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Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats

PloS one, 2017-06, Vol.12 (6), p.e0179946-e0179946

2017

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Protein secretion in Lactococcus lactis : an efficient way to increase the overall heterologous protein production

Microbial cell factories, 2005-01, Vol.4 (1), p.2-2

2005

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Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

International journal of food microbiology, 2012-03, Vol.154 (3), p.135-144

2012

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Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

International journal of food microbiology, 2009-01, Vol.128 (3), p.467-472

2009

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Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

Food research international, 2013-01, Vol.50 (1), p.224-231

2013

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Influence of food matrices on probiotic viability – A review focusing on the fruity bases

Trends in food science & technology, 2011-07, Vol.22 (7), p.377-385

2011

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Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

Food chemistry, 2012-12, Vol.135 (4), p.2207-2214

2012

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Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt

International dairy journal, 2010-06, Vol.20 (6), p.415-422

2010

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Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Food science & technology, 2012-11, Vol.49 (1), p.89-95

2012

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Tu1846 Bifidobacterium Lactis B420/ Streptococcus thermophilus TA040 – Fermented Milk Improves Dyspepsia. A Prospective, Randomized, Double-Blind Trial

Gastroenterology (New York, N.Y. 1943), 2014-05, Vol.146 (5), p.S-854-S-854

2014

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viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

International journal of dairy technology, 2009-08, Vol.62 (3), p.397-404

2009

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Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk

Brazilian journal of microbiology, 2013-01, Vol.44 (2), p.431-434

2013

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Probiotics intake and metabolic syndrome: A proposal

Trends in food science & technology, 2011-08, Vol.22 (8), p.457-464

2011

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Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5°C

Journal of food protection, 2001-08, Vol.64 (8), p.1151-1155

2001

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Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats

Clinical nutrition (Edinburgh, Scotland), 2016-10, Vol.35 (5), p.1066-1072

2016

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Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress

Nitric oxide, 2014-02, Vol.37, p.53-60

2014

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Influence of Prebiotic Ingredients on the Growth Kinetics and Bacteriocin Production of Lactococcus lactis

Chemical engineering transactions, 2015-01, Vol.43

2015

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Addition of Strawberry, Raspberry and “Pitanga” Pulps Improves the Physical Properties of Symbiotic Yoghurts

Chemical engineering transactions, 2014-01, Vol.38

2014

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RETRACTED: Probiotics intake and metabolic syndrome: A proposal

Trends in food science & technology, 2014-09, Vol.39 (1), p.85-85

2014

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Influence of food matrices on probiotic viability — A review focusing on the fruity basses

Trends in food science & technology, 2011, Vol.22 (7), p.377-385

2011

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Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition

International dairy journal, 2016-10, Vol.61, p.1-9

2016

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RETRACTED: Probiotics intake and metabolic syndrome: A proposal

Trends in food science & technology, 2011-08, Vol.22 (8), p.457-464

2011

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Efeito do teor de sólidos e da concentração de sacarose na acidificação, firmeza e viabilidade de bactérias do iogurte e probióticas em leite fermentado

Ciência e tecnologia de alimentos, 2003-12, Vol.23 (suppl), p.172-176

2003

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Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

International journal of food microbiology, 2008, Vol.128 (3), p.467-472

2008

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Optimization of yogurt production using demineralized whey

Journal of food science, 1997-07, Vol.62 (4), p.846-850

1997

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Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats

Protein secretion in Lactococcus lactis : an efficient way to increase the overall heterologous protein production

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

Influence of food matrices on probiotic viability – A review focusing on the fruity bases

Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt

Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Tu1846 Bifidobacterium Lactis B420/ Streptococcus thermophilus TA040 – Fermented Milk Improves Dyspepsia. A Prospective, Randomized, Double-Blind Trial

viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk

Probiotics intake and metabolic syndrome: A proposal

Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5°C

Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats

Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress

Influence of Prebiotic Ingredients on the Growth Kinetics and Bacteriocin Production of Lactococcus lactis

Addition of Strawberry, Raspberry and “Pitanga” Pulps Improves the Physical Properties of Symbiotic Yoghurts

RETRACTED: Probiotics intake and metabolic syndrome: A proposal

Influence of food matrices on probiotic viability — A review focusing on the fruity basses

Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition

RETRACTED: Probiotics intake and metabolic syndrome: A proposal

Efeito do teor de sólidos e da concentração de sacarose na acidificação, firmeza e viabilidade de bactérias do iogurte e probióticas em leite fermentado

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

Optimization of yogurt production using demineralized whey

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