Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

(2020) Songlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

(2020) Vittorio Capozzi et al.   Microorganisms

Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

(2020) Jamily de Almeida Silva Vilela et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Mineral and fatty acid contents of maize kernels with different levels of polyembryony

(2020) Mariela R. Michel‐Michel et al.   CEREAL CHEMISTRY

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

(2020) Penka Petrova et al.   Nutrients

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

(2020) Panagiota Tsafrakidou et al.   Foods

Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

(2020) Qiaozhi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Trypsin inhibitors: promising candidate satietogenic proteins as complementary treatment for obesity and metabolic disorders?

(2019) Vanessa Cristina Oliveira de Lima et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins

(2019) Israel García-Cano et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

(2018) Audrey L. Girard et al.   FOOD CHEMISTRY

In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar

(2018) Penny Comino et al.   Food & Function

Absorption Studies Show that Phytase from Aspergillus niger Significantly Increases Iron and Zinc Bioavailability from Phytate-Rich Foods

(2015) Barbara Troesch et al.   FOOD AND NUTRITION BULLETIN

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

(2014) O. Ojokoh A. et al.   African Journal of Microbiology Research

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

(2013) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of fermentation on the nutritive value of maize

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

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

(2011) Williams Turpin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production of maize–bambara groundnut complementary foods fortified pre-fermentation with processed foods rich in calcium, iron, zinc and provitamin A

(2010) Peter O Uvere et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Determination of phytic acid in cereals - a brief review

(2009) Peng Wu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY