Skip to main navigation
Skip to search
Skip to main content
VTT's Research Information Portal Home
Search content at VTT's Research Information Portal
Home
Profiles
Research output
Projects
Datasets
Research units
Research Infrastructures
Activities
Prizes
Press/Media
Impacts
Probiotic and milk technological properties of
Lactobacillus brevis
Elina Rönkä
, Erja Malinen
, Maria Saarela
, Merja Rinta-Koski
, Johannes Aarnikunnas
, Airi Palva
*
*
Corresponding author for this work
University of Helsinki
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
145
Link opens in a new tab
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Probiotic and milk technological properties of
Lactobacillus brevis
'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Lactobacillus Brevis
100%
Technological Properties
100%
Milk
100%
Yogurt
42%
Dairy Products
28%
Sensory Properties
14%
Bile Acids
14%
Antimicrobial Activity
14%
Compound Probiotics
14%
Low pH
14%
Rheological Properties
14%
Cold Storage
14%
Intestine
14%
Bacillus Cereus (B. cereus)
14%
Gastrointestinal Tract
14%
In Vitro Condition
14%
Activity Assay
14%
Fecal Samples
14%
Vancomycin
14%
Human Origins
14%
Storage Period
14%
Caco-2
14%
Feeding Trial
14%
Human Intestine
14%
Acid Fluid
14%
Probiotic Supplement
14%
Inhibitory Properties
14%
Harmful Microorganisms
14%
Pancreatic Fluid
14%
Genus Lactobacillus
14%
Agricultural and Biological Sciences
Probiotic
100%
Lactobacillus
100%
Yogurt
100%
Dairy Product
66%
Intestine
66%
Sensory Properties
33%
Microorganism
33%
Bile Acid
33%
Ingestion
33%
Caco-2
33%
Bacillus Cereus
33%
Cryopreservation
33%
Vancomycin
33%
Food Science
Yogurt
100%
Probiotics
100%
Lactobacillus brevis
100%
Technological Property
100%
Dairy Product
66%
Lactobacillus
33%
Sensory Properties
33%
Bacillus cereus
33%
Cold Chain Food Storage
33%
Storage Period
33%
Immunology and Microbiology
Probiotic
100%
Lactobacillus brevis
100%
Intestine
66%
Bacillus Cereus
33%
Gastrointestinal Tract
33%
Antimicrobial Activity
33%
Lactobacillus
33%
Ingestion
33%
Cryopreservation
33%
Microorganism
33%
Antimicrobial Agent
33%
INIS
lactobacillus
100%
strains
100%
milk
100%
humans
37%
in vitro
25%
intestines
25%
microorganisms
12%
bile acids
12%
feeding
12%
fluids
12%
ph value
12%
origin
12%
bacillus cereus
12%
cold storage
12%
ingestion
12%
gastrointestinal tract
12%
pancreas
12%