Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation

(2020) Alberto Amaretti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Characterization of the FODMAP-profile in cereal-product ingredients

(2020) Lilit Ispiryan et al.   JOURNAL OF CEREAL SCIENCE

Polysaccharide isolated from fermented barley activates innate immune system and anti-tumor metastasis in mice

(2020) Minjeong Jo et al.   JOURNAL OF CEREAL SCIENCE

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A Review

(2020) Klára Kosová et al.   PLANT FOODS FOR HUMAN NUTRITION

Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

(2020) Przemysław Tomasik et al.   Applied Sciences-Basel

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

(2020) Daniela Bassi et al.   Microorganisms

Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours

(2020) Ecem Evrim Çelik et al.   JOURNAL OF CEREAL SCIENCE

Does Consumption of Fermented Foods Modify the Human Gut Microbiota?

(2020) Leah T Stiemsma et al.   JOURNAL OF NUTRITION

Prebiotic potential of polyphenols, its effect on gut microbiota and anthropometric/clinical markers: A systematic review of randomised controlled trials

(2020) Mohanambal Moorthy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Adherence and Effects Derived from FODMAP Diet on Irritable Bowel Syndrome: A Real Life Evaluation of a Large Follow-Up Observation

(2020) Antonietta Gerarda Gravina et al.   Nutrients

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

(2020) Diletta Balli et al.   Foods

Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics

(2020) Abbas Abedfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

(2019) Chibundu N. Ezekiel et al.   Frontiers in Microbiology

Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)

(2019) Oluwafemi Adebo et al.   Toxins

Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties

(2019) Diletta Balli et al.   MOLECULES

Potential prebiotics and their transmission mechanisms: Recent approaches

(2019) Ishu Khangwal et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium

(2019) Nathalie M. Delzenne et al.   CLINICAL NUTRITION

Oat bran, but not its isolated bioactive β-glucans or polyphenols, have a bifidogenic effect in an in vitro fermentation model of the gut microbiota

(2019) Angelika Kristek et al.   BRITISH JOURNAL OF NUTRITION

Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food

(2019) Aynadis Tamene et al.   JOURNAL OF CEREAL SCIENCE

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

(2019) Vanesa Castro‐Alba et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread

(2019) Rusen Metin Yildirim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas

(2019) Papan K. Hor et al.   Frontiers in Microbiology

Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type

(2019) Marta Skrajda-Brdak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional Properties and Consumer’s Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour

(2019) Temitope D. Awobusuyi et al.   Nutrients

Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol

(2019) Miin Chan et al.   BMJ Open

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

(2019) Chong Xie et al.   Frontiers in Microbiology

Protein Digestibility of Cereal Products

(2019) Iris Joye   Foods

Corn starch dextrin changes intestinal microbiota and its metabolic activity in rats fed a basal and high-fat diet

(2019) Renata Barczynska et al.   British Food Journal

Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains

(2019) Fabiana Antognoni et al.   FOOD CHEMISTRY

Developments in understanding and applying prebiotics in research and practice—an ISAPP conference paper

(2019) K.P. Scott et al.   JOURNAL OF APPLIED MICROBIOLOGY

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan

(2019) Xiang Xiao et al.   CARBOHYDRATE POLYMERS

Fermentation for tailoring the technological and health related functionality of food products

(2019) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

(2019) Monika Brückner-Gühmann et al.   FOOD HYDROCOLLOIDS

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

(2019) Eirini Dimidi et al.   Nutrients

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

(2019) Lavinia Florina Călinoiu et al.   Antioxidants

Fructan Contents in Australian Wheat Varieties Released Over the Last 150 Years

(2019) Q. Riaz et al.   CEREAL RESEARCH COMMUNICATIONS

Applications of plant-based fermented foods and their microbes

(2019) Sander Wuyts et al.   CURRENT OPINION IN BIOTECHNOLOGY

Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes

(2019) Justyna Kiewlicz et al.   FOOD CHEMISTRY

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

(2019) Arezoo Fekri et al.   FOOD CHEMISTRY

Food fermentation and mycotoxin detoxification: An African perspective

(2019) Janet Adeyinka Adebiyi et al.   FOOD CONTROL

Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing

(2019) Fabrice Bationo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Solid state lactic acid fermentation: A strategy to improve wheat bran functionality

(2019) Marco Spaggiari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cereal-derived arabinoxylans: Structural features and structure–activity correlations

(2019) Jing Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods

(2019) Yihan Xu et al.   FOOD CONTROL

Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

(2018) A.T. Adesulu-Dahunsi et al.   FOOD CONTROL

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

(2018) Kieran M. Lynch et al.   FOOD RESEARCH INTERNATIONAL

Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows

(2018) Emanuele Zannini et al.   FOOD RESEARCH INTERNATIONAL

Preparation and modification of high dietary fiber flour: A review

(2018) Huijuan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility

(2018) Molly Gabaza et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of FODMAP Carbohydrates Content in Selected Foods in the United States

(2018) Bruno P. Chumpitazi et al.   JOURNAL OF PEDIATRICS

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

(2018) Grazina Juodeikiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-tubercular and probiotic properties of coagulase-negative staphylococci isolated from Koozh , a traditional fermented food of South India

(2018) Ameer Khusro et al.   MICROBIAL PATHOGENESIS

Potential non-dairy probiotic products – A healthy approach

(2018) Anil Panghal et al.   Food Bioscience

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

(2018) Marco Montemurro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

(2018) Vera Fraberger et al.   Nutrients

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

(2018) Leidiane A. A. Menezes et al.   Frontiers in Microbiology

Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum

(2018) Debabandya Mohapatra et al.   FOOD CHEMISTRY

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia

(2018) Belay Binitu Worku et al.   Food Science & Nutrition

Inulin enrichment of gluten free breads: Interaction between inulin and yeast

(2018) Federico Morreale 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

Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities

(2017) Mine Kostekli et al.   FOOD CHEMISTRY

Production of sugars from grass silage after steam explosion or soaking in aqueous ammonia

(2017) Piritta Niemi et al.   INDUSTRIAL CROPS AND PRODUCTS

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655

(2017) S.C. Chandrasekar Rajendran et al.   JOURNAL OF APPLIED MICROBIOLOGY

Environmental impacts of food consumption in Europe

(2017) Bruno Notarnicola et al.   JOURNAL OF CLEANER PRODUCTION

Influence of diet on the gut microbiome and implications for human health

(2017) Rasnik K. Singh et al.   Journal of Translational Medicine

Ability of lactobacilli isolated from traditional cereal-based fermented food to produce folate in culture media under different growth conditions

(2017) Anna Greppi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

(2017) Anna Lorusso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibers and associated phytochemicals in cereals

(2017) Knud Erik Bach Knudsen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Molecular Mechanism by which Prominent Human Gut Bacteroidetes Utilize Mixed-Linkage Beta-Glucans, Major Health-Promoting Cereal Polysaccharides

(2017) Kazune Tamura et al.   Cell Reports

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

(2017) Omotade R Ogunremi et al.   Current Opinion in Food Science

Lactic acid fermentation as a tool for increasing the folate content of foods

(2016) Fabien Saubade et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

(2016) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

(2016) Silvana L. Carrizo et al.   FOOD RESEARCH INTERNATIONAL

Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour

(2016) Ilona Stefańska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of the lower ligand precursors on vitamin B12 production by food-grade Propionibacteria

(2016) Bhawani Chamlagain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dextrins from Maize Starch as Substances Activating the Growth of Bacteroidetes and Actinobacteria Simultaneously Inhibiting the Growth of Firmicutes, Responsible for the Occurrence of Obesity

(2016) Renata Barczynska et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of processing on conformational changes of food proteins related to allergenicity

(2016) Toheder Rahaman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Food Allergy

(2016) Shridhar K. Sathe et al.   Annual Review of Food Science and Technology

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

(2015) Ilkka Kajala et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Metabolites of Dietary Protein and Peptides by Intestinal Microbes and their Impacts on Gut

(2015) Peixin Fan et al.   CURRENT PROTEIN & PEPTIDE SCIENCE

The effects of fermented wheat powder (Lisosan G) on the blood lipids and oxidative status of healthy rabbits

(2015) Luisa Pozzo et al.   FOOD AND CHEMICAL TOXICOLOGY

Maintaining gut ecosystems for health: Are transitory food bugs stowaways or part of the crew?

(2015) Coline Plé et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Degradation of phytic acid during fermentation of cereal substrates

(2015) Michal Magala et al.   JOURNAL OF CEREAL SCIENCE

Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria

(2015) Chibundu N. Ezekiel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

(2015) E. Peñas et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

(2015) Ivan Salmerón et al.   Journal of Functional Foods

Inclusion of Fermented Foods in Food Guides around the World

(2015) Stephanie Chilton et al.   Nutrients

A Survey of Modulation of Gut Microbiota by Dietary Polyphenols

(2015) Montserrat Dueñas et al.   Biomed Research International

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

(2014) Paola Vitaglione et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Optimizing Cultivation Strategies for Robust Algal Growth and Consequent Removal of Inorganic Nutrients in Pretreated Livestock Effluent

(2014) Hyun-Chul Kim et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

(2014) Daniela Martini et al.   CEREAL CHEMISTRY

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

(2014) Clemencia Chaves-López et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

(2014) Noël H Akissoé et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

(2013) A. Wolter et al.   FOOD MICROBIOLOGY

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

(2013) Raj Kishor Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Diet rapidly and reproducibly alters the human gut microbiome

(2013) Lawrence A. David et al.   NATURE

Effect of fermentation on the nutritive value of maize

(2012) Li Cui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

(2012) Anna Mihhalevski et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

(2012) Shengbao Cai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review

(2011) Sana M’hir et al.   ANNALS OF MICROBIOLOGY

Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

(2011) Johanita Kruger et al.   FOOD CHEMISTRY

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

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

Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals

(2011) J. R. Biesiekierski et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

(2009) Andreas M. Hellström et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY