153 related articles for article (PubMed ID: 24916316)
1. Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods.
Korhola M; Hakonen R; Juuti K; Edelmann M; Kariluoto S; Nyström L; Sontag-Strohm T; Piironen V
J Appl Microbiol; 2014 Sep; 117(3):679-89. PubMed ID: 24916316
[TBL] [Abstract][Full Text] [Related]
2. In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices.
Kariluoto S; Edelmann M; Nyström L; Sontag-Strohm T; Salovaara H; Kivelä R; Herranen M; Korhola M; Piironen V
Int J Food Microbiol; 2014 Apr; 176():38-48. PubMed ID: 24561828
[TBL] [Abstract][Full Text] [Related]
3. Isolation and characterization of folate-producing bacteria from oat bran and rye flakes.
Herranen M; Kariluoto S; Edelmann M; Piironen V; Ahvenniemi K; Iivonen V; Salovaara H; Korhola M
Int J Food Microbiol; 2010 Sep; 142(3):277-85. PubMed ID: 20678822
[TBL] [Abstract][Full Text] [Related]
4. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V
Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050
[TBL] [Abstract][Full Text] [Related]
5. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts.
Laiño JE; Leblanc JG; Savoy de Giori G
Can J Microbiol; 2012 May; 58(5):581-8. PubMed ID: 22502809
[TBL] [Abstract][Full Text] [Related]
6. Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria.
Kontula P; von Wright A; Mattila-Sandholm T
Int J Food Microbiol; 1998 Dec; 45(2):163-9. PubMed ID: 9924948
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry.
Grijalva-Vallejos N; Aranda A; Matallana E
Int J Food Microbiol; 2020 Mar; 317():108462. PubMed ID: 31794930
[TBL] [Abstract][Full Text] [Related]
8. Significance of yeasts in the fermentation of maize for ogi production.
Omemu AM; Oyewole OB; Bankole MO
Food Microbiol; 2007 Sep; 24(6):571-6. PubMed ID: 17418307
[TBL] [Abstract][Full Text] [Related]
9. Microbiological characterization of Gioddu, an Italian fermented milk.
Maoloni A; Blaiotta G; Ferrocino I; Mangia NP; Osimani A; Milanović V; Cardinali F; Cesaro C; Garofalo C; Clementi F; Pasquini M; Trombetta MF; Cocolin L; Aquilanti L
Int J Food Microbiol; 2020 Jun; 323():108610. PubMed ID: 32240882
[TBL] [Abstract][Full Text] [Related]
10. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans.
Alminger M; Eklund-Jonsson C
Eur J Nutr; 2008 Sep; 47(6):294-300. PubMed ID: 18633670
[TBL] [Abstract][Full Text] [Related]
11. Production of folates by yeasts in Tanzanian fermented togwa.
Hjortmo SB; Hellström AM; Andlid TA
FEMS Yeast Res; 2008 Aug; 8(5):781-7. PubMed ID: 18547328
[TBL] [Abstract][Full Text] [Related]
12. Production of folate by bacteria isolated from oat bran.
Kariluoto S; Edelmann M; Herranen M; Lampi AM; Shmelev A; Salovaara H; Korhola M; Piironen V
Int J Food Microbiol; 2010 Sep; 143(1-2):41-7. PubMed ID: 20708290
[TBL] [Abstract][Full Text] [Related]
13. Lactic acid fermentation as a tool for increasing the folate content of foods.
Saubade F; Hemery YM; Guyot JP; Humblot C
Crit Rev Food Sci Nutr; 2017 Dec; 57(18):3894-3910. PubMed ID: 27351520
[TBL] [Abstract][Full Text] [Related]
14. Substrates available for colonic fermentation from oat, barley and wheat bread diets. A study in ileostomy subjects.
Lia A; Sundberg B; Aman P; Sandberg AS; Hallmans G; Andersson H
Br J Nutr; 1996 Dec; 76(6):797-808. PubMed ID: 9014649
[TBL] [Abstract][Full Text] [Related]
15. The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species.
Stratford M; Vallières C; Geoghegan IA; Archer DB; Avery SV
mSphere; 2020 May; 5(3):. PubMed ID: 32461271
[TBL] [Abstract][Full Text] [Related]
16. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.
Ouoba LI; Kando C; Parkouda C; Sawadogo-Lingani H; Diawara B; Sutherland JP
J Appl Microbiol; 2012 Dec; 113(6):1428-41. PubMed ID: 22979949
[TBL] [Abstract][Full Text] [Related]
17. Use of PCR-restriction fragment length polymorphism analysis for identification of yeast species isolated from bovine intramammary infection.
Fadda ME; Pisano MB; Scaccabarozzi L; Mossa V; Deplano M; Moroni P; Liciardi M; Cosentino S
J Dairy Sci; 2013; 96(12):7692-7. PubMed ID: 24119798
[TBL] [Abstract][Full Text] [Related]
18. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
Makowska A; Polcyn A; Chudy S; Michniewicz J
Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
[TBL] [Abstract][Full Text] [Related]
19. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
Petersson K; Godard O; Eliasson AC; Tornberg E
Meat Sci; 2014 Jan; 96(1):503-8. PubMed ID: 24008058
[TBL] [Abstract][Full Text] [Related]
20. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions.
Albuquerque MAC; Yamacita DS; Bedani R; LeBlanc JG; Saad SMI
Int J Food Microbiol; 2019 Mar; 292():126-136. PubMed ID: 30597427
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]