Show source-provided references
1. Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste
10.1016/j.foodchem.2017.03.131 ↗2. Characterization of Grape and Apple Peel Wastes’ Bioactive Compounds and Their Increased Bioavailability After Exposure to Thermal Process
3. Szabo, K., Cătoi, A.-F., and Vodnar, D.C. (2018). Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. Plant Foods Hum. Nutr.
10.1007/s11130-018-0691-0 ↗4. Călinoiu, L.F., and Vodnar, D.C. (2018). Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability. Nutrients, 10.
10.3390/nu10111615 ↗5. Călinoiu, L.F., Mitrea, L., Precup, G., Bindea, M., Rusu, B., Szabo, K., Dulf, F.V., Ştefănescu, B.E., and Vodnar, D.C. (2018). Sustainable use of agro-industrial wastes for feeding 10 billion people by 2050. Professionals in Food Chains, Wageningen Academic Publishers.
10.3920/978-90-8686-869-8_76 ↗7. Free and Esterified Sterol Distribution in Four Romanian Vegetable Oil
8. Gas-Chromatographic Analysis of Major Volatile Compounds Found in Traditional Fruit Brandies from Transylvania, Romania
10.15835/nbha3926053 ↗9. Andreicut, A.-D., Parvu, A.E., Mot, A.C., Parvu, M., Fodor, E.F., Catoi, A.F., Feldrihan, V., Cecan, M., and Irimie, A. (2018). Phytochemical Analysis of Anti-Inflammatory and Antioxidant Effects of Mahonia aquifolium Flower and Fruit Extracts. Oxid. Med. Cell. Longev., 2879793.
10.1155/2018/2879793 ↗10. Anti-Inflammatory and Antioxidant Effects of Mahonia Aquifolium Leaves and Bark Extracts
11. (2019, February 27). Probiotics Market Research Report: Market size, Industry outlook, Market Forecast, Demand Analysis, Market Share, Market Report 2018–2023. Available online: https://industryarc.com/Report/7492/probiotics-market-analysis.html?gclid=EAIaIQobChMIm--8urnb4AIVyOF3Ch1E7AwNEAAYAiAAEgJlh_D_BwE.
12. Food and Agriculture Organization of the United Nations, and World Health Organization (2006). Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation, Food and Agriculture Organization of the United Nations, World Health Organization.
13. Solanki, H.K., Pawar, D.D., Shah, D.A., Prajapati, V.D., Jani, G.K., Mulla, A.M., and Thakar, P.M. (2013). Development of microencapsulation delivery system for long-term preservation of probiotics as biotherapeutics agent. BioMed Res. Int., 2013.
10.1155/2013/620719 ↗16. Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green juice as Nutrient Substitute
10.1002/ceat.200900463 ↗17. The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage
10.1007/s13197-014-1441-4 ↗18. Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt
10.15835/nbha4319814 ↗20. The hsp 16 Gene of the Probiotic Lactobacillus acidophilus Is Differently Regulated by Salt, High Temperature and Acidic Stresses, as Revealed by Reverse Transcription Quantitative PCR (qRT-PCR) Analysis
10.3390/ijms12085390 ↗21. Taranu, I., Marin, D.E., Braicu, C., Pistol, G.C., Sorescu, I., Pruteanu, L.L., Berindan Neagoe, I., and Vodnar, D.C. (2018). In Vitro Transcriptome Response to a Mixture of Lactobacilli Strains in Intestinal Porcine Epithelial Cell Line. Int. J. Mol. Sci., 19.
10.3390/ijms19071923 ↗22. The Probiotic Bacteria Viability under Different Conditions
23. Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions
10.1016/j.jff.2009.02.001 ↗24. Pop, O.L., Dulf, F.V., Cuibus, L., Castro-Giráldez, M., Fito, P.J., Vodnar, D.C., Coman, C., Socaciu, C., and Suharoschi, R. (2017). Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. Int. J. Mol. Sci., 18.
10.3390/ijms18122513 ↗26. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
10.1016/j.lwt.2016.03.007 ↗29. Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121
10.1016/j.lwt.2007.03.025 ↗31. Pavli, F., Tassou, C., Nychas, G.-J.E., and Chorianopoulos, N. (2018). Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods. Int. J. Mol. Sci., 19.
10.3390/ijms19010150 ↗37. Grumezescu, A.M. (2016). 16—Microencapsulation of probiotic cells: applications in nutraceutic and food industry. Nutraceuticals, Academic Press.
40. Bioactive Labels for Fresh Fruits and Vegetables
42. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films
10.1016/j.fm.2007.10.014 ↗43. Inhibition of Listeria monocytogenes ATCC 19115 on ham steak by tea bioactive compounds incorporated into chitosan-coated plastic films
10.1186/1752-153X-6-74 ↗45. Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage
10.1016/j.lwt.2004.12.006 ↗55. Membrane formation by interfacial cross-linking of chitosan for microencapsulation of Lactococcus lactis
10.1002/bit.260421005 ↗58. Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate
10.1016/j.lwt.2015.08.039 ↗61. Pectin–gelatin and alginate–gelatin complex coacervation for controlled drug delivery: Influence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules
10.1016/j.carbpol.2009.12.036 ↗65. Iyer, C., and Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. J. Food Sci.
68. Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices
10.1016/j.foodres.2013.04.019 ↗69. Sphericity Optimization of Calcium Alginate Gel Beads and the Effects of Processing Conditions on Their Physical Properties
72. Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure
10.1016/j.lwt.2013.05.027 ↗73. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria
10.1016/j.idairyj.2004.01.004 ↗74. Morphology, FTIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice
10.1111/j.1365-2621.2010.02406.x ↗75. Deacetylation of Chitosan: Material Characterization and in vitro Evaluation via Albumin Adsorption and Pre-Osteoblastic Cell Cultures
10.3390/ma4081399 ↗77. LWT Food Science and Technology Chitosan application for active bio-based films production and potential in the food industry: Review
10.1016/j.lwt.2010.01.021 ↗81. Principles and Methods of Microencapsulation of Probiotic Microorganisms
82. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions
10.1016/j.ijfoodmicro.2010.06.022 ↗83. Yeung, T.W., Üçok, E.F., Tiani, K.A., McClements, D.J., and Sela, D.A. (2016). Microencapsulation in alginate and chitosan microgels to enhance viability of Bifidobacterium longum for oral delivery. Front. Microbiol., 7.
10.3389/fmicb.2016.00494 ↗84. Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions
10.1186/1752-153X-6-61 ↗85. Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan
86. Selenium enriched green tea increase stability of Lactobacillus casei and Lactobacillus plantarum in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal and refrigerated conditions
10.1016/j.lwt.2013.12.043 ↗90. Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during storage and in a simulated gastrointestinal environment
10.1007/s10068-017-0025-2 ↗92. Microencapsulation of probiotic and prebiotic in alginate-chitosan capsules and its effect on viability under heat process in shrimp feeding
10.1016/j.matpr.2017.06.111 ↗93. Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions
10.1016/j.lwt.2016.05.032 ↗94. Microencapsulation of Bifidobacterium animalis subsp. lactis in Modified Alginate-chitosan Beads and Evaluation of Survival in Simulated Gastrointestinal Conditions
10.1080/08905430701191064 ↗95. Microencapsulation of probiotics by calcium alginate-gelatinized starch with chitosan coating and evaluation of survival in simulated human gastro-intestinal condition
97. Molecular Interactions Driving the Layer-by-Layer Assembly of Multilayers
10.1021/cr400531v ↗98. Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria
10.1021/bm200576h ↗99. Pinto, G.L.D., Campana-Filho, S.P., and de Almeida, L.A. (2017). Frontiers in Biomaterials: Chitosan Based Materials and its Applications, Bentham Science Publishers.
100. Development of carboxymethyl cellulose-chitosan hybrid micro- and macroparticles for encapsulation of probiotic bacteria
10.1016/j.carbpol.2017.06.119 ↗