:
- Article
Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier.
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- Applied Biochemistry & Biotechnology, 2019, v. 188, n. 4, p. 1096, doi. 10.1007/s12010-019-02977-4
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- 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.
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- Annals of Microbiology, 2019, v. 69, n. 7, p. 751, doi. 10.1007/s13213-019-01467-6
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- Article
Comparative Susceptibility Study Against Pathogens Using Fermented Cranberry Juice and Antibiotics.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.01294
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- Publication type:
- Article
Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice.
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- Foods, 2019, v. 8, n. 1, p. 4, doi. 10.3390/foods8010004
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- Publication type:
- Article
Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making.
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- Foods, 2019, v. 8, n. 1, p. 40, doi. 10.3390/foods8010040
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- Article
Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.
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- Microorganisms, 2019, v. 7, n. 1, p. 3, doi. 10.3390/microorganisms7010003
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- 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.
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- Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040095
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- 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
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- Publication type:
- Article
Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria.
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- Antioxidants, 2018, v. 7, n. 11, p. 163, doi. 10.3390/antiox7110163
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- Publication type:
- Article
Saccharomyces cerevisiae and Kefir Production using Waste Pomegranate Juice, Molasses, and Whey.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 277, doi. 10.17221/351/2014-CJFS
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- Article
Potential effects of probiotics in cheese and yogurt production: A review.
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- Engineering in Life Sciences, 2012, v. 12, n. 4, p. 433, doi. 10.1002/elsc.201100122
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- Article
Continuous baker's yeast production using orange peel as promoting support in the bioreactor.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 3, p. 407, doi. 10.1002/jsfa.2362
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- Article