Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion

Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

(2018) Mayuri Chavan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of betalains, saponins and antioxidant power in differently colored quinoa ( Chenopodium quinoa ) varieties

(2017) Josefa Escribano et al.   FOOD CHEMISTRY

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

(2017) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

(2017) Estefanía Valero-Cases et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the Fruit Juice Carriers on the Ability of Lactobacillus plantarum DSM20205 to Improve in Vitro Intestinal Barrier Integrity and Its Probiotic Properties

(2017) Estefanía Valero-Cases et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage

(2017) Estefanía Valero-Cases et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices

(2017) Estefanía Valero-Cases et al.   PLANT FOODS FOR HUMAN NUTRITION

Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

(2017) Marika Pellegrini et al.   Journal of Functional Foods

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

Detection of erm(X)-mediated antibiotic resistance in Bifidobacterium longum subsp. longum

(2015) Cheng Luo et al.   ANNALS OF MICROBIOLOGY

Novel probiotics and prebiotics: road to the market

(2015) Himanshu Kumar et al.   CURRENT OPINION IN BIOTECHNOLOGY

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum

(2015) Yuyu Shao et al.   FOOD CONTROL

New insights in antibiotic resistance of Lactobacillus species from fermented foods

(2015) Hikmate Abriouel et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

(2015) Flávia Della Lucia et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage

(2009) Dimitris Charalampopoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY