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Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).
de Sousa MC, Dos Santos WM, Orleans da Silva JM, Ramos FP, de Freitas AS, Almeida Neta MC, Dos Santos KMO, Alonso Buriti FC, Florentino ER. de Sousa MC, et al. Among authors: florentino er. Probiotics Antimicrob Proteins. 2021 Jun;13(3):765-775. doi: 10.1007/s12602-020-09731-x. Epub 2021 Jan 6. Probiotics Antimicrob Proteins. 2021. PMID: 33404867
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC. Pereira ÁMS, et al. Among authors: florentino er. Probiotics Antimicrob Proteins. 2019 Mar;11(1):273-282. doi: 10.1007/s12602-017-9362-y. Probiotics Antimicrob Proteins. 2019. PMID: 29209903
Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
Garcia SLA, da Silva GM, Medeiros JMS, de Queiroga APR, de Queiroz BB, de Farias DRB, Correia JO, Florentino ER, Alonso Buriti FC. Garcia SLA, et al. Among authors: florentino er. RSC Adv. 2020 Mar 10;10(17):10297-10308. doi: 10.1039/c9ra08311a. eCollection 2020 Mar 6. RSC Adv. 2020. PMID: 35498622 Free PMC article.
Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.
Almeida Neta MC, Rocha de Queiroga AP, Almeida RLJ, Caetano Soares A, Marinho Gonçalves J, Soares Fernandes S, de Sousa MC, Olbrich Dos Santos KM, Alonso Buriti FC, Rolim Florentino E. Almeida Neta MC, et al. Among authors: rolim florentino e. Nutrients. 2018 Sep 2;10(9):1214. doi: 10.3390/nu10091214. Nutrients. 2018. PMID: 30200532 Free PMC article.
Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
Alves Garcia SL, Monteiro da Silva G, Svendsen Medeiros JM, Rocha de Queiroga AP, Brito de Queiroz B, Bezerra de Farias DR, Correia JO, Florentino ER, Alonso Buriti FC. Alves Garcia SL, et al. Among authors: florentino er. RSC Adv. 2020 May 6;10(29):16905. doi: 10.1039/d0ra90046j. eCollection 2020 Apr 29. RSC Adv. 2020. PMID: 35521464 Free PMC article.