Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

(2022) Zhoujie Yang et al.   Foods

Umami potential of fermented beverages: sake, wine, champagne, and beer

(2021) Charlotte Vinther Schmidt et al.   FOOD CHEMISTRY

Sprouting of quinoa (Chenopodium quinoa Willd.): effect on saponin content and relation to the taste and astringency assessed by electronic tongue

(2021) Diego Suárez-Estrella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactic Acid Bacteria on Mackerel (Pneumatophorus japonicus) Seasoning Quality and Flavor during Fermentation

(2021) Yueqi Zhou et al.   Food Bioscience

Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

(2021) Shaohui Li et al.   JOURNAL OF CEREAL SCIENCE

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

(2021) Cuiping Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic engineering of β-oxidation to leverage thioesterases for production of 2-heptanone, 2-nonanone and 2-undecanone

(2020) Qiang Yan et al.   METABOLIC ENGINEERING

Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage

(2020) Beatriz de la Fuente et al.   FOOD CHEMISTRY

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

(2020) Ann-Kathrin Nedele et al.   FOOD CHEMISTRY

Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes

(2020) Yu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1

(2020) Yansheng Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

(2020) Vivien Chia Yen Tang et al.   FOOD CHEMISTRY

Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

(2019) Kun Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Growth kinetics and lactic acid production of Lactobacillus plantarum NRRL B-4496, L. acidophilus NRRL B-4495, and L. reuteri B-14171 in media containing egg white hydrolysates

(2019) Kevin Mis Solval et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

(2019) Kaizheng Zhang et al.   FOOD CHEMISTRY

Suppression of lactate production of Lactobacillus reuteri JCM1112 by co-feeding glycerol with glucose

(2019) Ryo Ichinose et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

(2019) Yanyan Lao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed

(2019) Hongmei Yin et al.   FOOD CHEMISTRY

Lactobacillus plantarum and natural fermentation-mediated biotransformation of flavor and aromatic compounds in horse gram sprouts

(2018) Ripan P. Goswami et al.   PROCESS BIOCHEMISTRY

Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

(2018) Lili Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei

(2018) Songlin Li et al.   JOURNAL OF CEREAL SCIENCE

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

(2018) Chen Chen et al.   Food Bioscience

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

(2018) Minwei Xu et al.   FOOD CHEMISTRY

Analysis of antimicrobial and immunomodulatory substances produced by heterofermentative Lactobacillus reuteri

(2017) Gabriela Greifová et al.   FOLIA MICROBIOLOGICA

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

(2017) Sorelle Nsogning Dongmo et al.   FOOD CHEMISTRY

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

(2017) Sathaporn Srichuwong et al.   FOOD CHEMISTRY

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu ( Theobroma grandiflorum ) beverage

(2017) Ana Lúcia Fernandes Pereira et al.   FOOD RESEARCH INTERNATIONAL

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus

(2017) Zuzana Matejčeková et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus reuterito Treat Infant Colic: A Meta-analysis

(2017) Valerie Sung et al.   PEDIATRICS

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk

(2017) Subrota Hati et al.   Probiotics and Antimicrobial Proteins

Development of fermented oat flour beverage as a potential probiotic vehicle

(2017) Mahak Gupta et al.   Food Bioscience

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Investigation of potential prebiotic activity of rye sprout extract

(2017) Negin Noori et al.   Food Bioscience

Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri

(2016) Anton Pallin et al.   FOOD MICROBIOLOGY

Volatile Compounds Produced byLactobacillus paracaseiDuring Oat Fermentation

(2016) Sang Mi Lee et al.   JOURNAL OF FOOD SCIENCE

Lactobacillus plantarum strains for multifunctional oat-based foods

(2016) Pasquale Russo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic potentials of cereal-based beverages

(2015) Victor. N. Enujiugha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD 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

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

(2014) Elena Bartkiene et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

Lactobacillus reuteri in management of Helicobacter pylori infection in dyspeptic patients: a double-blind placebo-controlled randomized clinical trial

(2013) Mohamed H. Emara et al.   Therapeutic Advances in Gastroenterology

Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

(2012) Mar Vilanova et al.   JOURNAL OF THE INSTITUTE OF BREWING

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

(2009) Sonia Arora et al.   FOOD CHEMISTRY

Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?

(2009) Michael G. Gänzle et al.   FOOD MICROBIOLOGY

Release and Evaporation of Volatiles during Boiling of Unhopped Wort

(2008) David P. De Schutter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation

(2007) C.L. Gerez et al.   FOOD MICROBIOLOGY