Concepedia

Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead

Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, Eduardo Novais Souza Freire, Karina Nascimento Pereira, Marina Vieira de Carvalho, Ramon S. Rocha, Adriano G. Cruz, Igor Viana Brandi, Eliana Setsuko Kamimura

Food Science and Biotechnology · 2024 · 15 citations · 57 references

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References

57

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

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Thorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent

Jace D. Everette, Quinton M. Bryant, Ashlee M. Green et al. · Journal of Agricultural and Food Chemistry · 2010 · 865 citations · Full text

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Radical scavenging activity of different floral origin honey and beebread phenolic extracts

Vilma Baltrušaitytė, Petras Rimantas Venskutonis, Violeta Čeksterytė · Food Chemistry · 2006 · 427 citations

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Efficacy and safety of the probiotic <i>Saccharomyces boulardii</i> for the prevention and therapy of gastrointestinal disorders

Theodoros Kelesidis, Charalabos Pothoulakis · Therapeutic Advances in Gastroenterology · 2011 · 360 citations · Full text

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