WoS Makaleler

Evaluation of Psyllium (<i>Plantago ovata</i> L.) Husk Powder as a Stabilizer in Coconut Milk-Based Probiotic Yogurt Production

The effects of blueberry (<i>Vaccinium corymbosum</i> L.) and jujube fruit (<i>Ziziphus jujube</i>) on physicochemical, functional, and sensorial properties, and probiotic (<i>Lactobacillus acidophilus</i> DSM 20079) viability of probiotic ice cream

Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion

Pea (<i>Pisum sativum</i> L.) pod powder as a potential enhancer of probiotic <i>Enterococcus faecium</i> M74 in ice cream and its physicochemical, structural, and sensory effects

Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia

<i>In vitro</i> assessment of probiotic and virulence potential of <i>Enterococcus faecium</i> strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey

Screening <i>Lactobacillus</i> strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and <i>in vitro</i> probiotic characteristics

Isolation, technological characterization and in vitro probiotic evaluation of <i>Lactococcus</i> strains from traditional Turkish skin bag Tulum cheeses

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits