Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations

Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices

Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates