340 related articles for article (PubMed ID: 25462921)
1. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
Coda R; Melama L; Rizzello CG; Curiel JA; Sibakov J; Holopainen U; Pulkkinen M; Sozer N
Int J Food Microbiol; 2015 Jan; 193():34-42. PubMed ID: 25462921
[TBL] [Abstract][Full Text] [Related]
2. Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein.
Rosa-Sibakov N; Re M; Karsma A; Laitila A; Nordlund E
J Agric Food Chem; 2018 Oct; 66(40):10394-10399. PubMed ID: 30253094
[TBL] [Abstract][Full Text] [Related]
3. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Rizzello CG; Verni M; Koivula H; Montemurro M; Seppa L; Kemell M; Katina K; Coda R; Gobbetti M
Food Funct; 2017 Feb; 8(2):860-871. PubMed ID: 28128388
[TBL] [Abstract][Full Text] [Related]
4. Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.
Rizzello CG; Losito I; Facchini L; Katina K; Palmisano F; Gobbetti M; Coda R
Sci Rep; 2016 Aug; 6():32452. PubMed ID: 27578427
[TBL] [Abstract][Full Text] [Related]
5. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes.
Verni M; De Mastro G; De Cillis F; Gobbetti M; Rizzello CG
Food Res Int; 2019 Nov; 125():108571. PubMed ID: 31554105
[TBL] [Abstract][Full Text] [Related]
6. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.
Rizzello CG; Coda R; Wang Y; Verni M; Kajala I; Katina K; Laitila A
Int J Food Microbiol; 2019 Aug; 302():24-34. PubMed ID: 30172442
[TBL] [Abstract][Full Text] [Related]
7. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
Chandra-Hioe MV; Wong CH; Arcot J
Plant Foods Hum Nutr; 2016 Mar; 71(1):90-5. PubMed ID: 26880215
[TBL] [Abstract][Full Text] [Related]
8. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction.
Johnston C; Ying Leong S; Teape C; Liesaputra V; Oey I
Food Res Int; 2023 Dec; 174(Pt 1):113630. PubMed ID: 37986480
[TBL] [Abstract][Full Text] [Related]
9. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
Coda R; Kianjam M; Pontonio E; Verni M; Di Cagno R; Katina K; Rizzello CG; Gobbetti M
Int J Food Microbiol; 2017 May; 248():10-21. PubMed ID: 28242419
[TBL] [Abstract][Full Text] [Related]
10. Effects of faba beans with different concentrations of vicine and convicine on egg production, egg quality and red blood cells in laying hens.
Lessire M; Gallo V; Prato M; Akide-Ndunge O; Mandili G; Marget P; Arese P; Duc G
Animal; 2017 Aug; 11(8):1270-1278. PubMed ID: 28031067
[TBL] [Abstract][Full Text] [Related]
11. Fermentation performance and nutritional assessment of physically processed lentil and green pea flour.
Byanju B; Hojilla-Evangelista MP; Lamsal BP
J Sci Food Agric; 2021 Nov; 101(14):5792-5806. PubMed ID: 33792043
[TBL] [Abstract][Full Text] [Related]
12. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
Johnston C; Leong SY; Teape C; Liesaputra V; Oey I
Food Chem; 2024 Aug; 449():139321. PubMed ID: 38615637
[TBL] [Abstract][Full Text] [Related]
13. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
Sozer N; Melama L; Silbir S; Rizzello CG; Flander L; Poutanen K
Foods; 2019 Sep; 8(10):. PubMed ID: 31546650
[TBL] [Abstract][Full Text] [Related]
14. A practical toxicity bioassay for vicine and convicine levels in faba bean (Vicia faba).
Getachew F; Vandenberg A; Smits J
J Sci Food Agric; 2018 Oct; 98(13):5105-5111. PubMed ID: 29611201
[TBL] [Abstract][Full Text] [Related]
15. CAPs markers to assist selection for low vicine and convicine contents in faba bean (Vicia faba L.).
Gutierrez N; Avila CM; Duc G; Marget P; Suso MJ; Moreno MT; Torres AM
Theor Appl Genet; 2006 Dec; 114(1):59-66. PubMed ID: 17013617
[TBL] [Abstract][Full Text] [Related]
16. Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean.
Pulkkinen M; Zhou X; Lampi AM; Piironen V
Food Chem; 2016 Dec; 212():10-9. PubMed ID: 27374500
[TBL] [Abstract][Full Text] [Related]
17. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
Montemurro M; Pontonio E; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2019 Aug; 302():47-58. PubMed ID: 30115372
[TBL] [Abstract][Full Text] [Related]
18. Exploration of the Diversity of Vicine and Convicine Derivatives in Faba Bean (
Sergeant K; Goertz S; Halime S; Tietgen H; Heidt H; Minestrini M; Jacquard C; Zimmer S; Renaut J
Molecules; 2024 Feb; 29(5):. PubMed ID: 38474577
[TBL] [Abstract][Full Text] [Related]
19. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
Nionelli L; Montemurro M; Pontonio E; Verni M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2018 Aug; 279():14-25. PubMed ID: 29715603
[TBL] [Abstract][Full Text] [Related]
20. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
Rizzello CG; Lorusso A; Montemurro M; Gobbetti M
Food Microbiol; 2016 Jun; 56():1-13. PubMed ID: 26919812
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]