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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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| 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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| 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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| Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products | | Applied microbiology and biotechnology. |
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| Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli | | European food research and technology |
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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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| Inhibition of Fe-induced colon oxidative stress by lactobacilli in mice | | World journal of microbiology and biotechnology |
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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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| 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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| 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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| Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk | | Dairy science and technology |
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| Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli | | Food microbiology |
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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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| 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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| 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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| 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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| 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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| 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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| Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice | | International journal of food microbiology |
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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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| Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses | | Journal of dairy research |
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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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| Time-dependent persistence of enhanced immune response by a potential probiotic strain Lactobacillus paracasei subsp. paracasei NTU 101 | | International journal of food microbiology |
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| Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells | | International dairy journal |
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