相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine
T. L. Felicio et al.
FOOD CHEMISTRY (2016)
Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese
Pablo C. B. Lollo et al.
FOOD RESEARCH INTERNATIONAL (2015)
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
Christos Soukoulis et al.
FOOD HYDROCOLLOIDS (2014)
Germination of Spores of Bacillus Species: What We Know and Do Not Know
Peter Setlow
JOURNAL OF BACTERIOLOGY (2014)
Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners
E. C. Morais et al.
JOURNAL OF DAIRY SCIENCE (2014)
A study on Bifidobacterium lactis Bb12 viability in bread during baking
Lu Zhang et al.
JOURNAL OF FOOD ENGINEERING (2014)
Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
A. G. Cruz et al.
FOOD RESEARCH INTERNATIONAL (2013)
Probiotic yogurt offers higher immune-protection than probiotic whey beverage
Pablo Christiano B. Lollo et al.
FOOD RESEARCH INTERNATIONAL (2013)
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
E. A. Esmerino et al.
JOURNAL OF DAIRY SCIENCE (2013)
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
P. C. B. Lollo et al.
JOURNAL OF DAIRY SCIENCE (2012)
Bacillus probiotics
Simon M. Cutting
FOOD MICROBIOLOGY (2011)
Non-dairy probiotic products
Yadira Rivera-Espinoza et al.
FOOD MICROBIOLOGY (2010)
Importance of food in probiotic efficacy
R. D. C. S. Ranadheera et al.
FOOD RESEARCH INTERNATIONAL (2010)
The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health
Avrelija Cencic et al.
NUTRIENTS (2010)
Survival and metabolic activity of the GanedenBC30 strain of Bacillus coagulans in a dynamic in vitro model of the stomach and small intestine
A. J. H. Maathuis et al.
BENEFICIAL MICROBES (2010)
Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices
Vivien M. Sheehan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
Spores of Bacillus subtilis:: their resistance to and killing by radiation, heat and chemicals
P. Setlow
JOURNAL OF APPLIED MICROBIOLOGY (2006)
The use of bacterial spore formers as probiotics
HA Hong et al.
FEMS MICROBIOLOGY REVIEWS (2005)
Sporulation of Bacillus subtilis
PJ Piggot et al.
CURRENT OPINION IN MICROBIOLOGY (2004)
Potential uses of Probiotics in clinical practice
G Reid et al.
CLINICAL MICROBIOLOGY REVIEWS (2003)
Consumer responses to an off-flavor in juice in the presence of specific health claims
H Tuorila et al.
FOOD QUALITY AND PREFERENCE (2002)
Overview: development in bacteria: spore formation in Bacillus subtilis
A Driks
CELLULAR AND MOLECULAR LIFE SCIENCES (2002)
Introduction to pre- and probiotics
WH Holzapfel et al.
FOOD RESEARCH INTERNATIONAL (2002)
An α/β-type, small, acid-soluble spore protein which has very high affinity for DNA prevents outgrowth of Bacillus subtilis spores
CS Hayes et al.
JOURNAL OF BACTERIOLOGY (2001)
Resistance of Bacillus endospores to extreme terrestrial and extraterrestrial environments
WL Nicholson et al.
MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2000)
分享论文
