Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria

Antioxidant Properties of Probiotic Bacteria

Wang, Y., Wu, Y., Wang, Y., Xu, H., 梅小强, Yu, D., Wang, Y., & Li, W. (2017) · Nutrients · doi:10.3390/nu9050521 · Cited by 930 · see citing works

Adhesion and aggregation ability of probiotic strain <i>Lactobacillus acidophilus</i> M92: ADHESION OF <i>L. ACIDOPHILUS</i> M92

Kos, B., Šušković, J., Vuković, S., Šimpraga, M., Frece, J., & Matošić, S. (2003) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2003.01915.x · Cited by 880 · see citing works

Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum

Del Re, B., Sgorbati, B., Miglioli, M., & Palenzona, D. (2000) · Letters in Applied Microbiology · doi:10.1046/j.1365-2672.2000.00845.x · Cited by 731 · see citing works

Susceptibility of Lactobacillus spp. to antimicrobial agents

Danielsen, M., & Wind, A. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00254-4 · Cited by 561 · see citing works

Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

Corcoran, B. M., Stanton, C., Fitzgerald, G. F., & Ross, R. P. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.6.3060-3067.2005 · Cited by 547 · see citing works

Non-dairy probiotic products

Rivera‐Espinoza, Y., & Navarro, Y. G. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.06.008 · Cited by 491 · see citing works

Probiotics as Potential Antioxidants: A Systematic Review

Mishra, V., Shah, C., Mokashe, N. U., Chavan, R. S., Yadav, H., & Prajapati, J. B. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf506326t · Cited by 462 · see citing works

Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

Angmo, K., Kumari, A., Savitri, & Bhalla, T. C. (2015) · LWT · doi:10.1016/j.lwt.2015.10.057 · Cited by 381 · see citing works

The Lactobacillus casei group: history and health related applications

Hill, D., Sugrue, I., Tobin, C., Hill, C., Stanton, C., & Ross, R. P. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02107 · Cited by 318 · see citing works

Potential non-dairy probiotic products – A healthy approach

Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., & Chhikara, N. (2017) · Food Bioscience · doi:10.1016/j.fbio.2017.12.003 · Cited by 315 · see citing works

Antibiotic susceptibility profiles of new probiotic Lactobacillus and Bifidobacterium strains

Zhou, J. S., Pillidge, C. J., Gopal, P. K., & Gill, H. S. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.05.011 · Cited by 301 · see citing works

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. (2010) · Food Research International · doi:10.1016/j.foodres.2010.11.035 · Cited by 295 · see citing works

In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains

Krausova, G., Hyrslova, I., & Hynstova, I. (2019) · Fermentation · doi:10.3390/fermentation5040100 · Cited by 287 · see citing works

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar

Somashekaraiah, R., Shruthi, B. R., Deepthi, B. V., & Sreenivasa, M. Y. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.01382 · Cited by 272 · see citing works

The perspective on cholesterol‐lowering mechanisms of probiotics

Ishimwe, N., Daliri, E. B., Lee, B. H., Fang, F., & Du, G. (2014) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201400548 · Cited by 216 · see citing works

Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains

Leite, A. M. O., Miguel, M. A. L., Peixoto, R. S., Ruas‐Madiedo, P., Paschoalin, V. M. F., Mayo, B., & Delgado, S. (2015) · Journal of Dairy Science · doi:10.3168/jds.2014-9265 · Cited by 213 · see citing works

Antimicrobial activity and antibiotic susceptibility ofLactobacillusandBifidobacteriumspp. intended for use as starter and probiotic cultures

Georgieva, R., Yocheva, L. D., Tserovska, L., Zhelezova, G., Stefanova, N., Atanasova, A., Danguleva, A., IVANOVA, G. B., Karapetkov, N., Rumyan, N., et al. (2014) · Biotechnology & Biotechnological Equipment · doi:10.1080/13102818.2014.987450 · Cited by 205 · see citing works

Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains

Nguyen, B. T., Bujna, E., Fekete, N., Tran, A. T. M., Rezessy‐Szabó, J. M., Prasad, R., & Nguyen, Q. D. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00054 · Cited by 192 · see citing works

l-lactic acid production by Lactobacillus casei fermentation using different fed-batch feeding strategies

Ding, S., & Tan, T. (2006) · Process Biochemistry · doi:10.1016/j.procbio.2006.01.014 · Cited by 183 · see citing works

Lactobacillus casei and Lactobacillus fermentum strains isolated from mozzarella cheese: Probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions

de Souza, B. M. S., Borgonovi, T. F., Casarotti, S. N., Todorov, S. D., & Penna, A. L. B. (2019) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-018-9406-y · Cited by 177 · see citing works

Survival of Lactobacillus plantarum in model solutions and fruit juices

Nualkaekul, S., & Charalampopoulos, D. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.01.040 · Cited by 165 · see citing works

Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.

Wang, C.-Y., Lin, P.-R., Ng, C.-C., & Shyu, Y.-T. (2010) · Anaerobe · doi:10.1016/j.anaerobe.2010.10.003 · Cited by 155 · see citing works

Bile Salt Deconjugation and Cholesterol Removal from Media by Lactobacillus casei

Brashears, M. M., Gilliland, S. E., & Buck, L. M. (1998) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(98)75785-6 · Cited by 143 · see citing works

Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type

Pimentel, T. C., Madrona, G. S., García, S., & Prudêncio, S. H. (2015) · LWT · doi:10.1016/j.lwt.2015.03.009 · Cited by 141 · see citing works

Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2

Vasiee, A., Falah, F., Behbahani, B. A., & Yazdi, F. T. (2020) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2020.07.002 · Cited by 131 · see citing works

Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect

Lee, J., Hwang, K., Chung, M.-Y., Cho, D. H., & Park, C. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb11524.x · Cited by 127 · see citing works

Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans

Falah, F., Vasiee, A., Behbahani, B. A., Yazdi, F. T., Moradi, S., Mortazavi, S. A., & Roshanak, S. (2019) · Microbial Pathogenesis · doi:10.1016/j.micpath.2019.04.006 · Cited by 127 · see citing works

Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

da Costa, G. M., Silva, J. V. D. C., Mingotti, J. D., Barão, C. E., Klososki, S. J., & Pimentel, T. C. (2016) · LWT · doi:10.1016/j.lwt.2016.08.051 · Cited by 124 · see citing works

Inhibition of Escherichia coli adhesion to human intestinal Caco-2 cells by probiotic candidate Lactobacillus plantarum strain L15

Behbahani, B. A., Noshad, M., & Falah, F. (2019) · Microbial Pathogenesis · doi:10.1016/j.micpath.2019.103677 · Cited by 114 · see citing works

In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics

Fadda, M. E., Mossa, V., Deplano, M., Pisano, M. B., & Cosentino, S. (2016) · LWT · doi:10.1016/j.lwt.2016.08.020 · Cited by 113 · see citing works

Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

Barzegar, H., Alizadeh Behbahani, B., & Falah, F. (2021) · Food Science &amp; Nutrition · doi:10.1002/fsn3.2365 · Cited by 108 · see citing works

Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

Jena, P. K., Trivedi, D., Thakore, K., Chaudhary, H., Giri, S. S., & Seshadri, S. (2013) · Microbiology and Immunology · doi:10.1111/1348-0421.12054 · Cited by 107 · see citing works

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

Sohail, A., Turner, M. S., Prabawati, E. K., Coombes, A. G. A., & Bhandari, B. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.04.025 · Cited by 104 · see citing works

Aggregation, adherence, anti-adhesion and antagonistic activity properties relating to surface charge of probiotic Lactobacillus brevis gp104 against Staphylococcus aureus

Hojjati, M., Behabahani, B. A., & Falah, F. (2020) · Microbial Pathogenesis · doi:10.1016/j.micpath.2020.104420 · Cited by 100 · see citing works

Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

Fijałkowski, K., Peitler, D., Rakoczy, R., & Żywicka, A. (2015) · LWT · doi:10.1016/j.lwt.2015.12.038 · Cited by 95 · see citing works

In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties

Son, S.-H., Jeon, H., Yang, S.-J., Lee, N., & Paik, H. (2017) · Microbial Pathogenesis · doi:10.1016/j.micpath.2017.09.053 · Cited by 95 · see citing works

Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

Adesulu-Dahunsi, A. T., Jeyaram, K., & Sanni, A. I. (2018) · Food Control · doi:10.1016/j.foodcont.2018.04.062 · Cited by 94 · see citing works

Effect of curli expression and hydrophobicity of Escherichia coli O157:H7 on attachment to fresh produce surfaces

Patel, J., Sharma, M., & Ravishakar, S. (2010) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2010.04933.x · Cited by 92 · see citing works

In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

Boricha, A. A., Shekh, S. L., Pithva, S. P., Ambalam, P. S., & Manuel Vyas, B. R. (2019) · LWT · doi:10.1016/j.lwt.2019.02.021 · Cited by 92 · see citing works

Hypocholesterolaemic activity of a novel autochthonous potential probiotic Lactobacillus plantarum YS5 isolated from yogurt

Nami, Y., Bakhshayesh, R. V., Manafi, M., & Hejazi, M. A. (2019) · LWT · doi:10.1016/j.lwt.2019.05.057 · Cited by 91 · see citing works

Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum

Shao, Y., Zhang, W., Guo, H., Pan, L., Zhang, H., & Sun, T. (2014) · Food Control · doi:10.1016/j.foodcont.2014.09.003 · Cited by 85 · see citing works

Identification of Lactobacillus plantarum TW29-1 isolated from Iranian fermented cereal-dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation

Saboktakin-Rizi, M., Alizadeh Behbahani, B., Hojjati, M., & Noshad, M. (2021) · Journal of Food Measurement and Characterization · doi:10.1007/s11694-021-00846-5 · Cited by 76 · see citing works

Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy product

Vasiee, A., Falah, F., & Mortazavi, S. A. (2022) · Journal of Applied Microbiology · doi:10.1111/jam.15772 · Cited by 74 · see citing works

Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food

Vasiee, A., Behbahani, B. A., Yazdi, F. T., Mortazavi, S. A., & Noorbakhsh, H. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9282-x · Cited by 73 · see citing works

Gamma‐aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity

Behbahani, B. A., Jooyandeh, H., Falah, F., & Vasiee, A. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1838 · Cited by 73 · see citing works

Antibacterial potential of a novel Lactobacillus casei strain isolated from Chinese northeast sauerkraut and the antibiofilm activity of its exopolysaccharides

Xu, X., Peng, Q., Zhang, Y., Tian, D., Zhang, P., Ying, H., Ma, L., Día, V. P., Qiao, Y., & Shi, B. (2020) · Food & Function · doi:10.1039/d0fo00905a · Cited by 71 · see citing works

Production of Probiotic Mango Juice by Fermentation of Lactic Acid Bacteria

Reddy, L. V., Min, J.-H., & Wee, Y. (2015) · Microbiology and Biotechnology Letters · doi:10.4014/mbl.1504.04007 · Cited by 70 · see citing works

Preparation and Functional Properties of Synbiotic Yogurt Fermented with <i>Lactobacillus brevis</i> PML1 Derived from a Fermented Cereal‐Dairy Product

Falah, F., Vasiee, A., Yazdi, F. T., & Behbahani, B. A. (2021) · BioMed Research International · doi:10.1155/2021/1057531 · Cited by 70 · see citing works

Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice

Filho, E. G. A., Rodrigues, T. H. S., Fernandes, F. A. N., Pereira, A. L. F., Narain, N., de Brito, E. S., & Rodrigues, S. (2017) · Food Research International · doi:10.1016/j.foodres.2017.05.030 · Cited by 62 · see citing works

Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties

Falah, F., Zareie, Z., Vasiee, A., Yazdi, F. T., Mortazavi, S. A., & Behbahani, B. A. (2021) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-021-01119-x · Cited by 62 · see citing works

Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli

de Oliveira, P. M., Júnior, B. R. D. C. L., Martins, E. M. F., Martins, M. L., Vieira, É. N. R., de Barros, F. A. R., Cristianini, N., Costa, N. D. A., & Ramos, A. M. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04518-y · Cited by 57 · see citing works

Producing Probiotic Peach Juice

Pakbin, B., Razavi, S. H., Mahmoudi, R., & Gajarbeygi, P. (2014) · Biotechnology and Health Sciences · doi:10.17795/bhs-24683 · Cited by 56 · see citing works

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

Moreira, R. M. P., Martins, M. L., Júnior, B. R. D. C. L., Martins, E. M. F., Ramos, A. M., Cristianini, N., Campos, A. N. D. R., Stringheta, P. C., Silva, V. R. O., Canuto, J. W., et al. (2016) · LWT · doi:10.1016/j.lwt.2016.11.049 · Cited by 53 · see citing works

Study on intestinal survival and cholesterol metabolism of probiotics

Liang, X., Lv, Y., Zhang, Z., Yi, H., Liu, T., Li, R., Yu, Z., & Zhang, L. (2020) · LWT · doi:10.1016/j.lwt.2020.109132 · Cited by 47 · see citing works

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Adebayo-Tayo, B., & Akpeji, S. (2016) · Fermentation · doi:10.3390/fermentation2040020 · Cited by 45 · see citing works

Antibacterial and antibiofilm activity of Lactobacillus strains secretome and extraction against Escherichia coli isolated from urinary tract infection

Soltani, N., Abbasi, S., Baghaeifar, S., Taheri, E., Jadid, M. F. S., Emami, P., Abolhasani, K., & Aslanshirzadeh, F. (2022) · Biotechnology Reports · doi:10.1016/j.btre.2022.e00760 · Cited by 44 · see citing works

Kinetics of haze formation and factors influencing the development of haze in clarified apple juice

Tajchakavit, S., Boye, J. I., Bélanger, D., & Couture, R. (2001) · Food Research International · doi:10.1016/s0963-9969(00)00188-5 · Cited by 42 · see citing works

Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20

Kumar, B. V., Mannepula, S., & Reddy, O. V. S. (2015) · Nutrafoods · doi:10.1007/s13749-015-0002-4 · Cited by 40 · see citing works

Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food‐Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model

Vasiee, A., Falah, F., Sankian, M., Tabatabaei-Yazdi, F., & Mortazavi, S. A. (2020) · Journal of Immunology Research · doi:10.1155/2020/2635230 · Cited by 35 · see citing works

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Dimitrovski, D., Velickova, E., Dimitrovska, M., Langerholc, T., & Winkelhausen, E. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-2064-0 · Cited by 34 · see citing works

Beet and orange mixed juices added with Lactobacillus acidophilus

Porto, M. R. A., Okina, V. S., Pimentel, T. C., García, S., & Prudêncio, S. H. (2018) · Nutrition & Food Science · doi:10.1108/nfs-06-2017-0108 · Cited by 32 · see citing works

Probiotic Potential of Pediococcus pentosaceus LJR1, a Bacteriocinogenic Strain Isolated from Rumen Liquor of Goat (Capra aegagrus hircus)

Ladha, G., & Jeevaratnam, K. (2018) · Food Biotechnology · doi:10.1080/08905436.2017.1414700 · Cited by 28 · see citing works

Occurrence of Glutathione Sulphydryl (GSH) and Antioxidant Activities in Probiotic Lactobacillus spp.

Yoon, Y. H., & Byun, J. R. (2004) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.2004.1582 · Cited by 26 · see citing works

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Alkobeisi, F., Varidi, M. J., Varidi, M., & Nooshkam, M. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2771 · Cited by 26 · see citing works

Modeling in vitro cholesterol reduction in relation to growth of probiotic Lactobacillus casei

Kumar, A., Kumar, M., Ghosh, M., & Ganguli, A. (2012) · Microbiology and Immunology · doi:10.1111/1348-0421.12008 · Cited by 23 · see citing works

Viability of Lactobacillus plantarum in Orange Juice under Low pH and Temperature Conditions

Parish, M. E., Sadler, G. D., & Wicker, L. (1990) · Journal of Food Science · doi:10.1111/j.1365-2621.1990.tb01588.x · Cited by 18 · see citing works

Interference of Lactobacillus casei with Pseudomonas aeruginosa in the treatment of infected burns in Wistar rats.

Abootaleb, M., Bandari, N. M., & Soleimani, N. A. (2021) · PubMed Central · doi:10.22038/ijbms.2020.47447.10920 · Cited by 14 · see citing works

New Technological Trends in Probiotics Encapsulation for Their Stability Improvement in Functional Foods and Gastrointestinal Tract

Nooshkam, M., & Zareie, Z. (2022) · Apple Academic Press eBooks · doi:10.1201/9781003277415-3 · Cited by 5 · see citing works

Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods

Nooshkam, M., & Babazadeh, A. (2020) · Apple Academic Press eBooks · doi:10.1201/9781003057543-4 · Cited by 2 · see citing works

ارزیابی ویژگیهای پروبیوتیکی و ضدباکتریایی SL163-4 Lactobacillus fermentum

زاده, س. م., جوینده, ح., بهبهانی, ب. ع., & برزگر, ح. (2021) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.22067/ifstrj.2020.39266 · Cited by 1 · see citing works

Bioactive Peptides (BPs) as Functional Foods: Production Process, Techno-Functional Applications, Health-Promoting Effects, and Safety Issues

Babazadeh, A., Nooshkam, M., & Tabibiazar, M. (2022) · Apple Academic Press eBooks · doi:10.1201/9781003277415-4 · Cited by 1 · see citing works

Probiotic Bacillus strains inhibit growth, biofilm formation, and virulence gene expression of Listeria monocytogenes

Behbahani, B. A., Noshad, M., Vasiee, A., & Brück, W. M. (2023) · LWT · doi:10.1016/j.lwt.2023.115596 · Cited by 77 · see citing works

Evaluation of the probiotic, anti-bacterial, anti-biofilm, and safety properties of Lacticaseibacillus paracasei B31-2

Alizadeh Behbahani, B., Jooyandeh, H., Taki, M., & Falah, F. (2024) · LWT · doi:10.1016/j.lwt.2024.116676 · Cited by 59 · see citing works

Assessment of the probiotic, anti-bacterial, and anti-biofilm characteristics of Lacticaseibacillus rhamnosus CWKu-12, along with its potential impact on the expression of virulence genes in Listeria monocytogenes ATCC 19115

Echresh, S., Behbahani, B. A., Falah, F., Noshad, M., & Ibrahim, S. A. (2024) · LWT · doi:10.1016/j.lwt.2024.116391 · Cited by 58 · see citing works

Evaluation of anti-yeast metabolites produced by Lactobacillus strains and their potential application as bio-preservatives in traditional yogurt drink

Behbahani, B. A., Jooyandeh, H., Vasiee, A., & Zeraatpisheh, F. (2023) · LWT · doi:10.1016/j.lwt.2023.115428 · Cited by 55 · see citing works

Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice

Behbahani, B. A., Jooyandeh, H., Hojjati, M., & Sheikhjan, M. G. (2023) · LWT · doi:10.1016/j.lwt.2023.115601 · Cited by 54 · see citing works

An investigation into the probiotic, anti-bacterial, anti-biofilm, and safety properties of Lactococcus lactis NJ414

Behbahani, B. A., & Noshad, M. (2024) · LWT · doi:10.1016/j.lwt.2024.116251 · Cited by 50 · see citing works

Assessing the protection mechanisms against Enterobacter aerogenes by analyzing aggregation, adherence, antagonistic activity, and safety properties of potentially probiotic strain Lactobacillus brevis G145

Barzegar, H., Behbahani, B. A., Mirzaei, A., & Sheikhjan, M. G. (2023) · Microbial Pathogenesis · doi:10.1016/j.micpath.2023.106175 · Cited by 47 · see citing works

Assessing the protection mechanisms on Enterobacter aerogenes ATCC 13048 by potentially probiotic strain Lacticaseibacillus casei XN18: An experimental and modeling study

Zibaei-Rad, A., Rahmati‐Joneidabad, M., Behbahani, B. A., & Taki, M. (2023) · Microbial Pathogenesis · doi:10.1016/j.micpath.2023.106177 · Cited by 47 · see citing works

Evaluation of the physicochemical and microbial properties of lamb meat coated with Shirazi balangu seed mucilage-based edible coating containing cell-free supernatant of Levilactobacillus brevis G145

Barzegar, H., Behbahani, B. A., Mirzaei, A., & Sheikhjan, M. G. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100456 · Cited by 42 · see citing works

Functional Foods in Clinical Trials and Future Research Directions

Hajzer, Z. E., Alibrahem, W., Helu, N. K., Oláh, C., & Prokisch, J. (2025) · Foods · doi:10.3390/foods14152675 · Cited by 51 · see citing works

The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities

Meenu, M., Kaur, S., Kaur, M., Mradula, M., Khandare, K., Xu, B., & Pati, P. K. (2024) · Process Biochemistry · doi:10.1016/j.procbio.2024.04.001 · Cited by 35 · see citing works

Plant-based probiotic foods: current state and future trends

D’Almeida, A. P., Infante-Neta, A. A., Lima, M. D. A., & de Albuquerque, T. L. (2024) · Food Science and Biotechnology · doi:10.1007/s10068-024-01674-1 · Cited by 35 · see citing works

Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1

Alebooye, P., Falah, F., Vasiee, A., Yazdi, F. T., & Mortazavi, S. A. (2023) · LWT · doi:10.1016/j.lwt.2023.115553 · Cited by 29 · see citing works

Functionalized nanodiamonds with NiCoFe layered double hydroxides used as a novel adsorbent in dispersive solid phase microextraction for Pb(II) determination in juice samples

Arain, M. B., Ahmed, H. E. H., & Soylak, M. (2024) · Microchemical Journal · doi:10.1016/j.microc.2024.109922 · Cited by 20 · see citing works

Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability

Condurso, C., Merlino, M. V., Miller, A., Rosa, A. R. D., Accetta, F., Leonardi, M., Cicero, N., & Gervasi, T. (2025) · Foods · doi:10.3390/foods14122148 · Cited by 15 · see citing works

Probiotic potential of Lactobacillus acidophilus TMPC 41127 isolated from traditional cheese in inhibiting Salmonella Typhi biofilms and virulence genes

Alizadeh Behbahani, B., Ghasemi, P., Vasiee, A., & Mousavi, Z. (2026) · Scientific Reports · doi:10.1038/s41598-026-51296-2 · Cited by 11 · see citing works

Probiotic, functional, and safety assessment of Levilactobacillus brevis M3R3 isolated from traditional Khiki cheese

Behbahani, B. A., Ghasemi, P., Vasiee, A., & Mousavi, Z. (2026) · Antonie van Leeuwenhoek · doi:10.1007/s10482-026-02382-y · Cited by 7 · see citing works

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

Peker, A. K., Güney, D., & Şengün, İ. Y. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03400-5 · Cited by 7 · see citing works

Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout storage

Echresh, S., Behbahani, B. A., Falah, F., Noshad, M., & Ibrahim, S. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100748 · Cited by 7 · see citing works

Identification and Multifunctional Properties of Lactic Acid Bacteria Isolated From Fermented Turnip Juice

Şengün, İ. Y., Yalçın, H. T., Öztürk, B., Peker, A. K., Kılıç, G., Terzi, Y., & Yahşi, Y. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70272 · Cited by 6 · see citing works

Probiotic potential of endophytic bacteria in functional foods: Opportunities and challenges

Sheikh, I., Mahajan, P., Kaur, T., Ahmed, N., & Kour, D. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107423 · Cited by 4 · see citing works

Isolation, genomic characterization and biotechnological evaluation of lactobacilli strains from chicken gastrointestinal tract

Bedir, E., Ay, H., Kotil, S., & Özbek, T. (2024) · Microbial Pathogenesis · doi:10.1016/j.micpath.2024.107142 · Cited by 4 · see citing works

Microbial dynamics, alkaloid stability, and lactose degradation of poppy seed kefir during fermentation and cold storage

Casado‐Hidalgo, G., González-Gómez, L., López-Revenga, P., Morante‐Zarcero, S., Montilla, A., Sierra, I., & Moreno, F. J. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107266 · Cited by 4 · see citing works

Probiotic potential of Lactobacillus helveticus CMI1 isolated from Iranian Khiki cheese: antimicrobial, anti-biofilm, and antioxidant properties for food preservatives

Namazi, P., Behbahani, B. A., Noshad, M., Vasiee, A., Taki, M., & Jooyandeh, H. (2026) · BMC Microbiology · doi:10.1186/s12866-026-04726-0 · Cited by 4 · see citing works

Effect of steaming on the quality characteristics of jujube fruit: A study of physicochemical properties, antioxidant activity and processing suitability across multiple cultivars

Zhu, H., Tian, J., Ning, J., Dao, R., Pan, F., Chen, M., Liu, Z., Lu, M., Liu, M., Ao, C., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103108 · Cited by 3 · see citing works

Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato

Ayub, A. R., Waseem, M., Ahmad, Z., Alshammari, J. M., Ismail, T., Khan, M. A., Javed, M. R., Saleem, M., Aadil, R. M., Manzoor, M. F., et al. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70970 · Cited by 3 · see citing works

In vitro and in vivo toxicological safety assessment of indigenous probiotic Lacticaseibacillus rhamnosus NCDC 610

Joseph, A., Salini, S. V., Narsimlu, B., kumar, S., Kumari, M., & Behare, P. V. (2026) · Food and Chemical Toxicology · doi:10.1016/j.fct.2026.116060 · Cited by 2 · see citing works

A new frontier in food processing: Pioneering the use of Mo-MXene-based membranes for mango juice concentration via forward osmosis

Dashtbozorg, A., Rahimnia, R., & Shanbedi, M. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104548 · Cited by 2 · see citing works

New insights into the development and biological activity evaluation of mango products processed by sustainable emerging technologies

Domene-Vallero, A., Rodríguez-Rodríguez, E., del Castillo, M. L. R., Blanch, G. P., Olmedilla‐Alonso, B., Giménez, L., de Ancos, B., & Sánchez‐Moreno, C. (2026) · PeerJ · doi:10.7717/peerj.21235 · Cited by 2 · see citing works

First report on Bacillus subtilis EU-WG-01 endophytic bacterium from wheat grass and development of probiotic formulation

Jan, T., Negi, R., Sharma, B., Kour, D., Kumar, S., Sheikh, I., Chauhan, P., Kumar, K., Ahmed, N., & Yadav, A. N. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103273 · Cited by 2 · see citing works

Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceus P107 in Food Matrix

Blumberg, T. G., da Silva, T. G., Oliveira, J. T., Pereira, E. D. S., Andreazza, R., Fiorentini, Â. M., & Pieniz, S. (2025) · Journal of Food Safety · doi:10.1111/jfs.70004 · Cited by 2 · see citing works

Process development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract

Şahingil, D., Alkan, G., & Hayaloğlu, A. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101152 · Cited by 1 · see citing works

Probiotic stability and bioactive enhancement in black chokeberry ( Aronia melanocarpa ) juice: a functional beverage study

Siyahli, O., Sivri, G. T., & Demirci, A. Ş. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70127 · Cited by 1 · see citing works

Comparative Optimization of Culture Media for Enhanced β‐Glucan Production by Limosilactobacillus fermentum SH2 ( MW897962 ) and Its Bioactivity Assessment

Abedelmaksoud, T. G., Allaith, S. A., Altemimi, A. B., Abdelaziz, M. E., Thabit, Z. A., Hesarinejad, M. A., & Mohamed, R. M. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70960 · Cited by 1 · see citing works

Expanding the horizon of probiotics: A review of current concepts and use in non-dairy probiotic beverages

Domínguez-Gálvez, I., Aragón, W., Sánchez-Gutiérrez, A., Mejía-Reyes, D., Coutiño-Cortés, A., & Vázquez-Ovando, A. (2026) · Nutrire · doi:10.1186/s41110-026-00472-5 · Cited by 1 · see citing works

Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation

Castillo, C. S. H., & Morales, J. G. J. (2023) · Revista Vitae · doi:10.17533/udea.vitae.v30n2a352397

MICROBIOLOGICAL QUALITY AND SAFETY ASSESSMENT OF FRESHLY PREPARED FRUIT JUICES SOLD IN DIFFERENT AREAS OF LAHORE, PAKISTAN

HAZEEFA, U., Hassan, A., Numan, M., WAQAR, A., HAJRA, Z., & Sajid, I. (2023) · THE JOURNAL OF MICROBIOLOGY AND MOLECULAR GENETICS · doi:10.52700/jmmg.v4i3.133

Genomic and phenotypic characterization of Lacticaseibacillus rhamnosus Lr-CPU2205 from pickled vegetables reveals a probiotic with antimicrobial and antioxidant traits

Chen, X., Xue, B., & Chu, W. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107764

Antibacterial and Modulation Effects of Levilactobacillus brevis KU202399 Derived from Traditional Korean Fermented Foods, Baechu (Napa Cabbage) Kimchi Against Intestinal Pathogens

Kim, J. H., Jang, H. J., Jung, H. S., Lee, N., & Paik, H. (2025) · Food Biotechnology · doi:10.1080/08905436.2025.2538443

Application of lactic fermentation of yam (Dioscorea spp.) and mango (Mangifera indica) from Montes de María

Martín, M. A. B., Martínez, Y. T., & Quicazán, M. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.101663

Functional Foods for Chronic Disease Prevention

Elsherbeni, A. I., & El-Hack, M. E. A. (2026) · Springer eBooks · doi:10.1007/978-3-032-15798-0_9

Bio-functional Levilactobacillus brevis strains of feline origin: the potential probiotic food adjunct for companion animals

Munir, A., Javed, S., Javed, G. A., Mushtaq, M., Shahzad, B., Hameed, M., Asif, S., Saif, A., & Arshad, N. (2026) · BMC Microbiology · doi:10.1186/s12866-026-05309-9

Cell-free supernatant of Lactococcus lactis HBM-IAUF-8 incorporated into chia mucilage coating for ostrich meat preservation: an experimental and modeling study

Abadi, B. G. S., Behbahani, B. A., Jooyandeh, H., Hojjati, M., Vasiee, A., & Taki, M. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04766-0

Plantago lanceolata seed mucilage-based coating enriched with Lactobacillus acidophilus TMPC 41,127 cell-free supernatant: effects on the quality and shelf life extension of refrigerated veal

Ghasemi, P., Behbahani, B. A., Vasiee, A., & Mousavi, Z. E. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04975-7

HPLC-based organic acid profiling, safety, and functional characterization of Lacticaseibacillus casei ANNC 26 isolated from khiki cheese

Behbahani, B. A., Ghasemi, P., Vasiee, A., & Mousavi, Z. E. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04882-x

Production of synbiotic beverage using Geotrichum candidum and pineapple (Ananas comosus) juicePreprint

Naliyapara, M., Pithva, S., Johnson, V., & Vyas, B. R. M. (2026) · Research Square · doi:10.21203/rs.3.rs-10650492/v1

Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage

Acevedo-Martínez, E. C., Gutiérrez‐Cortés, C., Mahecha, M. G., & Díaz-Moreno, C. (2018) · DYNA · doi:10.15446/dyna.v85n207.70578 · Cited by 17 · see citing works

Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature

Adebayo‐Tayo, B. C., Olomitutu, F. O., & Adebami, G. E. (2021) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2021.100202 · Cited by 17 · see citing works

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Ryan, J., Hutchings, S. C., Fang, Z., Bandara, N., Gamlath, S., Ajlouni, S., & Ranadheera, C. S. (2019) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12630 · Cited by 76 · see citing works

Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli

de Oliveira, P. M., Júnior, B. R. D. C. L., Martins, E. M. F., Martins, M. L., Vieira, É. N. R., de Barros, F. A. R., Cristianini, N., Costa, N. D. A., & Ramos, A. M. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04518-y · Cited by 57 · see citing works

Effect of banana puree on the survival of Lactobacillus casei in banana and apple juice cocktail during storage

Mahdavi, S., Chalabi, P., Zomorodi, S., & Isazadeh, A. (2018) · Pharmaceutical and Biomedical Research · doi:10.18502/pbr.v4i2.217 · Cited by 1 · see citing works