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Publications by Alaa Niamah

Physicochemical and Microbial Characteristics of Yogurt With Added Saccharomyces Boulardii

Current Research in Nutrition and Food Science

English

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Saccharomyces Boulardii in Childhood

European Journal of Pediatrics

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Microbiological, Physicochemical and Sensory Characterization of Commercial Yogurt With Plum Pulp.

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Physicochemical and Sensory Characteristics of Snack Bars Added of Jerivá Flour (Syagrus Romanzoffiana)

Food Science and Technology

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Determining Some of the Quality Characteristics of Probiotic Yogurts Manufactured by Using Microencapsulated Saccharomyces Cerevisiae Var. Boulardii

Turkish Journal of Veterinary and Animal Sciences

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Physicochemical and Sensory Quality of Yogurt Incorporated With Pectin From Peel ofCitrus Sinensis

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Development of Effervescent Products, in Powder and Tablet Form, Supplemented With Probiotics Lactobacillus Acidophilus and Saccharomyces Boulardii

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Probiotic Yogurt With Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

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Effect of Saccharomyces Boulardii and Lactobacillus Acidophilus Fermentation on Little Millet (Panicum Sumatrense)

Journal of Applied and Natural Science

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Beneficial Effects of Saccharomyces Boulardii CNCM I-745 on Clinical Disorders Associated With Intestinal Barrier Disruption

Clinical and Experimental Gastroenterology

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