The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Ana Carolina Rodrigues Florence, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime, Maricê Nogueira de Oliveira
Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry
Duygu Ağagündüz, Teslime Özge Şahin, Şerife Ayten, Birsen Yılmaz, Bartu Eren Güneşliol, Pasquale Russo, Giuseppe Spano and Fatih Özogul Food Bioscience 47 101617 (2022) https://doi.org/10.1016/j.fbio.2022.101617
The analysis of industrial produced autochthonous type of kajmak
Dajana Vukic, Vladimir Vukic, Mirela Ilicic, Snezana Kravic, Katarina Kanuric, Jovana Degenek, Zorica Stojanovic and Ana Djurovic Acta Periodica Technologica (53) 167 (2022) https://doi.org/10.2298/APT2253167V
Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream
Michał Złoch, Katarzyna Rafińska, Mateusz Sugajski, Magdalena Buszewska-Forajta, Justyna Walczak-Skierska, Viorica Railean, Paweł Pomastowski, Dorota Białczak and Bogusław Buszewski Foods 11(11) 1659 (2022) https://doi.org/10.3390/foods11111659
Teodora Popova, José M. Lorenzo, Daniel Franco and María López-Pedrouso 287 (2022) https://doi.org/10.1016/B978-0-12-823371-9.00001-0
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
Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods
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
Trace element concentration in organic and conventional milk: what are the nutritional implications of the recently reported differences?
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses
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
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
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
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts
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
Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks
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
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
