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4 resultsUpdated October 20, 2026
1

Chemical properties and biological evaluation of pectin from pequi external mesocarp

Journal of Food Measurement and Characterization 20(3) (2026)

Nathália Uchôa de Castro Bessa; Joana de Barros Alexandre; Gabrielle Albuquerque Freire; Luana Carvalho da Silva; Laura Maria Bruno; Jane Eire Silva Alencar de Menezes; Hélcio Silva dos Santos; Carlucio Roberto Alves; Ingrid Vieira Machado de Moraes; Roselayne Ferro Furtado

2

In vitro fermentation and prebiotic potential of pigeon pea (Cajanus cajan (L.) Millsp.) flour

Food Research 5(1) (2020)

A.R.T. Cirunay; L.E. Mopera; M.J.V. Sumague; J.A.N. Bautista

3

Evaluation of potentials of bioactive compounds extracted from purple onion (Allium cepa L.) for culturing Lactobacillus plantarum to develop probiotics in broilers

The Journal of Agriculture and Development 24(02) (2025)

Hai V. Phan; Hoa X. Nguyen; Phuong T. A. Hoang; Vi D. Y. Ta

4

Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus

Veterinary World 12(12) (2019)

Prayogi Sunu; Dwi Sunarti; Luthfi Djauhari Mahfudz; Vitus Dwi Yunianto