Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
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Red wine polyphenols modulate fecal microbiota and reduce markers of the metabolic syndrome in obese patients.The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt.Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans.Dietary polyphenols in the prevention and treatment of allergic diseases.Polyphenol compounds in the chicken/animal diet: from the past to the future.Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects.Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.Effect of traditional leafy vegetables on the growth of lactobacilli and bifidobacteria.Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks.Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains.Interactions between prebiotics, probiotics, polyunsaturated fatty acids and polyphenols: diet or supplementation for metabolic syndrome prevention?Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.Bone Response to Dietary Co-Enrichment with Powdered Whole Grape and Probiotics.Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria.Combined Dietary Anthocyanins, Flavonols, and Stilbenoids Alleviate Inflammatory Bowel Disease Symptoms in Mice.Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract.Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage.Grape antioxidant dietary fiber stimulates Lactobacillus growth in rat cecum.Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae.Advances in Nutritional Metabolomics.Effects of blackberries ( sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity
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P2860
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh-hant
name
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@en
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@nl
type
label
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@en
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@nl
prefLabel
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@en
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@nl
P2093
P1476
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth.
@en
P2093
Concepción Pintado
Deisy Hervert-Hernández
Isabel Goñi
Rafael Rotger
P304
P356
10.1016/J.IJFOODMICRO.2009.09.016
P577
2009-09-26T00:00:00Z