Citations (67)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Fereshteh Ansari, Shohre Alian Samakkhah, Ali Bahadori, Seyedeh Maedeh Jafari, Mojtaba Ziaee, Mohammad Taghi Khodayari & Hadi Pourjafar. (2023) Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products. Critical Reviews in Food Science and Nutrition 63:4, pages 457-485.
Read now
Read now
Jonathan C. L. Chua, John D. F. Hale, Pat Silcock & Phil J. Bremer. (2020) Bacterial survival and adhesion for formulating new oral probiotic foods. Critical Reviews in Food Science and Nutrition 60:17, pages 2926-2937.
Read now
Read now
Ubaid ur Rahman, Muhammad Issa Khan, Muhammad Sohaib, Amna Sahar & Anum Ishaq. (2017) Exploiting microorganisms to develop improved functional meat sausages: A review. Food Reviews International 33:2, pages 195-215.
Read now
Read now
Yujun Jiang, Zhe Zheng, Tiehua Zhang, Gregory Hendricks & Mingruo Guo. (2016) Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material. International Journal of Food Sciences and Nutrition 67:6, pages 670-677.
Read now
Read now
M. Moslemi, R. Mazaheri Nezhad Fard, S. M. Hosseini, A. Homayouni-Rad & Amir M. Mortazavian. (2016) Incorporation of Propionibacteria in Fermented Milks as a Probiotic. Critical Reviews in Food Science and Nutrition 56:8, pages 1290-1312.
Read now
Read now
M. Rahmati Roudsari, R. Karimi, S. Sohrabvandi & A. M. Mortazavian. (2015) Health Effects of Probiotics on the Skin. Critical Reviews in Food Science and Nutrition 55:9, pages 1219-1240.
Read now
Read now
Parmjit S. Panesar, Shweta Kumari & Reeba Panesar. (2013) Biotechnological approaches for the production of prebiotics and their potential applications. Critical Reviews in Biotechnology 33:4, pages 345-364.
Read now
Read now
Articles from other publishers (60)
Batlah Almutairi, Mark S. Turner, Mary T. Fletcher & Yasmina Sultanbawa. (2023) The impact of Kakadu Plum (Terminalia ferdinandiana) fruit powder and its pectic oligosaccharides on the growth, survival and antimicrobial activity of probiotic bacteria in milk.. Food Bioscience, pages 103445.
Crossref
Crossref
Zahida Naseem, Sajad Ahmad Mir, Sajad Mohd Wani, Molvi Abdul Rouf, Iqra Bashir & Aiman Zehra. (2023) Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. Nutrition 115, pages 112154.
Crossref
Crossref
Amanda A. Prestes, Elane S. Prudencio, Maria H. Canella, Mônica Q. Freitas, Elson R. Filho, Tatiana C. Pimentel, Erick A. Esmerino & Adriano G. da Cruz. 2023. Sensory Profiling of Dairy Products. Sensory Profiling of Dairy Products
103
119
.
Xinhui Peng, Sai Yang, Yanwei Liu, Kunyu Ren, Tian Tian, Xiaohong Tong, Shicheng Dai, Bo Lyu, Aihua Yu, Huan Wang & Lianzhou Jiang. (2023) Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship. Food Bioscience 53, pages 102527.
Crossref
Crossref
Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol & Gilberto Vinícius de Melo Pereira. (2023) Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms. Fermentation 9:6, pages 496.
Crossref
Crossref
Shibo Ma, J. K. Vidanarachchi & Chaminda Senaka Ranadheera. 2023. Probiotic Foods and Beverages. Probiotic Foods and Beverages
1
33
.
Claudia Mendoza-Avendaño, Sandy Luz Ovando-Chacón, María Celina Luján-Hidalgo, Rocío Meza-Gordillo, Miguel Angel Ruiz-Cabrera, Alicia Grajales-Lagunes, Federico Antonio Gutiérrez-Miceli & Miguel Abud-Archila. (2022) Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG. Current Microbiology 79:10.
Crossref
Crossref
Soha A. Alamoudi, Ahmed M. Saad, Nouf H. Alsubhi, Ghadeer I. Alrefaei, Diana A. Al-Quwaie, Najat Binothman, Majidah Aljadani, Mona Alharbi, Humidah Alanazi, Ahmad O. Babalghith, Mohammed S. Almuhayawi, Hattan S. Gattan, Mohammed H. Alruhaili & Samy Selim. (2022) Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities. Frontiers in Nutrition 9.
Crossref
Crossref
Divyasree Arepally, Ravula Sudharshan Reddy, Tridib Kumar Goswami & Ranil Coorey. (2022) A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. Food and Bioprocess Technology 15:8, pages 1677-1699.
Crossref
Crossref
Senbagam Duraisamy, Senthilkumar Balakrishnan, Amutha Raju, Chidambaram Prahalathan & Anbarasu Kumarasamy. 2022. Bio-Based Nanoemulsions for Agri-Food Applications. Bio-Based Nanoemulsions for Agri-Food Applications
347
361
.
Elijah Nya. 2022. Probiotics in Aquaculture. Probiotics in Aquaculture
263
283
.
Mohsen Mohammadi, Leila Nouri & Amir M. Mortazavian. (2021) Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics. Journal of Food Science and Technology 58:11, pages 4185-4193.
Crossref
Crossref
Viviana Garau, Cristina Manis, Paola Scano & Pierluigi Caboni. (2021) Compositional Characteristics of Mediterranean Buffalo Milk and Whey. Dairy 2:3, pages 469-488.
Crossref
Crossref
Gloria Isabel Camacho-Bernal, Nelly del Socorro Cruz-Cansino, Esther Ramírez-Moreno, Luis Delgado-Olivares, Quinatzin Yadira Zafra-Rojas, Araceli Castañeda-Ovando & Ángela Suárez-Jacobo. (2021) Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties. Applied Sciences 11:17, pages 8156.
Crossref
Crossref
Lauren Muncey & Sharareh Hekmat. (2021) Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre. Fermentation 7:2, pages 90.
Crossref
Crossref
Hee-Young Choi, Hoo-Kil Jung, Jong-Hyun Park & Inhyu Bae. (2021) Ongoing industrialization of synbiotic specialty and Artisan
cheeses. Animal Industry and Technology 8:1, pages 1-14.
Crossref
Crossref
Jordy Kim Ung Ling, Yen San Chan & Jobrun Nandong. (2021) Degradation kinetics modeling of antioxidant compounds from the wastes of Mangifera pajang fruit in aqueous and choline chloride/ascorbic acid natural deep eutectic solvent. Journal of Food Engineering 294, pages 110401.
Crossref
Crossref
Nazanin Parhizgar, Mehrnaz Azadyekta & Parynaz Parhizgar. (2021) Validity and Reliability Assessments of a 16-item Food Frequency Questionnaire as a Probiotic and Prebiotic Consumption Scale in People Aged 20 to 40 Years in Tehran. Nutrition and Food Sciences Research 8:2, pages 35-42.
Crossref
Crossref
Batlah Almutairi, Mark S. Turner, Mary T. Fletcher & Yasmina Sultanbawa. (2021) The impact of commercial prebiotics on the growth, survival and nisin production by Lactococcus lactis 537 in milk. LWT 137, pages 110356.
Crossref
Crossref
Roberto de Paula do Nascimento & Mario Roberto Marostica Junior. 2021. Probiotics and Prebiotics in Foods. Probiotics and Prebiotics in Foods
13
46
.
Rasoul Niknam, Hossein Kiani, Zeinab E. Mousavi & Mohammad Mousavi. 2021. Fenugreek. Fenugreek
189
217
.
John Nsor-Atindana, Ya Xing Zhou, Md Nazmus Saqib, Maoshen Chen, H. Douglas Goff, Jianguo Ma & Fang Zhong. (2020) Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation. Food Research International 131, pages 108935.
Crossref
Crossref
Nasim Khorshidian, Mojtaba Yousefi & Amir M. Mortazavian. 2020. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
91
114
.
Deepesh Panwar, Shubhashini A & Mukesh Kapoor. (2019)
Enhanced survival of
Lactobacillus
sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress
. Journal of Food Processing and Preservation 43:9.
Crossref
Crossref
Antonia Terpou, Aikaterini Papadaki, Iliada Lappa, Vasiliki Kachrimanidou, Loulouda Bosnea & Nikolaos Kopsahelis. (2019) Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 11:7, pages 1591.
Crossref
Crossref
Hary Razafindralambo, Aurélie Razafindralambo & Christophe Blecker. (2019) Thermophysical Fingerprinting of Probiotic-Based Products. Scientific Reports 9:1.
Crossref
Crossref
Ourdia Kareb & Mohammed Aïder. (2018) Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review. Probiotics and Antimicrobial Proteins 11:2, pages 348-369.
Crossref
Crossref
F. GomandF. BorgesJ. BurgainJ. GuerinA.-M. Revol-JunellesC. Gaiani. (2019) Food Matrix Design for Effective Lactic Acid Bacteria Delivery. Annual Review of Food Science and Technology 10:1, pages 285-310.
Crossref
Crossref
Elaheh Ahmadi, Reza Mohammadi, Sara Hasanvand, Milad Rouhi, Amir Mohammad Mortazavian & Zahra Sarlak. (2019) Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh). Current Nutrition & Food Science 15:1, pages 40-47.
Crossref
Crossref
Suk-Ho Choi & Young-Soon Lim. (2019) 효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성. Journal of Milk Science and Biotechnology 37:1, pages 57-68.
Crossref
Crossref
Nayil Dinkçi, Vildan Akdeniz & A. Sibel Akalin. 2019. Food Quality and Shelf Life. Food Quality and Shelf Life
201
233
.
Varongsiri Kemsawasd & Pittaya Chaikham. (2018) Survival of probiotics in soyoghurt plus mulberry (c.v. Chiang Mai 60) leaf extract during refrigerated storage and their ability to tolerate gastrointestinal transit. LWT 93, pages 94-101.
Crossref
Crossref
Jonas T. Guimarães, Eric Keven Silva, Ana Letícia Rodrigues Costa, Rosiane L. Cunha, Monica Q. Freitas, M. Angela A. Meireles & Adriano G. Cruz. (2018) Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocolloids 77, pages 787-795.
Crossref
Crossref
Somayeh Heydari, Atefeh Amiri-Rigi, Mohammad Reza Ehsani, Mohammad Amin Mohammadifar, Nasim Khorshidian, Mohammad Reza Koushki & Amir Mohammad Mortazavian. (2018) Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. International Journal of Dairy Technology 71, pages 175-184.
Crossref
Crossref
Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar & Vinod Singh. 2017. Microbial Functional Foods and Nutraceuticals. Microbial Functional Foods and Nutraceuticals
215
234
.
Zorica Radulović, Jelena Miočinović, Nemanja Mirković, Milica Mirković, Dušanka Paunović, Marina Ivanović & Sanja Seratlić. (2017)
Survival of spray-dried and free-cells of potential probiotic
Lactobacillus plantarum
564 in soft goat cheese
. Animal Science Journal 88:11, pages 1849-1854.
Crossref
Crossref
Gülfem ÜNAL & Elif ÖZER. (2017) Influence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic YoghurtInulin ve Hi-maize ile Zenginleştirmenin Probiyotik Yoğurdun Asitliğine ve Starter Kültür Canlılığına Etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi 54:3, pages 267-273.
Crossref
Crossref
L.B. AcurcioS.H.C. SandesR.W. BastosF.M. Sant’annaS.H.S.P. PedrosoD.C. ReisÁ.C. NunesG.D. CassaliM.R. SouzaJ.R. Nicoli. (2017)
Milk fermented by
Lactobacillus
species from Brazilian artisanal cheese protect germ-free-mice against
Salmonella
Typhimurium infection
. Beneficial Microbes 8:4, pages 579-588.
Crossref
Crossref
Leonardo Borges Acurcio, Rafael Wesley Bastos, Sávio Henrique de Cicco Sandes, Amanda Cristina de Carvalho Guimarães, Clarice Gregório Alves, Diego Carlos dos Reis, Sander Wuyts, Álvaro Cantini Nunes, Geovanni Dantas Cassali, Sarah Lebeer, Marcelo Resende de Souza & Jacques Robert Nicoli. (2017) Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice. Journal of Functional Foods 33, pages 436-445.
Crossref
Crossref
Reza Mohammadi, Mojtaba Yousefi, Zahra Sarlak, Nagendra Prasad Shah, Amir Mohammad Mortazavian, Ehsan Sadeghi & Maryam Zabihzadeh Khajavi. (2017) Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink. Food Science and Biotechnology 26:3, pages 749-757.
Crossref
Crossref
Mojtaba Yousefi Asli, Nasim Khorshidian, Amir Mohammad Mortazavian & Hedayat Hosseini. (2017) A Review on the Impact of Herbal Extracts and Essential Oils on Viability of Probiotics in Fermented Milks. Current Nutrition & Food Science 13:1, pages 6-15.
Crossref
Crossref
Esmeralda Santillán-Urquiza, Héctor Ruiz-Espinosa, Aracely Angulo-Molina, Jorge F. Vélez Ruiz & Miguel A. Méndez-Rojas. 2017. Nutrient Delivery. Nutrient Delivery
293
328
.
Nasim Khorshidian, Mojtaba Yousefi Asli, Hedayat Hosseini, Mahdi Shadnoush & Amir Mohammad Mortazavian. (2016) Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants. Iranian Journal of Cancer Prevention In Press:In Press.
Crossref
Crossref
Ramona Massoud, Vajiheh Fadaei, Kianoush Khosravi-Darani & Hamid Reza Nikbakht. (2015) Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization. Journal of Food Processing and Preservation 39:6, pages 2984-2990.
Crossref
Crossref
Bokyung Lee, Sybille Tachon, Richard A. Eigenheer, Brett S. Phinney & Maria L. Marco. (2015)
Lactobacillus casei
Low-Temperature, Dairy-Associated Proteome Promotes Persistence in the Mammalian Digestive Tract
. Journal of Proteome Research 14:8, pages 3136-3147.
Crossref
Crossref
R. Nout. 2015. Advances in Fermented Foods and Beverages. Advances in Fermented Foods and Beverages
409
434
.
Anandi Kavimandan. (2014) Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products. International Journal of Dairy Science 10:1, pages 1-11.
Crossref
Crossref
Sabrina N. Casarotti, Bruno M. Carneiro & Ana Lúcia B. Penna. (2014) Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science 97:10, pages 6027-6035.
Crossref
Crossref
Athina Lazaridou, Amalia Serafeimidou, Costas G. Biliaderis, Thomas Moschakis & Nikolaos Tzanetakis. (2014) Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain. Food Hydrocolloids 39, pages 204-214.
Crossref
Crossref
Abbas Ahmadi, Elnaz Milani, Ashkan Madadlou, Seyed Ali Mortazavi, Reza Rezaei Mokarram & Davoud Salarbashi. (2012) Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology 51:8, pages 1568-1574.
Crossref
Crossref
M.K. Tripathi & S.K. Giri. (2014) Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods 9, pages 225-241.
Crossref
Crossref
Luciana C Maganha, Roice E Rosim, Carlos H Corassin, Adriano G Cruz, José A F Faria & Carlos A F Oliveira. (2014) Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology 67:1, pages 89-94.
Crossref
Crossref
Maja Lj. Bulatović, Tanja Ž. Krunić, Maja S. Vukašinović-Sekulić, Danica B. Zarić & Marica B. Rakin. (2014) Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain. RSC Adv. 4:98, pages 55503-55510.
Crossref
Crossref
Shalini Mishra & H. N. Mishra. (2012) Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk. Food and Bioprocess Technology 6:11, pages 3166-3176.
Crossref
Crossref
Ka-Lung Lam & Peter Chi-Keung Cheung. (2013) Non-digestible long chain beta-glucans as novel prebiotics. Bioactive Carbohydrates and Dietary Fibre 2:1, pages 45-64.
Crossref
Crossref
H. Davoodi, S. Esmaeili & A.M. Mortazavian. (2013) Effects of Milk and Milk Products Consumption on Cancer: A Review. Comprehensive Reviews in Food Science and Food Safety 12:3, pages 249-264.
Crossref
Crossref
H. Beheshtipour, A. M. Mortazavian, R. Mohammadi, S. Sohrabvandi & K. Khosravi-Darani. (2013)
Supplementation of
Spirulina platensis
and
Chlorella vulgaris
Algae into Probiotic Fermented Milks
. Comprehensive Reviews in Food Science and Food Safety 12:2, pages 144-154.
Crossref
Crossref
R. Karimi, S. Sohrabvandi & A. M. Mortazavian. (2012) Review Article: Sensory Characteristics of Probiotic Cheese. Comprehensive Reviews in Food Science and Food Safety 11:5, pages 437-452.
Crossref
Crossref
Reza Mohammadi, Sara Sohrabvandi & Amir Mohammad Mortazavian. (2012) The starter culture characteristics of probiotic microorganisms in fermented milks. Engineering in Life Sciences 12:4, pages 399-409.
Crossref
Crossref
T. Muramalla & K.J. Aryana. (2011) Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K. Journal of Dairy Science 94:8, pages 3725-3738.
Crossref
Crossref