Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

(2019) Erica Pontonio et al.   Frontiers in Microbiology

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

(2019) Elena Bartkiene et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives

(2019) Seda Yalçınkaya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

(2018) Pasquale Filannino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity

(2018) Simin Wu et al.   FOOD CHEMISTRY

Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

(2018) Vitalijs Radenkovs et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lignans in Flaxseed

(2018) A. Krajčová et al.   CZECH JOURNAL OF FOOD SCIENCES

Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

(2018) E. Renes et al.   FOOD MICROBIOLOGY

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

Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains

(2018) Ángela Peirotén et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics

(2018) Yuchen Wang et al.   PROCESS BIOCHEMISTRY

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

(2018) Young Kyoung Park et al.   FOOD CHEMISTRY

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

(2017) Hui-Min Zhao et al.   FOOD CHEMISTRY

Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

(2017) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Performance of batch solid state fermentation for hydrogen production using ground wheat residue

(2017) Serpil Ozmihci   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

(2016) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L.

(2016) Elena Bartkiene et al.   Zemdirbyste-Agriculture

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

(2016) Fausto Gardini et al.   Frontiers in Microbiology

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

(2015) Michael Prückler et al.   FOOD MICROBIOLOGY

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

(2014) Federica Manini et al.   CEREAL CHEMISTRY

Biotransformation of Rice Bran to Ferulic Acid by Pediococcal Isolates

(2013) Baljinder Kaur et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

A novel dispersive liquid–liquid microextraction (DLLME) gas chromatography-mass spectrometry (GC–MS) method for the determination of eighteen biogenic amines in beer

(2011) C. Almeida et al.   FOOD CONTROL

Alkylresorcinols in wheat and rye flour and bread

(2010) Annica A.M. Andersson et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS