|
[1]
|
Indigenous Fermented Foods for the Tropics
2023
DOI:10.1016/B978-0-323-98341-9.00014-1
|
|
|
|
|
[2]
|
Indigenous Fermented Foods for the Tropics
2023
DOI:10.1016/B978-0-323-98341-9.00014-1
|
|
|
|
|
[3]
|
POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS
Food Science and Technology,
2022
DOI:10.15673/fst.v16i1.2290
|
|
|
|
|
[4]
|
Advances in Dairy Microbial Products
2022
DOI:10.1016/B978-0-323-85793-2.00010-2
|
|
|
|
|
[5]
|
Comparison Between Different Delivery Vehicles for the Probiotic Bifidobacterium animalis subsp. lactis HN019 on Experimental Periodontitis in Rats
Probiotics and Antimicrobial Proteins,
2022
DOI:10.1007/s12602-022-09930-8
|
|
|
|
|
[6]
|
Role of Lactic Acid Bacteria in Food Preservation and Safety
Foods,
2022
DOI:10.3390/foods11091283
|
|
|
|
|
[7]
|
Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage
Fermentation,
2022
DOI:10.3390/fermentation8060290
|
|
|
|
|
[8]
|
Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
Foods,
2022
DOI:10.3390/foods11193063
|
|
|
|
|
[9]
|
Fermented milk cream and its properties
Food and Health,
2022
DOI:10.3153/FH22008
|
|
|
|
|
[10]
|
Cow milk and its dairy products ameliorate bone toxicity in the Coragen-induced rat model
Open Agriculture,
2021
DOI:10.1515/opag-2021-0033
|
|
|
|
|
[11]
|
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Microorganisms,
2021
DOI:10.3390/microorganisms10010091
|
|
|
|
|
[12]
|
The use of plant proteins in the technology of fermented dairy-free products
IOP Conference Series: Earth and Environmental Science,
2021
DOI:10.1088/1755-1315/715/1/012066
|
|
|
|
|
[13]
|
The Functionality of African Streptococcus Thermophillus and Streptococcus Infantarius Sub Sp. Infantarius in Milk Fermentation
Current Research in Nutrition and Food Science Journal,
2021
DOI:10.12944/CRNFSJ.9.1.11
|
|
|
|
|
[14]
|
Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product
Scientific African,
2021
DOI:10.1016/j.sciaf.2021.e00795
|
|
|
|
|
[15]
|
Talbina as a functional food and a source of health-beneficial ingredients: a narrative review
The North African Journal of Food and Nutrition Research,
2021
DOI:10.51745/najfnr.5.12.139-151
|
|
|
|
|
[16]
|
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110151
|
|
|
|
|
[17]
|
Sugars in dairy products of different flavours
International Dairy Journal,
2021
DOI:10.1016/j.idairyj.2020.104933
|
|
|
|
|
[18]
|
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110151
|
|
|
|
|
[19]
|
QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs
Sensors,
2020
DOI:10.3390/s20236982
|
|
|
|
|
[20]
|
Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts
Potravinarstvo Slovak Journal of Food Sciences,
2020
DOI:10.5219/1437
|
|
|
|
|
[21]
|
Handbook of Research on Health and Environmental Benefits of Camel Products
Practice, Progress, and Proficiency in Sustainability,
2020
DOI:10.4018/978-1-7998-1604-1.ch004
|
|
|
|
|
[22]
|
Lactic Acid Bacteria: Food Safety and Human Health Applications
Dairy,
2020
DOI:10.3390/dairy1030015
|
|
|
|
|
[23]
|
Impact of Buckwheat Fermented Milk Combined with High‐Fat Diet on Rats’ Gut Microbiota and Short‐Chain Fatty Acids
Journal of Food Science,
2019
DOI:10.1111/1750-3841.14958
|
|
|
|
|
[24]
|
Plant- and Nutraceutical-based Approach for the Management of Diabetes and its Neurological Complications: A Narrative Review
Current Pharmaceutical Design,
2019
DOI:10.2174/1381612825666191014165633
|
|
|
|
|
[25]
|
Impact of Buckwheat Fermented Milk Combined with High‐Fat Diet on Rats’ Gut Microbiota and Short‐Chain Fatty Acids
Journal of Food Science,
2019
DOI:10.1111/1750-3841.14958
|
|
|
|
|
[26]
|
Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum
PharmaNutrition,
2018
DOI:10.1016/j.phanu.2018.02.002
|
|
|
|
|
[27]
|
Crop Improvement Through Microbial Biotechnology
2018
DOI:10.1016/B978-0-444-63987-5.00005-0
|
|
|
|
|
[28]
|
A Metabolomics Approach Uncovers Differences between Traditional and Commercial Dairy Products in Buryatia (Russian Federation)
Molecules,
2018
DOI:10.3390/molecules23040735
|
|
|
|
|
[29]
|
Lactobacillus AS PRODUCERS OF EXTRACELLULAR TANNASE
Biotechnologia Acta,
2018
DOI:10.15407/biotech11.05.065
|
|
|
|
|
[30]
|
Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi
European Journal of Science and Technology,
2018
DOI:10.31590/ejosat.377798
|
|
|
|
|
[31]
|
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
LWT,
2018
DOI:10.1016/j.lwt.2017.11.048
|
|
|
|
|
[32]
|
The role of traditional foods in food-based dietary guidelines – A South African case study on maas (cultured milk)
Food Chemistry,
2018
DOI:10.1016/j.foodchem.2017.04.044
|
|
|
|
|
[33]
|
Yogurt in Health and Disease Prevention
2017
DOI:10.1016/B978-0-12-805134-4.00015-8
|
|
|
|
|
[34]
|
Lactic Acid in the Food Industry
SpringerBriefs in Molecular Science,
2017
DOI:10.1007/978-3-319-58146-0_3
|
|
|
|
|
[35]
|
Novel consortium of Klebsiella variicola
and Lactobacillus
species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles
Journal of Applied Microbiology,
2017
DOI:10.1111/jam.13565
|
|
|
|
|
[36]
|
Soft Chemistry and Food Fermentation
2017
DOI:10.1016/B978-0-12-811412-4.00014-X
|
|
|
|
|
[37]
|
Current Developments in Biotechnology and Bioengineering
2017
DOI:10.1016/B978-0-444-63666-9.00001-7
|
|
|
|
|
[38]
|
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group
Nutrition Research Reviews,
2017
DOI:10.1017/S0954422416000202
|
|
|
|
|
[39]
|
Functional properties of fermented milk produced with plant proteins
LWT,
2017
DOI:10.1016/j.lwt.2017.07.025
|
|
|
|
|
[40]
|
Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi
Ege Üniversitesi Ziraat Fakültesi Dergisi,
2016
DOI:10.20289/zfdergi.389331
|
|
|
|
|
[41]
|
Influence of lactic acid bacteria–fermentedHelianthus tuberosusL. andLupinus luteuson quality of milk products
CyTA - Journal of Food,
2016
DOI:10.1080/19476337.2015.1137355
|
|
|
|
|
[42]
|
Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi
Ege Üniversitesi Ziraat Fakültesi Dergisi,
2016
DOI:10.20289/zfdergi.389331
|
|
|
|
|
[43]
|
Review on lactic acid bacteria function in milk fermentation and preservation
African Journal of Food Science,
2015
DOI:10.5897/AJFS2015.1276
|
|
|
|
|
[44]
|
Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds
Journal of the Science of Food and Agriculture,
2015
DOI:10.1002/jsfa.6828
|
|
|
|
|
[45]
|
Health Benefits of Fermented Foods and Beverages
2015
DOI:10.1201/b18279-7
|
|
|
|
|
[46]
|
The Role of Lactic Acid Bacteria in Milk Fermentation
Food and Nutrition Sciences,
2014
DOI:10.4236/fns.2014.54051
|
|
|
|
|
[47]
|
Probiotic Bacteria
2014
DOI:10.1201/b15676-5
|
|
|
|
|
[48]
|
Taurine in milk and yoghurt marketed in Italy
International Journal of Food Sciences and Nutrition,
2013
DOI:10.3109/09637486.2012.704906
|
|
|
|
|
[49]
|
The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products
International Journal of Dairy Technology,
2013
DOI:10.1111/1471-0307.12017
|
|
|
|
|
[50]
|
Milk and Dairy Products in Human Nutrition
2013
DOI:10.1002/9781118534168.ch16
|
|
|
|
|
[51]
|
The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products
International Journal of Dairy Technology,
2013
DOI:10.1111/1471-0307.12017
|
|
|
|
|
[52]
|
Technological aspects of probiotic functional food development
Nutrafoods,
2012
DOI:10.1007/s13749-012-0055-6
|
|
|
|
|
[53]
|
Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid
International Journal of Food Science & Technology,
2011
DOI:10.1111/j.1365-2621.2011.02722.x
|
|
|
|
|
[54]
|
Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid
International Journal of Food Science & Technology,
2011
DOI:10.1111/j.1365-2621.2011.02722.x
|
|
|
|