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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| A combination of calcium phosphate and probiotics beneficially influences intestinal lactobacilli and cholesterol metabolism in humans | | Clinical nutrition |
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| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products | | European food research and technology |
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| The effect of probiotics on faecal microbiota and genotoxic activity of faecal water in patients with atopic dermatitis: A randomized, placebo-controlled study | | Clinical nutrition |
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| Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products | | Antonie van Leeuwenhoek |
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| Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment | | International dairy journal |
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| Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel | | Food control |
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| Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria | | International journal of food microbiology |
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| Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine | | International journal of food microbiology |
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| Ecological clarification of cheese whey prior to anaerobic digestion in upflow anaerobic filter | | Bioresource technology |
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| Extreme thermal resistance of phages isolated from dairy samples: Updating traditional phage detection methodologies | | International dairy journal |
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| Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry | | International journal of food microbiology |
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| Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt | | International dairy journal |
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| Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains | | Food research international |
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| Functionality of the S-layer proteins from Lactobacillus in the competitive against enteropathogens infection | | European food research and technology |
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| Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians | | Food microbiology |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| In vitro assessment of immunomodulating activity of the two Lactobacillus strains isolated from traditional fermented milk | | World journal of microbiology and biotechnology |
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| Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice | | Journal of the science of food and agriculture |
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| Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices | | Food and bioprocess technology |
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| Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk | | Small ruminant research |
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| Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis | | Bioresource technology |
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| Production of l-lactic acid from a green microalga, Hydrodictyon reticulum, by Lactobacillus paracasei LA104 isolated from the traditional Korean food, makgeolli | | Bioresource technology |
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| Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses | | International journal of food microbiology |
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| Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli | | International dairy journal |
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| Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk | | Dairy science and technology |
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| Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids | | Food microbiology |
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| Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules | | International dairy journal |
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| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria | | Food microbiology |
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| Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012 | | Bioresource technology |
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| Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion | | Food research international |
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| Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages | | Meat science |
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| Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening | | International journal of food microbiology |
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| Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese | | International dairy journal |
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| Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese | | International dairy journal |
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| A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics | | International journal of food microbiology |
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| Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk | | International journal of food microbiology |
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| Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction | | Dairy science and technology |
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| A novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment | | Journal of food science |
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| Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese | | Food microbiology |
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| Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks | | International journal of food microbiology |
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| Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese | | International journal of food microbiology |
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| Preparation of angiotensin-I-converting enzyme inhibitory hydrolysates from unsupplemented caprine whey fermentation by various cheese microflora | | International dairy journal |
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| Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe's-milk cheese | | Food chemistry |
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| Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses | | European food research and technology |
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| Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk | | International dairy journal |
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| Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC | | Food chemistry |
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| Characterization of microflora in homemade semi-hard white Zlatar cheese | | International journal of food microbiology |
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| Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora | | Journal of dairy research |
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| Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp | | International dairy journal |
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| Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp | | International dairy journal |
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| Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk | | International journal of food microbiology |
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| Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus | | Food chemistry |
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| Identification and functional characterization of Lactobacillus strains isolated from milk and Gioddu, a traditional Sardinian fermented milk | | International dairy journal |
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| Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity | | Food chemistry |
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| Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk | | International dairy journal |
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| Anhydrobiotics: The challenges of drying probiotic cultures | | Food chemistry |
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| Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses | | Journal of dairy research |
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| Effect of processing conditions on the prebiotic activity of commercial prebiotics | | International dairy journal |
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| Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese | | International dairy journal |
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| Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture | | International journal of food microbiology |
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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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| Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse | | Journal of the science of food and agriculture |
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| Influence of inoculating forage with lactic acid bacterial strains that produce ferulate esterase on ensilage and ruminal degradation of fiber | | Animal feed science and technology |
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| Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus | | Journal of dairy research |
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