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。Functional relevance and health benefits of soymilk fermented by lactic acid bacteria
Manorama Kumari et al.
JOURNAL OF APPLIED MICROBIOLOGY (2023)
Multiplex genome editing targeting soybean with ultra-low anti-nutritive oligosaccharides
Wenxin Lin et al.
CROP JOURNAL (2023)
Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability
Jeyanthi Palanivelu et al.
APPLIED SCIENCES-BASEL (2022)
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Philippe Madjirebaye et al.
FOOD BIOSCIENCE (2022)
Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products
Ali Rashidinejad et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)
Li Cui et al.
FOOD CONTROL (2021)
Shaping the Future of Probiotics and Prebiotics
Marla Cunningham et al.
TRENDS IN MICROBIOLOGY (2021)
Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri
Margherita D'Alessandro et al.
JOURNAL OF FUNCTIONAL FOODS (2021)
Vitamin B12 biofortification of soymilk through optimized fermentation with extracellular B12 producing Lactobacillus isolates of human fecal origin
Manorama Kumari et al.
CURRENT RESEARCH IN FOOD SCIENCE (2021)
Sources, formulations, advanced delivery and health benefits of probiotics
Ume Roobab et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development
Yun-Yang Zhu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME)
Francesca Patrignani et al.
FOOD RESEARCH INTERNATIONAL (2020)
D-Tagatose as a Sucrose Substitute and Its E ff ect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt
Damir D. Torrico et al.
FOODS (2019)
The enumeration of probiotic issues: From unavailable standardised culture media to a recommended procedure?
Gabriel Vinderola et al.
INTERNATIONAL DAIRY JOURNAL (2019)
In-vitro effect of vaginal lactobacilli against group B Streptococcus
Giacomo Marziali et al.
MICROBIAL PATHOGENESIS (2019)
Extracellular vesicles from symbiotic vaginal lactobacilli inhibit HIV-1 infection of human tissues
Rogers A. Nahui Palomino et al.
NATURE COMMUNICATIONS (2019)
Cervicovaginal Microbiota and Reproductive Health: The Virtue of Simplicity
Melis N. Anahtar et al.
CELL HOST & MICROBE (2018)
Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink
Viviane Cristina Toreti Theodoropoulos et al.
FOOD RESEARCH INTERNATIONAL (2018)
Controlled release of microencapsulated probiotics in food matrix
Soham Basu et al.
JOURNAL OF FOOD ENGINEERING (2018)
Production and characterization of a beta-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
Stefani de Ovalle et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Vaginal Bifidobacterium breve for preventing urogenital infections: Development of delayed release mucoadhesive oral tablets
Barbara Giordani et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2018)
Lactobacillus crispatus BC5 Interferes With Chlamydia trachomatis Infectivity Through Integrin Modulation in Cervical Cells
Carola Parolin et al.
FRONTIERS IN MICROBIOLOGY (2018)
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
Francesca Patrignani et al.
FOOD RESEARCH INTERNATIONAL (2017)
Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate
Guillermo Simo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Interaction of vaginal Lactobacillus strains with HeLa cells plasma membrane
N. Calonghi et al.
BENEFICIAL MICROBES (2017)
Vaginal Lactobacilli Reduce Neisseria gonorrhoeae Viability through Multiple Strategies: An in Vitro Study
Claudio Foschi et al.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2017)
Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products
Lorenzo Siroli et al.
FRONTIERS IN MICROBIOLOGY (2017)
Mechanisms and therapeutic effectiveness of lactobacilli
Alessandro Di Cerbo et al.
JOURNAL OF CLINICAL PATHOLOGY (2016)
Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages
Amal Bakr Shori
FOOD BIOSCIENCE (2016)
Lactobacillus crispatus inhibits the infectivity of Chlamydia trachomatis elementary bodies, in vitro study
Paola Nardini et al.
SCIENTIFIC REPORTS (2016)
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2015)
Changes on some quality characteristics of fermented soy milk beverage with added apple juice
Filiz Icier et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Isolation of Vaginal Lactobacilli and Characterization of Anti-Candida Activity
Carola Parolin et al.
PLOS ONE (2015)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2014)
Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation
Fabio H. Poliseli-Scopel et al.
FOOD CHEMISTRY (2013)
Rheological, textural and calorimetric modifications of dark chocolate during process
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2013)
The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum-yogurt
A. B. Shori et al.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS (2013)
Fermentation characteristics of six probiotic strains in soymilk
Haiping Li et al.
ANNALS OF MICROBIOLOGY (2012)
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
F. Minervini et al.
JOURNAL OF DAIRY SCIENCE (2012)
Effects of Copper on the Post Acidification of Fermented Milk by St. thermophilus
Xue Han et al.
JOURNAL OF FOOD SCIENCE (2012)
Yield Stress in Foods: Measurements and Applications
Adriano Sun et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)
Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection
S. H. Yuan et al.
JOURNAL OF FOOD SCIENCE (2007)
A comparison of changes in the transformation of isoflavones in soymilk using varying concentrations of exogenous and probiotic-derived endogenous β-glucosidases
D. O. Otieno et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
W. -J. Lee et al.
JOURNAL OF DAIRY SCIENCE (2006)
Cultured dairy products: an overview of their gelation and texture properties
JA Lucey
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
YC Wang et al.
FOOD MICROBIOLOGY (2003)
分享论文
