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Publications by Taishi ODA
Effects of Skim Milk and Its Fermented Product by Lactobacillus Acidophilus on Plasma and Liver Lipid Levels inDiet-Induced Hypertriglyceridemic Rats.
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Related publications
Effects of Feeding With Okara on Plasma and Liver Lipid Levels in Rats
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk With Lactobacillus Rhamnosus 4B15
Food Science of Animal Resources
Animal Science
Zoology
Food Science
Properties of Streptococcus Thermophilus Fermented Milk Containing Variable Concentrations of Bifidobacterium Longum and Lactobacillus Acidophilus
Brazilian Journal of Microbiology
Microbiology
Effect of Orostachys Malacophyllus by Fermented Lactic Acid Bacteria on Plasma Levels of Lipid and Lipid Peroxidation in Alcohol Feeding Rats
Journal of Life Science
A Study on the Effects of Lactobacillus Fermantum-Fermented Milk Consumption on Lipid Patterns of Rats Fed With a High Fat Diet
Journal of Ilam University of Medical Sciences
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus Acidophilus and Lactobacillus Plantarum
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Therapy of Lactobacillus Casei Shirota Strain Fermented Milk to Rats With High-Cholesterol Diet Toward Cholesterol Levels and SOD Activity
The Journal of Pure and Applied Chemistry Research
Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
DNA Microarray Analysis of the Antihypertensive Effect of Milk Fermented by Lactobacillus Helveticus H9 on Spontaneously Hypertensive Rats
Dairy Science and Technology
Biochemistry
Food Science
