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Items: 5

1.

The Probiotic Lactobacillus rhamnosus for Alleviation of Helicobacter pylori-Associated Gastric Pathology in East Africa.

Westerik N, Reid G, Sybesma W, Kort R.

Front Microbiol. 2018 Aug 14;9:1873. doi: 10.3389/fmicb.2018.01873. eCollection 2018. Review.

2.

Lactobacillus rhamnosus Probiotic Food as a Tool for Empowerment Across the Value Chain in Africa.

Westerik N, Kort R, Sybesma W, Reid G.

Front Microbiol. 2018 Jul 10;9:1501. doi: 10.3389/fmicb.2018.01501. eCollection 2018. Review.

3.

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods.

Westerik N, Wacoo AP, Sybesma W, Kort R.

J Vis Exp. 2016 Sep 10;(115). doi: 10.3791/54365.

4.

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

Kort R, Westerik N, Mariela Serrano L, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W.

Microb Cell Fact. 2015 Dec 8;14:195. doi: 10.1186/s12934-015-0370-x.

5.

The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification.

Westerik N, Scholten E, Corredig M.

Food Chem. 2015 Jun 15;177:72-80. doi: 10.1016/j.foodchem.2014.12.095. Epub 2014 Dec 30.

PMID:
25660860

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