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Production and Digestibility Studies of β-Galactosyl Xylitol Derivatives Using Heterogeneous Catalysts of LacA β-Galactosidase from Lactobacillus Plantarum WCFS1

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1235

2022

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Trans-β-galactosidase activity of pig enzymes embedded in the small intestinal brush border membrane vesicles

Scientific reports, 2019-01, Vol.9 (1), p.960, Article 960

2019

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High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

Frontiers in microbiology, 2018-05, Vol.9, p.926-926

2018

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Bacteriological, Biochemical, and Immunological Properties of Colostrum and Mature Milk From Mothers of Extremely Preterm Infants

Journal of pediatric gastroenterology and nutrition, 2015-01, Vol.60 (1), p.120-126

2015

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Intestinal Anti-inflammatory Effects of Oligosaccharides Derived from Lactulose in the Trinitrobenzenesulfonic Acid Model of Rat Colitis

Journal of agricultural and food chemistry, 2014-05, Vol.62 (19), p.4285-4297

2014

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High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Life (Basel, Switzerland), 2021-02, Vol.11 (2), p.114

2021

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Enzymatic Synthesis and Identification of Two Trisaccharides Produced from Lactulose by Transgalactosylation

Journal of agricultural and food chemistry, 2008-01, Vol.56 (2), p.557-563

2008

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Production of xylo-oligosaccharides by immobilized-stabilized derivatives of endo-xylanase from Streptomyces halstedii

Process biochemistry (1991), 2013-03, Vol.48 (3), p.478-483

2013

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Improving Properties of a Novel β-Galactosidase from Lactobacillus plantarum by Covalent Immobilization

Molecules (Basel, Switzerland), 2015-04, Vol.20 (5), p.7874-7889

2015

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Study of galacto-oligosaccharide formation from lactose using Pectinex Ultra SP-L

Journal of the science of food and agriculture, 2008-04, Vol.88 (6), p.954-961

2008

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Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L

Carbohydrate polymers, 2018-06, Vol.190, p.43-49

2018

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Biological properties of onions and garlic

Trends in food science & technology, 2007-12, Vol.18 (12), p.609-625

2007

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Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

Food hydrocolloids, 2021-01, Vol.110, p.106161, Article 106161

2021

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Effect of drying methods on the reactivity of chitosan towards Maillard reaction

Food hydrocolloids, 2012-10, Vol.29 (1), p.27-34

2012

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Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation

Food hydrocolloids, 2020-01, Vol.98, p.105238, Article 105238

2020

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Enzymatic Production and Characterization of Pectic Oligosaccharides Derived from Citrus and Apple Pectins: A GC-MS Study Using Random Forests and Association Rule Learning

Journal of agricultural and food chemistry, 2019-07, Vol.67 (26), p.7435-7447

2019

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GC–MS characterisation of novel artichoke (Cynara scolymus) pectic-oligosaccharides mixtures by the application of machine learning algorithms and competitive fragmentation modelling

Carbohydrate polymers, 2019-02, Vol.205, p.513-523

2019

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Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation

Carbohydrate polymers, 2021-03, Vol.255, p.117367-117367, Article 117367

2021

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Intestinal anti-inflammatory effects of artichoke pectin and modified pectin fractions in the dextran sulfate sodium model of mice colitis. Artificial neural network modelling of inflammatory markers

Food & function, 2019-12, Vol.1 (12), p.7793-785

2019

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Formation of Amadori Compounds in Dehydrated Fruits

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5228-5231

2001

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Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

International dairy journal, 2019-02, Vol.89, p.77-85

2019

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Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose

International dairy journal, 2019-06, Vol.93, p.22-29

2019

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Lactulose as a food ingredient

Journal of the science of food and agriculture, 2009-09, Vol.89 (12), p.1987-1990

2009

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Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria

Food microbiology, 2019-02, Vol.77, p.93-105

2019

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Physical properties of synbiotic yogurts as affected by the acidification rate

International dairy journal, 2020-06, Vol.105, p.104665, Article 104665

2020

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Production and Digestibility Studies of β-Galactosyl Xylitol Derivatives Using Heterogeneous Catalysts of LacA β-Galactosidase from Lactobacillus Plantarum WCFS1

Trans-β-galactosidase activity of pig enzymes embedded in the small intestinal brush border membrane vesicles

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

Bacteriological, Biochemical, and Immunological Properties of Colostrum and Mature Milk From Mothers of Extremely Preterm Infants

Intestinal Anti-inflammatory Effects of Oligosaccharides Derived from Lactulose in the Trinitrobenzenesulfonic Acid Model of Rat Colitis

High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Enzymatic Synthesis and Identification of Two Trisaccharides Produced from Lactulose by Transgalactosylation

Production of xylo-oligosaccharides by immobilized-stabilized derivatives of endo-xylanase from Streptomyces halstedii

Improving Properties of a Novel β-Galactosidase from Lactobacillus plantarum by Covalent Immobilization

Study of galacto-oligosaccharide formation from lactose using Pectinex Ultra SP-L

Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L

Biological properties of onions and garlic

Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

Effect of drying methods on the reactivity of chitosan towards Maillard reaction

Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation

Enzymatic Production and Characterization of Pectic Oligosaccharides Derived from Citrus and Apple Pectins: A GC-MS Study Using Random Forests and Association Rule Learning

GC–MS characterisation of novel artichoke (Cynara scolymus) pectic-oligosaccharides mixtures by the application of machine learning algorithms and competitive fragmentation modelling

Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation

Intestinal anti-inflammatory effects of artichoke pectin and modified pectin fractions in the dextran sulfate sodium model of mice colitis. Artificial neural network modelling of inflammatory markers

Formation of Amadori Compounds in Dehydrated Fruits

Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose

Lactulose as a food ingredient

Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria

Physical properties of synbiotic yogurts as affected by the acidification rate

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