The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

(2021) Ewa Pejcz et al.   MOLECULES

In Vitro Antagonistic Effect of Lactic Acid Bacteria Isolated from Fermented Beverage and Finfish on Pathogenic and Foodborne Pathogenic Microorganism in Ethiopia

(2021) Fitsum Dejene et al.   International Journal of Microbiology

The Effect of Donor Human Milk Fortification on The Adhesion of Probiotics In Vitro

(2020) Anastasia Mantziari et al.   Nutrients

Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa

(2020) M. C. Setta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of probiotics supplementation on blood pressure: a systemic review and meta-analysis

(2020) Dan Qi et al.   Lipids in Health and Disease

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

(2020) Penka Petrova et al.   Nutrients

Human milk and mucosa-associated disaccharides impact on cultured infant fecal microbiota

(2020) Antonio Rubio-del-Campo et al.   Scientific Reports

Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents

(2020) Marcus Schmidt et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Validation and Application of a Derivatization-Free RP-HPLC-DAD Method for the Determination of Low Molecular Weight Salivary Metabolites

(2020) Beatrice Campanella et al.   International Journal of Environmental Research and Public Health

Effect of Three Diets (Low-FODMAP, Gluten-free and Balanced) on Irritable Bowel Syndrome Symptoms and Health-Related Quality of Life

(2019) Danilo Paduano et al.   Nutrients

The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity

(2019) Raffaele Colosimo et al.   FOOD CHEMISTRY

The Short-Chain Fatty Acid Acetate in Body Weight Control and Insulin Sensitivity

(2019) Hernández et al.   Nutrients

Applications of plant-based fermented foods and their microbes

(2019) Sander Wuyts et al.   CURRENT OPINION IN BIOTECHNOLOGY

Leuconostoc citreum TR116: In - situ production of mannitol in sourdough and its application to reduce sugar in burger buns

(2018) Aylin W. Sahin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour

(2018) Poonam Rani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The application of in vitro human intestinal models on the screening and development of pre- and probiotics

(2018) V.T. Pham et al.   Beneficial Microbes

Shifts on Gut Microbiota Associated to Mediterranean Diet Adherence and Specific Dietary Intakes on General Adult Population

(2018) Izaskun Garcia-Mantrana et al.   Frontiers in Microbiology

Distinct composition of gut microbiota during pregnancy in overweight and normal-weight women

(2018) Maria Carmen Collado et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

(2018) Leidiane A. A. Menezes et al.   Frontiers in Microbiology

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

(2018) Valery Ripari et al.   FOOD MICROBIOLOGY

The use of lactic acid bacteria to reduce mercury bioaccessibility

(2017) C. Jadán-Piedra et al.   FOOD CHEMISTRY

Gastrointestinal Complications of Obesity

(2017) Michael Camilleri et al.   GASTROENTEROLOGY

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro evaluation of the prebiotic effect of red and white grape polyphenolic extracts

(2017) S. Rodríguez-Costa et al.   JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY

Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity

(2017) Ramona Barbieri et al.   MICROBIOLOGICAL RESEARCH

Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

(2016) Kabo Masisi et al.   FOOD CHEMISTRY

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach

(2016) Maura Ferri et al.   FOOD RESEARCH INTERNATIONAL

Short Chain Fatty Acids Prevent High-fat-diet-induced Obesity in Mice by Regulating G Protein-coupled Receptors and Gut Microbiota

(2016) Yuanyuan Lu et al.   Scientific Reports

The gut microbiota and host health: a new clinical frontier

(2015) Julian R Marchesi et al.   GUT

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

(2015) Elisa Arte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Probiotics, prebiotics and synbiotics- a review

(2015) Kavita. R. Pandey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Short-chain fatty acids in control of body weight and insulin sensitivity

(2015) Emanuel E. Canfora et al.   Nature Reviews Endocrinology

Application of density gradient for the isolation of the fecal microbial stool component and the potential use thereof

(2015) Arancha Hevia et al.   Scientific Reports

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

(2015) Michael G Gänzle   Current Opinion in Food Science

Purification and characterization of the bacteriocin produced byLactobacillus sakeiMBSa1 isolated from Brazilian salami

(2014) M.S. Barbosa et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

(2014) Sabrina N. Casarotti et al.   JOURNAL OF DAIRY SCIENCE

Microbial mucosal colonic shifts associated with the development of colorectal cancer reveal the presence of different bacterial and archaeal biomarkers

(2014) L. Mira-Pascual et al.   JOURNAL OF GASTROENTEROLOGY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Fermented Wheat Powder Induces the Antioxidant and Detoxifying System in Primary Rat Hepatocytes

(2014) Margherita La Marca et al.   PLoS One

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk

(2013) Maria Magdalena Coman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts byLactobacillus paracaseiFn032

(2013) Issoufou Amadou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Benefits of polyphenols on gut microbiota and implications in human health

(2013) Fernando Cardona et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

(2013) Yudi Pranoto et al.   Food Bioscience

Polyphenols as antimicrobial agents

(2011) Maria Daglia   CURRENT OPINION IN BIOTECHNOLOGY

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

(2011) Jie Jiang et al.   FOOD CONTROL

Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals

(2011) J. R. Biesiekierski et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Whole-Grain Consumption Is Associated with Diet Quality and Nutrient Intake in Adults: The National Health and Nutrition Examination Survey, 1999-2004

(2010) Carol E. O'Neil et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Exopolysaccharides produced by Bifidobacterium longum IPLA E44 and Bifidobacterium animalis subsp. lactis IPLA R1 modify the composition and metabolic activity of human faecal microbiota in pH-controlled batch cultures

(2009) Nuria Salazar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicocconSchrank) and Einkorn (Triticum monococcumL.) Wheat Landraces

(2008) Arda Serpen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Various Sugars Added to Growth and Drying Media upon Thermotolerance and Survival throughout Storage of Freeze-Dried lactobacillus delbrueckii ssp. bulgaricus

(2004) Ana S. Carvalho et al.   BIOTECHNOLOGY PROGRESS