Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

(2019) Danielle Laure Taneyo Saa et al.   FOOD RESEARCH INTERNATIONAL

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

(2019) Valentina Melini et al.   Nutrients

A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria

(2019) Eun-Ju Kim et al.   Applied Biological Chemistry

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

Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

(2019) Raquel Lucas-González et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional composition and acceptability of biscuits fortified with palm weevil larvae ( Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women

(2019) Jessica Ayensu et al.   Food Science & Nutrition

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

(2019) Przemysław Łukasz Kowalczewski et al.   Foods

Effect of salt reduction on quality and acceptability of durum wheat bread

(2019) Antonella Pasqualone et al.   FOOD CHEMISTRY

Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach

(2019) Nissen et al.   Microorganisms

Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket ( Gryllodes sigillatus) protein

(2018) Felicia Hall et al.   FOOD CHEMISTRY

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

(2018) Virgilio Giannone et al.   FOOD CHEMISTRY

Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour

(2018) Tatyana David-Birman et al.   FOOD HYDROCOLLOIDS

Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread

(2018) Danielle Taneyo Saa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Short-chain fatty acids: a link between prebiotics and microbiota in chronic kidney disease

(2017) Marta Esgalhado et al.   Future Microbiology

Diet-Derived Short Chain Fatty Acids Stimulate Intestinal Epithelial Cells To Induce Mucosal Tolerogenic Dendritic Cells

(2017) Gera Goverse et al.   JOURNAL OF IMMUNOLOGY

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

Determination and production of antimicrobial compounds by Aspergillus clavatonanicus strain MJ31, an endophytic fungus from Mirabilis jalapa L. using UPLC-ESI-MS/MS and TD-GC-MS analysis

(2017) Vineet Kumar Mishra et al.   PLoS One

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

(2017) et al.   Nutrients

Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs

(2016) Valery Ripari et al.   FOOD CHEMISTRY

Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

(2016) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Antioxidant activity of predigested protein obtained from a range of farmed edible insects

(2016) Ewelina Zielińska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

(2015) Giusi Ventimiglia et al.   FOOD MICROBIOLOGY

Observations on the use of statistical methods in Food Science and Technology

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal treatment on the characteristic properties of loach peptide

(2012) Lijun You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Agricultural Research, Productivity, and Food Prices in the Long Run

(2009) J. M. Alston et al.   SCIENCE

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY