The effect of lactose derivatives lactulose, lactitol and lactobionic acid on the functional and technological properties of potentially probiotic Lactobacillus strains

By Maria Saarela, Katri Hallamaa, T. Mattila-Sandholm, J. Mättö. 2003

121 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/156d62bb09dfe549f0fa6bdf7fc882c2293228c1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Mohammadi
2. A. Mortazavian

In Nutrition and Dietetics

1. R. Mohammadi
2. A. Mortazavian

Citations in the corpus

• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “( 64 ) On the contrary, Rastall and Maitin( 55 ) reported that the most significant increase in bifidobacteria numbers was obtained with lactulose and oxylo-oligosaccharides, while fructo-oligosaccharides stimulated the growth of lactobacilli.”