Works matching DE "FERMENTED milk"
Results: 1471
藤茶解酒功能发酵乳的制备及功效评价.
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- China Brewing, 2025, v. 44, n. 2, p. 128, doi. 10.11882/j.issn.0254-5071.2025.02.019
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Assessment of the Anti- Listeria Effect of Citrus limon Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage.
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- Foods, 2025, v. 14, n. 4, p. 661, doi. 10.3390/foods14040661
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COMPARATIVE ANALYSIS OF Lactobacillus ISOLATES FROM KEFIR AND MATSUN.
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- Electronic Journal of Natural Sciences, 2011, v. 17, n. 2, p. 11
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RŪGPIENIO SU KONJUGUOTA LINOLO RŪGŠTIMI IR PROBIOTIKAIS SAVYBĖS BEI TECHNOLOGIJOS YPATUMAI.
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- Veterinarija ir Zootechnika, 2009, v. 45, n. 67, p. 33
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Isolation of Potential Probiotic Lactobacillus rhamnosus Strains from Traditional Fermented Mare Milk Produced in Sumbawa Island of Indonesia.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 10, p. 1897, doi. 10.1271/bbb.120385
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Optimization of Lactobionic Acid Production by Acetobacter orientalis Isolated from Caucasian Fermented Milk, "Caspian Sea Yogurt".
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 2, p. 361, doi. 10.1271/bbb.110608
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Oral Intake of Lactobacillus helveticus-Fermented Milk Whey Decreased Transepidermal Water Loss and Prevented the Onset of Sodium Dodecylsulfate-Induced Dermatitis in Mice.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 1, p. 18, doi. 10.1271/bbb.90370
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Effects of Lactobacillus Fermented Soymilk and Soy Yogurt on Hepatic Lipid Accumulation in Rats Fed a Cholesterol-Free Diet.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1484, doi. 10.1271/bbb.80753
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Effect of Milk Fermented with Lactobacillus acidophilus Strain L-92 on Symptoms of Japanese Cedar Pollen Allergy: A Randomized Placebo-Controlled Trial.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 9, p. 1652, doi. 10.1271/bbb.69.1652
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Oral Administration of Freeze-Dried Kefir Reduces Intestinal Permeation of and Oral Sensitization to Ovalbumin in Mice.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 1, p. 249, doi. 10.1271/bbb.69.249
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Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 1, p. 55, doi. 10.1016/j.fbp.2009.09.002
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Thin Layer Modelling of Recirculatory Convective Air Drying of Curd (Indian Yoghurt).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 3, p. 193, doi. 10.1205/fbp06057
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Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1755, doi. 10.1007/s00217-024-04517-9
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Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates.
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- European Food Research & Technology, 2023, v. 249, n. 7, p. 1717, doi. 10.1007/s00217-023-04242-9
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Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacilluskefiranofaciens subsp. kefiranofaciens, Lentilactobacilluskefiri and Lentilactobacillusparakefiri.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 975, doi. 10.1007/s00217-021-03936-2
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Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B.
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- Biotechnology & Applied Biochemistry, 2021, v. 68, n. 3, p. 585, doi. 10.1002/bab.1966
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Antioxidative peptide generated in goat milk dadih (Indonesian fermented milk).
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- Milk Science, 2023, v. 72, n. 2, p. 24, doi. 10.11465/milk.72.24
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KEFIR À BASE DE LEITE CAPRINO: UMA REVISÃO SISTEMÁTICA.
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- Revista Foco (Interdisciplinary Studies Journal), 2023, v. 16, n. 9, p. 1, doi. 10.54751/revistafoco.v16n9-158
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Using of Saccharomyces Cerevisiae and Lactobacillus Acidophilus as Probiotic Against Salmonella Enterica Serovar Typhimurium Isolated from Poultry.
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- Al-Anbar Journal of Veterinary Sciences, 2020, v. 13, n. 2, p. 109, doi. 10.37940/AJVS.2020.13.2.10
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استعمال مستخلصات بعض أصناف التمور في تصنيع الحليب الأسيدوفيلي المعزز حيويا
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- Al-Anbar Journal of Veterinary Sciences, 2017, v. 10, n. 2, p. 139
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Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks.
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- Alexandria Journal of Food Science & Technology, 2021, v. 18, n. 2, p. 12
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Fermented unripe plantain (Musa paradisiacal) peel meal as a replacement for maize in the diet of Nile tilapia (Oreochromis niloticus) fingerlings.
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- Malaysian Journal of Animal Science, 2017, v. 20, n. 2, p. 121
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РАЗРАБОТКА ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНОГО КИСЛОМОЛОЧНОГО ПРОДУКТА С ИСПОЛЬЗОВАНИЕМ ЭНТЕРОСОРБИРУЮЩИХ ПИЩЕВЫХ ВОЛОКОН
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- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 154
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РАЗРАБОТКА ТЕХНОЛОГИИ ИЗГОТОВЛЕНИЯ КИСЛОМОЛОЧНОГО ПРОДУКТА ЙОГУРТА И ИЗУЧЕНИЕ ЕГО КАЧЕСТВЕННЫХ ПОКАЗАТЕЛЕЙ
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- News of Kazakhstan Science / Novosti nauki Kazahstana, 2017, v. 2017, n. 4, p. 111
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INFLUENCE OF FREQUENCY OF FERMENTED MILK PRODUCTS CONSUMPTION IN PERSONS WITH HYPERINSULINEMIA AND ELEVATED BODY MASS ON THE DEGREE OF INSULIN RESISTANCE.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2023, v. 12, n. 2, p. 46
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The use of yeast-fermented cassava roots as a sole source of protein in beef cows.
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- Journal of Animal & Feed Sciences, 2020, v. 29, n. 3, p. 206, doi. 10.22358/jafs/127694/2020
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Fermented Milk-Starch and Milk-Inulin Products as Vehicles for Lactic Acid Bacteria.
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- Plant Foods for Human Nutrition, 2004, v. 59, n. 4, p. 155, doi. 10.1007/s11130-004-0048-8
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Enhancement of Selected Health Benefits in Fermented Cow and Soy Milk Supplemented with Water Soluble Curcumin.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 3, p. 961, doi. 10.12944/CRNFSJ.9.3.23
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Dynamics of Milk Material Fermentation with Whey Protein Hydrolysate.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 550, doi. 10.12944/CRNFSJ.9.2.18
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The Effect of Fortified Dadih (Fermented Buffalo Milk) with Vitamin D<sub>3</sub> on Caecum Short Chain Fatty Acids (SCFA) Concentration and HOMA-IR of T2DM-Rats.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 500, doi. 10.12944/CRNFSJ.9.2.13
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Identification and Evaluation of Preservative Plants on traditionally fermented Cow milk.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 1, p. 329, doi. 10.12944/CRNFSJ.9.1.31
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The Functionality of African Streptococcus thermophilus and Streptococcus infantarius SubSp. infantarius In Milk Fermentation.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 1, p. 111, doi. 10.12944/CRNFSJ.9.1.11
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Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 531, doi. 10.12944/CRNFSJ.8.2.19
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Effect of Probiotic Fermented Milk (Kefir) on Some Blood Biochemical Parameters Among Newly Diagnosed Type 2 Diabetic Adult Males in Gaza Governorate.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 568, doi. 10.12944/CRNFSJ.7.2.25
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Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk "Lfrik".
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- Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 383, doi. 10.12944/CRNFSJ.5.3.24
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Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk.
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- PeerJ, 2025, p. 1, doi. 10.7717/peerj.18813
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Research on bacterial community characteristics of traditional fermented yak milk in the Tibetan Plateau based on high-throughput sequencing.
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- PeerJ, 2023, p. 1, doi. 10.7717/peerj.14733
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Effect of heat-killed Streptococcus thermophilus on type 2 diabetes rats.
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- PeerJ, 2019, p. 1, doi. 10.7717/peerj.7117
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Selection of potential lactic acid bacteria from fermented Sumbawa mare's milk as starter cultures.
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- Malaysian Journal of Microbiology, 2021, v. 17, n. 1, p. 11, doi. 10.21161/mjm.190691
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POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 12, doi. 10.15673/fst.v16i1.2290
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DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIAAS PRODUCERS OF EXOPOLYSACCHARIDES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 29, doi. 10.15673/fst.v14i3.1787
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RESEARCH ON WHEY AROMA PRECURSORS IN THE TECHNOLOGY OF FLAVOURED CULINARY FOAM.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 70, doi. 10.15673/fst.v14i1.1648
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β- ГАЛАКТОЗИДАЗНА АКТИВНІСТЬ БАКТЕРІЙ ЯК КРИТЕРІЙ ВІДБОРУ ШТАМІВ ДО СКЛАДУ БАКТЕРІАЛЬНИХ ПРЕПАРАТІВ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 35, doi. 10.15673/fst.v11i3.604
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Impacts of Gal<sup>+</sup> phenotype on the capsule production by Streptococcus thermophilus MR-1C recombinant strain.
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- Journal of Animal Science, 2006, v. 84, p. 181
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T64 Characterization of a Gal+ Streptococcus thermophilus MR-1C recombinant strain.
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- Journal of Animal Science, 2006, v. 84, p. 181
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Probiotic dairy products: A healthy choice.
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- Journal of Animal Science, 2006, v. 84, p. 157
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Media development for selective enumeration of lactic acid bacteria.
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- Journal of Animal Science, 2006, v. 84, p. 6
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Mineral enrichment of milk - nutritional benefits and future perspectives.
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- Macedonian Pharmaceutical Bulletin / Makedonsko Farmacevtski Bilten, 2020, v. 66, p. 23, doi. 10.33320/maced.pharm.bull.2020.66.03.011
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ANTIFUNGAL ACTIVITY OF MICROBIAL STRAINS ISOLATED FROM ROMANIAN SPONTANEOUSLY FERMENTED DAIRY PRODUCTS.
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- AgroLife Scientific Journal, 2024, v. 13, n. 1, p. 54
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Technical variables affecting the production of pickle winged bean (Psophocarpus tetragonolobus).
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- Research on Crops, 2019, v. 20, n. 1, p. 129, doi. 10.31830/2348-7542.2019.018
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