Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

(2020) Paula Mapelli-Brahm et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

(2020) Anna Kårlund et al.   Nutrients

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

(2020) Penka Petrova et al.   Nutrients

Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination

(2020) Paola Giorni et al.   Toxins

The potential of neglected and underutilized species for improving diets and nutrition

(2019) Danny Hunter et al.   PLANTA

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Potential role of neglected and underutilized plant species in improving women’s empowerment and nutrition in areas of sub-Saharan Africa

(2019) Maria Vittoria Conti et al.   NUTRITION REVIEWS

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

(2019) Xiaozhe Yang et al.   Food Bioscience

Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars

(2019) Terenzio Bertuzzi et al.   FOOD CHEMISTRY

Targeted healthy compounds in small and large-scale brewed beers

(2019) T. Bertuzzi et al.   FOOD 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

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies

(2018) Rosalind S Gibson et al.   NUTRITION REVIEWS

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

(2018) Annalisa Ricci et al.   FOOD CHEMISTRY

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste

(2017) Zhihua Li et al.   FOOD CHEMISTRY

Lactic acid fermentation as a tool for increasing the folate content of foods

(2016) Fabien Saubade et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

(2016) Cristian Bortolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

(2016) Cecilia Fontana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation of African kale ( Brassica carinata ) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

(2016) Folarin A. Oguntoyinbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of salt concentration on Chinese sauerkraut fermentation

(2016) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations

(2016) Folarin A. Oguntoyinbo et al.   Frontiers in Microbiology

Understanding the bacterial communities of hard cheese with blowing defect

(2015) Daniela Bassi et al.   FOOD MICROBIOLOGY

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

(2015) Ana Paula Espirito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

(2015) Vincenza Pisacane et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Potential Role of Neglected and Underutilised Crop Species as Future Crops under Water Scarce Conditions in Sub-Saharan Africa

(2015) Pauline Chivenge et al.   International Journal of Environmental Research and Public Health

African fermented foods and probiotics

(2014) Charles M.A.P. Franz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Measurement of Total Dietary Fiber Using AOAC Method 2009.01 (AACC International Approved Method 32-45.01): Evaluation and Updates

(2013) Barry V. McCleary et al.   CEREAL CHEMISTRY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Genome Sequences of Three Leuconostoc citreum Strains, LBAE C10, LBAE C11, and LBAE E16, Isolated from Wheat Sourdoughs

(2012) S. Laguerre et al.   JOURNAL OF BACTERIOLOGY

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals

(2012) Denis N'Dri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Generation of Multimillion-Sequence 16S rRNA Gene Libraries from Complex Microbial Communities by Assembling Paired-End Illumina Reads

(2011) Andrea K. Bartram et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea

(2011) Daniel McDonald et al.   ISME Journal

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

The Effects of Alignment Quality, Distance Calculation Method, Sequence Filtering, and Region on the Analysis of 16S rRNA Gene-Based Studies

(2010) Patrick D. Schloss   PLoS Computational Biology

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative Analysis of Pyrosequencing and a Phylogenetic Microarray for Exploring Microbial Community Structures in the Human Distal Intestine

(2009) Marcus J. Claesson et al.   PLoS One