Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Antonio Leandro S. Conceição
Probiotic Yogurt With Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life
Journal of Food Science
Food Science
Related publications
Probiotic Yogurt Production With Lactobacillus Casei and Prebiotics
Current Research in Nutrition and Food Science
Medicine
Food Science
Bioactive Glass-Green and Red Propolis Association: Antimicrobial Activity Against Oral Pathogen Bacteria
Natural Products Chemistry & Research
Microfiltration of Raw Soy Sauce: Membrane Fouling Mechanisms and Characterization of Physicochemical, Aroma and Shelf-Life Properties
RSC Advances
Chemistry
Chemical Engineering
The Effects of Malaysian Propolis and Brazilian Red Propolis on Connective Tissue Fibroblasts in the Wound Healing Process
BMC Complementary and Alternative Medicine
Medicine
Alternative Medicine
Complementary
Effect of Prebiotics and Whey Proteins on Physicochemical Properties of Bio-Yogurt
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Potancy Antibacterbial Properties of Probiotic Acido-Bifido-Yogurt Against E. Coli
International Journal of Pure & Applied Bioscience
Physicochemical and Microbial Characteristics of Yogurt With Added Saccharomyces Boulardii
Current Research in Nutrition and Food Science
Medicine
Food Science
Brazilian Red Propolis Attenuates Hypertension and Renal Damage in 5/6 Renal Ablation Model
PLoS ONE
Multidisciplinary
Probiotic Frozen Yogurt Containing High Protein and Calcium
Kansas Agricultural Experiment Station Research Reports
