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| Reduction in spiked sulphadimidine levels in milk by common storage and processing techniques | | Journal of food processing and preservation |
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| Towards a maximal cell survival in convective thermal drying processes | | Food research international |
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| Protecting probiotic bacteria by microencapsulation: challenges for industrial applications | | European food research and technology |
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| Experimental vacuum spray drying of probiotic foods included with lactic acid bacteria | | Journal of food processing and preservation |
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| Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study | | Journal of food engineering |
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| Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR | | European food research and technology |
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| Release and antilisterial properties of nisin from zein capsules spray-dried at different temperatures | | Lebensmittel-Wissenschaft |
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| Preliminary technological and potential probiotic characterisation of bifidobacteria isolated from breast milk for use in dairy products | | International dairy journal |
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| Health and environmental safety aspects of friction grinding and spray drying of microfibrillated cellulose | | Cellulose |
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| Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders | | International dairy journal |
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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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| Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties | | Food and bioprocess technology |
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| Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii | | Food chemistry |
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| The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin | | Food and bioprocess technology |
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| Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant | | Applied microbiology and biotechnology |
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| Effects of spray drying parameters on the processing of a fermentation liquor | | Biosystems engineering |
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| Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate | | Biotechnology letters |
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| Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria | | Food microbiology |
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| Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children | | Food chemistry |
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| Physico-chemical properties of protein-bound polysaccharide from Agaricus blazei Murill prepared by ultrafiltration and spray drying process | | International journal of food science and technology |
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| Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic | | Food research international |
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