Detalhe da pesquisa
1.
Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives.
Molecules
; 28(17)2023 Aug 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-37687051
2.
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages.
Sensors (Basel)
; 22(21)2022 Oct 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-36366047
3.
Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium.
Molecules
; 27(8)2022 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-35458754
4.
Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry.
Molecules
; 27(10)2022 May 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-35630798
5.
Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
Molecules
; 26(9)2021 Apr 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-33922933
6.
Color stability of fruit yogurt during storage.
J Food Sci Technol
; 56(4): 1997-2009, 2019 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-30996434
7.
Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions.
Microb Ecol Health Dis
; 26: 27812, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26546945
8.
CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF SOME MEDICINAL PLANTS FROM LAMIACEAE FAMILY.
Acta Pol Pharm
; 72(4): 757-67, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26647633
9.
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.
Foods
; 13(8)2024 Apr 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-38672916
10.
Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies.
Foods
; 12(20)2023 Oct 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-37893752
11.
The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.
Microorganisms
; 11(4)2023 Apr 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37110420
12.
Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages.
Sci Rep
; 13(1): 16976, 2023 10 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-37813961
13.
Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter.
Foods
; 12(3)2023 Jan 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-36765999
14.
Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products.
Microorganisms
; 11(6)2023 Jun 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-37374980
15.
Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures.
Front Microbiol
; 14: 1230025, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37692397
16.
Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile.
Sci Rep
; 13(1): 15363, 2023 09 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-37717086
17.
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.
Microorganisms
; 10(1)2021 Dec 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-35056540
18.
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.
Microorganisms
; 9(12)2021 Dec 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-34946135
19.
Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt.
Foods
; 10(9)2021 Sep 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-34574249
20.
Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria.
Foods
; 9(12)2020 Nov 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-33260346