Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
임성미
제어번호
105116581
학술지명
Applied Biological Chemistry (Appl Biol Chem)
권호사항
Vol.
61
No.
1
[
2018
]
발행처
한국응용생명화학회
발행처 URL
http://www.ksabc.or.kr
자료유형
학술저널
수록면
25-37
언어
English
출판년도
2018
KDC
520
등재정보
KCI등재
판매처
'
Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria' 의 주제별 논문영향력
논문영향력 요약
주제
동일주제 총논문수
논문피인용 총횟수
주제별 논문영향력의 평균
767
0
자세히
주제별 논문영향력
논문영향력
주제
주제별 논문수
주제별 피인용횟수
주제별 논문영향력
주제분류(KDC/DDC)
생물과학
768
0
계
768
0
* 다른 주제어 보유 논문에서 피인용된 횟수
0
닫기
'
Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria' 의 참고문헌
β-Glucan: a valuable functional ingredient in foods.
and wheat bran xylooligosaccharides
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
Therapeutic approaches targeting intestinal microflora in inflammatory bowel disease
The role of probiotic cultures in the control of gastrointestinal health
The preparation of yogurt from milk and cereals
The mechanism of action of probiotics
The interaction between bacteria and bile
The impact of feed additives on the microbial ecology of the gut in young pigs
The effects of refined barley <TEX>${\beta}$</TEX>-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology
Textural properties of yogurt made with encapsulated nonropylactic cultures
Survival of probiotic Lactobacilli in acidic environments if enhanced in the presence of metabolizable sugars
Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage
Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt
Sugar-coated:exopolysaccharides producing lactic acid bacteria for food and human health applications
Studies on synbiotic barley grain extract against some human pathogens
Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics
Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese
Reactive oxygen species: role in the development of cancer and various chronic conditions
Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococccus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC
Production of new synbiotic yoghurt with local probiotic isolate and oat and study its effect on mice
Process optimization for the development of a functional beverage based on lactic acid fermentation of oats
Probiotics: Mechanisms and established effects
Probiotics-from Metchnikoff to bioactives
Probiotics, prebiotics, and synbiotics
Probiotics and stabilization of the gut mucosal barrier
Probiotics and prebiotics in animal feeding for safe food production
Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk
Probiotic potential of Lactobacillus strains isolated from dairy products
Probiotic bacteria: safety, functional and technological properties
Prebiotics and synbiotics: detary strategies for improving gut health
Potentials of exopolysaccharides from lactic acid bacteria
Physicochemical properties and viability of probiotic bacteria of functional symbiotic camel yogurt affected by oat <TEX>${\beta}$</TEX>-glucan during storage
Oxidative stress: an essential factor in the pathogenesis of gastrointestinal mucosal diseases
Oat beta-glucan: its role in health promotion and prevention of diseases
Mixed culture fermentation studies on the effects of synbiotics on the human intestinal pathogens Campylobacter jejuni and Escherichia coli
Metabolism and biochemical characteristics of yogurt bacteria: a review
Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection
Lactobacillus plantarum strains for multifunctional oat-based foods
Lactic acid bacteria: their antimicrobial compounds and their uses in food production
Interactions of gut microbiota with functional food components and nutraceuticals
In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains
In vitro adhesion assays for probiotics and their in vivo relevance: a review
Gut bacteria in health and disease
Growth promotion of Bifidobacterium species by when and casein fractions from human and bovine milk
Gastrointestinal microbiota in irritable bowel syndrome: present state and perspectives
Fibre and effects on probiotics (the prebiotic concept)
Fermentation properties of yogurt added with rice bran
Enzymatic quantification of (1 <TEX>$\rightarrow$</TEX> 3) (1 <TEX>$\rightarrow$</TEX> 4)-<TEX>${\beta}$</TEX>-D-glucan in barley and malt
Enzymatic determination of residual hydrogen peroxide in milk
Effect of storage period of rice on quality of rice added yogurt
Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening analysis by HPLC
Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics
Codex stan 243-2003: code standard for fermented milks
Characterization and antioxidant property of probiotic and symbiotic yogurts
Carbohydrate metabolism in Bifidobacteria
Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance
Betaglucan: health benefits in obesity and metabolic syndrome
Beta-glucans improve growth, viability and colonization of probiotic microorganisms
Applications of inulin and probiotics in health and nutrition
Antioxidative properties of xanthan of the autoxidation of soybean oil in cyclodextrin emulsion
Antioxidative activity of lactic acid bacteria in yogurt
Antioxidant properties of cereal proucts
Antioxidant activity applying an improved ABTS radical cation decolorization assay
Antimicrobial activity the most important property of probiotic and starter lactic acid bacteria
An overview of the last advances in probiotic and prebiotic field
Adhesion of probiotic strains to the intestinal mucosa and interaction with pathogens
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Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria'
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