Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria

Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability

(2015) Esther Iglesias-Puig et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of phytases from bifidobacteria in the development of cereal-based products with amaranth

(2014) Izaskun García-Mantrana et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

(2013) Li-Ru Lai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Novel Phytases from Bifidobacterium pseudocatenulatum ATCC 27919 and Bifidobacterium longum subsp.infantisATCC 15697

(2012) Juan Antonio Tamayo-Ramos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Soy Isoflavones and Cardiovascular Disease Epidemiological, Clinical and -Omics Perspectives

(2012) A. Gil-Izquierdo et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral Dialyzability

(2012) Juan Mario Sanz-Penella et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of Iron Bioavailability in Whole Wheat Bread by Addition of Phytase-Producing Bifidobacteria

(2012) Juan Mario Sanz-Penella et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytoestrogens for menopausal bone loss and climacteric symptoms

(2012) Violet S. Lagari et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods

(2011) P. Raghavendra et al.   Beneficial Microbes

Sucrose and Raffinose Family Oligosaccharides (RFOs) in Soybean Seeds As Influenced by Genotype and Growing Location

(2010) Vineet Kumar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk

(2010) Anne Lise Tang et al.   JOURNAL OF FOOD SCIENCE

Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria

(2009) Juan Mario Sanz-Penella et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

(2008) C. R. Rekha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

(2008) J.M. Sanz Penella et al.   JOURNAL OF CEREAL SCIENCE