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Cited by 39 publications
(32 citation statements)
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“…Further research has been performed to develop acceptable prebiotic cereal beverages by applying sonication to decrease the effect of post‐acidification caused by LAB during storage of a rice fermented beverage enriched with β ‐glucans (Bevilacqua et al . ).…”
Section: Prebiotics and Cereal Beveragesmentioning
confidence: 97%
“…Further research has been performed to develop acceptable prebiotic cereal beverages by applying sonication to decrease the effect of post‐acidification caused by LAB during storage of a rice fermented beverage enriched with β ‐glucans (Bevilacqua et al . ).…”
Section: Prebiotics and Cereal Beveragesmentioning
confidence: 97%
“…rhamnosus strains, that is, the activation of response mechanisms (such as the activation of existing transport and metabolism pathways) in the case of growth with simply usable prebiotics, or the activation of resistance mechanisms in the case of pre-cultivation with specific, more hardly, usable prebiotics prior to GI stressors. In this regard, numerous studies highlighted that some prebiotics could exert positive effects on the death kinetic of lactobacilli, prolonging their viability over the time (Oliveira et al, 2009; Nazzaro et al, 2012; Adebola et al, 2014; Bevilacqua et al, 2016). However, it remains unclear how prebiotics could influence the growth and resistance of lactobacilli when exposed to harsh environments.…”
Section: Discussionmentioning
confidence: 99%
“…Bevilacqua et al [7,76] and Racioppo et al [98] studied a different use of US, the possibility of a modulation or an attenuation of the metabolism of probiotics with a strong reduction of the post-acidification occurring during storage. This treatment (50-80 W) was applied on the probiotic (Lb.…”
Section: Improved Thermotolerancementioning
confidence: 99%
“…Finally, Bevilacqua et al [7] used HPH for the attenuation of lactic acid bacteria in an organic rice beverage and found that the effect of multiple passes at 100 MPa delayed acidification by 4 days and reduced the maximum extent of the acidification; thus, the authors proposed this approach as a tool for attenuation to counteract the acidification of promising probiotics and to avoid the post-acidification of the rice beverage throughout storage.…”
Section: High-pressure Homogenizationmentioning
confidence: 99%
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