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Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population
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Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42
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Ongoing industrialization of synbiotic specialty and Artisan
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Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing
Enterococcus faecium
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strains
Oktay Yerlikaya, Asli Akpinar and Derya Saygili Journal of Food Processing and Preservation 44(8) e14553 (2020) https://doi.org/10.1111/jfpp.14553
Viability of Probiotic Lactic Acid Microencapsulated with Maltodextrin in the Simulated Gastric Juice and Bile Salt
Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices
Patrícia Martins de Oliveira, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, et al. Journal of Food Processing and Preservation 44(7) e14530 (2020) https://doi.org/10.1111/jfpp.14530
Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics
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Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese
S. Langa, A. Peirotén, P. Gaya, S. Garde, J.L. Arqués, M. Nuñez, M. Medina and E. Rodríguez-Mínguez Journal of Dairy Science 103(9) 7695 (2020) https://doi.org/10.3168/jds.2020-18203
Probiotics as an Adjunct Therapy for the Treatment of Halitosis, Dental Caries and Periodontitis
Mariela Bustamante, B. Dave Oomah, Yohanna Mosi-Roa, Mónica Rubilar and César Burgos-Díaz Probiotics and Antimicrobial Proteins 12(2) 325 (2020) https://doi.org/10.1007/s12602-019-9521-4
Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats
Bruna M. Rodrigues, Paula M. Olivo, Milene P. Osmari, Ricardo S. Vasconcellos, Leonir B. Ribeiro, Ferenc I. Bankuti and Magali S. S. Pozza International Journal of Microbiology 2020 1 (2020) https://doi.org/10.1155/2020/1293481
Technological Properties of Bifidobacterial Strains Shared by Mother and Child
Angela Peirotén, Pilar Gaya, Juan Luis Arqués, Margarita Medina and Eva Rodríguez BioMed Research International 2019 1 (2019) https://doi.org/10.1155/2019/9814623
Heteropolysaccharide-producing bifidobacteria for the development of functional dairy products
María Goretti Llamas-Arriba, Ángela Peirotén, Ana Isabel Puertas, Alicia Prieto, Paloma López, Miguel Á. Pardo, Eva Rodríguez and María Teresa Dueñas LWT 102 295 (2019) https://doi.org/10.1016/j.lwt.2018.12.044
Technological aspects, health benefits, and sensory properties of probiotic cheese
Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics
Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR
Mirella Crhistine Scariot, Gustavo Luiz Venturelli, Elane Schwinden Prudêncio and Ana Carolina Maisonnave Arisi International Journal of Food Microbiology 264 1 (2018) https://doi.org/10.1016/j.ijfoodmicro.2017.10.021
Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels
Kendra A. Tiani, Timothy W. Yeung, D. Julian McClements and David A. Sela International Journal of Food Sciences and Nutrition 69(2) 155 (2018) https://doi.org/10.1080/09637486.2017.1343285
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Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying
Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira and Danielle Cunha de Souza Pereira LWT 77 259 (2017) https://doi.org/10.1016/j.lwt.2016.11.049
Physiological Effects of Whey- and Milk-Based Probiotic Yogurt in Rats
JUDIT SZABÓ-FODOR, ANDRÁS BÓNAI, BRIGITTA BÓTA, LINDA SZOMMERNÉ EGYED, FERENC LAKATOS, GRÉTA PÁPAI, ATTILA ZSOLNAI, RÓBERT GLÁVITS, KATALIN HORVATOVICH and MELINDA KOVÁCS Polish Journal of Microbiology 66(4) 483 (2017) https://doi.org/10.5604/01.3001.0010.7039
Functional Properties of Bifidobacterium longum and Their Incorporation into Cheese Making Process
Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products
Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery
Timothy W. Yeung, Elif F. Üçok, Kendra A. Tiani, David J. McClements and David A. Sela Frontiers in Microbiology 7 (2016) https://doi.org/10.3389/fmicb.2016.00494
Comparison of real-time PCR assay and plate count for Lactobacillus paracasei enumeration in yoghurt
Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria
Huu-Thanh Nguyen, Dieu-Hien Truong, Sonagnon Kouhoundé, Sokny Ly, Hary Razafindralambo and Frank Delvigne International Journal of Molecular Sciences 17(6) 867 (2016) https://doi.org/10.3390/ijms17060867
Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads
Timothy W. Yeung, Izlia J. Arroyo-Maya, David J. McClements and David A. Sela Food & Function 7(4) 1797 (2016) https://doi.org/10.1039/C5FO00801H
The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage
Ericka O. da Silveira, José H. Lopes Neto, Liliane A. da Silva, Annie E.S. Raposo, Marciane Magnani and Haíssa R. Cardarelli LWT - Food Science and Technology 62(1) 445 (2015) https://doi.org/10.1016/j.lwt.2014.09.056
Bioaccessible Antioxidants in Milk Fermented byBifidobacterium longumsubsp.longumStrains
Mérilie Gagnon, Patricia Savard, Audrey Rivière, Gisèle LaPointe and Denis Roy BioMed Research International 2015 1 (2015) https://doi.org/10.1155/2015/169381
Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175
Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento
Scalable temperature induced stress for the large-scale production of functionalized Bifidobacteria
Huu Thanh Nguyen, Hary Razafindralambo, Aurore Richel, et al. Journal of Industrial Microbiology and Biotechnology 42(9) 1225 (2015) https://doi.org/10.1007/s10295-015-1650-5
Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products
Niloofar Bagheripoor-Fallah, Amir Mortazavian, Hedayat Hosseini, Sadegh Khoshgozaran-Abras and Aziz Homayouni Rad Critical Reviews in Food Science and Nutrition 55(3) 396 (2015) https://doi.org/10.1080/10408398.2012.656771
Lactobacillus acidophilus La-05 encapsulated by spray drying: Effect of mucilage and protein from flaxseed (Linum usitatissimum L.)
Mariela Bustamante, Mario Villarroel, Mónica Rubilar and Carolina Shene LWT - Food Science and Technology 62(2) 1162 (2015) https://doi.org/10.1016/j.lwt.2015.02.017
Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage
Silvani Verruck, Elane Schwinden Prudêncio, Carmen Maria Olivera Müller, Carlise Beddin Fritzen-Freire and Renata Dias de Mello Castanho Amboni Journal of Food Engineering 151 34 (2015) https://doi.org/10.1016/j.jfoodeng.2014.11.021
Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits
The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of <i>Bifidobacterium infantis</i> in Fermented Milk
Mimoza Basholli-Salihu, Monika Mueller, Frank M. Unger and Helmut Viernstein Food and Nutrition Sciences 04(12) 1301 (2013) https://doi.org/10.4236/fns.2013.412167
Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments
Carlise B. Fritzen-Freire, Elane S. Prudêncio, Stephanie S. Pinto, Isabella B. Muñoz and Renata D.M.C. Amboni LWT - Food Science and Technology 50(1) 39 (2013) https://doi.org/10.1016/j.lwt.2012.07.037
Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream
Potential application of Saccharomyces boulardii as a probiotic in goat's yoghurt: survival and organoleptic effects
Constantinos Karaolis, George Botsaris, Iakovos Pantelides and Dimitris Tsaltas International Journal of Food Science & Technology 48(7) 1445 (2013) https://doi.org/10.1111/ijfs.12111
Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Flávia Buriti, Cínthia de Souza and Susana Saad Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 749 (2012) https://doi.org/10.1201/b12084-50
Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks
Adriano G. Cruz, Adriane E.C. Antunes, Ana Lúcia O.P. Sousa, José A.F. Faria and Susana M.I. Saad Food Research International 42(9) 1233 (2009) https://doi.org/10.1016/j.foodres.2009.03.020
Recent developments in cheese cultures with protective and probiotic functionalities
Franck Grattepanche, Susanne Miescher-Schwenninger, Leo Meile and Christophe Lacroix Dairy Science and Technology 88(4-5) 421 (2008) https://doi.org/10.1051/dst:2008013
Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion
Pilar Fernández de Palencia, Paloma López, Angel Luis Corbí, Carmen Peláez and Teresa Requena European Food Research and Technology 227(5) 1475 (2008) https://doi.org/10.1007/s00217-008-0870-6
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