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Ana Carolina Rodrigues Florence, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime, Maricê Nogueira de Oliveira
Biotechnological approaches for the production of designer cheese with improved functionality
Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, Dinabandhu Sahoo, Sudhir P. Singh and Amit Kumar Rai Comprehensive Reviews in Food Science and Food Safety 20(1) 960 (2021) https://doi.org/10.1111/1541-4337.12680
Traditional plain yogurt: a therapeutic food for metabolic syndrome?
Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health
Deeba Noreen Baig and Samina Mehnaz Microorganisms for Sustainability, Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health 2 101 (2021) https://doi.org/10.1007/978-981-16-0223-8_4
Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
Hamid POURBABA, Amir Ali ANVAR, Rezvan Pourahmad and Hamed AHARI Food Science and Technology 41(1) 254 (2021) https://doi.org/10.1590/fst.61520
Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?
Viviane R. P. Coelho, Christianne E. C. Rodrigues, Carlos H. Corassin, Celso F. Balthazar, Leandro P. Cappato, Marcus Vinicius S. Ferreira, Adriano G. Cruz and Carlos A. F. Oliveira International Journal of Food Science & Technology 52(12) 2631 (2017) https://doi.org/10.1111/ijfs.13550
Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition
Ana Carolina Rodrigues Florence, Maricê Nogueira de Oliveira, Armelle Delile and Catherine Béal International Dairy Journal 61 1 (2016) https://doi.org/10.1016/j.idairyj.2016.03.005
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract
J. Sosa-Castañeda, A. Hernández-Mendoza, H. Astiazarán-García, H.S. Garcia, M.C. Estrada-Montoya, A.F. González-Córdova and B. Vallejo-Cordoba Journal of Dairy Science 98(10) 6651 (2015) https://doi.org/10.3168/jds.2014-8515
Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge
Lara Gorissen, Frédéric Leroy, Luc De Vuyst, Stefaan De Smet and Katleen Raes Critical Reviews in Food Science and Nutrition 55(11) 1561 (2015) https://doi.org/10.1080/10408398.2012.706243
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk
Nadia Manzo, Fabiana Pizzolongo, Immacolata Montefusco, et al. International Journal of Food Sciences and Nutrition 66(3) 254 (2015) https://doi.org/10.3109/09637486.2014.992005
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses
Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks
Ana Carolina Rodrigues Florence, Catherine Béal, Roberta Claro da Silva and Maricê Nogueira Oliveira LWT - Food Science and Technology 56(2) 290 (2014) https://doi.org/10.1016/j.lwt.2013.11.036
Handbook of cheese in health
A.C. Freitas, J.C. Andrade, T.A.P. Rocha-Santos, A.C. Duarte and A.M. Gomes Human Health Handbooks, Handbook of cheese in health 6 733 (2013) https://doi.org/10.3920/978-90-8686-766-0_48
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts
The Production of Conjugated α‐Linolenic, γ‐Linolenic and Stearidonic Acids by Strains of Bifidobacteria and Propionibacteria
Alan A. Hennessy, Eoin Barrett, R. Paul Ross, Gerald F. Fitzgerald, Rosaleen Devery and Catherine Stanton Lipids 47(3) 313 (2012) https://doi.org/10.1007/s11745-011-3636-z
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
Ana Carolina R. Florence, Ricardo P.S. Oliveira, Roberta C. Silva, Fabiana A.S.M. Soares, Luiz A. Gioielli and Maricê N. Oliveira LWT 49(1) 89 (2012) https://doi.org/10.1016/j.lwt.2012.04.023
Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks
Production of a Conjugated Fatty Acid by Bifidobacterium breve LMC520 from α-Linolenic Acid: Conjugated Linolenic Acid (CLnA)
Hui Gyu Park, Hyung Taek Cho, Myoung-Chong Song, Sang Bum Kim, Eung Gi Kwon, Nag Jin Choi and Young Jun Kim Journal of Agricultural and Food Chemistry 60(12) 3204 (2012) https://doi.org/10.1021/jf2041559
Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage
Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt
Ana Paula do Espírito Santo, Roberta C. Silva, Fabiana A.S.M. Soares, Douglas Anjos, Luiz A. Gioielli and Maricê N. Oliveira International Dairy Journal 20(6) 415 (2010) https://doi.org/10.1016/j.idairyj.2010.01.002
