Results 111 to 120 of about 94,043 (213)

Undergraduate students exploring microorganisms in fermented milk products using basic microscopes and smartphone cameras. [PDF]

J Microbiol Biol Educ
Das S, Raturi A, Khalid M, Das S, Negi VD, Mishra SK.   +5 more
europepmc   +1 more source

Egg allergy in children: Patterns of consumption of homemade fermented milk products by mothers during pregnancy. [PDF]

Allergy Asthma Proc
Karatas P, Gulec Koksal Z, Uysal P.
europepmc   +1 more source

Effect of rosmarinic acid on microbial activity, antioxidant capacity, and metabolite profiles of fermented milk containing <i>Lactiplantibacillus plantarum</i>. [PDF]

Food Chem X
Yin H, Tian M, Li S, Tang S, Gong F.
europepmc   +1 more source

Fermented milks

, 1928
L. A. Rogers, W. R. Albus
openaire   +2 more sources

Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese. [PDF]

Foods
Moreno A, Calpe J, Dopazo V, Luz C, Quiles JM, Meca G.   +5 more
europepmc   +1 more source

Development and Genomic Evaluation of a Novel Functional Fermented Milk Formulated with <i>Lactobacillus delbrueckii</i> Strains and Jujuba Kernel Powder for Potential Neuroprotective Effects. [PDF]

Foods
Ibrahim AA, El Halfawy NM, Zhang Y, Liu Y, Zhang X, Zhou S, Kan J, Du M.   +7 more
europepmc   +1 more source

Sea Buckthorn Fermented Milk with <i>Lactiplantibacillus plantarum</i> YHG-87 Mitigates Symptoms of DSS-Induced Ulcerative Colitis Disease in Mice. [PDF]

Foods
Ju N, Gu X, Ding Y, Li Y, Guo S.
europepmc   +1 more source

High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality. [PDF]

Eur J Nutr
Du Y, Bao R, Zhang S, Ericson U, Borné Y, Qi L, Sonestedt E.   +6 more
europepmc   +1 more source

Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in <i>Lactobacillus helveticus-</i>fermented milk. [PDF]

Food Chem X
Gholamhosseinpour A, Hashemi SMB, Khosravi Mazydi H.   +2 more
europepmc   +1 more source

Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products. [PDF]

Front Nutr
Alsadun AFA, Sakr SS, Ali AA, Alsaleem KA, Aladhadh M, Aljutaily T, Almujaydil MS, Alayouni R, Hassan A, Barakat H, Hassan MFY.   +10 more
europepmc   +1 more source