Viability of Probiotic Bacteria in Low Alcohol-and Non-Alcoholic Beer During Refrigerated Storage

 

Effects probiotic-containing microcapsules on viscosity, phase separation and sensory attributes of drink based on fermented milk

 

EFFECTS OF DRY MATTER STANDARDIZATION ORDER ON BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FRESHLY MADE PROBIOTIC DOOGH (IRANIAN FERMENTED MILK DRINK)

 

Characteristics of different brewer's yeast strains used for non-alcoholic beverage fermentation in media containing different fermentable sugars

 

Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk

The Healing Effect of Lactobacillus plantarum Isolated from Iranian Traditional Cheese on Acetic Acid Induced Gastric Ulcer in Rats

 

EVALUATION ADHESION ABILITY OF LACTOBACILLI ISOLATED FROM TRADITIONAL FERMENTED DAIRY PRODUCTS TO CACO 2 CELL LINE BY CULTUREAND GRAM STAINING METHODS

 

ANTIMICROBIAL ACTIVITY ASSAY OF IRANIAN NATIVE BACILLUS STRAINS ISOLATED FROM AVICULTURE IN ARAK

Application of Advanced Instrumental Techniques for Analysis of Physical and Physicochemical Properties of Beer: A Review

 

Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development

 
Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects