Development of a potential functional food prepared with pigeon pea (Cajanus cajan), oats and Lactobacillus reuteri ATCC 55730

By Barboza Yasmina   Márquez Enrique   Parra Katynna   Piñero M. Patricia   Medina Luis M.  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 7, 2012-11 ,pp. : 813-820

Informa Healthcare

Access to resources Recommend Favorite

Fermented milk containing Lactobacillus casei strain Shirota reduces incidence of hard or lumpy stools in healthy population

By Sakai Takafumi   Makino Hiroshi   Ishikawa Eiji   Oishi Kenji   Kushiro Akira  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 4, 2011-06 ,pp. : 423-430

Informa Healthcare

Access to resources Recommend Favorite

The effect of Lactobacillus helveticus fermented milk on acute changes in calcium metabolism in postmenopausal women

By Narva Mirkka   Nevala Riikka   Poussa Tuija   Korpela Riitta  

European Journal of Nutrition, Vol. 43, Iss. 2, 2004-04 ,pp. : 61-68

Springer Publishing Company

Access to resources Recommend Favorite

Potential probiotic attributes and antagonistic activity of an indigenous isolate Lactobacillus plantarum DM5 from an ethnic fermented beverage “Marcha” of North Eastern Himalayas

By Das Deeplina   Goyal Arun  

International Journal of Food Sciences and Nutrition, Vol. 65, Iss. 3, 2014-05 ,pp. : 335-344

Informa Healthcare

Access to resources Recommend Favorite

Effects of a commercial oat- -glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

By Volikakis P.   Biliaderis C.G.   Vamvakas C.   Zerfiridis G.K.  

Food Research International, Vol. 37, Iss. 1, 2004-01 ,pp. : 83-94

Elsevier

Access to resources Recommend Favorite