Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation

Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus

(2021) Xinxing Xu et al.   FOOD CHEMISTRY

The Metabolism of Glucosinolates by Gut Microbiota

(2021) Kalina Sikorska-Zimny et al.   Nutrients

Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice

(2021) Ewa Ciska et al.   FOOD CHEMISTRY

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

(2021) Wenzhong Hu et al.   FOOD RESEARCH INTERNATIONAL

Enzyme systems involved in glucosinolate metabolism in Companilactobacillus farciminis KB1089

(2021) Hiroko Watanabe et al.   Scientific Reports

Profiling of Individual Desulfo-Glucosinolate Content in Cabbage Head (Brassica oleracea var. capitata) Germplasm

(2020) Shiva Ram Bhandari et al.   MOLECULES

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

(2020) Pasquale Filannino et al.   FOOD CHEMISTRY

Effect of salt concentration on microbial communities, physicochemical properties, and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

(2020) Xiaozhe Yang et al.   JOURNAL OF APPLIED MICROBIOLOGY

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

(2020) Ali Zein Alabiden Tlais et al.   MOLECULES

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

(2020) Xiaozhe Yang et al.   Frontiers in Microbiology

An overview of plant-autochthonous microorganisms and fermented vegetable foods

(2020) Sebastian Torres et al.   Food Science and Human Wellness

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

(2020) Ali Z.A. Tlais et al.   FOOD CHEMISTRY

Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties

(2020) Paweł Satora et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

(2019) Alessandra Pino et al.   Frontiers in Microbiology

Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation

(2019) Shumao Cui et al.   Food Science & Nutrition

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

(2019) Gautam Gaur et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation

(2018) Alexandra Müller et al.   FOOD MICROBIOLOGY

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

Gut Glucosinolate Metabolism and Isothiocyanate Production

(2018) Arjan Narbad et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

(2017) Alessandra Martorana et al.   FOOD MICROBIOLOGY

The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof

(2017) Ewelina Hallmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

(2016) Kalpana Palani et al.   FOOD CHEMISTRY

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

(2016) Laura Canonico et al.   Frontiers in Microbiology

Metabolic Engineering of a Novel Muconic Acid Biosynthesis Pathway via 4-Hydroxybenzoic Acid in Escherichia coli

(2015) Sudeshna Sengupta et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   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

Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity

(2013) Neda Nićiforović et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lactic Acid Bacteria Convert Glucosinolates to Nitriles Efficiently Yet Differently from Enterobacteriaceae

(2013) Jane A. Mullaney et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Ascorbigen – Occurrence, Synthesis, and Analytics

(2012) Martina Opietnik et al.   MINI-REVIEWS IN ORGANIC CHEMISTRY

Screening, identification and quantification of glucosinolates in black radish (Raphanus sativus L. niger) based dietary supplements using liquid chromatography coupled with a photodiode array and liquid chromatography - mass spectrometry

(2011) E. Njumbe Ediage et al.   JOURNAL OF CHROMATOGRAPHY A

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

(2010) Elena Peñas et al.   FOOD CHEMISTRY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleraceavar.capitatacv. Taler) Cultivated in Different Seasons

(2008) C. Martinez-Villaluenga et al.   JOURNAL OF FOOD SCIENCE