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Armachius James, Hengming Ke, Ting Yao & Yousheng Wang. (2023) The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions. Food Reviews International 39:1, pages 261-277.
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Baimin Wu, Jiechao Liu, Wenbo Yang, Qiang Zhang, Zhengyan Yang, Hui Liu, Zhenzhen Lv, Chunling Zhang & Zhonggao Jiao. (2021) Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria. International Journal of Food Properties 24:1, pages 906-922.
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Luis Patarata, Paulo Eduardo Sichetti Munekata & Maria João dos Ramos Fraqueza. 2024. Strategies to Improve the Quality of Foods. Strategies to Improve the Quality of Foods
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Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale & Emmanuel Oladipo Ajani. (2023) Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Frontiers in Nutrition 10.
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Armachius James, Ting Yao, Hengming Ke & Yousheng Wang. (2023) Microbiota for production of wine with enhanced functional components. Food Science and Human Wellness 12:5, pages 1481-1492.
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Nicoleta-Maricica Maftei, Alina-Viorica Iancu, Alina Mihaela Elisei, Tudor Vladimir Gurau, Ana Yndira Ramos-Villarroel & Elena Lacramioara Lisa. (2023) Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder. Microorganisms 11:6, pages 1493.
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Zuhra Bibi, Khadija Ashraf, Areeba Shehzadi, Abdul Rehman & Dilara Abbas Bukhari. (2023) Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats. Saudi Pharmaceutical Journal 31:6, pages 1036-1046.
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Maria Spinasse Maia, Manueli Monciozo Domingos & Jackline Freitas Brilhante de São José. (2023) Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices. Microorganisms 11:5, pages 1335.
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Camilo E. Garcia‐Henao, Valeria Valderrama‐Sanchez, J. Alejandro Arboleda‐Murillo, Magda I. Pinzon, Leidy T. Sanchez & Cristian C. Villa. (2022) Bioactive food coating: A review. Packaging Technology and Science 36:1, pages 3-13.
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Wisnu Adi Wicaksono, Aisa Buko, Peter Kusstatscher, Aki Sinkkonen, Olli H. Laitinen, Suvi M. Virtanen, Heikki Hyöty, Tomislav Cernava & Gabriele Berg. (2022) Modulation of the food microbiome by apple fruit processing. Food Microbiology 108, pages 104103.
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Ankit Awasthi, Leander Corrie, Sukriti Vishwas, Monica Gulati, Bimlesh Kumar, Dinesh Kumar Chellappan, Gaurav Gupta, Rajaraman D. Eri, Kamal Dua & Sachin Kumar Singh. (2022) Gut Dysbiosis and Diabetic Foot Ulcer: Role of Probiotics. Pharmaceutics 14:11, pages 2543.
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Marisa Marnpae, Charoonsri Chusak, Vernabelle Balmori, Kritmongkhon Kamonsuwan, Winai Dahlan, Thumnoon Nhujak, Nazimah Hamid & Sirichai Adisakwattana. (2022) Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. LWT 169, pages 113986.
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Dennia Pires de Amorim Trindade, Jéssica Pereira Barbosa, Eliane Maurício Furtado Martins & Patrícia Amaral Souza Tette. (2022) Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential. Food Bioscience 48, pages 101739.
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Ioanna Mantzourani, Antonia Terpou, Argyro Bekatorou & Stavros Plessas. (2022) Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. Fermentation 8:4, pages 142.
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Josef Jampílek, Katarína Kráľová & Vladimír Bella. 2022. Probiotics in the Prevention and Management of Human Diseases. Probiotics in the Prevention and Management of Human Diseases
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Stavros Plessas. (2021) Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application. Fermentation 8:1, pages 6.
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Al-Shimaa Ibrahim Ahmed, Gihan Mohamed El Moghazy, Tarek Ragab Elsayed, Hanan Abdel Latif Goda & Galal Mahmoud Khalafalla. (2021) Molecular identification and in vitro evaluation of probiotic functional properties of some Egyptian lactic acid bacteria and yeasts. Journal of Genetic Engineering and Biotechnology 19:1.
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Nur Anis Raihana Mhd Rodzi & Lai Kuan Lee. (2021) Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries. Food Research International 150, pages 110814.
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Siegried Lillo-Pérez, María Guerra-Valle, Patricio Orellana-Palma & Guillermo Petzold. (2021) Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers. LWT 151, pages 112106.
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Yu-Ming Chung, Shao-Yu Lee, Yung-Kai Lin, Yung-Hao Lin, Mohamed El-Shazly, Yung-Hsiang Lin & Chi-Fu Chiang. (2020) The high potential of a red-light submerged fermentation technique in the biofunctionality improvement of rambutan extracts. Nutrition & Food Science 51:6, pages 920-935.
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Mutamed M. Ayyash, Abdelmoneim K. Abdalla, Nadia S. AlKalbani, Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu & Nagendra P. Shah. (2021) Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability. Journal of Dairy Science 104:8, pages 8363-8379.
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Kariyawasam Majuwana Gamage Menaka Kariyawasam, Na-Kyoung Lee & Hyun-Dong Paik. (2020) Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods. Journal of Food Science and Technology 58:7, pages 2467-2478.
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Jorge Luis Patarroyo, Eduardo Fonseca, Javier Cifuentes, Felipe Salcedo, Juan C. Cruz & Luis H. Reyes. (2021) Gelatin-Graphene Oxide Nanocomposite Hydrogels for Kluyveromyces lactis Encapsulation: Potential Applications in Probiotics and Bioreactor Packings. Biomolecules 11:7, pages 922.
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Aybike DEMİRTAŞ, Meliha KARAPINAR, Elif Seren TANRİVERDİ & Barış OTLU. (2020) MALATYA’DA YETİŞTİRİLEN HACIHALİLOĞLU KAYISININ MİKROORGANİZMA KOMPOZİSYONUNUN ARAŞTIRILMASI VE POTANSİYEL PROBİYOTİK ETKİLERİNİN DEĞERLENDİRİLMESİInvestigation of the Microorganism Composition of Hacihaliloğlu Apricot Grown In Malatya and Evaluation of the Potential Probiotic Effects. İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi 8:3, pages 643-651.
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