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Techno-functionalities and antioxidant capacity of chickpea flour fermented by Lacticaseibacillus casei or by co-culture (Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus).
- Published in:
- Ciência Rural, 2024, v. 54, n. 10, p. 1, doi. 10.1590/0103-8478cr20230611
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- Article
Sargassum horneri extract fermented by Lactiplantibacillus pentosus SH803 mediates adipocyte metabolism in 3T3-L1 preadipocytes by regulating oxidative damage and inflammation.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-65956-8
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- Article
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 418, doi. 10.1177/10820132221144482
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- Article
From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia.
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- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00234-6
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- Article
Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1399907
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- Article
Innovative Fermented Beverages Based on Bread Waste—Fermentation Parameters and Antibacterial Properties.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5036, doi. 10.3390/app14125036
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- Article
Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production.
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- Foods, 2024, v. 13, n. 12, p. 1813, doi. 10.3390/foods13121813
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- Article
Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in Brassica campestris L. Leaves Harvested at Different Growth Stages.
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- Foods, 2024, v. 13, n. 12, p. 1826, doi. 10.3390/foods13121826
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- Article
Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA.
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- Foods, 2024, v. 13, n. 12, p. 1830, doi. 10.3390/foods13121830
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- 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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- Article
Use of Syzygium aromaticum L. Fermented Plant Extract to Enhance Antioxidant Potential: Fermentation Kinetics.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4900, doi. 10.3390/app14114900
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- Article
Enhancement of Biogas Production from Vegetable Waste by Application of Mineral Fertilizers.
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- BioEnergy Research, 2024, v. 17, n. 2, p. 972, doi. 10.1007/s12155-023-10700-9
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- Article
Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions.
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- Food & Bioprocess Technology, 2024, v. 17, n. 6, p. 1462, doi. 10.1007/s11947-023-03211-0
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- Article
Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms.
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- Foods, 2024, v. 13, n. 11, p. 1616, doi. 10.3390/foods13111616
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- Article
Crithmum maritimum Extract Restores Lipid Homeostasis and Metabolic Profile of Liver Cancer Cells to a Normal Phenotype.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 2, p. 417, doi. 10.1007/s11130-024-01188-5
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- Article
Competition between biodetoxification fungus and lactic acid bacterium in the biorefinery processing chain for production of cellulosic L-lactic acid.
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- Bioresources & Bioprocessing, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40643-024-00772-6
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- Article
Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage.
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- Chemical & Biological Technologies in Agriculture, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40538-024-00594-w
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- Article
Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions.
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- Antioxidants, 2024, v. 13, n. 5, p. 562, doi. 10.3390/antiox13050562
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- Article
Lactic acid-fermented Sake lees protect against nonalcoholic steatohepatitis in mice.
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- Functional Foods in Health & Disease, 2024, v. 14, n. 5, p. 334, doi. 10.31989/ffhd.v14i5.1341
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- Article
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici.
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- Foods, 2024, v. 13, n. 8, p. 1249, doi. 10.3390/foods13081249
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- Article
Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale.
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- Molecules, 2024, v. 29, n. 8, p. 1727, doi. 10.3390/molecules29081727
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- Article
POTENTIAL USES OF MICROBIAL BIOSENSOR FOR DETECTION OF POLYPHENOLIC COMPOUNDS.
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- Asian Journal of Microbiology, Biotechnology & Environmental Sciences, 2024, v. 26, n. 2, p. 280, doi. 10.53550/AJMBES.2024.v26i02.017
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- Article
Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG.
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- Food Science & Technology International, 2024, v. 30, n. 3, p. 218, doi. 10.1177/10820132221143162
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- Article
Glucomannan Production and Calcium Oxalate Reduction in Porang Flour Fermentation by Yeast and Lactic Acid Bacteria in Minas, a Local Drink in Sinjai, South Sulawesi, Indonesia.
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- Philippine Journal of Science, 2024, v. 153, n. 2, p. 649
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- Article
Development of a hybrid bio-purification process of lactic acid solutions employing an engineered E. coli strain in a membrane bioreactor.
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- Biotechnology for Biofuels & Bioproducts, 2024, v. 17, n. 1, p. 1, doi. 10.1186/s13068-024-02497-2
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- Article
Ensilage using Leuconostoc lactis and Weissella confusa reduces microbial risk and enhances hygienic quality of whole-crop corn.
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- Chemical & Biological Technologies in Agriculture, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40538-024-00566-0
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- Article
The community of lactic acid bacteria during kimoto-style seed mash making process and its control.
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- Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 3, p. 242, doi. 10.1093/bbb/zbad182
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- Article
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 168, doi. 10.3390/fermentation10030168
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- Article
Effect of Yeasts on Fermentation Characteristics of Lactic Acid Bacteria with High Production of AI-2 in Pickled Vegetables.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 65, doi. 10.16429/j.1009-7848.2024.03.007
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- Article
STUDIES ON THE EFFECTS OF LACTIC ACID BACTERIA FERMENTATION ON THE PROXIMATE AND MINERAL COMPOSITIONS of Digitaria exilis.
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- Journal of Experimental Research, 2024, v. 12, n. 1, p. 70
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- Article
Recent progress in understanding the cellular and genetic basis of plant responses to low oxygen holds promise for developing flood-resilient crops.
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- Journal of Experimental Botany, 2024, v. 75, n. 5, p. 1217, doi. 10.1093/jxb/erad457
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- Article
Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1333538
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- Article
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts.
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- Foods, 2024, v. 13, n. 4, p. 588, doi. 10.3390/foods13040588
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- Article
Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids.
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- Molecules, 2024, v. 29, n. 4, p. 753, doi. 10.3390/molecules29040753
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- Article
Synthesis of Poly-Lactic Acid by Ring Open Polymerization from Beer Spent Grain for Drug Delivery.
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- Polymers (20734360), 2024, v. 16, n. 4, p. 483, doi. 10.3390/polym16040483
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- Article
The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-54106-9
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- Article
Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 90, doi. 10.3390/fermentation10020090
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- Article
Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 2, p. 524, doi. 10.3390/app14020524
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- Article
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13257
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- Article
Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 48, doi. 10.3390/fermentation10010048
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- Article
Lactic Acid Fermentation as a Valorising Agent for Brewer's Spent Yeast—Improving the Sensory Quality and Nutritional Potential.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 54, doi. 10.3390/fermentation10010054
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- Article
APPLICATION OF WHEY PROTEIN HYDROLYSATES AS A FERMENTATION MEDIUM WITH STRAINS OF LACTIC ACID BACTERIA.
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- Journal of Chemical Technology & Metallurgy, 2024, v. 59, n. 1, p. 15, doi. 10.59957/jctm.v59.i1.2024.2
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- Article
OBTAINING LACTIC ACID FROM THE FERMENTATION OF RESIDUAL SUGAR CANE, CORN, AND CASSAVA.
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- Journal of Chemical Technology & Metallurgy, 2024, v. 59, n. 1, p. 45, doi. 10.59957/jctm.v59.i1.2024.5
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- Article
Lactic acid fermentation of Amla-Indian gooseberry blend: enhancing antioxidants and developing a novel bio-intervention.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 1, p. 137, doi. 10.1007/s11694-023-02154-6
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- Article
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species.
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- Microbial Biotechnology, 2024, v. 17, n. 1, p. 1, doi. 10.1111/1751-7915.14387
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- Article
Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4513, doi. 10.3390/foods12244513
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- Article
Development of Sour Flavored Noni Juice Using Lactic Acid Compound as a Fermentation Media and Optimation.
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- Aceh International Journal of Science & Technology, 2023, v. 12, n. 3, p. 345, doi. 10.13170/aijst.12.3.34068
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- Article
The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12780, doi. 10.3390/app132312780
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- Article
MICROBIOLOGICAL EFFECT OF COMPLETE REPLACEMENT OF NITRITES/NITRATES WITH STARTER CULTURES IN TRADITIONAL RAW-DRIED FERMENTED SAUSAGE "LUKANKA PANAGYURSKA".
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- Bulgarian Journal of Veterinary Medicine, 2023, v. 26, n. 4, p. 616, doi. 10.15547/bjvm.2021-0043
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- Article
Traditional and New Microorganisms in Lactic Acid Fermentation of Food.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019
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- Article