Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

Technological challenges for future probiotic foods

T. Mattila-Sandholm, Päivi Myllärinen, Ross Crittenden et al. · International Dairy Journal · 2002 · 724 citations

Agriculture, Food Science, Microbiology +14

Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Ana Gomes, F. Xavier Malcata · Trends in Food Science & Technology · 1999 · 707 citations

Life Sciences, Food Science, Microbiology +16

Estimation of Conjugated Linoleic Acid Intake by Written Dietary Assessment Methodologies Underestimates Actual Intake Evaluated by Food Duplicate Methodology

Kristin L. Ritzenthaler, Terry D. Shultz, Roger Falen et al. · Journal of Nutrition · 2001 · 328 citations

Life Sciences, Nutrition, Nutritional Sciences +14

Probiotic cheese: Health benefits, technological and stability aspects

Adriano G. Cruz, Flávia Carolina Alonso Buriti, Cínthia Hoch Batista de Souza et al. · Trends in Food Science & Technology · 2009 · 315 citations

Agriculture, Dairy Science, Food Science +16

Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species

Mairéad Coakley, R. Paul Ross, Marcus Nordgren et al. · Journal of Applied Microbiology · 2003 · 300 citations

Life Sciences, Food Science, Microbiology +13