Detalles de la búsqueda
1.
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
J Appl Microbiol
; 133(1): 76-90, 2022 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-34687568
2.
Flavor challenges in extruded plant-based meat alternatives: A review.
Compr Rev Food Sci Food Saf
; 21(3): 2898-2929, 2022 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35470959
3.
Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16.
Microb Cell Fact
; 20(1): 23, 2021 Jan 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-33482833
4.
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes.
Food Microbiol
; 76: 164-172, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30166137
5.
Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.
Appl Microbiol Biotechnol
; 100(8): 3499-510, 2016 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-26649737
6.
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.
Microb Cell Fact
; 14: 168, 2015 Oct 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-26494432
7.
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.
Food Microbiol
; 37: 51-8, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24230473
8.
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran.
Food Microbiol
; 37: 69-77, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24230475
9.
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
Food Microbiol
; 37: 59-68, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24230474
10.
Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.
Curr Res Food Sci
; 8: 100697, 2024.
Artículo
en Inglés
| MEDLINE | ID: mdl-38487179
11.
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ.
Microb Cell Fact
; 12: 105, 2013 Nov 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-24215546
12.
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.
Microb Cell Fact
; 12: 44, 2013 May 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-23642310
13.
Exploitation of vegetables and fruits through lactic acid fermentation.
Food Microbiol
; 33(1): 1-10, 2013 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23122495
14.
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread.
Food Microbiol
; 33(2): 243-51, 2013 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-23200658
15.
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.
Appl Environ Microbiol
; 78(4): 1087-96, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22156436
16.
Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation.
Nutr Cancer
; 64(1): 111-20, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-22098174
17.
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain.
Microb Biotechnol
; 15(3): 915-930, 2022 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-34132488
18.
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate.
Foods
; 11(22)2022 Nov 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36429171
19.
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
Appl Environ Microbiol
; 77(10): 3484-92, 2011 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-21441340
20.
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria.
Food Microbiol
; 28(3): 526-36, 2011 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-21356461