Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillusdelbrueckiiandparacaseistrains

Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal food

(2014) H. Keşkekoğlu et al.   Quality Assurance and Safety of Crops & Foods

Utilization of Echium amoenum Extract as a Growth Medium for the Production of Organic Acids by Selected Lactic Acid Bacteria

(2011) Forough Jahandideh et al.   Food and Bioprocess Technology

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

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

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

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Fermentation of pomegranate juice by probiotic lactic acid bacteria

(2010) Z. E. Mousavi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

(2009) Yang Qingming et al.   FOOD CHEMISTRY

Arabinoxylan and fructan in the malting and brewing process

(2009) M. Krahl et al.   Quality Assurance and Safety of Crops & Foods

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

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

Trends in non-dairy probiotic beverages

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