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

Yogurt as probiotic carrier food

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Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

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Probiotic Lactobacillus plantarum 299v decreases kynurenine concentration and improves cognitive functions in patients with major depression: a double-blind, randomized, placebo controlled study

Rudzki, L., Ostrowska, L., Pawlak, D., Małus, A., Pawlak, K., Waszkiewicz, N., & Szulc, A. (2019) · Psychoneuroendocrinology · doi:10.1016/j.psyneuen.2018.10.010 · Cited by 499 · see citing works

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

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Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil

Radünz, M., da Trindade, M. L. M., Camargo, T. M., Radünz, A. L., Borges, C. D., Gandra, E. Á., & Helbig, E. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.09.173 · Cited by 312 · see citing works

Probiotic Yogurt for the Treatment of Minimal Hepatic Encephalopathy

Bajaj, J. S., Saeian, K., Christensen, K. M., Hafeezullah, M., Varma, R. R., Franco, J., Pleuss, J. A., Krakower, G. R., Hoffmann, R. G., & Binion, D. G. (2008) · The American Journal of Gastroenterology · doi:10.1111/j.1572-0241.2008.01861.x · Cited by 268 · see citing works

Review: Food Industry By-Products used as a Functional Food Ingredients

Helkar, P. B., & Sahoo, A. (2016) · International Journal of Waste Resources · doi:10.4172/2252-5211.1000248 · Cited by 254 · see citing works

Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

Sfakianakis, P., & Tzia, C. (2014) · Foods · doi:10.3390/foods3010176 · Cited by 220 · see citing works

Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil

Behbahani, B. A., Falah, F., Arab, F. L., Vasiee, M., & Yazdi, F. T. (2020) · Evidence-based Complementary and Alternative Medicine · doi:10.1155/2020/5190603 · Cited by 204 · see citing works

Daily Consumption of Synbiotic Yogurt Decreases Liver Steatosis in Patients with Nonalcoholic Fatty Liver Disease: A Randomized Controlled Clinical Trial

Bakhshimoghaddam, F., Shateri, K., Sina, M., Hashemian, M., & Alizadeh, M. (2018) · Journal of Nutrition · doi:10.1093/jn/nxy088 · Cited by 154 · 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

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

Physical properties of yogurt fortified with various commercial whey protein concentrates

Sodini, I., Montella, J. W., & Tong, P. S. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2037 · Cited by 124 · see citing works

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Sarwar, A., Aziz, T. A., Al‐Dalali, S., Zhao, X. Y., Zhang, J., Din, J. U., Chen, C., Cao, Y., & Yang, Z. (2019) · Foods · doi:10.3390/foods8100468 · Cited by 96 · see citing works

Sensory evaluation of locally-grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera.

Hekmat, S., Morgan, K., Soltani, M., & Gough, R. (2015) · PubMed Central · Cited by 95 · see citing works

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

Ahmadi, A., Milani, E., Madadlou, A., Mortazavi, S. A., Mokarram, R. R., & Salarbashi, D. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0679-y · Cited by 78 · see citing works

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

da Silva, D. F., Tenório, N., Gomes, R. G., Pozza, M. S. D. S., Britten, M., & Matumoto‐Pintro, P. T. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2592-x · Cited by 78 · see citing works

Application of Functional Colorant Prepared from Black Rice Bran in Yogurt

Nontasan, S., Moongngarm, A., & Deeseenthum, S. (2012) · APCBEE Procedia · doi:10.1016/j.apcbee.2012.06.012 · Cited by 66 · see citing works

Antibacterial and antiproliferative peptides in synbiotic yogurt—Release and stability during refrigerated storage

Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. (2016) · Journal of Dairy Science · doi:10.3168/jds.2015-10499 · Cited by 64 · see citing works

Effect of a Synbiotic Yogurt on Levels of Fecal Bifidobacteria, Clostridia, and Enterobacteria

Palaria, A., Johnson-Kanda, I., & O’Sullivan, D. J. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.05848-11 · Cited by 61 · see citing works

Physico-chemical and Sensory Evaluation of Market Yoghurt in Nigeria

Olugb, J. A. O., & Oseh, J. E. (2011) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2011.914.918 · Cited by 60 · see citing works

Characterization and Antioxidant Property of Probiotic and Synbiotic Yogurts

Madhu, A. N., Amrutha, N., & Prapulla, S. G. (2012) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-012-9099-6 · Cited by 58 · see citing works

Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties

Turgut, T., & Çakmakçı, S. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9278-6 · Cited by 52 · see citing works

Phytochemical analysis and antibacterial activities extracts of mangrove leaf against the growth of some pathogenic bacteria

Behbahani, B. A., Yazdi, F. T., Shahidi, F., Noorbakhsh, H., Vasiee, A., & Alghooneh, A. (2017) · Microbial Pathogenesis · doi:10.1016/j.micpath.2017.12.004 · Cited by 50 · see citing works

Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction

Nooshkam, M., Falah, F., Zareie, Z., Yazdi, F. T., Shahidi, F., & Mortazavi, S. A. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00635-3 · Cited by 49 · see citing works

Effect of adding inulin on microbial and physico- chemical properties of low fat probiotic yogurt

Mazloomi, S. M., Shekarforoush, S. S., Ebrahimnejad, H., & Sajedianfard, J. (2011) · Majallah-i taḥqīqāt-i dāmpizishkī-i īrān · doi:10.22099/ijvr.2011.47 · Cited by 46 · see citing works

Foreword

Uauy, R. (2009) · British Journal Of Nutrition · doi:10.1017/s0007114509990511 · Cited by 35 · 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

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

Faraki, A., Noori, N., Gandomi, H., Banuree, S. A. H., & Rahmani, F. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1414 · Cited by 32 · see citing works

A Newly Developed Synbiotic Yogurt Prevents Diabetes by Improving the Microbiome–Intestine–Pancreas Axis

Miller, B. C., Mainali, R., Nagpal, R., & Yadav, H. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22041647 · Cited by 31 · see citing works

Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh.

Vasiee, A., Yazdi, F. T., Mortazavi, S. A., & Dovom, M. R. E. (2014) · International Food Research Journal · Cited by 30 · see citing works

The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses

Miri, M. A., & Najafi, M. B. H. (2010) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2010.00624.x · Cited by 26 · see citing works

Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria

Lim, E.-S. (2017) · Applied Biological Chemistry · doi:10.1007/s13765-017-0333-5 · Cited by 26 · see citing works

Handbook of Pediatric Retinal OCT and the Eye-Brain Connection

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Left Axis Deviation in Brugada Syndrome: Vectorcardiographic Evaluation during Ajmaline Provocation Testing Reveals Additional Depolarization Abnormalities

van der Ree, M. H., Vendrik, J., Kors, J. A., Amin, A. S., Wilde, A. A. M., Tan, H. L., & Postema, P. G. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22020484 · Cited by 25 · see citing works

Physicochemical Properties and Viability of Probiotic Bacteria of Functional Synbiotic Camel Yogurt Affected by Oat β-Glucan during Storage

Ladjevardi, Z. S., Yarmand, M. S., Emam‐Djomeh, Z., & Niasari-Naslaji, A. (2016) · Cited by 16 · see citing works

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

Samah Shalaby, M., & Hadear Amin, H. (2019) · doi:10.35248/2329-8901.19.7.208 · Cited by 16 · see citing works

Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation

Ehsani, J., Mohsenzadeh, M., Khomeiri, M., & Ghasemnezhad, A. (2018) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.30492/ijcce.2018.26864 · Cited by 8 · see citing works

Synbiotic Yogurt Supplemented with Ocimum sanctum Essential Oil

Anand, S., Gaare, M., Saini, P., Beniwal, A., & Ram, C. (2018) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2018.703.148 · Cited by 6 · see citing works

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

Bevilacqua, A., Speranza, B., Campaniello, D., Sinigaglia, M., Corbo, M. R., & Lamacchia, C. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.00226 · Cited by 4 · see citing works

A review and comparative perspective on health benefits of probiotic and fermented foods

Ibrahim, S. A., Yeboah, P. J., Ayivi, R. D., Eddin, A. S., Wijemanna, N. D., Paidari, S., & Bakhshayesh, R. V. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16619 · Cited by 120 · see citing works

Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115

Rouhi, A., Falah, F., Azghandi, M., Behbahani, B. A., Mortazavi, S. A., Tabatabaei-Yazdi, F., & Vasiee, A. (2023) · LWT · doi:10.1016/j.lwt.2023.115669 · Cited by 84 · 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

Evaluation of new candidate probiotic lactobacillus strains isolated from a traditional fermented food- multigrain-millet dosa batter

Divyashree, S., Ramu, R., & Sreenivasa, M. Y. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103450 · Cited by 49 · see citing works

Optimization of fermentation culture medium containing food waste for l-glutamate production using native lactic acid bacteria and comparison with industrial strain

Ghazanfari, N., Fallah, S., Vasiee, A., & Yazdi, F. T. (2023) · LWT · doi:10.1016/j.lwt.2023.114871 · Cited by 49 · see citing works

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

Mousanejadi, N., Barzegar, H., Alizadeh Behbahani, B., & Jooyandeh, H. (2023) · Journal of Food Measurement and Characterization · doi:10.1007/s11694-023-01862-3 · Cited by 49 · see citing works

Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt

Nemati, V., & Mozafarpour, R. (2024) · LWT · doi:10.1016/j.lwt.2024.116116 · Cited by 45 · see citing works

Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt

Shirani, K., Falah, F., Vasiee, A., Yazdi, F. T., Behbahani, B. A., & Zanganeh, H. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01399-x · Cited by 44 · see citing works

Functional yogurt: An approach to enhance yogurt quality with peanut polyphenols

Paul, S. K. K., Islam, M. N., Dewan, M. F., Alim, M. A., & Ahmmed, R. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104398 · Cited by 44 · see citing works

Functional Yogurt: Types and Health Benefits

Sarıtaş, S., Mondragón, A. D. C., Miranda, J. M., Witkowska, A. M., & Karav, S. (2024) · Applied Sciences · doi:10.3390/app142411798 · Cited by 45 · see citing works

Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts

Gharibzahedi, S. M. T., & Altıntaş, Z. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109172 · Cited by 35 · see citing works

Natural Aggregation of Lactobacillus: Mechanisms and Influencing Factors

Wang, S., Li, L., Yu, L., Tian, F., Zhao, J., Zhai, Q., & Chen, W. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105007 · Cited by 34 · see citing works

Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health

Meng, X., Huang, Y., Xiong, J., Cheng, Z., Yang, T., Li, Z., Tuo, R., Zhang, Z., Wang, G., Gu, Q., et al. (2024) · LWT · doi:10.1016/j.lwt.2024.115929 · Cited by 30 · see citing works

Exploring the probiotic potential of Lactiplantibacillus pentosus SM1: Resistance, anti-microbial activity, anti-biofilm, cytotoxic activity, and safety properties

Behbahani, B. A., Noshad, M., Namazi, P., & Vasiee, A. (2024) · LWT · doi:10.1016/j.lwt.2024.116850 · Cited by 31 · 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

Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook

Jena, R., & Choudhury, P. K. (2023) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-023-10189-w · Cited by 36 · see citing works

Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt

Jooyandeh, H., Momenzadeh, S., Behbahani, B. A., & Barzegar, H. (2023) · Journal of Food Science and Technology · doi:10.1007/s13197-023-05667-6 · Cited by 24 · see citing works

Identification of potential key metabolites in synbiotic yoghurt made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin by non-targeted metabolomics analysis

Zhou, Z., Sarwar, A., Hu, G., Zhang, J., Hu, H., Aziz, T. A., Wu, J., Yang, Z., & Yang, Z. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141923 · Cited by 23 · see citing works

Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method

Ahmed, S. A., Noor, A., Tariq, M., & Zaidi, A. (2023) · Food Production Processing and Nutrition · doi:10.1186/s43014-023-00153-0 · Cited by 22 · see citing works

Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation

Magalhães‐Guedes, K. T., da Silva, R. N. A., Borges, A. S., Siqueira, A. E. B., Puerari, C., & Bento, J. A. C. (2025) · Fermentation · doi:10.3390/fermentation11090537 · Cited by 21 · see citing works

Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation

pisheh, F. Z., Pirnia, M., Falah, F., Tabatabaei-Yazdi, F., Mortazavi, S. A., & Vasiee, A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100958 · Cited by 18 · see citing works

Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties

Nemati, V., Hashempour‐Baltork, F., Alizadeh, A. M., & Varzakas, T. H. (2023) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100850 · Cited by 16 · see citing works

Physicochemical, textural and organoleptic properties of functional processed cheese manufactured from ultrafiltered milk

El-Aidie, S. A.-A. M., Mabrouk, A., Abdelgawad, A. R., & El-Garhi, H.-E. M. (2023) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2023.102798 · Cited by 15 · see citing works

Effectiveness of Lactiplantibacillus plantarum in enhancing the folate content of injera made with different cereals

Tamene, A., Mekuriyaw, T., & Baye, K. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3560 · Cited by 13 · see citing works

Prediction of physicochemical and sensory parameters of coated lamb meat based on a novel edible coating

Barzegar, H., Behbahani, B. A., Mirzaei, A., & Sheikhjan, M. G. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02256-1 · Cited by 13 · see citing works

Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt

Yousefi, M., Khanniri, E., & Khorshidian, N. (2025) · Applied Food Research · doi:10.1016/j.afres.2024.100687 · Cited by 12 · see citing works

Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates

Megrous, S., Al‐Dalali, S., & Yang, Z. (2024) · International Dairy Journal · doi:10.1016/j.idairyj.2024.105956 · Cited by 11 · see citing works

Prebiotics: Comprehensive analysis of sources, structural characteristics and mechanistic roles in disease regulation

Singarayar, M. S., Chandrasekaran, A., Balasundaram, D., Veerasamy, V. S., Neethirajan, V., & Thilagar, S. (2024) · Microbial Pathogenesis · doi:10.1016/j.micpath.2024.107071 · Cited by 11 · see citing works

Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook

Jena, R., & Choudhury, P. K. (2025) · 3 Biotech · doi:10.1007/s13205-025-04341-2 · Cited by 10 · see citing works

Effect of glutathione on Lactiplantibacillus plantarum stability during room temperature storage and the underlying mechanism of action

Yao, C., He, Z., Jing, L., Jingjing, E., Wang, R., Zhang, Q., & Wang, J. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101792 · Cited by 9 · see citing works

Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream

Mabrouk, A., Abdelgawad, A. R., & Abdelmontaleb, H. S. (2021) · British Food Journal · doi:10.1108/bfj-06-2021-0629 · Cited by 9 · see citing works

Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: evaluation of physicochemical and sensory Properties during the storage time

Aghdasian, A. J., Alizadeh, A., & Soofi, M. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01377-3 · Cited by 9 · see citing works

Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through Confocal Laser Scanning Microscopy (CLSM) under refrigeration condition

Hati, S., Ramanuj, K., & Prakash, S. (2024) · Discover Food · doi:10.1007/s44187-024-00214-4 · Cited by 8 · see citing works

Exploring local edible plants as potential prebiotic sources for their synbiotic applications

Tinrat, S., & Chomnawang, M. T. (2024) · LWT · doi:10.1016/j.lwt.2024.117063 · Cited by 8 · see citing works

Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

Abdelazez, A., Mohamed, D. M., Refaey, M. M., & Niu, J. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02208-9 · Cited by 8 · 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

The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt

He, P., Wang, Y., Yang, J., Suo, H., & Song, J. (2024) · Foods · doi:10.3390/foods13152324 · Cited by 7 · see citing works

Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology

Shojaeimeher, S., Babashahi, M., Shokri, S., Mirlohi, M., & Zeinali, T. (2023) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-023-10051-z · Cited by 7 · see citing works

Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile

Fiebig, M. S., Andrade, D. R. M., Mindelo, L. J. D. O., de Gois, J. S., Luna, A. S., Provenzi, M. A., Magalhães, W. L. E., Miotto, M., Helm, C. V., & Prudêncio, E. S. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114813 · Cited by 7 · see citing works

Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses

Keser, G., & Özcan, T. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104700 · Cited by 7 · see citing works

Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C

Wang, X., Lai, J., Ye, C., Tao, L., Liu, Y., Hu, K., Li, J., Li, Q., Zhao, N., & Liu, S. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117154 · Cited by 5 · see citing works

Characterization and In Vitro Probiotic Assessment of Alkalihalobacillus wakoensis as New Potent Probiotic Candidate

Zarei, A., Gholami, A., Kanannejad, Z., Berenjian, A., Nabavizadeh, S. H., & Mohkam, M. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.71031 · Cited by 5 · see citing works

Encapsulation of hydrophobic functional components in yogurt: technology, product characteristics and health benefits

Meng, G., Zhang, M., Wu, Z. F., Zeng, X., Zhao, G., Bao, W., Zhou, C., Pan, D., & Du, Q. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117594 · Cited by 5 · see citing works

Survival of microencapsulated Limosilactobacillus fermentum strain 4-17 in alginate–inulin matrix during yogurt storage

Ebrahimi, F., Hosseini, A. M., Falah, F., Dertli, E., Tabatabaei-Yazdi, F., Mortazavi, S. A., & Vasiee, A. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102193 · Cited by 3 · see citing works

Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste

KANAK, E. K., & YILMAZ, S. Ö. (2024) · Microbial Pathogenesis · doi:10.1016/j.micpath.2024.106844 · Cited by 3 · see citing works

Optimization of nutritional profile and quality attributes in maple syrup-enriched yogurts via Chlorella vulgaris supplementation

Erdaş, Z. T., & Yangılar, F. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-03067-8 · Cited by 3 · see citing works

Advances in Yogurt Production: Novel Starter Cultures, Innovative Processes, and Functionality

Cai, J., Li, M., Zhao, J., An, M., Li, W., & Sun, J. (2026) · Food Reviews International · doi:10.1080/87559129.2026.2629870 · Cited by 3 · see citing works

Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis

Vanitha, P. R., Divyashree, S., Basavaraj, S., Adithi, G., Janardanachar, D., Deepthi, B. V., & Sreenivasa, M. Y. (2024) · Food Biotechnology · doi:10.1080/08905436.2024.2383743 · Cited by 3 · see citing works

Recent Progress in the Applications of Levilactobacillus brevis in Food Fermentation: A Review

Farid, M. S., Hussain, M. I., Akhtar, S., Abbas, A., Tanveer, M., Khalid, S., Dmytrów, I., & Łopusiewicz, Ł. (2026) · Fermentation · doi:10.3390/fermentation12050225 · Cited by 2 · see citing works

Exploring the probiotic potential of Limosilactobacillus reuteri VTC 864: Antimicrobial activity, safety profile, and biofilm inhibition against Listeria monocytogenes ATCC 19115

Behbahani, B. A., Noshad, M., Hashempour‐Baltork, F., & Vasiee, A. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102153 · 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

The use of mare’s milk for yogurt ice cream and synbiotic ice cream production

Szkolnicka, K., Mituniewicz‐Małek, A., Dmytrów, I., & Bogusławska‐Wąs, E. (2024) · PLoS ONE · doi:10.1371/journal.pone.0304692 · Cited by 1 · see citing works

Symbiotic and multifunctional properties of a fermented blend based on Sacha inchi press cake (Plukenetia volubilis) and Yacon (Smallanthus sonchifolius)

Campos, D., Valerio, K., Carrasco, M. P., Aguilar‐Galvez, A., Chirinos, R., & Pedreschi, R. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107886 · Cited by 1 · see citing works

Effects of walnut green hsuk on the quality, bacterial community diversity and in vitro rumen digestion characteristics of whole-plant corn silage

Abulaiti, N., Wang, F., & Yimamu, A. (2026) · Frontiers in Veterinary Science · doi:10.3389/fvets.2025.1720310 · Cited by 1 · see citing works

Impact of Spirulina platensis on the physicochemical, microbiological and functional profiles of fermented dairy yogurt

Vargas, D., Valderrama, C., Criales, S., & Klotz, B. (2025) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.04225 · Cited by 1 · see citing works

Effect of ultrasound on Lactobacillus plantarum in jujube juice fermentation: Process optimization and quality attribute analysis

Yunli, C. H. E. N., Li, S., Zhang, L., Liu, S., Liu, M., Ge, Z., Wei, X., & Xiaoyuan, W. A. N. G. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04305-1 · Cited by 1 · see citing works

Synbiotic Nutritious Drink: Potential and Safety Evaluation

(2024) · Journal of Food Chemistry and Nanotechnology · doi:10.17756/jfcn.2024-176 · Cited by 1 · see citing works

The effect of addition Eriobotrya japonica L. on probiotic yogurts physicochemical, microbiological, and sensory propertiesPreprint

Turgut, T., & Di̇ler, A. (2022) · Research Square · doi:10.21203/rs.3.rs-2162398/v1

Review : Potensi Yoghurt Sinbiotik Kombinasi Rempah Sebagai Suplementasi Probiotik Dan Antioksidan Berbasis Nutrasetikal Bahan Alam Dari Lontar Usadha Taru Pramana Sebagai Kearifan Pengobatan Lokal Bali

Ameilia, A., Somantara, I. G. B., & Hasanah, A. N. (2022) · Journal of Pharmaceutical And Sciences · doi:10.36490/journal-jps.com.v6i1.44

Physicochemical, Microbiological, and Sensory Properties of Probiotic Drink Made from Wild Horse Milk with Modified Banana Flour Addition

Agustin, A. T., Sulaeman, A., & Setiawan, B. (2023) · Jurnal Ilmu-Ilmu Peternakan · doi:10.21776/ub.jiip.2023.033.03.08

A Mechanistic Basis for the Bioactive Properties of Traditional Fermented Foods——Chiral Lactate–GPR81 Signaling in Nutrition and Disease

Gao, T., Zhao, Z., Wang, X., Du, H., Tang, C., Xu, R., Jing, N., & Yan, Y. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2569546

Effects of whey protein isolate olive oil pre emulsification on quality and storage stability of buffalo milk cheddar cheese

Rafique, S., Murtaza, M. A., Mahmood, S., Hafiz, I., Ameer, K., & Elkhedir, A. E. E. (2026) · Scientific Reports · doi:10.1038/s41598-026-38304-1

Valorization of vegetable by-products into γ-aminobutyric acid (GABA) enriched functional gundruk using Weissella confusa G2

Avany, B. A. M., Matta, T., Kavitake, D., Devi, P. B., Narthanaraja, S., Jagadeesan, G., Kondepudi, K. K., & Shetty, P. H. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102317

Improving the technological properties of whole and skimmed symbiotic yogurts supplemented with fructooligosaccharides and Cassia grandis seed galactomannan

Leal, M. R. S., Barbosa, I. C., Barros, W., Duarte, C. D. A. L., Rodrigues, N. E. R., Carneiro‐da‐Cunha, M. G., & de Albuquerque, P. B. S. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.153329

Development and Characterization of Blended Açaí-Sunflower Oil Emulsions Stabilized with Modified Starch and Maltodextrin for Incorporation into Yogurt

Souki, N. P. D. B. G., Chaves, M. A., & Pinho, S. C. (2026) · Processes · doi:10.3390/pr14182993

Evaluation of Probiotic, Antimicrobial, and Antibiofilm Activities of the Postbiotic from Lactobacillus delbrueckii subsp. bulgaricus MG5226 Against Escherichia coli and Its Effects on the Caco-2 Cell Line

Behbahani, B. A., Jooyandeh, H., Hojjati, M., Echresh, S., & Mousavi, Z. (2026) · Iranian Journal of Nutrition Sciences and Food Technology · doi:10.66224/nsft.21.3.83

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

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Sarwar, A., Aziz, T. A., Al‐Dalali, S., Zhao, X. Y., Zhang, J., Din, J. U., Chen, C., Cao, Y., & Yang, Z. (2019) · Foods · doi:10.3390/foods8100468 · Cited by 96 · see citing works

Effect of Lactulose and Inulin on Physicochemical and Microbial Properties of Synbiotic Yogurt

Inulin, & Yogurt, S. (2013) · Annals of biological research · Cited by 2 · see citing works

Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation

Yang, J., Liu, Y., Liu, J., Zhang, X., Zhu, Y., Chen, Y., Gong, G., & Tao, M. (2025) · LWT · doi:10.1016/j.lwt.2025.118185 · Cited by 3 · see citing works

Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria

Lim, E.-S. (2017) · Applied Biological Chemistry · doi:10.1007/s13765-017-0333-5 · Cited by 26 · see citing works