Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

(2017) Ana Luiza Freire et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

β-Thalassemia Patients Revealed a Significant Change of Untargeted Metabolites in Comparison to Healthy Individuals

(2017) Syed Ghulam Musharraf et al.   Scientific Reports

Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

(2014) Cíntia Lacerda Ramos et al.   FOOD RESEARCH 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

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Chemical fingerprint analysis and quantitative determination of steroidal compounds fromDioscorea villosa,Dioscoreaspecies and dietary supplements using UHPLC-ELSD

(2013) Bharathi Avula et al.   BIOMEDICAL CHROMATOGRAPHY

Determination of N,N-dimethyltryptamine in beverages consumed in religious practices by headspace solid-phase microextraction followed by gas chromatography ion trap mass spectrometry

(2013) Alain Gaujac et al.   TALANTA

Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

(2013) Ana Luiza Freire et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Why buying functional foods? Understanding spending behaviour through structural equation modelling

(2012) E. Carrillo et al.   FOOD RESEARCH INTERNATIONAL

Guatemalan potato moth Tecia solanivora distinguish odour profiles from qualitatively different potatoes Solanum tuberosum L.

(2012) Miriam Frida Karlsson et al.   PHYTOCHEMISTRY

Prebiotic effect of diosgenin, an immunoactive steroidal sapogenin of the Chinese yam

(2011) Chung-Hsiung Huang et al.   FOOD CHEMISTRY

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

(2010) Whasley F. Duarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine

(2009) Ponnala Raghavendra et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Cellular response mechanisms inPseudomonas aeruginosaPseA during growth in organic solvents

(2009) R. Gaur et al.   LETTERS IN APPLIED MICROBIOLOGY