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Antifungal Preservation of Food by Lactic Acid Bacteria

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The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

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(2022) Daniel L. Rosenfeld et al.   JOURNAL OF ENVIRONMENTAL PSYCHOLOGY

Hábitos alimenticios y sus efectos en la salud de los estudiantes universitarios. Una revisión sistemática de la literatura

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Formulation of germinated brown rice fermented products functionalized by probiotics

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Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential

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Nutrient complexity triggers transitions between solitary and colonial growth in bacterial populations

(2021) Glen G. D’Souza et al.   ISME Journal

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A rapid screening method to evaluate acidifying activity by lactic acid bacteria

(2021) S.C. Ribeiro et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

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Mechanisms underlying lactic acid tolerance and its influence on lactic acid production in Saccharomyces cerevisiae

(2021) Arne Peetermans et al.   Microbial Cell

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

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Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

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Seed Quality and Protein Classification of Some Quinoa Varieties

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Purification and characterization of thermostable α-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch

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