L. Ong
Food Science · 2006–2011
A researcher in the Science corpus: 5 papers; trusts 1 researcher and is trusted by 1 researcher here, as inferred from the citation graph.
Subfields
- Food Science — 18 citations into it; #1,603 of 1,700 by trust here, #966 by citations
- Nutrition and Dietetics — 11 citations into it; #943 of 1,029 by trust here, #639 by citations
- Molecular Biology — 10 citations into it
Whom L. Ong trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Who trusts L. Ong overall
Papers from L. Ong's perspective
Ordered by how strongly the researchers L. Ong trusts endorse each paper. Same corpus, a different order for every researcher.
- Functionality of enterococci in dairy products. (Journal of food microbiology)
- The role and application of enterococci in food and health. (Journal of food microbiology)
- Protection from gastrointestinal diseases with the use of probiotics. (American Journal of Clinical Nutrition)
- Functional Foods from Probiotics and Prebiotics
- Meta-Analysis of Probiotics for the Prevention of Antibiotic Associated Diarrhea and the Treatment of Clostridium difficile Disease (American Journal of Gastroenterology)
- Probiotic bacteria: selective enumeration and survival in dairy foods. (Journal of Dairy Science)
- Alteration of intestinal microflora is associated with reduction in abdominal bloating and pain in patients with irritable bowel syndrome (American Journal of Gastroenterology)
- The human milk microbiome changes over lactation and is shaped by maternal weight and mode of delivery. (American Journal of Clinical Nutrition)
- Basic and incentive payments for goat and sheep milk in relation to quality
- Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
Their papers
- Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy (2011) — 154 citations
- Probiotic Cheddar cheese: influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. (2009) — 103 citations
- Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. (2007) — 137 citations
- Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. (2007) — 83 citations
- Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid (2006) — 268 citations