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1.
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation.
Molecules
; 25(13)2020 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32629805
2.
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species.
Crit Rev Microbiol
; 45(1): 65-81, 2019 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-30663917
3.
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics.
Int J Food Microbiol
; 410: 110513, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38043376
4.
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species.
Microb Biotechnol
; 17(1): e14387, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38263855
5.
Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides.
Antioxidants (Basel)
; 13(3)2024 Mar 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-38539868
6.
Fermented Whey Ewe's Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity.
Antioxidants (Basel)
; 12(5)2023 May 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-37237957
7.
Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria.
Food Chem
; 412: 135552, 2023 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36716627
8.
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.).
Int J Food Microbiol
; 387: 110057, 2023 Feb 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36563533
9.
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements.
Nutrients
; 15(6)2023 Mar 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-36986037
10.
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications.
Foods
; 12(5)2023 Feb 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-36900436
11.
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation.
Food Res Int
; 156: 111116, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35650999
12.
Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop.
Microb Biotechnol
; 15(8): 2160-2175, 2022 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-35417624
13.
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities.
Microbiol Spectr
; 10(4): e0016822, 2022 08 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-35699432
14.
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen.
Foods
; 10(2)2021 Jan 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-33572637
15.
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation.
Foods
; 10(2)2021 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33535686
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