Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

By C. Alamprese, R. Foschino, M. Rossi, C. Pompei, L. Savani. 2002

108 citations recorded by the source corpus.

Subfields: Food Science, Infectious Diseases, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/5ccf9cfb96e8cf4c1c188b56887fb0ad7d028b87

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. A. Mortazavian
2. R. Mohammadi
3. A. Cruz
4. R. Khosrokhavar

In Molecular Biology

1. R. Mohammadi
2. A. Cruz
3. A. Mortazavian
4. R. Khosrokhavar

Citations in the corpus

• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “…that, although the counts of probiotic cells decrease significantly throughout storage, the freezing and mixing involved in converting the mix into ice cream have a greater effect on viability loss (Akalin and Erişir 2008; Alamprese et al. 2002; Hagen and Narvhus 1999; Haynes and Playne 2002).”