Carbohydrate-Based Foods under Agroecosystems: Review on A Journey from Soil to In Vitro Engineered Digestion Models

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Metalonaonoparticles: Friends to Probiotics, Enemies to Pathogenic Bacteria in Dairy Sector

The Impact of Lactoferrin Fortification on the Health Benefits and Sensory Properties of Yogurt

PROBIOTIC APPROACHES TO E. COLI IN MEAT AND CHICKEN PRODUCTS: PREVALENCE, RESISTANCE, AND VIRULENCE

Antimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products

Probiotics Yoghurt and Their Effect on Growth of the Pathogenic Microorganism

IMPACT OF PROBIOTICS ON YEASTS AND MOULDS TO IMPROVE QUALITY OF SOME DAIRY PRODUCTS

Evaluating Probiotic Efficacy Against Mycotoxins Threat in Semi-Dry Fermented Beef Sausage

IMPACT OF PROBIOTICS ON STAPHYLOCOCCUS AUREUS GROWTH IN SOME DAIRY PRODUCTS