Production of Bioactive Peptides in Tomato Seed Protein Isolate Fermented by Water Kefir Culture: Optimization of the Fermentation Conditions

Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products

(2016) Dafni Maria Kagkli et al.   ANNALS OF MICROBIOLOGY

Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food

(2016) Vijay Kumar et al.   ANNALS OF MICROBIOLOGY

Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

(2016) Manel Mechmeche et al.   Food Analytical Methods

Characterization of Antimicrobial Peptides Isolated from the Processing by-Products of African Catfish Clarias gariepinus

(2016) Tao Li et al.   International Journal of Peptide Research and Therapeutics

Impact of Proteolytic Lactobacillus helveticus MTCC5463 on Production of Bioactive Peptides Derived from Honey Based Fermented Milk

(2016) Subrota Hati et al.   International Journal of Peptide Research and Therapeutics

Characterization of kefir-like beverages produced from vegetable juices

(2016) Onofrio Corona et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread

(2015) Xiao Liu et al.   JOURNAL OF FOOD QUALITY

Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

(2015) Ali Moayedi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

(2015) Patricia Garcia-Mora et al.   Journal of Functional Foods

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

(2014) Yu Xiao et al.   Journal of Functional Foods

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

(2013) D. Wouters et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth and exopolysaccharide production by Weissella sp. from low-cost substitutes for sucrose

(2012) Chintana Tayuan   African Journal of Microbiology Research

Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

(2012) Sobhan Savadkoohi et al.   JOURNAL OF FOOD ENGINEERING

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

(2012) José A. Marazza et al.   Journal of Functional Foods

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Inhibitory Effect of Polysaccharide from Kefir Grain on the Infection of MA-104 Cell by Human Rotavirus

(2011) Jong-Ik Lee et al.   Korean Journal for Food Science of Animal Resources

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Extraction optimized by using response surface methodology, purification and preliminary characterization of polysaccharides from Hyriopsis cumingii

(2008) Deliang Qiao et al.   CARBOHYDRATE POLYMERS

Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization

(2008) Judith Araceli Piermaria et al.   FOOD HYDROCOLLOIDS