Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

(2020) Michela Verni et al.   Frontiers in Microbiology

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

(2020) Michela Verni et al.   Foods

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

(2020) Rosa Schettino et al.   Microorganisms

Food by-products to fortified pasta: A new approach for optimization

(2019) Sara Spinelli et al.   JOURNAL OF CLEANER PRODUCTION

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

(2019) Marco Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

(2019) Marco Montemurro et al.   Foods

Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation

(2019) Yanfang Yu et al.   Journal of Functional Foods

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes

(2019) Michela Verni et al.   FOOD RESEARCH INTERNATIONAL

Effective extraction of flavonoids from Lycium barbarum L. fruits by deep eutectic solvents-based ultrasound-assisted extraction

(2019) Mohammad Chand Ali et al.   TALANTA

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

(2019) Rosa Schettino et al.   Foods

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

(2019) Ilaria De Pasquale et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nutritional, physico-chemical and functional characterization of a global chickpea collection

(2019) Carmine Summo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

(2019) Carlo Giuseppe Rizzello et al.   Nutrients

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

Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties

(2018) Yan Zhang et al.   Journal of Functional Foods

Characterization of phytochemical components of Ferula halophila extracts using HPLC-MS/MS and their pharmacological potentials: a multi-functional insight

(2018) Gokhan Zengin et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

(2017) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction in saponin content and production of gluten-free cream soup base using quinoa fermented with Lactobacillus plantarum

(2017) Johana Bolívar-Monsalve et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

The role of diet and nutrition on mental health and wellbeing

(2017) Lauren Owen et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

(2017) Carlo G. Rizzello et al.   Food & Function

Bioavailability of the ferulic acid-derived phenolic compounds of a rice bran enzymatic extract and their activity against superoxide production

(2017) Cristina Perez-Ternero et al.   Food & Function

A Distinct Genetic Cluster in Cultivated Chickpea as Revealed by Genome-wide Marker Discovery and Genotyping

(2017) Stefano Pavan et al.   Plant Genome

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

(2016) Łukasz Sęczyk et al.   FOOD CHEMISTRY

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

Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

(2016) Alessandra Montalbano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

(2016) Maria Lúcia G. Monteiro et al.   PLoS One

Low-grade inflammation, diet composition and health: current research evidence and its translation

(2015) Anne M. Minihane et al.   BRITISH JOURNAL OF NUTRITION

The influence of diet on the gut microbiota and its consequences for health

(2015) Joël Doré et al.   CURRENT OPINION IN BIOTECHNOLOGY

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

(2015) José Antonio Curiel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/Q-TOF-MS and their in vitro and in vivo antioxidant activities

(2015) Jie Hao et al.   JOURNAL OF CEREAL SCIENCE

Characterization of Anthocyanins in Perilla frutescens var. acuta Extract by Advanced UPLC-ESI-IT-TOF-MSn Method and Their Anticancer Bioactivity

(2015) Yan-Kang He et al.   MOLECULES

Profiling of phenolic and other compounds from Egyptian cultivars of chickpea (Cicer arietinum L.) and antioxidant activity: a comparative study

(2015) Reham Hassan Mekky et al.   RSC Advances

Bran bioprocessing for enhanced functional properties

(2015) Rossana Coda et al.   Current Opinion in Food Science

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

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

(2014) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The potential use of chickpeas in development of infant follow-on formula

(2014) Lovemore Nkhata Malunga et al.   Nutrition Journal

Gamma-aminobutyric acid as a bioactive compound in foods: a review

(2014) Marina Diana et al.   Journal of Functional Foods

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

Rapid characterisation and comparison of saponin profiles in the seeds of Korean Leguminous species using ultra performance liquid chromatography with photodiode array detector and electrospray ionisation/mass spectrometry (UPLC–PDA–ESI/MS) analysis

(2013) Tae Joung Ha et al.   FOOD CHEMISTRY

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

(2013) Li-Ru Lai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

(2012) Vanessa D. Capriles et al.   Food & Function

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

(2011) Clara Fares et al.   FOOD CHEMISTRY

Quality characteristics of dried pasta enriched with buckwheat flour

(2011) Alessandra Marti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

(2011) Vito Verardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

(2011) Anna Starzyńska-Janiszewska et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

(2010) Tina Fuad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enhancement of pasta antioxidant activity with oregano and carrot leaf

(2010) Marcela Boroski et al.   FOOD CHEMISTRY

Variability in the Distribution of Phenolic Compounds in Milled Fractions of Chickpea and Horse Gram: Evaluation of Their Antioxidant Properties

(2010) Yadahally N. Sreerama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

(2010) Regine Schoenlechner et al.   PLANT FOODS FOR HUMAN NUTRITION

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

The impact of processing on phytic acid,in vitrosoluble iron and Phy/Fe molar ratio of faba bean (Vicia fabaL.)

(2009) Yuwei Luo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE