has been cited by the following article(s):
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[1]
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High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt
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Innovative Food Science & …,
2024 |
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[2]
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A study on the contributions of sonication to the identification of bacteria associated with intubation cannula biofilm and the risk of ventilator-associated …
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Medicina,
2023 |
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[3]
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The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages
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Journal of Food Science and Technology,
2022 |
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[4]
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Ultrasound conditioning of Streptococcus thermophilus CNRZ 447: growth, biofilm formation, exopolysaccharide production, and cell membrane permeability
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… Journal of Biotechnology …,
2020 |
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[5]
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Bioformación de flavour en quesos vía metabolismo de aminoácidos por fermentos lácticos primarios y adjuntos
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tesis,
2014 |
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[6]
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MOLECULAR ANALYSIS OF STREPTOCOCCUS THERMOPHILUS SUPPORTING PROBIOTIC ACTION TOWARDS DRUG TARGETS
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ASIAN JOURNAL OF PHARMACEUTICAL RESEARCH AND HEALTH CARE,
2013 |
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[7]
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Escuela Universitaria del Alimento (EUA) Reconquista
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2012 |
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[1]
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Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization
International Dairy Journal,
2025
DOI:10.1016/j.idairyj.2025.106329
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[2]
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High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt
Innovative Food Science & Emerging Technologies,
2024
DOI:10.1016/j.ifset.2024.103573
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[3]
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Optimizing Diagnosis and Management of Ventilator-Associated Pneumonia: A Systematic Evaluation of Biofilm Detection Methods and Bacterial Colonization on Endotracheal Tubes
Microorganisms,
2024
DOI:10.3390/microorganisms12101966
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[4]
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A Study on the Contributions of Sonication to the Identification of Bacteria Associated with Intubation Cannula Biofilm and the Risk of Ventilator-Associated Pneumonia
Medicina,
2023
DOI:10.3390/medicina59061058
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[5]
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The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages
Journal of Food Science and Technology,
2022
DOI:10.1007/s13197-022-05612-z
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