Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation

Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review

(2013) Florian Hübner et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

(2013) Zeinab E. Mousavi et al.   FOOD BIOTECHNOLOGY

Comparison of antioxidant and free radical scavenging activities of biocolorant synthesized by Dietzia natronolimnaea HS-1 cells grown in batch, fed-batch and continuous cultures

(2013) Seyed Mohammad Taghi Gharibzahedi et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds

(2013) Malgorzata E. Zujko et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation ofBushera, a Ugandan Fermented Cereal Beverage

(2012) C.M.B.K. Muyanja et al.   FOOD BIOTECHNOLOGY

Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions

(2012) Valentina Sovrani et al.   FOOD CHEMISTRY

Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.

(2012) Srinivasan Nithiyanantham et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

(2012) Somayeh Rahaie et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Malting process optimization of spelt (Triticum spelta L.) for the brewing process

(2012) Alicia Muñoz-Insa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

(2010) Manuel Viuda-Martos et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus Plantarum: Characterization of the Species and Application in Food Production

(2010) Svetoslav Dimitrov Todorov et al.   FOOD REVIEWS INTERNATIONAL

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods

(2010) Cíntia Lacerda Ramos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY