Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

(2014) P. Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Factors influencing the production of volatile phenols by wine lactic acid bacteria

(2011) Isa Silva et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

(2011) A.F. Sánchez-Maldonado et al.   JOURNAL OF APPLIED MICROBIOLOGY

Direct Detection of the Acetate-forming Activity of the Enzyme Acetate Kinase

(2011) Matthew L. Fowler et al.   Jove-Journal of Visualized Experiments

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

(2010) Fabio Minervini et al.   FOOD MICROBIOLOGY

Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease

(2009) R. Di Cagno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

(2009) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

(2009) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interaction between Phenolics and Gut Microbiota: Role in Human Health

(2009) María V. Selma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

(2009) I. Scheirlinck et al.   JOURNAL OF APPLIED MICROBIOLOGY

Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

(2008) S. Siragusa et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of a Benzyl Alcohol Dehydrogenase from Lactobacillus plantarum WCFS1

(2008) José María Landete et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and cloning of a gene encoding tannase (tannin acylhydrolase) from Lactobacillus plantarum ATCC 14917T

(2008) Kazuaki Iwamoto et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY