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Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods.
- Published in:
- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1387745
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- Publication type:
- Article
Two-dimensional electrophoresis and IgE-mediated food allergy.
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- Electrophoresis, 2010, v. 31, n. 13, p. 2126, doi. 10.1002/elps.201000101
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- Publication type:
- Article
How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain.
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- Microbial Biotechnology, 2022, v. 15, n. 3, p. 915, doi. 10.1111/1751-7915.13846
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- Publication type:
- Article
Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications.
- Published in:
- Applied Microbiology & Biotechnology, 2010, v. 86, n. 2, p. 731, doi. 10.1007/s00253-009-2370-4
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- Publication type:
- Article
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.
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- Scientific Reports, 2016, p. 32452, doi. 10.1038/srep32452
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- Publication type:
- Article
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1000962
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- Publication type:
- Article
Novel Insights Into the Phylogeny and Biotechnological Potential of Weissella Species.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.914036
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- Publication type:
- Article
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis.
- Published in:
- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.744437
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- Publication type:
- Article
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread.
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- European Food Research & Technology, 2010, v. 230, n. 4, p. 645, doi. 10.1007/s00217-009-1204-z
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- Publication type:
- Article
Bioplastic Production from Agri-Food Waste through the Use of Haloferax mediterranei : A Comprehensive Initial Overview.
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- Microorganisms, 2024, v. 12, n. 6, p. 1038, doi. 10.3390/microorganisms12061038
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- Publication type:
- Article
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product.
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- Microorganisms, 2023, v. 11, n. 6, p. 1607, doi. 10.3390/microorganisms11061607
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- Publication type:
- Article
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria.
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- Microorganisms, 2020, v. 8, n. 9, p. 1322, doi. 10.3390/microorganisms8091322
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- Publication type:
- Article
Teff Type-I Sourdough to Produce Gluten-Free Muffin.
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- Microorganisms, 2020, v. 8, n. 8, p. 1149, doi. 10.3390/microorganisms8081149
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- Publication type:
- Article
The Antioxidant Potential of Fermented Foods: Challenges and Future Trends.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 790, doi. 10.3390/fermentation9090790
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- Publication type:
- Article
Fermented Brewers' Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 487, doi. 10.3390/fermentation8100487
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- Publication type:
- Article
Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation.
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- Rapid Communications in Mass Spectrometry: RCM, 2006, v. 20, n. 3, p. 447, doi. 10.1002/rcm.2323
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- Publication type:
- Article
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.
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- Antioxidants, 2023, v. 12, n. 8, p. 1521, doi. 10.3390/antiox12081521
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- Publication type:
- Article
Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta.
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- Antioxidants, 2021, v. 10, n. 5, p. 742, doi. 10.3390/antiox10050742
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- Publication type:
- Article
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.).
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- Antioxidants, 2020, v. 9, n. 12, p. 1258, doi. 10.3390/antiox9121258
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- Publication type:
- Article
Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives.
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- 2021
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- Publication type:
- Editorial
Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides.
- Published in:
- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.01831
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- Publication type:
- Article
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours.
- Published in:
- Frontiers in Microbiology, 2020, v. 11, p. 1, doi. 10.3389/fmicb.2020.01664
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- Publication type:
- Article
Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
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- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 76, doi. 10.1111/jam.15332
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- Publication type:
- Article
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.
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- Microbial Cell Factories, 2015, v. 14, p. 1, doi. 10.1186/s12934-015-0358-6
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- Publication type:
- Article
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries.
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- Microbial Cell Factories, 2015, v. 14, n. 1, p. 1, doi. 10.1186/s12934-015-0250-4
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- Publication type:
- Article
Synthesis of 2-methoxy benzoquinone and 2,6- dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ.
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- Microbial Cell Factories, 2013, v. 12, n. 1, p. 1, doi. 10.1186/1475-2859-12-105
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- Publication type:
- Article
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.
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- Microbial Cell Factories, 2013, v. 12, n. 1, p. 1, doi. 10.1186/1475-2859-12-44
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- Publication type:
- Article
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient.
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- Foods, 2024, v. 13, n. 12, p. 1953, doi. 10.3390/foods13121953
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- Publication type:
- Article
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods.
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- Foods, 2024, v. 13, n. 1, p. 155, doi. 10.3390/foods13010155
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- Publication type:
- Article
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives.
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- Foods, 2023, v. 12, n. 5, p. 983, doi. 10.3390/foods12050983
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- Publication type:
- Article
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.
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- Foods, 2023, v. 12, n. 3, p. 485, doi. 10.3390/foods12030485
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- Publication type:
- Article
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts.
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- Foods, 2022, v. 11, n. 21, p. 3346, doi. 10.3390/foods11213346
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- Publication type:
- Article
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production.
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- Foods, 2022, v. 11, n. 2, p. 189, doi. 10.3390/foods11020189
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- Publication type:
- Article
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.
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- Foods, 2021, v. 10, n. 11, p. 2573, doi. 10.3390/foods10112573
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- Publication type:
- Article
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties.
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- Foods, 2021, v. 10, n. 7, p. 1489, doi. 10.3390/foods10071489
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- Publication type:
- Article
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.
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- Foods, 2021, v. 10, n. 2, p. 462, doi. 10.3390/foods10020462
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- Publication type:
- Article
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.
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- Foods, 2021, v. 10, n. 2, p. 316, doi. 10.3390/foods10020316
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- Publication type:
- Article
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges.
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- 2021
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- Publication type:
- Editorial
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 182, doi. 10.3390/foods10010182
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- Publication type:
- Article
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1459, doi. 10.3390/foods9101459
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- Publication type:
- Article
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1459, doi. 10.3390/foods9101459
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- Publication type:
- Article
Design and Characterization of a Novel Fermented Beverage from Lentil Grains.
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- Foods, 2020, v. 9, n. 7, p. 893, doi. 10.3390/foods9070893
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- Publication type:
- Article
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta.
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- Foods, 2019, v. 8, n. 12, p. 604, doi. 10.3390/foods8120604
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- Publication type:
- Article
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes.
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- Foods, 2019, v. 8, n. 9, p. 362, doi. 10.3390/foods8090362
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- Publication type:
- Article
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
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- Foods, 2019, v. 8, n. 4, p. 129, doi. 10.3390/foods8040129
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- Publication type:
- Article
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread.
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- Foods, 2019, v. 8, n. 2, p. 70, doi. 10.3390/foods8020070
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- Publication type:
- Article
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages.
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- Foods, 2018, v. 7, n. 4, p. 51, doi. 10.3390/foods7040051
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- Publication type:
- Article
Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model.
- Published in:
- Nutrients, 2023, v. 15, n. 13, p. 2958, doi. 10.3390/nu15132958
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- Publication type:
- Article
Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies.
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- Nutrients, 2020, v. 12, n. 12, p. 3824, doi. 10.3390/nu12123824
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- Publication type:
- Article
Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.
- Published in:
- Nutrients, 2019, v. 11, n. 12, p. 2954, doi. 10.3390/nu11122954
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- Publication type:
- Article