Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits See

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers See

Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion See

Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability See

Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage See

Impact of Lactobacillus rhamnosus fermentation and blending strategy on the biochemical and aroma profile of pomegranate juice beverages See

Design of Multi-Component Beads (Alginate/Xanthan/Glycerol): Influence of Polymer Concentration on Lactobacillus acidophilus Viability and Release in Complex Food Systems See

Valorisation of grape pomace thought its incorporation to goat diet: effect on production and functional quality of milk and welfare (ORUMILK) See

Relación entre el perfil de ácidos grasos en plasma y la sensibilidad ambiental en conejos See