Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage

By A. Akalın, S. Fenderya, N. Akbulut. 2004

177 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7e416ae5f144e7feb477de109f3b4e9a7c5a60fa

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. L. Bosnea
2. R. Mohammadi
3. A. Mortazavian

In Genetics

1. R. Mohammadi
2. A. Mortazavian

In Nutrition and Dietetics

1. L. Bosnea
2. R. Mohammadi
3. A. Mortazavian

Citations in the corpus

• Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “[142] showed that incorporation of FOS in yogurt improved the viability of bifidobacteria [142].”
• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “( 48 ) studied the viability of yogurt bacteria and two commercial strains of bifidobacteria ( B.”