Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

(2018) Stephanie Jeske et al.   FOOD RESEARCH INTERNATIONAL

Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan

(2018) Eva Vasquez-Orejarena et al.   JOURNAL OF FOOD SCIENCE

Metabolic flux analysis in Ashbya gossypii using 13C-labeled yeast extract: industrial riboflavin production under complex nutrient conditions

(2018) Susanne Katharina Schwechheimer et al.   Microbial Cell Factories

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

How well do plant based alternatives fare nutritionally compared to cow’s milk?

(2017) Sai Kranthi Vanga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fermentation of soymilk by yoghurt and bifidobacteria strains

(2016) Š. Horáčková et al.   CZECH JOURNAL OF FOOD SCIENCES

Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

(2016) Karlis Briviba et al.   FOOD CHEMISTRY

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Micronutrient deficiencies in pregnancy worldwide: health effects and prevention

(2016) Alison D. Gernand et al.   Nature Reviews Endocrinology

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

(2016) Stephanie Jeske et al.   PLANT FOODS FOR HUMAN NUTRITION

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

(2016) Lorenzo C. Peyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Low glycemic index and increased protein content in a novel quinoa milk

(2015) Lívia de L. de O. Pineli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Adaptation ofBacillus subtiliscarbon core metabolism to simultaneous nutrient limitation and osmotic challenge: a multi-omics perspective

(2014) Michael Kohlstedt et al.   ENVIRONMENTAL MICROBIOLOGY

The prevalence of cobalamin deficiency among vegetarians assessed by serum vitamin B12: a review of literature

(2014) R Pawlak et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

(2014) Ana Paula do Espirito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Development of a non-dairy probiotic fermented product based on almond milk and inulin

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

Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

(2014) Claudia Cristina Auler do Amaral Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation

(2014) Danyue Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Core Fluxome and Metafluxome of Lactic Acid Bacteria under Simulated Cocoa Pulp Fermentation Conditions

(2013) Philipp Adler et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Microbe–microbe interactions in mixed culture food fermentations

(2012) Eddy J Smid et al.   CURRENT OPINION IN BIOTECHNOLOGY

Bacteria as vitamin suppliers to their host: a gut microbiota perspective

(2012) Jean Guy LeBlanc et al.   CURRENT OPINION IN BIOTECHNOLOGY

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

Cholesterol-lowering effects of oat β-glucan

(2011) Rgia A Othman et al.   NUTRITION REVIEWS

Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13

(2011) Selina Hugenschmidt et al.   PROCESS BIOCHEMISTRY

Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention

(2011) Manisha DebMandal et al.   Asian Pacific Journal of Tropical Medicine

Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

(2010) Claude P. Champagne et al.   FOOD MICROBIOLOGY

The pros and cons of phytoestrogens

(2010) Heather B. Patisaul et al.   FRONTIERS IN NEUROENDOCRINOLOGY

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

(2010) C.R. Rekha et al.   JOURNAL OF APPLIED MICROBIOLOGY

The carbon footprint of dairy production systems through partial life cycle assessment

(2010) C.A. Rotz et al.   JOURNAL OF DAIRY SCIENCE

Nutrition Concerns and Health Effects of Vegetarian Diets

(2010) Winston John Craig   NUTRITION IN CLINICAL PRACTICE

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

(2009) C.P. Champagne et al.   FOOD RESEARCH INTERNATIONAL

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

(2009) Luz Maria Paucar-Menacho et al.   FOOD RESEARCH INTERNATIONAL

Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions☆

(2009) Shao-Quan Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

(2008) Shaohong Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Current trends in isolation, separation, determination and identification of isoflavones: A review

(2008) Jan Vacek et al.   JOURNAL OF SEPARATION SCIENCE

Nutritional problems related to food allergy in childhood

(2008) Lee Noimark et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

(2008) Marcello Duranti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY

Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

(2007) Biljana Škrbić et al.   FOOD CHEMISTRY