has been cited by the following article(s):
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[1]
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Kombucha based synbiotic beverage using Yacon (Smallanthus sonchifolius) as a fermentation substrate: development and sensorial analysis
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Food Research,
2021 |
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[2]
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Review on potential non‐dairy synbiotic beverages: A preliminary approach using legumes
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2020 |
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[3]
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Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production
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2019 |
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[4]
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Production of Fermented Red Beet Juice using Probiotic Lactobacilli Bacteria
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Ann Trop Med & Public Health,
2019 |
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[5]
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
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2018 |
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[6]
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The role of selenium in nutrition–A review
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Acta Universitatis Sapientiae, Alimentaria,
2018 |
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[7]
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Development of fortified bakery products based on, a traditional Nigerian snack
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Acta Universitatis …,
2018 |
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[8]
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Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine …
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Food Research International,
2017 |
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[9]
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Applications of prebiotics in food industry: A review
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Food Science and Technology International,
2017 |
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[10]
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Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine …
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Food Research International,
2017 |
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[11]
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Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
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Food Science and Technology (Campinas),
2016 |
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[12]
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Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431
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2016 |
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[1]
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Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes
International Journal of Food Science & Technology,
2020
DOI:10.1111/ijfs.14779
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[2]
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Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production
Membranes,
2019
DOI:10.3390/membranes9110148
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[3]
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
Acta Universitatis Sapientiae, Alimentaria,
2018
DOI:10.2478/ausal-2018-0009
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[4]
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Applications of prebiotics in food industry: A review
Food Science and Technology International,
2017
DOI:10.1177/1082013217721769
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[5]
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Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals
Food Research International,
2017
DOI:10.1016/j.foodres.2017.06.005
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[6]
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Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
Food Science and Technology,
2016
DOI:10.1590/1678-457X.6813
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