Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

(2018) Christina N. Day et al.   JOURNAL OF FOOD QUALITY

Short Chain Fatty Acids in the Colon and Peripheral Tissues: A Focus on Butyrate, Colon Cancer, Obesity and Insulin Resistance

(2017) Sean McNabney et al.   Nutrients

Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

(2016) Romee Jan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consumption of Soy Isoflavone Enriched Bread in Men with Prostate Cancer Is Associated with Reduced Proinflammatory Cytokines and Immunosuppressive Cells

(2015) G. B. Lesinski et al.   Cancer Prevention Research

Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria

(2015) Chiemela Enyinnaya Chinma et al.   FOOD CHEMISTRY

The role of short chain fatty acids in appetite regulation and energy homeostasis

(2015) C S Byrne et al.   INTERNATIONAL JOURNAL OF OBESITY

Effect of Fermentation and Drying on Cocoa Polyphenols

(2015) Barbara Albertini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

(2015) Ge Zhang et al.   JOURNAL OF FOOD SCIENCE

Short-chain fatty acids in control of body weight and insulin sensitivity

(2015) Emanuel E. Canfora et al.   Nature Reviews Endocrinology

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

(2014) Clemencia Chaves-López et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Butyrate and other short-chain fatty acids increase the rate of lipolysis in 3T3-L1 adipocytes

(2014) John M. Rumberger et al.   PeerJ

Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

(2013) Yu-Wei Luo et al.   CyTA-Journal of Food

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

(2013) Chung-Yi Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

(2013) Yudi Pranoto et al.   Food Bioscience

Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination

(2012) Hyun Young Kim et al.   FOOD CHEMISTRY

Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)

(2012) Xinbo Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

(2011) Johanita Kruger et al.   FOOD CHEMISTRY

Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

(2010) Anuchita Moongngarm et al.   FOOD CHEMISTRY

Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides

(2010) Purnima Gunness et al.   Food & Function

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

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Physicochemical changes of oat seeds during germination

(2009) Binqiang Tian et al.   FOOD CHEMISTRY

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)

(2009) Chiemela Enyinnaya Chinma et al.   FOOD RESEARCH INTERNATIONAL

Sourdough bread: Starch digestibility and postprandial glycemic response

(2009) Francesca Scazzina et al.   JOURNAL OF CEREAL SCIENCE

Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains

(2008) Azra Yasmin et al.   Food and Bioprocess Technology

Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ

(2008) Jane Hubert et al.   FOOD CHEMISTRY

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

The role of protein digestibility and antacids on food allergy outcomes

(2008) Eva Untersmayr et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY