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Consumption of a fermented dairy product containing the probiotic Lactobacillus casei DN-114001 reduces the duration of respiratory infections in the elderly in a randomised controlled trial
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BRITISH JOURNAL OF NUTRITION (2010)
Long-term intervention with Lactobacillus helveticus fermented milk reduces augmentation index in hypertensive subjects
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EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries
Nick Kalogeropoulos et al.
FOOD CHEMISTRY (2010)
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage
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FOOD MICROBIOLOGY (2010)
Minor components of pulses and their potential impact on human health
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FOOD RESEARCH INTERNATIONAL (2010)
Effects of a probiotic fermented milk beverage containing Lactobacillus casei strain Shirota on defecation frequency, intestinal microbiota, and the intestinal environment of healthy individuals with soft stools
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JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2010)
Livestock production: recent trends, future prospects
Philip K. Thornton
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2010)
Forecasting potential global environmental costs of livestock production 2000-2050
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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2010)
Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation
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CIENCIA E TECNOLOGIA DE ALIMENTOS (2009)
Health, ethics and environment: A qualitative study of vegetarian motivations
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APPETITE (2008)
Alpha-galactosides: Antinutritional factors or functional ingredients?
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Use of probiotic Lactobacillus preparation to prevent diarrhoea associated with antibiotics:: randomised double blind placebo controlled trial
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BMJ-BRITISH MEDICAL JOURNAL (2007)
Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products
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MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria
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FOOD MICROBIOLOGY (2006)
Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure
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CEREAL CHEMISTRY (2006)
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
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FOOD MICROBIOLOGY (2006)
Non-digestible oligosaccharides with prebiotic properties
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Metabolism of the soyabean isoflavone glycoside genistin in vitro by human gut bacteria and the effect of prebiotics
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BRITISH JOURNAL OF NUTRITION (2003)
Carbohydrate fractions of legumes: uses in human nutrition and potential for health
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BRITISH JOURNAL OF NUTRITION (2002)
Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria
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BIOTECHNOLOGY LETTERS (2002)
Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu
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PROCESS BIOCHEMISTRY (2002)
Taxonomy and important features of probiotic microorganisms in food and nutrition
WH Holzapfel et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2001)
The use of probiotics in medical practice
B Mombelli et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2000)