Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

(2022) Patrycja Cichońska et al.   Microorganisms

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

(2022) Marina Mefleh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

(2021) Mehrsa Emkani et al.   Foods

Production of pulse protein ingredients and their application in plant-based milk alternatives

(2021) Martin Vogelsang-O’Dwyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

(2021) Marina Mefleh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

(2021) Michela Costantini et al.   MOLECULES

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

(2021) Isabel Fructuoso et al.   Nutrients

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

(2021) Liuyi Chang et al.   FOOD HYDROCOLLOIDS

The Carbohydrate Metabolism of Lactiplantibacillus plantarum

(2021) Yanhua Cui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

(2021) Yuan Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds in Pulses: A Review

(2021) Adeline Karolkowski et al.   Foods

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

(2021) Fatma Boukid et al.   Foods

Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing

(2021) Christian Trindler et al.   FOOD CHEMISTRY

Nutrient content in plant-based protein products intended for food composition databases

(2021) Petra Ložnjak Švarc et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Harnessing the metabolic potential of Streptococcus thermophilus for new biotechnological applications

(2020) Sofia Markakiou et al.   CURRENT OPINION IN BIOTECHNOLOGY

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

(2020) Nadia Grasso et al.   Foods

Phytic Acid and Transporters: What Can We Learn from low phytic acid Mutants?

(2020) Eleonora Cominelli et al.   Plants-Basel

Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture

(2020) Gabriela N. Tenea et al.   Microorganisms

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

(2020) Donato Angelino et al.   Foods

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

(2020) Erica Pontonio et al.   Frontiers in Microbiology

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

(2020) Michela Verni et al.   Foods

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

(2020) Fanny Canon et al.   Frontiers in Microbiology

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

(2020) Małgorzata Ziarno et al.   Microorganisms

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

(2019) Antonella Pasqualone et al.   Foods

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

(2019) Ilaria De Pasquale et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nutritional, physico-chemical and functional characterization of a global chickpea collection

(2019) Carmine Summo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

(2019) Khrisanapant et al.   Foods

Identification of aroma compounds in pea protein UHT beverages

(2019) Mariana Trikusuma et al.   FOOD CHEMISTRY

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

(2019) Hélène Licandro et al.   FOOD CONTROL

Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

(2018) Yan Xu et al.   CARBOHYDRATE POLYMERS

Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind ( Tamarindus indica L.) seed in the production of daddawa-type condiment

(2018) Omotola F. Olagunju et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

(2018) Shi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk

(2017) A. Trani et al.   FOOD CHEMISTRY

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

(2017) Xin Rui et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Distinct Genetic Cluster in Cultivated Chickpea as Revealed by Genome-wide Marker Discovery and Genotyping

(2017) Stefano Pavan et al.   Plant Genome

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

(2015) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites

(2015) C. Fritsch et al.   JOURNAL OF APPLIED MICROBIOLOGY

Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

(2014) L. Malcolmson et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Functional Beverages: The Emerging Side of Functional Foods

(2014) Maria Rosaria Corbo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

(2013) Li-Ru Lai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

(2013) Raj Kishor Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

(2011) Sabrina Schindler et al.   FOOD CHEMISTRY

Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

(2011) Anna Starzyńska-Janiszewska et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi

(2010) P.V. Behare et al.   JOURNAL OF DAIRY SCIENCE

Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

(2009) C.P. Champagne et al.   INTERNATIONAL DAIRY JOURNAL