Concepedia

Probiotic Fortification

Probiotic Fortification is a methodological intervention in food science that involves the targeted incorporation of live microbial strains with documented health benefits into butter to enhance its functional properties and confer probiotic advantages to consumers.

125

Publications

6.1K

Citations

623

Authors

253

Institutions

Publications per year

2017–2026

75

Parents

Publications

125

Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices

V. Sheehan, Gerald F. Fitzgerald · Innovative Food Science & Emerging Technologies · 2007 · 316 citations

, , +17

Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases

L Agerholm-Larsen, Anne Raben, Nikolaj Haulrik et al. · European Journal of Clinical Nutrition · 2000 · 315 citations

, , +17

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Ayşe Sibel Akalın, Gülfem Ünal, Nayil Dinkçi et al. · Journal of Dairy Science · 2012 · 238 citations · Full text

, , +16

Efficacy of probiotic treatment with <i>Bifidobacterium longum 536</i> for induction of remission in active ulcerative colitis: A randomized, double‐blinded, placebo‐controlled multicenter trial

Hiroyuki Tamaki, Hiroshi Nakase, Satoko Inoue et al. · Digestive Endoscopy · 2015 · 214 citations · Full text

, , +16

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 180 citations

, , +17

1–5 of 125

Authors

623

  1. CS
    Chaminda Senaka Ranadheera

    The University of Melbourne, Australia

    4 publications · 437 citations

    4

    h-index

  2. KM
    K. Madhavan Nampoothiri

    National Institute for Interdisciplinary Science and Technology, India

    3 publications · 104 citations

    3

    h-index

  3. SA
    Said Ajlouni

    The University of Melbourne, Australia

    3 publications · 278 citations

    3

    h-index

  4. SM
    Sajid Maqsood

    United Arab Emirates University, United Arab Emirates

    2 publications · 51 citations

    2

    h-index

  5. DK
    Damini Kothari

    Konkuk University, South Korea

    2 publications · 36 citations

    2

    h-index

1–5 of 623

Institutions

253

  1. The University of Melbourne

    Melbourne, Australia

    4 h-index

    13 publications

    1.1K citations

  2. National Research Centre

    Giza, Egypt

    4 h-index

    12 publications

    448 citations

  3. Ege University

    Izmir, Türkiye

    3 h-index

    6 publications

    871 citations

  4. Agriculture and Food

    Canberra, Australia

    3 h-index

    6 publications

    413 citations

  5. Konkuk University

    Seoul, South Korea

    3 h-index

    14 publications

    302 citations

  6. National Institute for Interdisciplinary Science and Technology

    Thiruvananthapuram, India

    3 h-index

    6 publications

    208 citations

  7. University of Georgia

    Athens, United States

    3 h-index

    7 publications

    164 citations

  8. Clemson University

    Clemson, United States

    2 h-index

    2 publications

    61 citations

1–8 of 253

Venues

  1. LWT

    11 publications · 554 citations

    11

    h-index

  2. Food Bioscience

    3 publications · 72 citations

    3

    h-index

  3. Food Research International

    3 publications · 223 citations

    3

    h-index

  4. Journal of Functional Foods

    3 publications · 146 citations

    3

    h-index

  5. International Journal of Food Microbiology

    2 publications · 81 citations

    2

    h-index

1–5