References
- L.H.AnalieC.V.BennieYogurt as probiotic carrier foodInt. Dairy J.112001117
- A.S.BabaA.NajarianA.B.ShoriK.W.LitG.A.KengIn vitro inhibition of key enzymes related to diabetes and hypertension in Lycium barbarum-yogurtArabian J. Sci. Eng.39201453555362
- C.BealJ.SkokanovaE.LatrilleN.MartinG.CorrieuCombined effects of culture condition and storage time on acidification and viscosity of stirred yogurtJ. Dairy Sci.821999673681
- S.M.El-DiebF.H.R.Abd RaboS.M.BadranA.M.Abd El-FattahF.M.F.ElshaghabeeThe growth behavior and enhancement of probiotic viability in bioyoghurtInt. Dairy J.2220124447
- H.GaudreauC.P.ChampagneG.E.RemondettoL.BazinetM.SubiradeEffect of catechins on the growth of oxygen-sensitive probiotic bacteriaFood Res. Int.532013751757
- A.GondoinD.GrussuD.StewartG.J.McDougallWhite and green tea polyphenols inhibit pancreatic lipase in vitroFood Res. Int.43201015371544
- F.GuarnerG.PerdigonG.CorthierS.SalminenB.KoletzkoL.MorelliShould yogurt cultures be considered probiotic?Br. J. Nutr.932005783786
- Y.HilalU.EngelhardtCharacterisation of white tea – comparison to green and black teaJ. Verbr. Lebensm.22007414421
- D.HorzicD.KomesA.BelščakK.K.GanićD.IvekovićD.KarlovićThe composition of polyphenols and methylxanthines in teas and herbal infusionsFood Chem.1152009441448
- Y.H.HuiR.C.ChandanS.ClarkN.A.CrossJ.C.DobbsW.J.Hurstet alHandbook of Food Products Manufacturing2007Wiley-InterscienceHoboken, N.J
- I.JaziriM.B.SlamaH.MhadhbiM.C.UrdaciM.HamdiEffect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storageFood Chem.1122009614620
- K.KailasapathyI.HarmstorfM.PhillipsSurvival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurtsLWT Food Sci. Technol.41200813171322
- A.L.KellyF.O’FlahertyP.F.FoxIndigenous proteolytic enzymes in milk: a brief overview of the present state of knowledgeInt. Dairy J.162006563572
- Y.KimK.L.GoodnerJ.ParkJ.ChoiS.T.TalcottChanges in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentationFood Chem.129201113311342
- W.KneifelD.JarosF.ErhardMicroflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter culturesInt. J. Food Microbiol.181993179189
- K.LeeJ.LeeY.-H.KimS.-H.MoonY.-H.ParkUnique properties of four lactobacilli in amino acid production and symbiotic mixed culture for lactic acid biosynthesisCurr. Microbiol.432001383390
- H.C.LeeA.M.JennerC.S.LowY.K.LeeEffect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiotaRes. Microbiol.1572006876884
- López de Lacey, A.M., 2012. Diseño, desarrollo y aplicación de envases comestibles potencialmente bioactivos (Design, Development and Applying of Potentially Bioactive Food Packaging) (doctoral thesis).
- A.M.López de LaceyE.Pérez-SantìnM.E.López-CaballeroP.MonteroSurvival and metabolic activity of probiotic bacteria in green teaLWT Food Sci. Technol.552014314322
- A.Lourens-HattinghB.C.ViljoenYogurt as probiotic carrier foodInt. Dairy J.112001117
- A.R.MadureiraM.AmorimA.M.GomesM.E.PintadoF.X.MalcataProtective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditionsFood Res. Int.442011465470
- P.MarteauM.MinekusR.HavenaarJ.H.J.Huis In’t VeldSurvival of lactic acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bileJ. Dairy Sci.80199710311037
- M.MichaelR.K.PhebusK.A.SchmidtImpact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in a non-fat yogurtInt. Dairy J.202010665672
- V.MishraD.N.PrasadApplication of in vitro methods for selection of Lactobacillus casei strains as potential probioticsInt. J. Food Microbiol.1032005109115
- D.Najgebauer-LejkoEffect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milksDairy Sci. Technol.942014327339
- D.Najgebauer-LejkoM.SadyT.GregaM.WalczyckaThe impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurtInt. Dairy J.212011568574
- R.P.S.OliveiraP.PeregoM.N.OliveiraA.ConvertiEffect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milkLWT Food Sci. Technol.442011520523
- M.OstlieM.H.HellandJ.A.NarvhusGrowth and metabolism of selected strains of probiotic bacteria in milkInt. J. Food Microbiol.8720031727
- C.S.RanadheeraC.A.EvansM.C.AdamsS.K.BainesIn vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat’s milk ice cream and yogurtFood Res. Int.492012619625
- G.RusakD.KomesS.LikicD.HorzicM.KovacPhenolic content and antioxidative capacity of green and white tea extracts depending on extractionFood Chem.1102008852858
- M.SaxelinProbiotic formulations and applications, the current probiotics market, and changes in the marketplace: a European perspectiveClin. Infect. Dis.462008S76S79
- M.SaxelinR.KorpelaA.Mayra-MakinenIntroduction: classifying functional dairy productsT.Mattila-SandholmM.SaarelaFunctional Dairy Products2003Woodhead Publishing LimitedCambridge, England116
- H.SchneiderA.SchwiertzM.D.CollinsM.BlautAnaerobic transformation of quercetin-3-glucoside by bacteria from the human intestinal tractArch. Microbiol.17119998191
- N.P.ShahProbiotic bacteria: selective enumeration and survival in dairy productsJ. Dairy Sci.832000894907
- N.P.ShahW.K.DingM.J.FallourdG.LeyerImproving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidantsJ. Food Sci.752010M278M282
- A.B.ShoriAntioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milkJ. Taibah Univ. Sci.72013202208
- A.B.ShoriNutritional and therapeutical values of chickpea water extract enriched yogurt made from cow and camel milkAm. J. Drug Discovery Dev.320134759
- A.B.ShoriA.S.BabaViability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milkJ. Assoc. Arab Univ. Basic Appl. Sci.1120125055
- A.B.ShoriA.S.BabaEffects of inclusion of Allium Sativum and Cinnamomum Verum in milk on the growth and activity of lactic acid bacteria during yogurt fermentationAmerican–Eurasian J. Agric. Environ. Sci.1311201314481457
- C.StephaineC.NichaelB.FloydA.MaryThe Sensory Evaluation of Dairy Products2009Springer Science and Business Media, LLC233 Spring Street, New York, NY 10013, USA
- R.TabascoF.Sánchez-PatánM.MonagasB.BartoloméM.V.Moreno-ArribasC.PeláezT.RequenaEffect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolismFood Microbiol.28201113451352
- C.G.VinderolaN.BailoJ.A.ReinheimerSurvival of probiotic microflora in Argentinian yogurts during refrigerated storageFood Res. Int.33200097102
- G.VinderolaM.CespedesD.MateolliP.CardenasM.LescanoN.AimarettiJ.einheimerChanges in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storageInt. J. Dairy Technol.642011269275
- T.S.YamS.ShahJ.M.T.Hamilton-MillerMicrobiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea componentsFEMS Microbiol. Lett.1521997169174