A novel safety assessment strategy applied to non-selective extracts

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Dairy products and pancreatic cancer risk: A pooled analysis of 14 cohort studies

Intake during repeated exposure to low- and high-energy-dense yogurts by different means of consumption

Effect of viscosity on learned satiation

Inulins improve sensoric and textural properties of low-fat yoghurts

Dairy products and ovarian cancer: A pooled analysis of 12 cohort studies

Dairy consumption and ovarian cancer risk in the Netherlands Cohort Study on diet and cancer

Sensory memory and food texture

Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol

Bioaccessibility of Folic Acid and (6S)-5-Methyltetrahydrofolate Decreases after the Addition of Folate-Binding Protein to Yogurt as Studied in a Dynamic in Vitro Gastrointestinal Model

Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers

Intestinal beta-carotene absorption and cleavage in men: Response of beta-carotene and retinyl esters in the triglyceride-rich lipoprotein fraction after a single oral dose of beta-carotene