Related references
Note: Only part of the references are listed.Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection
E. Dunand et al.
JOURNAL OF APPLIED MICROBIOLOGY (2019)
Update on lactose malabsorption and intolerance: pathogenesis, diagnosis and clinical management
Benjamin Misselwitz et al.
GUT (2019)
Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract
Carmela Amadoro et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Genomic diversity and immunomodulatory activity of Lactobacillus plantarum isolated from dairy products
M. Zago et al.
BENEFICIAL MICROBES (2017)
The Folate Cycle As a Cause of Natural Killer Cell Dysfunction and Viral Etiology in Type 1 in Diabetes
Allison L. Bayer et al.
FRONTIERS IN ENDOCRINOLOGY (2017)
Nutraceuticals and Functional Foods: The Foods for the Future World
Khalid Gul et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Donkey Milk for Manufacture of Novel Functional Fermented Beverages
Annamaria Perna et al.
JOURNAL OF FOOD SCIENCE (2015)
Optimisation of the Measurement of the Antioxidant Activity of Probiotics and Pathogens: a Crucial Step Towards Evidence-Based Assessment of Health Claims and Production of Effective Functional Foods
T. Cecchi et al.
FOOD ANALYTICAL METHODS (2015)
Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt
B. N. P. Sah et al.
FOOD CHEMISTRY (2014)
Lactobacillus paracasei CBA L74 Metabolic Products and Fermented Milk for Infant Formula Have Anti-Inflammatory Activity on Dendritic cells In Vitro and Protective effects against Colitis and an Enteric Pathogen In Vivo
Elena Zagato et al.
PLOS ONE (2014)
Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
Jonathan Emiliano Laino et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Lactobacillus helveticus: the proteolytic system
M. W. Griffiths et al.
FRONTIERS IN MICROBIOLOGY (2013)
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota
Beatrice Vitali et al.
ANAEROBE (2012)
Selection and design of lactic acid bacteria probiotic cultures
Giorgio Giraffa
ENGINEERING IN LIFE SCIENCES (2012)
Probiotic and postbiotic activity in health and disease: comparison on a novel polarised ex-vivo organ culture model
Katerina Tsilingiri et al.
GUT (2012)
Lactobacillus helveticus HY7801 ameliorates vulvovaginal candidiasis in mice by inhibiting fungal growth and NF-κB activation
Hyun-Min Joo et al.
INTERNATIONAL IMMUNOPHARMACOLOGY (2012)
Health-promoting properties of Lactobacillus helveticus
Valentina Taverniti et al.
FRONTIERS IN MICROBIOLOGY (2012)
The immunomodulatory properties of probiotic microorganisms beyond their viability (ghost probiotics: proposal of paraprobiotic concept)
Valentina Taverniti et al.
GENES AND NUTRITION (2011)
Potential immunomodulatory activity of bovine casein hydrolysates produced after digestion with proteinases of lactic acid bacteria
Milda Stuknyte et al.
INTERNATIONAL DAIRY JOURNAL (2011)
Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying
P. Burns et al.
JOURNAL OF APPLIED MICROBIOLOGY (2010)
Invited review: Lactobacillus helveticus-A thermophilic dairy starter related to gut bacteria
L. Slattery et al.
JOURNAL OF DAIRY SCIENCE (2010)
Comparative genomics of lactic acid bacteria reveals a niche-specific gene set
Orla O'Sullivan et al.
BMC MICROBIOLOGY (2009)
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
Maria Mercedes Milesi et al.
FOOD RESEARCH INTERNATIONAL (2009)
Synbiotic effect of Lactobacillus helveticus M92 and prebiotics on the intestinal microflora and immune system of mice
Jadranka Frece et al.
JOURNAL OF DAIRY RESEARCH (2009)
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
L. Ong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Comparison of the Immunomodulatory Properties of Three Probiotic Strains of Lactobacilli Using Complex Culture Systems: Prediction for In Vivo Efficacy
Erika Mileti et al.
PLOS ONE (2009)
A model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening
M. Gatti et al.
JOURNAL OF DAIRY SCIENCE (2008)
Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
T. Virtanen et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage
FCA Buriti et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Gut mucosal immunomodulation by probiotic fresh cheese
M Medici et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Peptidase activity in various species of dairy thermophilic lactobacilli
M Gatti et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Effects of cultivation conditions on folate production by lactic acid bacteria
W Sybesma et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Unusual organization for lactose and galactose gene clusters in Lactobacillus helveticus
MG Fortina et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Lactic acid starter and probiotic bacteria: a comparative in vitro study of probiotic characteristics and biological barrier resistance
CG Vinderola et al.
FOOD RESEARCH INTERNATIONAL (2003)
Share Paper
