Year 2012

• Probiotics for every body ^{- pdf}
  By Remco Kort and Wilbert Sybesma
• APUA Newsletter September 2012 ^{- pdf}
  Probiotics for Prevention and Adjunctive Therapy
• Overview of WHE Research Projects/Initiatives ^{- pdf}
  By Marianne Larsen, Chair Research Committee

Year 2009

• Vigour Magazine, Summer 2009 ^{- pdf}
  Dr. Gregor Reid of St. Joseph's Health Care,
  London is dedicated to improving health in Africa
  By Melissa Beilharty
• Anukam and Reid Yoghurt HIV Paper ^{- pdf}
  Yoghurt Containing Probiotic Lactobacillus rhamnosus GR-1
  and L. reuteri RC-14 Helps Resolve Moderate Diarrhea
  and Increases CD4 Count in HIV/AIDS Patients
• Sanders Probiotic Review ^{- pdf}
  How Do We Know When Something Called "Probiotic"
  Is Really a Probiotic? A Guideline for Consumers and
  Health Care Professionals
• Alumni Gazette, Summer 2009 ^{- pdf}
  Danone gift supports probiotic yoghurt research
  By Communications Staff
  Monday, June 29, 2009
• Reference Publication
  Hekmat, S., H. Soltani, and G. Reid. 2009.
  Growth and survival of Lactobacillus reuteri RC-14 andLactobacillus rhamnosus GR-1 in yoghurt for use as a functional food.
  Innovative Food Sci & Emerging Technologies, 10 (2): 293-296.

Year 2008

• Bacteria star in cartoons ^{- pdf}    |   Watch animated yoghurt video ^{- video from Danone}
  By Heather Travis
  Friday, September 5, 2008
• International Dairy Journal 18 (2008) 969-975 ^{- pdf}
  Probiotics and prebiotics - Progress and challenges
  Gregor Reid
• Probiotic products in Canada with clinical evidence: What can gastroenterologists recommend? ^{- pdf}
• Reference Publication
  Hekmat, S., Hemsworth, J., Reid G., Soltani, H., and B. Gough. 2008.
  The effects of probiotic yoghurt consumption on nutritional status in Mwanza, Tanzania.
  J. of Complementary and Integrative Medicine: Vol. 5: Iss. 1, Article 31.

Year 2007

• Reference Publication
  Hekmat, S., G. Reid. 2007.
  Survival of Lactobacillus reuteri RC-14 andLactobacillus rhamnosus GR-1 in milk. Int. J.
  Food Sci. Tech. 42: 615-619.

Year 2006

• Reference Publication
  Hekmat, S., G. Reid. 2006.
  Sensory properties of probiotic yoghurt is comparable to standard yogurt.
  J. Nutrition Research, 26 (4) :163-166.
• Reference Publication
  Hekmat, S., G. Reid.2006.
  Evaluation of sensory properties of probiotic yoghurt fermented with Lactobacillus reuteri RC-14 andLactobacillus rhamnosus GR-1 to standard yogurt.
  Can. Inst. of Food Sci. and Tech., abst. P:125.