| 1 |
Functional foods and their impact on health |
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| Musthafa Mohamed Essa,Muhammed Bishir,Abid Bhat,Saravana Babu Chidambaram,Buthaina Al-Balushi,Hamdan Hamdan,Nagamaniammai Govindarajan,Robert P. Freidland,M. Walid Qoronfleh |
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| Journal of Food Science and Technology. 2021; |
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| 2 |
Barley-based probiotic food mixture: health effects and future prospects |
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| Ruchi Sharma,Samira Mokhtari,Seid Mahdi Jafari,Somesh Sharma |
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| Critical Reviews in Food Science and Nutrition. 2021; : 1 |
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| 3 |
Probiyotiklerin Meyve ve Sebze Bazli Içeceklerde Kullanimi |
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| Ilkin YÜCEL SENGÜN,Yunus YAHSI |
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| Akademik Gida. 2021; : 208 |
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| 4 |
Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk |
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| Laura Ferreira,Ana Borges,David Gomes,Susana Dias,Carlos Pereira,Marta Henriques |
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| Journal of Food Processing and Preservation. 2020; |
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| 5 |
Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review |
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| Aziz Homayouni,Fereshteh Ansari,Aslan Azizi,Hadi Pourjafar,Masuod Madadi |
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| Current Nutrition & Food Science. 2020; 16(1): 15 |
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The benefits of probiotic interventions in maternal-fetal health: An appraise review |
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| Parvirti Dhillon,Kuljit Singh,Kirandeep Kaur |
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| PharmaNutrition. 2020; 13: 100211 |
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| 7 |
Differential Stability of Aurein 1.2 Pores in Model Membranes of Two Probiotic Strains |
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| Galo E. Balatti,Carmen Domene,M. Florencia Martini,Monica Pickholz |
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| Journal of Chemical Information and Modeling. 2020; |
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| 8 |
Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: from food processing and storage to their passage through the gastrointestinal tract |
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| Lucía Cassani,Andrea Gomez-Zavaglia,Jesus Simal-Gandara |
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| Food Research International. 2019; : 108852 |
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Recent Advancements in the Development of Modern Probiotics for Restoring Human Gut Microbiome Dysbiosis |
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| Roshan Kumar,Utkarsh Sood,Vipin Gupta,Mona Singh,Joy Scaria,Rup Lal |
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| Indian Journal of Microbiology. 2019; |
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| 10 |
Potentiality of probiotic yoghurt as a functional food – a review |
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| S. Sarkar |
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| Nutrition & Food Science. 2018; |
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