Found: 17
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Phenotypic Characterisation and Molecular Identification of Potentially Probiotic Lactobacillus sp. Isolated from Fermented Rice.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 9, p. 807, doi. 10.3390/fermentation9090807
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- Article
Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders.
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- Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090469
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- Article
Dairy propionibacteria as direct-fed microbials: in vitro effect on acid metabolism of <italic>Streptococcus bovis</italic> and <italic>Megasphaera elsdenii</italic>.
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- Annals of Microbiology, 2018, v. 68, n. 3, p. 153, doi. 10.1007/s13213-018-1322-6
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- Article
Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka.
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- Dairy, 2022, v. 3, n. 4, p. 710, doi. 10.3390/dairy3040049
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- Article
Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 10, p. 8560, doi. 10.3390/ijms24108560
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- Article
Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 2, p. 1514, doi. 10.3390/ijms24021514
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- Article
Functional Beverages, from Idea to Functionality.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040071
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- Article
Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010013
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- Article
Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit.
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- Foods, 2020, v. 9, n. 9, p. 1144, doi. 10.3390/foods9091144
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- Article
Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle.
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- Journal of Dairy Research, 2022, v. 89, n. 4, p. 419, doi. 10.1017/S0022029922000693
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- Article
Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 22, p. 11737, doi. 10.3390/app122211737
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- Article
Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review.
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- Processes, 2020, v. 8, n. 3, p. 319, doi. 10.3390/pr8030319
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- Article
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics.
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- International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 482, doi. 10.1111/1471-0307.12976
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- Article
Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 118, doi. 10.1111/1471-0307.12746
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- Article
Protecting the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier.
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- Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 8, p. 647, doi. 10.9755/ejfa.2021.v33.i8.2740
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- Article
Probiotic Delivery through Non-Dairy Plant-Based Food Matrices.
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- Agriculture; Basel, 2021, v. 11, n. 7, p. 599, doi. 10.3390/agriculture11070599
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- Article
Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients.
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- Agriculture; Basel, 2021, v. 11, n. 7, p. 584, doi. 10.3390/agriculture11070584
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- Article