Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain -Pichia kudriavzeviiOG32

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

(2015) S. Bonatsou et al.   FOOD MICROBIOLOGY

African fermented foods and probiotics

(2014) Charles M.A.P. Franz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization and Technological Properties of Lactic Acid Bacteria in the Production of “Sorghurt,” a Cereal-Based Product

(2013) Abiodun Sanni et al.   FOOD BIOTECHNOLOGY

Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines

(2012) S. Saberi et al.   FOOD RESEARCH INTERNATIONAL

IN VITRO ANTIOXIDANT ACTIVITIES OF THE FERMENTED MARINE MICROALGA PAVLOVA LUTHERI (HAPTOPHYTA) WITH THE YEAST HANSENULA POLYMORPHA1

(2012) Zhong-Ji Qian et al.   JOURNAL OF PHYCOLOGY

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

New approach for evaluation of the antioxidant capacity based on scavenging DPPH free radical in micelle systems

(2011) Tuanjai Noipa et al.   FOOD RESEARCH INTERNATIONAL

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

(2011) Louise Marie Sørensen et al.   INTERNATIONAL DAIRY JOURNAL

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functional Microorganisms for Functional Food Quality

(2010) M. Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

(2010) N. Moreira et al.   FOOD CONTROL

Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions

(2010) G. Vanaja et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

(2009) R.M. Callejon et al.   ANALYTICA CHIMICA ACTA

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

(2009) B. P. Lamsal et al.   FOOD REVIEWS INTERNATIONAL

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

Role of yeasts in table olive production

(2008) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of a new heteropolysaccharide production by a native isolate of Leuconostoc sp. CFR-2181

(2008) S.V.N. Vijayendra et al.   LETTERS IN APPLIED MICROBIOLOGY

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL