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Research article

First published 2022-4

Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

Saranya Wongrattanapipat, Anchukorn Chiracharoenchitta, Budsarin Choowongwitthaya [...]

Food Science and Technology International

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Research article

First published 2024-3

Enrichment of set yoghurt with flaxseed oil,flaxseed mucilage and free or encapsulated Lacticaseibacillus casei : Effect on probiotic survival and yoghurt quality attributes

Abdollah Shafizadeh, Leila Golestan, Mohammad Ahmadi [...]

Food Science and Technology International

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Research article

First published 2015-02-01

Comparing the effect of ultra-filtered feta cheese and yoghurt as probiotic carriers on lipid profile: A double blinded randomized controlled trial

Shayan Mohammadmoradi, Aida Javidan, Javad Kordi [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2006-12

The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures

Ö. Gün, N. D. Işsikli

Food Science and Technology International

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Research article

First published 2005-02

Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt

D. Özer, S. Akin, B. Özer

Food Science and Technology International

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Research article

First published 2018-10

Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

Shalini Mishra, HN Mishra

Food Science and Technology International

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Research article

First published 2006-12

Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products

G. Papastoyiannidis, A. Polychroniadou, A.-M. Michaelidou [...]

Food Science and Technology International

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Research article

First published 2004-1

Inflammatory Immune Response

A. De Moreno De Leblanc, J. Valdéz, G. Perdigón

European Journal of Inflammation

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Research article

First published 2015-3

Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

N Bernat, M Cháfer, C González-Martínez [...]

Food Science and Technology International

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Research article

First published 2022-1

Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods

Walter Ondiek, Yaling Wang, Lijun Sun [...]

Food Science and Technology International

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