Fermented milks and milk products as functional foods—A review

Probiotics in man and animals

AFRC, R. F. (1989) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1989.tb05105.x · Cited by 4,831 · see citing works

Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens

Servin, A. L. (2004) · FEMS Microbiology Reviews · doi:10.1016/j.femsre.2004.01.003 · Cited by 1,234 · see citing works

Scientific Concepts of Functional Foods in Europe Consensus Document

(1999) · British Journal Of Nutrition · doi:10.1017/s0007114599000471 · Cited by 1,134 · see citing works

Food fermentations: Role of microorganisms in food production and preservation

Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052 · see citing works

Microbiology of Fermented Foods

Wood, B. J. B. (1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 970 · see citing works

Feeding of Bifidobacterium bifidum and Streptococcus thermophilus to infants in hospital for prevention of diarrhoea and shedding of rotavirus

Saavedra, J. M., Bauman, N. A., Perman, J. A., Yolken, R. H., Saavedra, J. M., Bauman, N. A., & Oung, I. (1994) · The Lancet · doi:10.1016/s0140-6736(94)91708-6 · Cited by 958 · see citing works

Yogurt as probiotic carrier food

Lourens-Hattingh, A., & Viljoen, B. C. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00036-x · Cited by 932 · see citing works

Carbohydrate metabolism in lactic acid bacteria

Kandler, O. (1983) · Antonie van Leeuwenhoek · doi:10.1007/bf00399499 · Cited by 901 · see citing works

Enhancement of the Circulating Antibody Secreting Cell Response in Human Diarrhea by a Human Lactobacillus Strain

Kaila, M., Isolauri, E., Soppi, E. T., Virtanen, E., Laine, S., & Arvilommi, H. S. (1992) · Pediatric Research · doi:10.1203/00006450-199208000-00002 · Cited by 700 · see citing works

The Genera of Lactic Acid Bacteria

(1995) · doi:10.1007/978-1-4615-5817-0 · Cited by 685 · see citing works

Assimilation of cholesterol by Lactobacillus acidophilus

Gilliland, S. E., Nelson, C. R., & Maxwell, C. V. (1985) · Applied and Environmental Microbiology · doi:10.1128/aem.49.2.377-381.1985 · Cited by 652 · see citing works

Prevention of antibiotic-associated diarrhea by Saccharomyces boulardii: A prospective study

Surawicz, C. M., Elmer, G. W., Speelman, P., McFarland, L. V., Chinn, J., & van Belle, G. (1989) · Gastroenterology · doi:10.1016/0016-5085(89)91613-2 · Cited by 570 · see citing works

Microbes from raw milk for fermented dairy products

Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., & Smit, G. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00151-0 · Cited by 561 · see citing works

Transfer of Streptococcus lactis and Related Streptococci to the Genus Lactococcus gen. nov.

SCHLEIFER, K. H., Kraus, J., Dvorak, C., Kilpper-Bälz, R., Collins, M. D., & Fischer, W. (1985) · Systematic and Applied Microbiology · doi:10.1016/s0723-2020(85)80052-7 · Cited by 479 · see citing works

The Intestinal Microflora of Infants: Composition of Fecal Flora in Breast‐Fed and Bottle‐Fed Infants

Benno, Y., Sawada, K., & MITSUOKA, T. (1984) · Microbiology and Immunology · doi:10.1111/j.1348-0421.1984.tb00754.x · Cited by 432 · see citing works

An Overview of Probiotics, Prebiotics and Synbiotics in the Functional Food Concept: Perspectives and Future Strategies

Ziemer, C. J., & Gibson, G. R. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00071-5 · Cited by 420 · see citing works

Citrate metabolism in lactic acid bacteria

Hugenholtz, J. (1993) · FEMS Microbiology Reviews · doi:10.1111/j.1574-6976.1993.tb00017.x · Cited by 413 · see citing works

The effect of milk and lactobacillus feeding on human intestinal bacterial enzyme activity

Goldin, B. R., & Gorbach, S. L. (1984) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/39.5.756 · Cited by 401 · see citing works

Food texture and rheology.

Sherman, P. (1979) · Academic Press eBooks · Cited by 398 · see citing works

Identification of an Antihypertensive Peptide from Casein Hydrolysate Produced by a Proteinase from Lactobacillus helveticus CP790

Maeno, M., Yamamoto, N., & Takano, T. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76487-1 · Cited by 392 · see citing works

Studies of a surfactant and cholesteremia in the Maasai

Mann, G. V., & Spoerry, A. (1974) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/27.5.464 · Cited by 386 · see citing works

Bifidobacteria: research and development in Japan.

Ishibashi, N., & Shimamura, S. (1993) · Food technology · Cited by 331 · see citing works

Nutraceuticals and functional foods: introduction and meaning

Hardy, G. (2000) · Nutrition · doi:10.1016/s0899-9007(00)00332-4 · Cited by 311 · see citing works

A pan EU survey of consumer attitudes to food, nutrition and health: an overview

Lappalainen, R. I., Kearney, J., & Gibney, M. J. (1998) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00018-4 · Cited by 289 · see citing works

Rice Science and Technology

Marshall, W. E., & Wadsworth, J. I. (1993) · CRC Press eBooks · doi:10.1201/9781482293371 · Cited by 283 · see citing works

Microentrapment of Lactobacilli in Calcium Alginate Gels

Sheu, T.-Y., & Marshall, R. T. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb04323.x · Cited by 277 · see citing works

Supra-aggregates of Casein Micelles as a Prelude to Coagulation

de Kruif, C. G. (1998) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(98)75866-7 · Cited by 268 · see citing works

Acidophilus Milk Products: A Review of Potential Benefits to Consumers

Gilliland, S. E. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79389-9 · Cited by 251 · see citing works

Relationships Among Bile Tolerance, Bile Salt Deconjugation, and Assimilation of Cholesterol by Lactobacillus acidophilus

Walker, D. K., & Gilliland, S. E. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77422-6 · Cited by 249 · see citing works

Lactic acid bacteria in health and disease.

Salminen, S., Deighton, M., & Gorbach, S. L. (1993) · Medical Entomology and Zoology · Cited by 238 · see citing works

Antimicrobial properties of diacetyl

Jay, J. M. (1982) · Applied and Environmental Microbiology · doi:10.1128/aem.44.3.525-532.1982 · Cited by 229 · see citing works

L. acidophilus and Bifidobacterium spp.--their therapeutic potential and survival in yogurt

Kailasapathy, K., & Rybka, S. (1997) · Australian Journal of Dairy Technology · Cited by 214 · see citing works

Lactobacillus acidophilus as a Dietary Adjunct for Milk to Aid Lactose Digestion in Humans

Kim, H. S., & Gilliland, S. E. (1983) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(83)81887-6 · Cited by 204 · see citing works

Survival of Microencapsulated Bifidobacterium pseudolongum in Simulated Gastric and Intestinal Juices

Rao, A. V., Shiwnarain, N., & Maharaj, I. (1989) · Canadian Institute of Food Science and Technology Journal · doi:10.1016/s0315-5463(89)70426-0 · Cited by 203 · see citing works

On the mechanism of stabilisation of acidified milk drinks by pectin

Tromp, R. H., de Kruif, C. G., van Eijk, M. C. P., & Rolin, C. (2003) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2003.09.005 · Cited by 202 · see citing works

YOGHURT WITH BIFIDOBACTERIUM LONGUM REDUCES ERYTHROMYCIN-INDUCED GASTROINTESTINAL EFFECTS

Colombel, J., Cortot, A., Neut, C., & Romond, C. (1987) · The Lancet · doi:10.1016/s0140-6736(87)93078-9 · Cited by 197 · see citing works

Hypocholesterolaemic effect of a new fermented milk product in healthy middle-aged men.

Agerbæk, M., Gerdes, L. U., & Richelsen, B. (1995) · PubMed · Cited by 196 · see citing works

Genetics of lactose utilization in lactic acid bacteria

de Vos, W. M., & Vaughan, E. E. (1994) · FEMS Microbiology Reviews · doi:10.1111/j.1574-6976.1994.tb00136.x · Cited by 192 · see citing works

Bifidobacteria and Their Role

Rašić, J. L., & Kurmann, J. A. (1983) · Proceedings of the Fourth International Symposium on Polarization Phenomena in Nuclear Reactions · doi:10.1007/978-3-0348-5448-1 · Cited by 183 · see citing works

Functional food science and behaviour and psychological functions

Bellisle, F., Blundell, J. E., Dye, L., Fantino, M., Fern, E., Fletcher, R. J., Lambed, J., Roberfroid, M. B., Specter, S. E., Westenhöfer, J., et al. (1998) · British Journal Of Nutrition · doi:10.1079/bjn19980109 · Cited by 181 · see citing works

Identification of lactic acid bacteria: culture-dependent and culture-independent methods

Temmerman, R., Huys, G. R. B., & Swings, J. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.12.007 · Cited by 177 · see citing works

Evidence for Hypocholesterolemic Effect of Lactobacillus reuteri in Hypercholesterolemic Mice

Taranto, M. P., Medici, M., Perdigón, G., Holgado, A. P. R., & de Valdez, G. F. (1998) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(98)70123-7 · Cited by 177 · see citing works

Bacterial Starter Cultures for Foods

Gilliland, S. E. (2018) · CRC Press eBooks · doi:10.1201/9781351070065 · Cited by 177 · see citing works

Physiology of pyruvate metabolism in Lactococcus lactis

Cocaign‐Bousquet, M., Garrigues, C., Loubière, P., & Lindley, N. D. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395936 · Cited by 174 · see citing works

Cholesterol Lowering Activity of Ropy Fermented Milk

NAKAJIMA, H., SUZUKI, Y., & HIROTA, T. (1992) · Journal of Food Science · doi:10.1111/j.1365-2621.1992.tb06848.x · Cited by 170 · see citing works

Nutritional and Healthful Aspects of Cultured and Culture-Containing Dairy Foods

SHAHANI, K. M., & Chandan, R. C. (1979) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(79)83481-5 · Cited by 164 · see citing works

The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review

Narvhus, J. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00247-2 · Cited by 158 · see citing works

Milk and milk products: technology, chemistry and microbiology.

Varnam, A. H., & Sutherland, J. P. (1994) · Cited by 151 · see citing works

Biology of the bifidobacteria

Poupard, J. A., Husain, I., & Norris, R. F. (1973) · Bacteriological Reviews · doi:10.1128/br.37.2.136-165.1973 · Cited by 150 · see citing works

Immobilized Cell Technologies for the Dairy Industry

Champagne, C. P., Lacroix, C., & Sodini, I. (1994) · Critical Reviews in Biotechnology · doi:10.3109/07388559409086964 · Cited by 144 · see citing works

Bacterial Starter Cultures for Food

Gilliland, S. E. (1985) · Medical Entomology and Zoology · Cited by 139 · see citing works

Metabolic engineering of sugar catabolism in lactic acid bacteria

de Vos, W. M. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395934 · Cited by 135 · see citing works

TREATMENT OF HEPATIC ENCEPHALOPATHY BY ALTERATION OF INTESTINAL FLORA WITH LACTOBACILLUS ACIDOPHILUS

Macbeth, W. A. A. G., KASS, E. H., & Mcdermott, W. (1965) · The Lancet · doi:10.1016/s0140-6736(65)90002-4 · Cited by 132 · see citing works

Whey protein denaturation in heated milk and cheese whey

Hillier, R. M., & Lyster, R. L. J. (1979) · Journal of Dairy Research · doi:10.1017/s0022029900016897 · Cited by 132 · see citing works

Strength of health-related claims and their perceived advantage

Urala, N., Arvola, A., & Lähteenmäki, L. (2003) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2003.00737.x · Cited by 129 · see citing works

Effect of Administration of Lactobacillus gasseri on Serum Lipids and Fecal Steroids in Hypercholesterolemic Rats

Usman, U., & Hosono, A. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)75039-9 · Cited by 128 · see citing works

LACTIC ACID BACTERIA IN FOOD AND HEALTH: A REVIEW WITH SPECIAL REFERENCE TO ENTEROPATHOGENIC ESCHERICHIA COLI AS WELL AS CERTAIN ENTERIC DISEASES AND THEIR TREATMENT WITH ANTIBIOTICS AND LACTOBACILLI1

Sannine, W. E., Muralidhara, K. S., Elliker, P. R., & England, D. C. (1972) · Journal of Milk and Food Technology · doi:10.4315/0022-2747-35.12.691 · Cited by 124 · see citing works

Batch and continuous culture of Lactococcus lactis NZ133: experimental data and model development

Kongkeitkajorn, M. B., Leksawasdi, N., Bridge, W. J., & Rogers, P. L. (2003) · Biochemical Engineering Journal · doi:10.1016/s1369-703x(02)00171-7 · Cited by 121 · see citing works

What is beneficial for health? The concept of functional food

Roberfroid, M. (1999) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(99)00080-0 · Cited by 112 · see citing works

Automatic method to quantify starter activity based on pH measurement

Spinnler, H.-É., & Corrieu, G. (1989) · Journal of Dairy Research · doi:10.1017/s0022029900029332 · Cited by 110 · see citing works

Antitumor Activity of Yogurt Components

Reddy, G. V., Friend, B. A., SHAHANI, K. M., & Farmer, R. E. (1983) · Journal of Food Protection · doi:10.4315/0362-028x-46.1.8 · Cited by 108 · see citing works

Health psychology: a textbook

Sowney, R. (1997) · Accident and Emergency Nursing · doi:10.1016/s0965-2302(97)90039-4 · Cited by 105 · see citing works

Influence of Yogurt and Acidophilus Yogurt on Serum Cholesterol Levels in Mice

Sibel Akalin, A., Gönç, S., & Düzel, S. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)76233-7 · Cited by 96 · see citing works

Enhancing the Viability of Lactobacillus plantarum Inoculum by Immobilizing the Cells in Calcium-Alginate Beads Incorporating Cryoprotectants

Kearney, L., Upton, M., & Loughlin, A. M. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.10.3112-3116.1990 · Cited by 95 · see citing works

Lactococcus lactis release from calcium alginate beads

Champagne, C. P., Gaudy, C., Poncelet, D., & Neufeld, R. J. (1992) · Applied and Environmental Microbiology · doi:10.1128/aem.58.5.1429-1434.1992 · Cited by 92 · see citing works

Drying of Milk and Milk Products

Knipschildt, M. E., & Andersen, G. G. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2057-3_4 · Cited by 87 · see citing works

Instability of Lactobacillus acidophilus in Yogurt

Gilliland, S. E., & Speck, M. L. (1977) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(77)84042-3 · Cited by 87 · see citing works

Lactobacillus acidophilus (Enpac) in Treatment of Hepatic Encephalopathy

Read, A. E., McCarthy, C. F., Heaton, K. W., & Laidlaw, J. (1966) · BMJ · doi:10.1136/bmj.1.5498.1267 · Cited by 85 · see citing works

Calcium Alginate-Immobilized Cultures of Lactic Streptococci are Protected from Bacteriophages

Steenson, L. R., Klaenhammer, T. R., & Swaisgood, H. E. (1987) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(87)80121-2 · Cited by 85 · see citing works

Interactions Among Lactobacilli and Man

Speck, M. L. (1976) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(76)84207-5 · Cited by 84 · see citing works

IMPROVING VIABILITY OF BIFIDOBACTERIUM AND THEIR EFFECT ON FROZEN ICE MILK

Kebary, K. M. K., Hussein, S. A., & Badawi, R. M. (1998) · Egyptian journal of dairy science · Cited by 70 · see citing works

Functional foods. Part 2: the impact on current regulatory terminology

Kwak, N.-S., & Jukes, D. J. (2001) · Food Control · doi:10.1016/s0956-7135(00)00029-3 · Cited by 69 · see citing works

Enterococcus Lactic Acid Bacteria Strain SF68 and Lactulose in Hepatic Encephalopathy: A Controlled Study

Loguercio, C., Blanco, C. D. V., & Coltorti, M. (1987) · Journal of International Medical Research · doi:10.1177/030006058701500602 · Cited by 69 · see citing works

Dictionary of Nutrition and Food Technology

(1975) · Elsevier eBooks · doi:10.1016/c2013-0-00797-9 · Cited by 66 · see citing works

The potential of immobilized cell technology to produce freeze-dried, phage-protected cultures of Lactococcus lactis

Champagne, C. P., Morin, N., Couture, R., Gagnon, C., Jelen, P., & Lacroix, C. (1992) · Food Research International · doi:10.1016/0963-9969(92)90166-3 · Cited by 65 · see citing works

The potential therapeutic benefits of consuming ‘health‐promoting’ fermented dairy products: a brief update

Itsaranuwat, P., Al‐Haddad, K. S. H., & Robinson, R. K. (2003) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2003.00106.x · Cited by 65 · see citing works

Natural antibiotic activity of Lactobacillus acidophilus and Bulgaricus. II. Isolation of acidophilin from Lactobacillus acidophilus [Milk]

SHAHANI, K. M., Vakil, J. R., & Kilara, A. (1977) · Cited by 63 · see citing works

Method for the preparation of stabile microencapsulated lactic acid bacteria

Kim, H. S., Kamara, B. J., Good, I. C., & Enders, G. L. (1988) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/bf01569583 · Cited by 62 · see citing works

Genetics of lactose utilization in lactic acid bacteria

DEVOS, W., & Vaughan, E. E. (1994) · FEMS Microbiology Reviews · doi:10.1016/0168-6445(94)90114-7 · Cited by 61 · see citing works

Fermented Products with Probiotic Qualities

Kalantzopoulos, G. (1997) · Anaerobe · doi:10.1006/anae.1997.0099 · Cited by 60 · see citing works

Antitumor Activity of Fermented Colostrum and Milk

SHAHANI, K. M., Friend, B. A., & Bailey, P. J. (1983) · Journal of Food Protection · doi:10.4315/0362-028x-46.5.385 · Cited by 60 · see citing works

Acidophilus milk products: Manufacture and therapeutics

Mital, B. K., & Garg, S. K. (1992) · Food Reviews International · doi:10.1080/87559129209540946 · Cited by 59 · see citing works

Production of concentrated suspensions of thermophilic lactic acid bacteria in calcium-alginate beads

Champagne, C. P., Girard, F., & Rodrigue, N. (1993) · International Dairy Journal · doi:10.1016/0958-6946(93)90068-b · Cited by 58 · see citing works

Advances in protein chemistry

Gairard, A. (1983) · Biochimie · doi:10.1016/s0300-9084(83)80100-x · Cited by 47 · see citing works

Bifidobacteria Cultures as Components of Yoghurt-Like Products

Reuter, G. (1990) · Bifidobacteria and Microflora · doi:10.12938/bifidus1982.9.2_107 · Cited by 47 · see citing works

Classification of mouthfeel characteristics of beverages

Szczesniak, A. S. (1979) · Cited by 47 · see citing works

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Audet, P., Paquin, C., & Lacroix, C. (1989) · Applied and Environmental Microbiology · doi:10.1128/aem.55.1.185-189.1989 · Cited by 46 · see citing works

Rapid Identification of Probiotic Lactobacillus Biosurfactant Proteins by ProteinChip Tandem Mass Spectrometry Tryptic Peptide Sequencing

Reid, G., Gan, B. S., She, Y., Ens, W., Weinberger, S. R., & Howard, J. C. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.2.977-980.2002 · Cited by 45 · see citing works

Bile tolerance, taurocholate deconjugation and cholesterol removal by Lactobacillus acidophilus and Bifidobacterium spp.

Gopal, A., Shah, N. P., & Roginski, H. (1996) · Milk science international/Milchwissenschaft · Cited by 41 · see citing works

Use of response surface methodology to evaluate some variables affecting the growth and acidification characteristics of yoghurt cultures

Torriani, S., Gardini, F., Guerzoni, M. E., & Dellaglio, F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00012-7 · Cited by 37 · see citing works

Cogeneration of cellobiose and glucose from pretreated wood and bioconversion to lactic acid: A kinetic study

Moldes, A. B., Alonsó, J. L., & Parajó, J. C. (1999) · Journal of Bioscience and Bioengineering · doi:10.1016/s1389-1723(99)80154-6 · Cited by 34 · see citing works

Technological and Health benefits of Dairy Starter Cultures

Daly, C., Fitzgerald, G. F., O’Connor, L. M., & Davis, R. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00042-9 · Cited by 33 · see citing works

Oral supplementation with lactic acid-producing bacteria during intake of clindamycin

Nord, C. E., Lidbeck, A., Orrhage, K., & Sjöstedt, S. (1997) · Clinical Microbiology and Infection · doi:10.1111/j.1469-0691.1997.tb00262.x · Cited by 33 · see citing works

Upper gastrointestinal tract disease and probiotics.

Lambert, J., & Hull, R. (1996) · PubMed · Cited by 33 · see citing works

Milk and Milk Products

Varnam, A. H., & Sutherland, J. P. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2798-5 · Cited by 32 · see citing works

Sweetened Plain and Flavored Carbonated Yogurt Beverages

Choi, H., & Kosikowski, F. V. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)80866-3 · Cited by 28 · see citing works

Bioavailability of microencapsulated ferrous sulfate in powdered milk produced from fortified fluid milk: a prophylactic study in rats

LYSIONEK, A. E., Zubillaga, M. B., Salgueiro, M. J., Piñeiro, A. E., Caro, R. A., Weill, R., & Boccio, J. (2002) · Nutrition · doi:10.1016/s0899-9007(01)00742-0 · Cited by 25 · see citing works

Amelioration of the adverse effect of a gastrointestinal challenge with Salmonella enteritidis on weanling rats by a yogurt diet

Hitchins, A. D., Wells, P., Mcdonough, F. E., & Wong, N. P. (1985) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/41.1.92 · Cited by 20 · see citing works

Technology of mesophilic fermented milk

Driessen, F. M., & Puhan, Z. (1988) · Cited by 20 · see citing works

A Quantitative Evaluation of Changes Occurring during Heat Treatment of Skimmilk at Temperatures Ranging from 170° to 300° F

Harland, H. A., Coulter, S. T., Townley, V. H., & Jenness, R. (1955) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(55)95097-9 · Cited by 16 · see citing works

Technology of fermented special products

Kurmann, J. A., & Rašić, J. L. (1988) · Cited by 16 · see citing works

Autologous Stem Cell Transplantation in the Treatment of Refractory Rheumatoid Arthritis

Kim, K. C., Lee, I. H., Choi, J. H., Oh, M. R., Ahn, M., & Kim, S. Y. (2002) · Journal of Korean Medical Science · doi:10.3346/jkms.2002.17.1.129 · Cited by 13 · see citing works

Characteristics of dietetic yoghurt

Sarkar, S., & Misra, A. K. (2001) · Cited by 6 · see citing works

Bioyogurt: how healthy?

Marshall, V. M. (1996) · Dairy industries international · Cited by 5 · see citing works

The Leuconostocs: Milk Products

Cogan, T. M. (2018) · CRC Press eBooks · doi:10.1201/9781351070065-3 · Cited by 5 · see citing works

Development of whey based-fermented milk beverage

Kumar, A., & Tiwari, B. D. (2004) · Asian Journal of Dairy and Food Research · Cited by 3 · see citing works

RESEARCH AT THE NATIONAL INSTITUTE FOR RESEARCH IN DAIRYING IN RELATION TO THE DAIRY INDUSTRY

Mabbitt, L. A. (1977) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1977.tb01216.x · Cited by 2 · see citing works

[Bacteriocin properties of lactobacilli of the subgenus Streptobacterium].

Filippov, V. A. (1980) · PubMed · Cited by 2 · see citing works

Beverages

Coccodrilli, G. D., & SHAH, N. (1985) · Elsevier eBooks · doi:10.1016/b978-0-12-177060-0.50018-9 · Cited by 2 · see citing works

A. E. Bender, Dictionary of Nutrition and Food Technology. 4. Aufl., 250 Seiten, Newnes‐Butterworths, London 1975. Preis 4,75 £

Tunger, L. (1977) · Food / Nahrung · doi:10.1002/food.19770210327 · Cited by 1 · see citing works

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020) · Fermentation · doi:10.3390/fermentation6040106 · Cited by 824 · see citing works

Health benefits of fermented foods

Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1383355 · Cited by 789 · see citing works

Functional Beverages: The Emerging Side of Functional Foods

Corbo, M. R., Bevilacqua, A., Petruzzi, L., Casanova, F. P., & Sinigaglia, M. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12109 · Cited by 462 · see citing works

Fermented beverages with health-promoting potential: Past and future perspectives

Marsh, A. J., Hill, C., Ross, R. P., & Cotter, P. D. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.05.002 · Cited by 446 · see citing works

Role of lactic acid bacteria on the yogurt flavour: A review

Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., & Zhao, G. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2017.1295988 · Cited by 428 · see citing works

New perspectives in fermented dairy products and their health relevance

García‐Burgos, M., Moreno‐Fernández, J., Alférez, M. J. M., Díaz‐Castro, J., & López‐Aliaga, I. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.104059 · Cited by 338 · see citing works

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works

Strategies to improve the functionality of probiotics in supplements and foods

Champagne, C. P., da Cruz, A. G., & Daga, M. (2018) · Current Opinion in Food Science · doi:10.1016/j.cofs.2018.04.008 · Cited by 263 · see citing works

Ketogenic Diet and Microbiota: Friends or Enemies?

Paoli, A., Mancin, L., Bianco, A., Thomas, E., Mota, J. F., & Piccini, F. (2019) · Genes · doi:10.3390/genes10070534 · Cited by 265 · see citing works

Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations

AlAli, M., Alqubaisy, M., Aljaafari, M. N., AlAli, A. O., Baqais, L., Molouki, A., Abushelaibi, A. A., Lai, K., & Lim, S. E. (2021) · Molecules · doi:10.3390/molecules26092540 · Cited by 256 · see citing works

Dairy and non-dairy probiotic beverages

Kandylis, P., Pissaridi, K., Bekatorou, A., Kanellaki, M., & Κουτίνας, Α. Α. (2015) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.11.012 · Cited by 242 · see citing works

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Settachaimongkon, S., Nout, M. J. R., Fernandes, E. C. A., Hettinga, K. A., Vervoort, J. J. M., van Hooijdonk, T. C. M., Zwietering, M. H., Smid, E. J., & van Valenberg, H. J. F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.008 · Cited by 213 · see citing works

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

Baschali, A., Tsakalidou, E., Kyriacou, A., Karavasiloglou, N., & Matalas, A. (2017) · Nutrition Research Reviews · doi:10.1017/s0954422416000202 · Cited by 204 · see citing works

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Shahbazi, R., Sharifzad, F., Bagheri, R., Alsadi, N., Yasavoli‐Sharahi, H., & Matar, C. (2021) · Nutrients · doi:10.3390/nu13051516 · Cited by 205 · see citing works

Folk to functional: An explorative overview of rice-based fermented foods and beverages in India

Ray, M., Ghosh, K., Singh, S. N., & Mondal, K. C. (2016) · Journal of Ethnic Foods · doi:10.1016/j.jef.2016.02.002 · Cited by 199 · see citing works

Probiotic dairy-based beverages: A review

Türkmen, N., Akal, C., & Özer, B. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2018.12.004 · Cited by 187 · see citing works

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim, C. S., & Cortez, M. A. S. (2018) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12515 · Cited by 185 · see citing works

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

Sharma, H., Özoğul, F., Bartkienė, E., & Rocha, J. M. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.2007844 · Cited by 189 · see citing works

Opportunities and challenges for functional and medicinal beverages: Current and future trends

Nazir, M., Arif, S., Khan, R. S., Nazir, W., Khalid, N., & Maqsood, S. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.04.011 · Cited by 172 · see citing works

Global Review of Dairy Recommendations in Food-Based Dietary Guidelines

Comerford, K. B., Miller, G. D., Boileau, A. C., Schuette, S. N. M., Giddens, J. C., & Brown, K. A. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.671999 · Cited by 160 · see citing works

Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9450 · Cited by 126 · see citing works

Autism Spectrum Disorder (ASD) with and without Mental Regression Is Associated with Changes in the Fecal Microbiota

Plaza‐Díaz, J., Gómez-Fernández, A., Chueca, N., de la Torre‐Aguilar, M. J., Gil, Á., Pérez-Navero, J. L., Flores‐Rojas, K., Martín-Borreguero, P., Solis‐Urra, P., Ruiz‐Ojeda, F. J., et al. (2019) · Nutrients · doi:10.3390/nu11020337 · Cited by 124 · see citing works

Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19

Bousquet, J., Antó, J. M., Czarlewski, W., Haahtela, T., Fonseca, S. C., Iaccarino, G., Blain, H., Vidal, A., Sheikh, A., Akdiş, C. A., et al. (2020) · Allergy · doi:10.1111/all.14549 · Cited by 122 · see citing works

Functional foods in pet nutrition: Focus on dogs and cats.

di Cerbo, A., Morales-Medina, J., Palmieri, B., Pezzuto, F., Cocco, R., Flores, G., & Iannitti, T. (2017) · Research in Veterinary Science · doi:10.1016/j.rvsc.2017.03.020 · Cited by 105 · see citing works

Chemical characterisation and application of acid whey in fermented milk

Lievore, P., Simões, D. R. S., Silva, K. M., Drunkler, N. L., Barana, A. C., Nogueira, A., & Demiate, I. M. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-1244-z · Cited by 119 · see citing works

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

Yerlıkaya, O. (2014) · Food Science and Technology · doi:10.1590/fst.2014.0050 · Cited by 117 · see citing works

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Tagliazucchi, D., Martini, S., & Solieri, L. (2019) · Fermentation · doi:10.3390/fermentation5040096 · Cited by 117 · see citing works

The life and times of yeasts in traditional food fermentations

Tofalo, R., Fusco, V., Böhnlein, C., Kabisch, J., Logrieco, A. F., Habermann, D., Cho, G., Benomar, N., Abriouel, H., Schmidt‐Heydt, M., et al. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1677553 · Cited by 109 · see citing works

β-Glucuronidases of opportunistic bacteria are the major contributors to xenobiotic-induced toxicity in the gut

Dashnyam, P., Mudududdla, R., Hsieh, T.-J., Lin, T.-C., Lin, H.-Y., Chen, P.-Y., Hsu, C.-Y., & Lin, C.-H. (2018) · Scientific Reports · doi:10.1038/s41598-018-34678-z · Cited by 108 · see citing works

Nutritional Guidelines and Fermented Food Frameworks

Bell, V., Ferrão, J., & Fernandes, T. (2017) · Foods · doi:10.3390/foods6080065 · Cited by 105 · see citing works

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Tian, H., Shen, Y., Yu, H., He, Y., & Chen, C. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13779 · Cited by 95 · see citing works

Yogurts Supplemented with Juices from Grapes and Berries

Dimitrellou, D., Solomakou, N., Kokkinomagoulos, E., & Kandylis, P. (2020) · Foods · doi:10.3390/foods9091158 · Cited by 95 · see citing works

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Lipan, L., Rusu, B., Sendra, E., Hernández, F., Vázquez‐Araújo, L., Vodnar, D. C., & Carbonell-Barrachina, Á. A. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10409 · Cited by 93 · see citing works

The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

Bintsis, Τ., & Papademas, P. (2022) · Fermentation · doi:10.3390/fermentation8120679 · Cited by 99 · see citing works

Interactions Between Food and Gut Microbiota: Impact on Human Health

Wu, Y., Wan, J., Choe, U., Pham, Q., Schoene, N. W., He, Q., Li, B., Yu, L. L., & Wang, T. T. Y. (2019) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-032818-121303 · Cited by 93 · see citing works

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Gholamhosseinpour, A., & Hashemi, S. M. B. (2018) · Journal of Food Process Engineering · doi:10.1111/jfpe.12930 · Cited by 88 · see citing works

Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

Delgado, S., Guadamuro, L., Flórez, A. B., Vázquez, L., & Mayo, B. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.03.018 · Cited by 85 · see citing works

Indigenous African fermented dairy products: Processing technology, microbiology and health benefits

Agyei, D., Owusu‐Kwarteng, J., Akabanda, F., & Akomea-Frempong, S. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1555133 · Cited by 86 · see citing works

Potentiality of probiotic yoghurt as a functional food – a review

Sarkar, S. (2018) · Nutrition & Food Science · doi:10.1108/nfs-05-2018-0139 · Cited by 87 · see citing works

Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association

Pinto, L. D. P. F., Silva, H. L. A., Kuriya, S. P., Maçaira, P., Oliveira, F. L. C., da Cruz, A. G., Esmerino, E. A., & Freitas, M. Q. (2018) · Journal of Sensory Studies · doi:10.1111/joss.12326 · Cited by 82 · see citing works

Buffalo Milk as a Source of Probiotic Functional Products

Vargas‐Ramella, M., Pateiro, M., Maggiolino, A., Faccia, M., Franco, D., Palo, P. D., & Lorenzo, J. M. (2021) · Microorganisms · doi:10.3390/microorganisms9112303 · Cited by 82 · see citing works

Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts

Mohsin, A., Hussain, M. H., Zaman, W. Q., Mohsin, M. Z., Zhang, J., Liu, Z., Tian, X., Salim‐ur‐Rehman, Khan, I. M., Niazi, S., et al. (2021) · Critical Reviews in Biotechnology · doi:10.1080/07388551.2021.2002805 · Cited by 82 · see citing works

Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health

Lavefve, L., Marasini, D., & Carbonero, F. G. (2018) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2018.09.001 · Cited by 82 · see citing works

Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

Craig, W. J., & Brothers, C. J. (2021) · Nutrients · doi:10.3390/nu13114069 · Cited by 79 · see citing works

Functional yogurt, enriched and probiotic: A focus on human health

Abdi-Moghadam, Z., Darroudi, M., Mahmoudzadeh, M., Mohtashami, M., Jamal, A. M., Shamloo, E., & Rezaei, Z. B. (2023) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2023.08.005 · Cited by 79 · see citing works

Influence of Linseed Mucilage Incorporated into an Alginate-Base Edible Coating Containing Probiotic Bacteria on Shelf-Life of Fresh-Cut Yacon (Smallanthus sonchifolius)

Rodrigues, F. J., Cedran, M. F., & García, S. (2018) · Food and Bioprocess Technology · doi:10.1007/s11947-018-2128-z · Cited by 78 · see citing works

Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems

Rastogi, Y. R., Thakur, R., Thakur, P., Mittal, A., Chakrabarti, S., Siwal, S. S., Thakur, V. K., Saini, R. V., & Saini, A. K. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109666 · Cited by 78 · see citing works

Hydrogen, alcohols and volatile fatty acids from the co-digestion of coffee waste (coffee pulp, husk, and processing wastewater) by applying autochthonous microorganisms

Montoya, A. C. V., Mazareli, R. C. D. S., Delforno, T. P., Centurion, V. B., Sakamoto, I. K., de Oliveira, V. M., Silva, E. L., & Varesche, M. B. A. (2019) · International Journal of Hydrogen Energy · doi:10.1016/j.ijhydene.2019.06.115 · Cited by 77 · see citing works

Recent applications of grapes and their derivatives in dairy products

Kandylis, P., Dimitrellou, D., & Moschakis, T. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.029 · Cited by 77 · see citing works

Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt

Tian, H., Shi, Y., Zhang, Y., Yu, H., Mu, H., & Chen, C. (2019) · Journal of Food Biochemistry · doi:10.1111/jfbc.12837 · Cited by 74 · see citing works

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

Bosnea, L. A., Moschakis, T., Nigam, P. S. N., & Βiliaderis, C. G. (2016) · LWT · doi:10.1016/j.lwt.2016.11.056 · Cited by 73 · see citing works

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

Settachaimongkon, S., van Valenberg, H. J. F., Gazi, I., Nout, M. J. R., van Hooijdonk, T. C. M., Zwietering, M. H., & Smid, E. J. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.04.008 · Cited by 72 · see citing works

Apoptotic effect of a novel kefir product, PFT, on multidrug-resistant myeloid leukemia cells via a hole-piercing mechanism

Ghoneum, M. H., & Gimzewski, J. K. (2014) · International Journal of Oncology · doi:10.3892/ijo.2014.2258 · Cited by 70 · see citing works

Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot study

Beltrán‐Barrientos, L. M., González-Córdova, A. F., Hernández‐Mendoza, A., Torres-Inguanzo, E. H., Astiazarán‐García, H., Esparza‐Romero, J., & Vallejo‐Córdoba, B. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-13189 · Cited by 70 · see citing works

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

Latoch, A., Czarniecka‐Skubina, E., & Moczkowska-Wyrwisz, M. (2023) · Foods · doi:10.3390/foods12193638 · Cited by 69 · see citing works

Biological Activities of Lactose-Derived Prebiotics and Symbiotic with Probiotics on Gastrointestinal System

Nath, A., Haktanirlar, G., Varga, Á., Molnár, M. A., Albert, K., Galambos, I., Koris, A. K., & Vatai, G. N. (2018) · Medicina · doi:10.3390/medicina54020018 · Cited by 68 · see citing works

Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses

Κάζου, Μ., Grafakou, A., Tsakalidou, E., & Georgalaki, M. D. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.621069 · Cited by 68 · see citing works

Yogurt: The Product and its Manufacture

Corrieu, G., & Béal, C. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-384947-2.00766-2 · Cited by 68 · see citing works

High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR

Iacumin, L., Ginaldi, F., Manzano, M., Anastasi, V., Reale, A., Zotta, T., Rossi, F., Coppola, R., & Comi, G. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.08.007 · Cited by 66 · see citing works

Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics

del Olmo, A., Picón, A., & Núñez, M. (2018) · International Dairy Journal · doi:10.1016/j.idairyj.2018.04.004 · Cited by 65 · see citing works

Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation

Galli, V., Venturi, M., Mari, E., Guerrini, S., & Granchi, L. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105284 · Cited by 65 · see citing works

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Li, Z., Kuang, H., Yang, J., Hu, J., Ding, B., Sun, W., & Luo, Y. (2020) · Scientific Reports · doi:10.1038/s41598-020-60455-y · Cited by 64 · see citing works

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

Kruk, M., Trząskowska, M., Ścibisz, I., & Pokorski, P. (2021) · Microorganisms · doi:10.3390/microorganisms9010123 · Cited by 61 · see citing works

The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

Settachaimongkon, S., Nout, M. J. R., Fernandes, E. C. A., van Hooijdonk, T. C. M., Zwietering, M. H., Smid, E. J., & van Valenberg, H. J. F. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2014.04.002 · Cited by 60 · see citing works

Milk Fermented by Specific Lactobacillus Strains Regulates the Serum Levels of IL-6, TNF-α and IL-10 Cytokines in a LPS-Stimulated Murine Model

Reyes‐Díaz, A., Mata‐Haro, V., Hernández, J., González-Córdova, A. F., Hernández‐Mendoza, A., Reyes‐Díaz, R., Torres‐Llanez, M. J., Beltrán‐Barrientos, L. M., & Vallejo‐Córdoba, B. (2018) · Nutrients · doi:10.3390/nu10060691 · Cited by 60 · see citing works

Survival of probiotics in functional foods during shelf life

Dinkçi, N., Akdeniz, V., & Akalın, A. S. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-817190-5.00006-9 · Cited by 61 · see citing works

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

de Paula, A. T., Jeronymo-Ceneviva, A. B., Silva, L. F., Todorov, S. D., Franco, B. D. G. D. M., & Penna, A. L. B. (2014) · Annals of Microbiology · doi:10.1007/s13213-014-0933-9 · Cited by 57 · see citing works

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

Popović, N., Brdarić, E., Đokić, J., Dinić, M., Veljović, K., Golić, N., & Terzić-Vidojević, A. (2020) · Microorganisms · doi:10.3390/microorganisms8101586 · Cited by 60 · see citing works

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

Gruškienė, R., Bočkuvienė, A., & Sereikaitė, J. (2021) · Molecules · doi:10.3390/molecules26154601 · Cited by 58 · see citing works

Fermented foods: a perspective on their role in delivering biotics

Vinderola, G., Cotter, P. D., Freitas, M., Gueimonde, M., Holscher, H. D., Ruas‐Madiedo, P., Salminen, S., Swanson, K. S., Sanders, M. E., & Cifelli, C. J. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1196239 · Cited by 55 · see citing works

Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt

Settachaimongkon, S., van Valenberg, H. J. F., Winata, V., Wang, X., Nout, M. J. R., van Hooijdonk, T. C. M., Zwietering, M. H., & Smid, E. J. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.01.011 · Cited by 54 · see citing works

Cadmium biosorption by lactic acid bacteria Weissella viridescens ZY-6

Li, W., Chen, Y., & Wang, T. (2020) · Food Control · doi:10.1016/j.foodcont.2020.107747 · Cited by 54 · see citing works

Biological Activities of Lactose-Based Prebiotics and Symbiosis with Probiotics on Controlling Osteoporosis, Blood-Lipid and Glucose Levels

Nath, A., Molnár, M. A., Csighy, A., Kőszegi, K., Galambos, I., Pásztor‐Huszár, K., Koris, A. K., & Vatai, G. N. (2018) · Medicina · doi:10.3390/medicina54060098 · Cited by 54 · see citing works

Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools

Teixeira, J. L. D. P., Caramês, E. T. D. S., Baptista, D. P., Gigante, M. L., & Pallone, J. A. L. (2020) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2020.103712 · Cited by 53 · see citing works

The Diverse Forms of Lactose Intolerance and the Putative Linkage to Several Cancers

Amiri, M., Diekmann, L., von Köckritz‐Blickwede, M., & Naim, H. Y. (2015) · Nutrients · doi:10.3390/nu7095332 · Cited by 53 · see citing works

Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry

Ağagündüz, D., Şahin, T. Ö., Ayten, Ş., Yılmaz, B., Güneşliol, B. E., Russo, P., Spano, G., & Özoğul, F. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101617 · Cited by 56 · see citing works

Natural nutraceuticals, especially functional foods, their major bioactive components, formulation, and health benefits for disease prevention: an overview

Awuchi, C. G., & Okpala, C. O. R. (2022) · Journal of Food Bioactives · doi:10.31665/jfb.2022.18317 · Cited by 52 · see citing works

GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling

Hussin, F. S., Chay, S. Y., Hussin, A. S. M., Ibadullah, W. Z. W., Muhialdin, B. J., Ghani, M. S. A., & Saari, N. (2021) · Scientific Reports · doi:10.1038/s41598-021-88436-9 · Cited by 52 · see citing works

Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives

Mallappa, R. H., Balasubramaniam, C., Nataraj, B. H., Ramesh, C., Kadyan, S., Pradhan, D., Muniyappa, S. K., & Grover, S. (2020) · International Dairy Journal · doi:10.1016/j.idairyj.2020.104941 · Cited by 51 · see citing works

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci, G., Çelik, E., Ağagündüz, D., Bartkienė, E., Rocha, J. M., & Özoğul, F. (2023) · Fermentation · doi:10.3390/fermentation9110923 · Cited by 52 · see citing works

Probiotics in cellulose houses: Enhanced viability and targeted delivery of Lactobacillus plantarum

Li, W., Zhu, Y., Ye, F., Li, B., Luo, X., & Liu, S. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.07.019 · Cited by 49 · see citing works

Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt

Wang, J., Sun, H., Guo, S., Sun, Y., Kwok, L., Zhang, H., & Peng, C. (2021) · Journal of Dairy Science · doi:10.3168/jds.2020-20099 · Cited by 50 · see citing works

Authenticity of probiotic foods and dietary supplements: A pivotal issue to address

Fusco, V., Fanelli, F., & Chieffi, D. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1907300 · Cited by 48 · see citing works

Parallel Reaction Monitoring Mass Spectrometry Method for Detection of Both Casein and Whey Milk Allergens from a Baked Food Matrix

Ramachandran, B., Yang, C. T., & Downs, M. L. (2020) · Journal of Proteome Research · doi:10.1021/acs.jproteome.9b00844 · Cited by 48 · see citing works

Adherence potential of indigenous lactic acid bacterial isolates obtained from fermented foods of Western Himalayas to intestinal epithelial Caco-2 and HT-29 cell lines

Sharma, S., & Kanwar, S. S. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2807-1 · Cited by 46 · see citing works

Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19

Batiha, G. E., Alqarni, M. A., Awad, D. A. B., Algammal, A. M., Nyamota, R., Wahed, M. I. I., Shah, M. A., Amin, M. N., Adetuyi, B. O., Hetta, ‏. F., et al. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.629440 · Cited by 50 · see citing works

Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms

Chen, L., Bagnicka, E., Chen, H., & Shu, G. (2023) · Food & Function · doi:10.1039/d3fo00413a · Cited by 51 · see citing works

Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities

Gholamhosseinpour, A., Hashemi, S. M. B., Jahromi, L. R., & Sourki, A. H. (2020) · International Dairy Journal · doi:10.1016/j.idairyj.2020.104809 · Cited by 46 · see citing works

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

Sharma, S., Singh, A., Sharma, S., Kant, A., Sevda, S., Taherzadeh, M. J., & Garlapati, V. K. (2021) · Bioengineered · doi:10.1080/21655979.2021.2005992 · Cited by 51 · see citing works

Traditional dairy fermented products in Central Asia

Konuspayeva, G. S., Baubekova, A., Akhmetsadykova, S., & Faye, B. (2022) · International Dairy Journal · doi:10.1016/j.idairyj.2022.105514 · Cited by 45 · see citing works

Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

Rotar, A. M., Vodnar, D. C., Bunghez, F., CATUNESCU, G. M., Pop, C. R., JIMBOREAN, M. A., & Semeniuc, C. A. (2015) · Notulae Botanicae Horti Agrobotanici Cluj-Napoca · doi:10.15835/nbha.43.1.9814 · Cited by 44 · see citing works

The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

Santiago‐López, L., Hernández‐Mendoza, A., Garcia, H. S., Mata‐Haro, V., Vallejo‐Córdoba, B., & González-Córdova, A. F. (2015) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12202 · Cited by 45 · see citing works

Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives

Al-Kharousi, Z. S. (2025) · Foods · doi:10.3390/foods14122043 · Cited by 48 · see citing works

Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology

Chen, L., Alcazar, J., Yang, T., Lu, Z., & Lu, Y. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-15391 · Cited by 42 · see citing works

Reasonableness of enriching Cow's Milk with vitamins and minerals

Woźniak, D., Cichy, W., Dobrzyńska, M., Przysławski, J., & Drzymała-Czyż, S. (2022) · Foods · doi:10.3390/foods11081079 · Cited by 38 · see citing works

Chronic administration of the soluble, nonbacterial fraction of kefir attenuates lipid deposition in LDLr −/− mice

Santanna, A. F., Filete, P. F., de Lima, E. M., Porto, M. L., Meyrelles, S. S., Vasquez, E. C., Endringer, D. C., Lenz, D., Abdalla, D. S. P., Pereira, T. D. M. C., et al. (2016) · Nutrition · doi:10.1016/j.nut.2016.11.001 · Cited by 39 · see citing works

Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Vénica, C. I., Wolf, I. V., Suárez, V., Bergamini, C. V., & Perotti, M. C. (2018) · LWT · doi:10.1016/j.lwt.2018.04.034 · Cited by 38 · see citing works

The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review

Cichońska, P., Kowalska, E., & Ziarno, M. (2023) · Microorganisms · doi:10.3390/microorganisms11040996 · Cited by 39 · see citing works

Effects of dietary milk- and soya-phospholipids on lipid-parameters and other risk indicators for cardiovascular diseases in overweight or obese men – two double-blind, randomised, controlled, clinical trials

Weiland, A., Bub, A., Barth, S., Schrezenmeir, J., & Pfeuffer, M. (2016) · Journal of Nutritional Science · doi:10.1017/jns.2016.9 · Cited by 37 · see citing works

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage

Soares, M. B., de Almada, C. N., de Almada, C. N., Martinez, R. C. R., Pereira, E. P. R., Balthazar, C. F., da Cruz, A. G., Ranadheera, C. S., & Sant’Ana, A. S. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.108288 · Cited by 37 · see citing works

A review on fermented milks and milk products as functional foods

Singh, P., & Haria, J. (2021) · ACADEMICIA An International Multidisciplinary Research Journal · doi:10.5958/2249-7137.2021.02510.6 · Cited by 1 · see citing works

Fermented Milks: Quality Foods with Potential for Human Health

García-Caballero, B. E., Rutiaga‐Quiñones, O. M., González‐Herrera, S. M., Aguilar, C. N., Flores‐Gallegos, A. C., & Rodrı́guez-Herrera, R. (2020) · Apple Academic Press eBooks · doi:10.1201/9780429322341-9

Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry

Ağagündüz, D., Şahin, T. Ö., Ayten, Ş., Yılmaz, B., Güneşliol, B. E., Russo, P., Spano, G., & Özoğul, F. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101617 · Cited by 56 · see citing works

Therapeutic potential of popular fermented dairy products and its benefits on human health

Saleem, G., Gu, R., Qu, H., Khaskheli, G. B., Rajput, I. R., Qasim, M., & Chen, X. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1328620 · Cited by 134 · see citing works

Terapijski učinak mliječnih proizvoda

Andrić, K. P. (2010)