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    The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products by Marcela Moreira Terhaag, Otávio Akira Sakai, Fabiana Ruiz, Sandra Garcia, Fernando Rodrigo Bertusso, Sandra Helena Prudêncio

    Published 2025-01-01
    “…LB supplemented with <i>S. boulardii</i> was fermented (24 h/30 °C), supplemented with sucrose (4–12 °Brix), and refrigerated (up to 28 days/4 °C). The yeast viability, total soluble solid (TSS) and, ethanol content, pH, total phenolic compounds (TPC), and antioxidant activity (AA) levels were evaluated over 28 days of storage. …”
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    Evaluation of the significance of tumor stromal patterns and peri-tumoral inflammation in head and neck squamous cell carcinoma with special reference to the Yamamoto–Kohama classi... by Geet Bhuyan, Prabir Hazarika, Anju M. Rabha

    Published 2024-04-01
    “…In the case of the higher grades of the YK classification, specifically grades 4C and 4D, a more profound depth of tumor cell invasion, equal to or exceeding 10 mm, was evident in six (66.67%) and two (28.57%) cases, respectively. …”
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