Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

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

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Topical Anti-Inflammatory Effects of Isorhamnetin Glycosides Isolated fromOpuntia ficus-indica

(2015) Marilena Antunes-Ricardo et al.   Biomed Research International

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

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

Protein enrichment of anOpuntia ficus-indicacladode hydrolysate by cultivation ofCandida utilisandKluyveromyces marxianus

(2014) Gabriel B Akanni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nopal Cactus (Opuntia ficus-indica) as a Source of Bioactive Compounds for Nutrition, Health and Disease

(2014) Karym El-Mostafa et al.   MOLECULES

Antioxidant and anti-inflammatory activity of a flavonoid-rich concentrate recovered from Opuntia ficus-indica juice

(2014) A. Matias et al.   Food & Function

Characterization of a Feruloyl Esterase from Lactobacillus plantarum

(2013) María Esteban-Torres et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Novel probiotic candidates for humans isolated from raw fruits and vegetables

(2012) Beatrice Vitali et al.   FOOD MICROBIOLOGY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

(2012) Carlo Giuseppe Rizzello et al.   FOOD RESEARCH INTERNATIONAL

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

(2011) Rossana Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)

(2011) Jittawan Kubola et al.   FOOD CHEMISTRY

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

(2011) 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

Functional Microorganisms for Functional Food Quality

(2010) M. Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

(2010) Yanina S. Coria Cayupán et al.   FOOD CHEMISTRY

Inhibition of inflammatory mediators by polyphenolic plant extracts in human intestinal Caco-2 cells

(2009) Béatrice Romier-Crouzet et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

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

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

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