Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds

Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

(2020) Pasquale Filannino et al.   FOOD CHEMISTRY

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

(2019) Raffaella Di Cagno et al.   Nutrients

Biotechnological approaches for cocoa waste management: A review

(2019) Zulma S. Vásquez et al.   WASTE MANAGEMENT

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

(2019) Fidelis et al.   MOLECULES

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

(2019) Vincenzo Cantatore et al.   Frontiers in Microbiology

Lipid Oxidation Products in the Pathogenesis of Inflammation-related Gut Diseases

(2018) Barbara Sottero et al.   CURRENT MEDICINAL CHEMISTRY

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

Characterization of apple seeds and their oils from the cider-making industry

(2018) Roberto Rodríguez Madrera et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple ( Dovyalis caffra L.) juice

(2017) P.P. Minnaar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of fermentation by Ganoderma lucidum and Saccharomyces cerevisiae on rape pollen morphology and its wall

(2017) Zheng Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Apple quality study using fringe projection and colorimetry techniques

(2017) Yolanda Y. López D. et al.   OPTIK

Antimicrobial activity of plant-food by-products: A review focusing on the tropics

(2016) J.L. Guil-Guerrero et al.   Livestock Science

Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet

(2016) Donald R. Senger et al.   PLoS One

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches

(2016) Pasquale Filannino et al.   Scientific Reports

Complexity and health functionality of plant cell wall fibers from fruits and vegetables

(2015) A. Padayachee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Apple phenolics as nutraceuticals: assessment, analysis and application

(2015) Shalika Rana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant therapy for treatment of inflammatory bowel disease: Does it work?

(2015) Fabiana Andréa Moura et al.   Redox Biology

Protection by apple peel polyphenols against indometacin-induced oxidative stress, mitochondrial damage and cytotoxicity in Caco-2 cells

(2015) Catalina Carrasco-Pozo et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

(2014) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure

(2014) Stefano Campanaro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa

(2013) Petros A. Maragkoudakis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

(2013) Jara Pérez-Jiménez et al.   NUTRITION RESEARCH REVIEWS

Validation and use of a QuEChERS-based gas chromatographic–tandem mass spectrometric method for multiresidue pesticide analysis in blackcurrants including studies of matrix effects and estimation of measurement uncertainty

(2013) Stanisław Walorczyk   TALANTA

Recovery and characterisation of coloured phenolic preparations from apple seeds

(2012) Matthias Fromm et al.   FOOD CHEMISTRY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

(2010) C.M. Ajila et al.   FOOD CHEMISTRY

Exogenous Antioxidants—Double-Edged Swords in Cellular Redox State: Health Beneficial Effects at Physiologic Doses versus Deleterious Effects at High Doses

(2010) Jaouad Bouayed et al.   Oxidative Medicine and Cellular Longevity

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Chlorogenic acid inhibits lipopolysaccharide-induced cyclooxygenase-2 expression in RAW264.7 cells through suppressing NF-κB and JNK/AP-1 activation

(2009) Jianhua Shan et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations

(2009) K. De Bruyne et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Dietary polyphenols can modulate the intestinal inflammatory response

(2009) Béatrice Romier et al.   NUTRITION REVIEWS

Apple Pomace: A Versatile Substrate for Biotechnological Applications

(2008) Francielo Vendruscolo et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY