[1]Teslić, N., Kojić, J., Đermanović, B., Šarić, L., Maravić, N., Pestorić, M., & Šarić, B. (2023). Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants, 12, (6), 1234.
[2]Alam, M., Pant, K., Brar, D. S., Dar, B. N., & Nanda, V. (2024). Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings. Food Hydrocolloids, 146, 109275.
[3]Ilyas, T., Chowdhary, P., Chaurasia, D., Gnansounou, E., Pandey, A., & Chaturvedi, P. (2021). Sustainable green processing of grape pomace for the production of value-added products: An overview. Environmental Technology & Innovation, 23, 101592.
[4]Caponio, G. R., Minervini, F., Tamma, G., Gambacorta, G., & De Angelis, M. (2023). Promising application of grape pomace and its agri-food valorization: source of bioactive molecules with beneficial effects. Sustainability, 15(11), 9075.
[5]Singh, P., Ban, Y., Kashyap, L., Siraree, A., & Singh, J. (2020). Sugar and sugar substitutes: recent developments and future prospects. sugar derivatives: changing consumer preferences, 39-75.
[6]Balthazar, C. F., Guimarães, J. F., Coutinho, N. M., Pimentel, T. C., Ranadheera, C. S., Santillo, A., Sant'Ana, A. S. (2022). The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2560-2586.
[7]Zhou, D.-D., Li, J., Xiong, R.-G., Saimaiti, A., Huang, S.-Y., Wu, S.-X., Gan, R.-Y. (2022). Bioactive compounds, health benefits and food applications of grape. Foods, 11(18), 2755.
[8] Anghel L, Milea AȘ, Constantin OE, Barbu V, Chițescu C, Enachi E, et al. Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders. Food Chemistry: X. 2023;19:100777.
[9] Sinrod AJ, Shah IM, Surek E, Barile D. Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review. Heliyon. 2023.
[10] Cao J, Yu Z, Liu W, Zhao J, Zhang H, Zhai Q, et al. Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases. Journal of Functional Foods. 2020;64:103643.
[11]Nikkam, I. T., Deshpande, H., Machewad, G., & Suryawanshi, H. (2023). Impact of fructooligosaccharide supplementation on generation time and viable count of Bacillus coagulans IS2 in green tea and black tea infusion. The pharma journal. 18(6), 1-9.
[12]Polo, A., Cappello, C., Carafa, I., Da Ros, A., Baccilieri, F., Di Cagno, R., & Gobbetti, M. (2022). A novel functional herbal tea containing probiotic Bacillus coagulans GanedenBC30: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Journal of Functional Foods, 88, 104873.
[13]Muñoz Pabon, K. S., Hoyos Concha, J. L., & Solanilla Duque, J. F. (2022). Quinoa extruded snacks with probiotics: Physicochemical and sensory properties. Frontiers in Sustainable Food Systems, 6, 935425.
[14]Konuray, G., & Erginkaya, Z. (2020). Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30. Innovative Food Science & Emerging Technologies, 6 (6), 102489.
[15]Sekhavatizadeh, S. S., Aminlari, M., Gheisari, H. R., Shekarforoush, S. S., & Golmakani, M. T. . (2019). Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans. Journal of Consumer Protection and Food Safety, 14, 377-387.
[16] Carcelli, A., Albertini, A., Vittadini, E., & Carini, E. (2022). A fibre syrup for the sugar reduction in fruit filling for bakery application. International Journal of Gastronomy and Food Science, 28, 100545.
[17]Saberi, F., Karami, M., Shiri, A., Rasouli, M., Karimi, R., & Kieliszek, M. (2024). Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling. Journal of Food Measurement and Characterization. 18, 4314-4322.
[18]Kahraman, B., Korkmaz, K., Daştan, D., Toker, O. S., Dertli, E., & Arici, M. (2023). Production and characterization of probiotic jelly candy containing Bacillus species. Journal of Food Measurement and Characterization, 17(6), 5864-5873.
[19]Buriti, F. C. A., Castro, I. A., & Saad, S. M. I. (2010). Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, 137(2), 121-129.
[20]Fijan, S., Fijan, T., & Connil, N. (2023). Overview of probiotic strains of Weizmannia coagulans, previously known as Bacillus coagulans, as food supplements and their use in human health. Applied Microbiology, 3(3), 935-947.
[21]Dolati, M., Tafvizi, F., Salehipour, M., Komeili Movahed, T., & Jafari, P. (2023). Biogenic copper oxide nanoparticles from Bacillus coagulans induced reactive oxygen species generation and apoptotic and anti-metastatic activities in breast cancer cells. Scientific Reports, 13(1), 3256.
[22]da Costa Cardoso PIF, Grisi CVB, de Andrade Vieira É, de Almeida DKL, Cardarelli HR. Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability. Food Chemistry. 2024;448:139146.
[23] Gbassi, G. K., Vandamme, T., Yolou, F. S., & Marchioni, E. (2011). In vitro effects of pH, bile salts and enzymes on the release and viability of encapsulated Lactobacillus plantarum strains in a gastrointestinal tract model. International Dairy Journal, 21(2), 97-102.
[24]Razavi, R., Kenari, R. E., Farmani, J., & Jahanshahi, M. (2020). Fabrication of zein/alginate delivery system for nanofood model based on pumpkin. International Journal of Biological Macromolecules, 165, 3123-3134.
[25]Schillinger, U., Guigas, C., & Heinrich Holzapfel, W. (2005). In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. International Dairy Journal, 15(12), 1289-1297.
[26]Soares, M. B., Martinez, R. C. R., Pereira, E. P. R., Balthazar, C. F., Cruz, A. G., Ranadheera, C. S., & Sant'Ana, A. S. (2019). The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions. Food Research International, 125, 108542.
[27]Rößle, C., Auty, M. A. E., Brunton, N., Gormley, R. T., & Butler, F. (2010). Evaluation of fresh-cut apple slices enriched with probiotic bacteria. Innovative Food Science & Emerging Technologies, 11(1), 203-209.
[28] Afyounizadeh Esfahani, D. and M. Goli. (2022). The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet. Journal of Food Processing and Preservation. 46(10): p. e16028.
