Influence of malting and lactic acid fermentation on functional bioactive components in cereal-based raw materials: a review paper

Lactic acid fermented vegetable juices

(2018) J. Karovičová et al.   HORTICULTURAL SCIENCE

Optimisation of fermentation conditions for probiotication of sorghum wort byLactobacillus acidophilusLA5

(2015) Ahmed Hassani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bran bioprocessing for enhanced functional properties

(2015) Rossana Coda et al.   Current Opinion in Food Science

Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages

(2013) Ahmed Hassani et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

(2013) Micaela Albarracín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

(2012) Vittorio Capozzi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

(2012) Mohammed Hefni et al.   JOURNAL OF CEREAL SCIENCE

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

(2012) Barry Hucker et al.   JOURNAL OF CEREAL SCIENCE

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

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages

(2011) Barry Hucker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley

(2010) Florian Hübner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Research Needs for Establishing the Safety of Functional Foods

(2010) A. C. Huggett et al.   NUTRITION REVIEWS

Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

(2009) Ivan Salmeron et al.   FOOD CHEMISTRY

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

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

(2009) Sonia Arora et al.   FOOD CHEMISTRY

Physicochemical changes of oat seeds during germination

(2009) Binqiang Tian et al.   FOOD CHEMISTRY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Effect of storage temperature and media composition on the survivability of Bifidobacterium breve NCIMB 702257 in a malt hydrolisate

(2009) Raquel Rozada et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial vitamin B2, B11 and B12 overproduction: An overview

(2009) Catherine M. Burgess et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley

(2009) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

(2008) Jianfen Liang et al.   FOOD CHEMISTRY

Non-dairy probiotic products

(2008) Yadira Rivera-Espinoza et al.   FOOD MICROBIOLOGY

Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage

(2008) Raquel Rozada-Sánchez et al.   PROCESS BIOCHEMISTRY

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

(2008) Szilárd Kun et al.   PROCESS BIOCHEMISTRY

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL