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For: Guimarães JT, Balthazar CF, Silva R, Rocha RS, Graça JS, Esmerino EA, Silva MC, Sant’ana AS, Duarte MCKH, Freitas MQ, Cruz AG. Impact of probiotics and prebiotics on food texture. Current Opinion in Food Science 2020;33:38-44. [DOI: 10.1016/j.cofs.2019.12.002] [Cited by in Crossref: 72] [Cited by in F6Publishing: 76] [Article Influence: 36.0] [Reference Citation Analysis]
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9 Yusof N, Mohd Adzahan N, Matajun P, Mustafa S, Muhammad K. Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials. IFRJ 2022;29:357-368. [DOI: 10.47836/ifrj.29.2.14] [Reference Citation Analysis]
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13 Adedeji OE, Okehie ID, Ezekiel OO. Prebiotic influence of baobab pulp on the stability of Lactobacillus rhamnosus GG in white-pan bread. Food Measure. [DOI: 10.1007/s11694-022-01333-1] [Reference Citation Analysis]
14 Sheykhsaran E, Abbasi A, Ebrahimzadeh Leylabadlo H, Sadeghi J, Mehri S, Naeimi Mazraeh F, Feizi H, Bannazadeh Baghi H. Gut microbiota and obesity: an overview of microbiota to microbial-based therapies. Postgrad Med J 2022:postgradmedj-2021-141311. [PMID: 35140178 DOI: 10.1136/postgradmedj-2021-141311] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
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17 da Silva MOM, dos Santos KMO, Saad SMI, Alonso Buriti FC. Prospective applications of probiotics and prebiotics in foods. Probiotics 2022. [DOI: 10.1016/b978-0-323-85170-1.00021-x] [Reference Citation Analysis]
18 Oyedepo TA, Morakinyo AE, Babarinde SO. Immune Boosting Activity of Nutraceuticals and Functional Foods. Immunomodulators and Human Health 2022. [DOI: 10.1007/978-981-16-6379-6_3] [Reference Citation Analysis]
19 Rugji J, Çalişkan Z, Dinçoğlu AH, Özgür M, Erol Z, Özgür EB. Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats. Food Sci Technol 2022;42:e07022. [DOI: 10.1590/fst.07022] [Reference Citation Analysis]
20 Lelia PO, Suharoschi R. Emerging Food Processing Technologies: Probiotics and Prebiotics. Nutraceutical and Functional Food Components 2022. [DOI: 10.1016/b978-0-323-85052-0.00008-8] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
21 Santos PPAD, Ferrari GDS, Rosa MDS, Almeida K, Araújo LDAD, Pereira MHC, Wanderley MEF, Morato PN. Desenvolvimento e caracterização de sorvete funcional de alto teor proteico com ora-pro-nóbis (Pereskia aculeata Miller) e inulina. Braz J Food Technol 2022;25. [DOI: 10.1590/1981-6723.12920] [Reference Citation Analysis]
22 Aamir M, Afzaal M, Saeed F, Yasmin I, Nouman M. The effect of innovative processing technologies on probiotics stability. Advances in Dairy Microbial Products 2022. [DOI: 10.1016/b978-0-323-85793-2.00012-6] [Reference Citation Analysis]
23 Florowska A, Hilal A, Florowski T. Prebiotics and synbiotics. Probiotics 2022. [DOI: 10.1016/b978-0-323-85170-1.00018-x] [Reference Citation Analysis]
24 Cheikhyoussef A, Cheikhyoussef N, Hussein AA, Ramadan MF. Clove (Syzygium aromaticum) polysaccharides. Clove ( Syzygium Aromaticum) 2022. [DOI: 10.1016/b978-0-323-85177-0.00039-2] [Reference Citation Analysis]
25 Mahmoodi Z, Zendeboodi F, Mortazavian AM, Farhoodi M, Mofid V, Mohammadi Moghaddam T, Mehraban Sang Atash M. Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology. Int J of Dairy Tech 2022;75:214-38. [DOI: 10.1111/1471-0307.12832] [Reference Citation Analysis]
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28 Pimentel TC, de Oliveira LIG, de Souza RC, Magnani M. Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties. Int J of Dairy Tech 2022;75:59-76. [DOI: 10.1111/1471-0307.12821] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
29 Ooi MCY, Zhang X, Beaudry CM, Lim J, Penner MH. Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization. Food Chem 2021;:131542. [PMID: 34782210 DOI: 10.1016/j.foodchem.2021.131542] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
30 Deng Z, Li J, Song R, Zhou B, Li B, Liang H. Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability. Food Hydrocolloids 2021;120:106855. [DOI: 10.1016/j.foodhyd.2021.106855] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 7.0] [Reference Citation Analysis]
31 Sharma H, Pal J, Neelam DK. Bacterial Extracellular Polymers: A Review. J Pure Appl Microbiol 2021;15:1072-1082. [DOI: 10.22207/jpam.15.3.28] [Reference Citation Analysis]
32 Wang T, Ye Z, Liu S, Yang Y, Dong J, Wang K, Zhang S, Shen Q, Li X, Liu D. Effects of crude Sphallerocarpus gracilis polysaccharides as potential prebiotics on acidifying activity and growth of probiotics in fermented milk. LWT 2021;149:111882. [DOI: 10.1016/j.lwt.2021.111882] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
33 Rama GR, Dullius D, Agnol WD, Esquerdo VM, Lehn DN, Souza CFVD. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria. Food Sci Technol 2021;41:576-86. [DOI: 10.1590/fst.19720] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
34 Hossain MN, Ranadheera CS, Fang Z, Ajlouni S. Healthy chocolate enriched with probiotics: a review. Food Sci Technol 2021;41:531-43. [DOI: 10.1590/fst.11420] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
35 Moradi M, Guimarães JT, Sahin S. Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging. Current Opinion in Food Science 2021;40:33-9. [DOI: 10.1016/j.cofs.2020.06.001] [Cited by in Crossref: 34] [Cited by in F6Publishing: 20] [Article Influence: 34.0] [Reference Citation Analysis]
36 Cinar A, Altuntas S, Altuntas V. The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties. LWT 2021;146:111444. [DOI: 10.1016/j.lwt.2021.111444] [Reference Citation Analysis]
37 Ma T, Li C, Zhao F, Cao J, Zhang X, Shen X. Effects of co-fermented collagen peptide-jackfruit juice on the immune response and gut microbiota in immunosuppressed mice. Food Chem 2021;365:130487. [PMID: 34237564 DOI: 10.1016/j.foodchem.2021.130487] [Cited by in Crossref: 12] [Cited by in F6Publishing: 14] [Article Influence: 12.0] [Reference Citation Analysis]
38 Shivangi S, Devi PB, Ragul K, Shetty PH. Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli. Probiotics Antimicrob Proteins 2020;12:1502-13. [PMID: 32266650 DOI: 10.1007/s12602-020-09650-x] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 15.0] [Reference Citation Analysis]
39 Koirala S, Anal AK. Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims. Future Foods 2021;3:100013. [DOI: 10.1016/j.fufo.2021.100013] [Cited by in Crossref: 35] [Cited by in F6Publishing: 42] [Article Influence: 35.0] [Reference Citation Analysis]
40 Mafra JF, Cruz AIC, Santana TSD, Ferreira MA, Araújo FM, Evangelista-barreto NS. Probiotic characterization of a commercial starter culture used in the fermentation of sausages. Food Sci Technol 2021;41:240-6. [DOI: 10.1590/fst.12120] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
41 Mostafa HS, Ali MR, Mohamed RM. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells. Food Sci Technol 2021;41:105-15. [DOI: 10.1590/fst.09920] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
42 Ashaolu TJ, Fernández-tomé S. Gut mucosal and adipose tissues as health targets of the immunomodulatory mechanisms of probiotics. Trends in Food Science & Technology 2021;112:764-79. [DOI: 10.1016/j.tifs.2021.04.040] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
43 Torgbo S, Quan VM, Sukyai P. Cellulosic value-added products from sugarcane bagasse. Cellulose 2021;28:5219-40. [DOI: 10.1007/s10570-021-03918-3] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 8.0] [Reference Citation Analysis]
44 Catenza KF, Donkor KK. Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review. Food Chem 2021;355:129416. [PMID: 33774226 DOI: 10.1016/j.foodchem.2021.129416] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
45 Almada-Érix CN, Almada CN, Souza Pedrosa GT, Lollo PC, Magnani M, Sant'Ana AS. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt. J Microbiol Methods 2021;183:106187. [PMID: 33667567 DOI: 10.1016/j.mimet.2021.106187] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
46 Acu M, Kinik O, Yerlikaya O. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk. Food Sci Technol 2021;41:167-73. [DOI: 10.1590/fst.39419] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
47 Xu YP, Wang Y, Zhang T, Mu GQ, Jiang SJ, Zhu XM, Tuo YF, Qian F. Evaluation of the properties of whey protein films with modifications. J Food Sci 2021;86:923-31. [PMID: 33590491 DOI: 10.1111/1750-3841.15644] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
48 Almada-Érix CN, Almada CN, Souza Pedrosa GT, Dos Santos P, Schmiele M, Clerici MTPS, Martinez J, Lollo PC, Magnani M, Sant'Ana AS. Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021;142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
49 Subitsha AJ, Sabu S. Influence of Fermented Food Derived Probiotics On Human Health: A Systemic Review. IJARSCT 2021. [DOI: 10.48175/ijarsct-734] [Reference Citation Analysis]
50 Scudino H, Guimarães JT, Lino DL, Duarte MCKH, Esmerino EA, Freitas MQ, Cruz AG. Ultrasound for Probiotic and Prebiotic Foods. Probiotics and Prebiotics in Foods 2021. [DOI: 10.1016/b978-0-12-819662-5.00001-x] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
51 Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA, Golabchifar AA, Khorshidian N. Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt. Food Res Int 2021;140:110030. [PMID: 33648258 DOI: 10.1016/j.foodres.2020.110030] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 5.0] [Reference Citation Analysis]
52 Moradi M, Molaei R, Guimarães JT. A review on preparation and chemical analysis of postbiotics from lactic acid bacteria. Enzyme Microb Technol 2021;143:109722. [PMID: 33375981 DOI: 10.1016/j.enzmictec.2020.109722] [Cited by in Crossref: 27] [Cited by in F6Publishing: 29] [Article Influence: 13.5] [Reference Citation Analysis]
53 Al-kaf HA, Zaman Huyop F, Zainol N. Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review. International Journal of Life Sciences and Biotechnology 2020. [DOI: 10.38001/ijlsb.810318] [Reference Citation Analysis]
54 Montero-Zamora J, Cortés-Muñoz M, Esquivel P, Mora-Villalobos JA, Velázquez C. Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey-based beverage containing Costa Rican guava fruit pulp. J Food Sci 2020;85:3478-86. [PMID: 32901935 DOI: 10.1111/1750-3841.15430] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
55 Yilmaz-ersan L, Ozcan T, Akpinar-bayizit A. Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products. Food Science and Human Wellness 2020;9:272-9. [DOI: 10.1016/j.fshw.2020.05.004] [Cited by in Crossref: 20] [Cited by in F6Publishing: 7] [Article Influence: 10.0] [Reference Citation Analysis]
56 Huang J, Ye B, Wang W, Li J, Yi S, Li X, Xu Y, Mi H. Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. Food Measure 2021;15:1-11. [DOI: 10.1007/s11694-020-00604-z] [Cited by in Crossref: 15] [Cited by in F6Publishing: 12] [Article Influence: 7.5] [Reference Citation Analysis]
57 Moradi M, Kousheh SA, Almasi H, Alizadeh A, Guimarães JT, Yılmaz N, Lotfi A. Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Compr Rev Food Sci Food Saf 2020;19:3390-415. [PMID: 33337065 DOI: 10.1111/1541-4337.12613] [Cited by in Crossref: 60] [Cited by in F6Publishing: 66] [Article Influence: 30.0] [Reference Citation Analysis]
58 Ashaolu TJ. Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics. Biomed Pharmacother 2020;130:110625. [PMID: 32795926 DOI: 10.1016/j.biopha.2020.110625] [Cited by in Crossref: 74] [Cited by in F6Publishing: 79] [Article Influence: 37.0] [Reference Citation Analysis]
59 Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science & Technology 2020;102:1-15. [DOI: 10.1016/j.tifs.2020.05.020] [Cited by in Crossref: 73] [Cited by in F6Publishing: 77] [Article Influence: 36.5] [Reference Citation Analysis]
60 Viscardi S, Marileo L, Barra PJ, Durán P, Inostroza-blancheteau C. From farm to fork: it could be the case of Lactic Acid Bacteria in the stimulation of folates biofortification in food crops. Current Opinion in Food Science 2020;34:1-8. [DOI: 10.1016/j.cofs.2020.08.002] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 0.5] [Reference Citation Analysis]
61 Akour A. Probiotics and COVID-19: is there any link? Lett Appl Microbiol. 2020;71:229-234. [PMID: 32495940 DOI: 10.1111/lam.13334] [Cited by in Crossref: 54] [Cited by in F6Publishing: 56] [Article Influence: 27.0] [Reference Citation Analysis]
62 Fernandes LM, Guimarães JT, Silva R, Rocha RS, Coutinho NM, Balthazar CF, Calvalcanti RN, Piler CW, Pimentel TC, Neto RP, Tavares MIB, Esmerino EA, Freitas MQ, Silva MC, Cruz AG. Whey protein films added with galactooligosaccharide and xylooligosaccharide. Food Hydrocolloids 2020;104:105755. [DOI: 10.1016/j.foodhyd.2020.105755] [Cited by in Crossref: 27] [Cited by in F6Publishing: 27] [Article Influence: 13.5] [Reference Citation Analysis]
63 Tyagi P, Tasleem M, Prakash S, Chouhan G. Intermingling of gut microbiota with brain: Exploring the role of probiotics in battle against depressive disorders. Food Res Int 2020;137:109489. [PMID: 33233143 DOI: 10.1016/j.foodres.2020.109489] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 6.0] [Reference Citation Analysis]
64 Verruck S, Silva KJ, de Oliveira Santeli H, Scariot MC, Venturelli GL, Prudencio ES, Arisi ACM. Bifidobacterium animalis ssp. lactis BB-12 enumeration by quantitative PCR assay in microcapsules with full-fat goat milk and inulin-type fructans. Food Res Int 2020;133:109131. [PMID: 32466908 DOI: 10.1016/j.foodres.2020.109131] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
65 Peng M, Tabashsum Z, Anderson M, Truong A, Houser AK, Padilla J, Akmel A, Bhatti J, Rahaman SO, Biswas D. Effectiveness of probiotics, prebiotics, and prebiotic-like components in common functional foods. Compr Rev Food Sci Food Saf 2020;19:1908-33. [PMID: 33337097 DOI: 10.1111/1541-4337.12565] [Cited by in Crossref: 46] [Cited by in F6Publishing: 52] [Article Influence: 23.0] [Reference Citation Analysis]
66 Eor JY, Tan PL, Son YJ, Lee CS, Kim SH. Milk products fermented by Lactobacillus strains modulate the gut–bone axis in an ovariectomised murine model. Int J Dairy Technol 2020;73:743-56. [DOI: 10.1111/1471-0307.12708] [Cited by in Crossref: 23] [Cited by in F6Publishing: 24] [Article Influence: 11.5] [Reference Citation Analysis]