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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract.
Felix da Silva D, Junior NNT, Gomes RG, Dos Santos Pozza MS, Britten M, Matumoto-Pintro PT. Felix da Silva D, et al. J Food Sci Technol. 2017 May;54(6):1608-1615. doi: 10.1007/s13197-017-2592-x. Epub 2017 Mar 27. J Food Sci Technol. 2017. PMID: 28559620 Free PMC article.
In this study, yogurt was supplemented with 1.5 and 3.0 g L(-1) of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and store …
In this study, yogurt was supplemented with 1.5 and 3.0 g L(-1) of grape extract, inoculated culture containing Streptococcus thermop …
Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.
Dos Santos KM, de Oliveira IC, Lopes MA, Cruz AP, Buriti FC, Cabral LM. Dos Santos KM, et al. J Sci Food Agric. 2017 Mar;97(4):1108-1115. doi: 10.1002/jsfa.7836. Epub 2016 Jul 6. J Sci Food Agric. 2017. PMID: 27282819
The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with …
The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and vi …
The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.
Silva FA, de Oliveira MEG, de Figueirêdo RMF, Sampaio KB, de Souza EL, de Oliveira CEV, Pintado MME, Ramos do Egypto Queiroga RC. Silva FA, et al. Food Funct. 2017 Jun 21;8(6):2121-2132. doi: 10.1039/c6fo01795a. Food Funct. 2017. PMID: 28451663
Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Grapes are rich in polyphenols and recognized for their health benefits. The aim of this study was to improve the quality characteristics o …
Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Gra
A fibre and phenolic-rich flour from Isabel grape by-products with stimulatory effects on distinct probiotics and beneficial impacts on human colonic microbiota in vitro.
Silva FA, de Souza EL, Queiroga RCRE, Voss GB, Pintado MME, Vasconcelos MAS. Silva FA, et al. Lett Appl Microbiol. 2022 Aug;75(2):249-260. doi: 10.1111/lam.13723. Epub 2022 Apr 27. Lett Appl Microbiol. 2022. PMID: 35429170
This study evaluated the effects of a fibre and phenolic-rich flour (IGF) prepared from Isabel grape by-products on the growth and metabolism of different probiotics and distinct bacterial populations part of the human intestinal microbiota during an in vitro colonic fe
This study evaluated the effects of a fibre and phenolic-rich flour (IGF) prepared from Isabel grape by-products on the growth and me …
Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity.
Kuerban D, Lu J, Huangfu Z, Wang L, Qin Y, Zhang M. Kuerban D, et al. Foods. 2023 Jun 18;12(12):2407. doi: 10.3390/foods12122407. Foods. 2023. PMID: 37372618 Free PMC article.
To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the opt …
To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacill …
Determination of wine microbiota using classical method, polymerase chain method and Step One Real-Time PCR during fermentation process.
Kačániová M, Hleba L, Pochop J, Kádasi-Horáková M, Fikselová M, Rovná K. Kačániová M, et al. J Environ Sci Health B. 2012;47(6):571-8. doi: 10.1080/03601234.2012.665750. J Environ Sci Health B. 2012. PMID: 22494381
During this period 30 samples of wine among Muller Thurgau, Cabernet Sauvignon, Chardonnay, Tramin and Red Bio-wine were examined. Samples were collected from stages of grape-must unfiltered, grape-must filtered, the beginning of fermentation, fermentation
During this period 30 samples of wine among Muller Thurgau, Cabernet Sauvignon, Chardonnay, Tramin and Red Bio-wine were examined. Samples w …
Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards.
Drozdz I, Makarewicz M, Tuszyński T. Drozdz I, et al. Pol J Microbiol. 2013;62(3):331-4. Pol J Microbiol. 2013. PMID: 24459842 Free article.
The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacil
The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacit …