Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

(2014) N Bernat et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Whole Grain Oats Improve Insulin Sensitivity and Plasma Cholesterol Profile and Modify Gut Microbiota Composition in C57BL/6J Mice

(2014) Albert Lihong Zhou et al.   JOURNAL OF NUTRITION

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

(2014) T. Bhanja Dey et al.   LETTERS IN APPLIED MICROBIOLOGY

Identification of Bioactive Peptides from Cereal Storage Proteins and Their Potential Role in Prevention of Chronic Diseases

(2013) Ariel Cavazos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

(2013) Cristiano G. Schmidt et al.   FOOD CHEMISTRY

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

(2013) Chung-Yi Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Analysis of Protein and Total Usable Nitrogen in Beer and Wine Using a Microwell Ninhydrin Assay

(2012) Daniel G. Abernathy et al.   JOURNAL OF THE INSTITUTE OF BREWING

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

In vitro evaluation of the microbiota modulation abilities of different sized whole oat grain flakes

(2010) Michael L. Connolly et al.   ANAEROBE

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Inhibitory effect of whole oat on aberrant crypt foci formation and colon tumor growth in ICR and BALB/c mice

(2010) Hsueh-Chun Wang et al.   JOURNAL OF CEREAL SCIENCE

Oat: unique among the cereals

(2008) Masood Sadiq Butt et al.   EUROPEAN JOURNAL OF NUTRITION

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

(2008) Gopal Kedia et al.   JOURNAL OF FOOD ENGINEERING

Proliferation of Lactobacillus plantarum in Solid-State Fermentation of Oats

(2004) Hemant M. Patel et al.   BIOTECHNOLOGY PROGRESS