Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability

(2019) Sharon D. Hooper et al.   PLANT FOODS FOR HUMAN NUTRITION

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria

(2018) Sher Ali Khan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

(2018) Smith G. Nkhata et al.   Food Science & Nutrition

Freeze-dried Lactobacillus plantarum 299v increases iron absorption in young females—Double isotope sequential single-blind studies in menstruating women

(2017) Michael Hoppe et al.   PLoS One

In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii

(2017) Bhawani Chamlagain et al.   Food Science & Nutrition

Techno-functional differentiation of two vitamin B12 producing Lactobacillus plantarum strains: an elucidation for diverse future use

(2016) Bharat Bhushan et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Clinical trial:Lactobacillus plantarum299v (DSM 9843) improves symptoms of irritable bowel syndrome

(2012) Philippe Ducrotté   WORLD JOURNAL OF GASTROENTEROLOGY

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

(2011) Vittorio Capozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC

(2007) Jette Jakobsen   FOOD CHEMISTRY