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在“Elsevier电子期刊”中，命中：286条，耗时：小于0.01 秒

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1.Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

作者：Sandeep K. Panda^a ; ^{sandeeppanda2212@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Sunil K. Behera^b ; X. Witness Qaku^a ; Sudharshan Sekar^a ; Derek T. Ndinteh^c ; H.M. Nanjundaswamy^d ; Ramesh C. Ray^e ; Eugenie Kayitesi^a

关键词：Lactobacillus fermentum ; Prickly pears ; Probiotic fermentation ; Sensory evaluation

刊名：LWT - Food Science and Technology

出版年：2017

2.In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations

作者：Lorena Valdé ; s-Varela ; ^{lvaldes@ipla.csic.es} ; Patricia Ruas-Madiedo ; Miguel Gueimonde

关键词：Probiotic ; Bifidobacterium ; Prebiotic ; Fructo-oligosaccharide ; Synbiotic

刊名：International Journal of Food Microbiology

出版年：2017

3.In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation

作者：Cem O. Ö ; zer^a ; ^{cemokanozer@nevsehir.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; Birol Kılıç ; ^b ; Gü ; lden Başyiğit Kılıç ; ^c

关键词：Conjugated linoleic acid ; Lactobacillus plantarum ; Probiotic ; Sucuk

刊名：Meat Science

出版年：2016

4.Screening and characterization of potential probiotic and starter bacteria for plant fermentations

作者：Esteban Vera-Pingitore^a ; Maria Eugenia Jimenez^a ; Andrea Dallagnol^a ; Carolina Belfiore^a ; Cecilia Fontana^c ; ^d ; Paola Fontana^d ; Atte von Wright^b ; Graciela Vignolo^a ; Carme Plumed-Ferrer^b ; ^{carme.plumed@uef.fi" class="auth_mail" title="E-mail the corresponding author}

关键词：Probiotic bacteria ; Characterization ; Colonization ; Fermented plant material ; Quinoa and amaranth

刊名：LWT - Food Science and Technology

出版年：2016

5.Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

关键词：Lactobacilli ; Cocoa fermentation ; Characterization ; Antagonism ; Probiotics

刊名：LWT - Food Science and Technology

出版年：2016

6.Development of a potentially probiotic food through fermentation of Andean tubers

作者：Ana Laura Mosso ^{anitamossorubin@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Manuel Oscar Lobo ^{mlobo@fi.unju.edu.ar" class="auth_mail" title="E-mail the corresponding author} ; Norma Cristina Sammá ; n ; ^{nsamman@fi.unju.edu.ar" class="auth_mail" title="E-mail the corresponding author}

关键词：Andean tubers ; Lactobacillus brevis ; Probiotic viability ; In vitro gastrointestinal simulation

刊名：LWT - Food Science and Technology

出版年：2016

7.Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system

作者：Kumari Shikha Ojha^a ; ^b ; Joseph P. Kerry^b ; Carlos Alvarez^a ; Des Walsh^a ; Brijesh K. Tiwari^a ; ^{brijesh.tiwari@teagasc.ie" class="auth_mail" title="E-mail the corresponding author}

关键词：Ultrasonic power ; Meat fermentation ; Antimicrobial activity ; Lactic acid ; Probiotic

刊名：Ultrasonics Sonochemistry

出版年：2016

8.Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage

作者：Divya Eratte^a ; Bo Wang^b ; Kim Dowling^a ; ^{k.dowling@federation.edu.au" class="auth_mail" title="E-mail the corresponding author} ; Colin J. Barrow^b ; Benu Adhikari^c ; ^d

关键词：Probiotic bacteria ; Omega-3 fatty acids ; Co-microencapsulation ; Viability ; Vitality ; Oxidative stability

刊名：Journal of Functional Foods

出版年：2016

9.Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

作者：Amene Nematollahi^a ; Sara Sohrabvandi^b ; ^{sohrabv@sbmu.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Amir Mohammad Mortazavian^c ; ^{mortazvn@sbmu.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Sahar Jazaeri^c

关键词：Antioxidant activity ; Anthocyanin ; Cornelian cherry ; Phenolic compounds ; Probiotic ; Viability

刊名：Electronic Journal of Biotechnology

出版年：2016

10.Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food

作者：Giuseppina Sefora Rutella ; Davide Tagliazucchi ; Lisa Solieri ; ^{lisa.solieri@unimore.it" class="auth_mail" title="E-mail the corresponding author}

关键词：Lactobacillus ; Antioxidant peptides ; Antihypertensive peptides ; Probiotics ; Yogurt

刊名：Food Microbiology

出版年：2016

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