These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

323 related articles for article (PubMed ID: 32276384)

  • 1. Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources.
    Kårlund A; Gómez-Gallego C; Korhonen J; Palo-Oja OM; El-Nezami H; Kolehmainen M
    Nutrients; 2020 Apr; 12(4):. PubMed ID: 32276384
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fermentation for tailoring the technological and health related functionality of food products.
    Shiferaw Terefe N; Augustin MA
    Crit Rev Food Sci Nutr; 2020; 60(17):2887-2913. PubMed ID: 31583891
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of
    Chileshe J; van den Heuvel J; Handema R; Zwaan BJ; Talsma EF; Schoustra S
    Nutrients; 2020 Jun; 12(6):. PubMed ID: 32492891
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fermented foods in a global age: East meets West.
    Tamang JP; Cotter PD; Endo A; Han NS; Kort R; Liu SQ; Mayo B; Westerik N; Hutkins R
    Compr Rev Food Sci Food Saf; 2020 Jan; 19(1):184-217. PubMed ID: 33319517
    [TBL] [Abstract][Full Text] [Related]  

  • 5. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects.
    Adebo OA
    Nutrients; 2020 Apr; 12(4):. PubMed ID: 32316319
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches.
    Pérez-Armendáriz B; Cardoso-Ugarte GA
    Food Res Int; 2020 Oct; 136():109307. PubMed ID: 32846517
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A comparison of different legume seeds as protein supplement to optimise the use of low quality forages by ruminants.
    Yáñez-Ruiz DR; Martín-García AI; Weisbjerg MR; Hvelplund T; Molina-Alcaide E
    Arch Anim Nutr; 2009 Feb; 63(1):39-55. PubMed ID: 19271550
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Food biotechnology review: traditional solid-state fermentations of plant raw materials--application, nutritional significance, and future prospects.
    Paredes-López O; Harry GI
    Crit Rev Food Sci Nutr; 1988; 27(3):159-87. PubMed ID: 3067978
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review.
    Melini F; Melini V; Luziatelli F; Ficca AG; Ruzzi M
    Nutrients; 2019 May; 11(5):. PubMed ID: 31137859
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.
    Misci C; Taskin E; Dall'Asta M; Fontanella MC; Bandini F; Imathiu S; Sila D; Bertuzzi T; Cocconcelli PS; Puglisi E
    Food Microbiol; 2021 Oct; 99():103820. PubMed ID: 34119105
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease.
    Dimidi E; Cox SR; Rossi M; Whelan K
    Nutrients; 2019 Aug; 11(8):. PubMed ID: 31387262
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutrient content of complementary foods based on processed and fermented sorghum, groundnut, spinach, and mango.
    Oumarou H; Ejoh R; Ndjouenkeu R; Tanya A
    Food Nutr Bull; 2005 Dec; 26(4):385-92. PubMed ID: 16465985
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects.
    Dai J; Sha R; Wang Z; Cui Y; Fang S; Mao J
    J Sci Food Agric; 2020 Dec; 100(15):5313-5323. PubMed ID: 32419188
    [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. Towards sustainable production of protein-rich foods: appraisal of eight crops for Western Europe. PART II: Analysis of the technological aspects of the production chain.
    Dijkstra DS; Linnemann AR; van Boekel TA
    Crit Rev Food Sci Nutr; 2003; 43(5):481-506. PubMed ID: 14653492
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania.
    Mugula JK; Lyimo M
    Int J Food Sci Nutr; 2000 Jul; 51(4):269-77. PubMed ID: 11027038
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Emergent food proteins - Towards sustainability, health and innovation.
    Fasolin LH; Pereira RN; Pinheiro AC; Martins JT; Andrade CCP; Ramos OL; Vicente AA
    Food Res Int; 2019 Nov; 125():108586. PubMed ID: 31554037
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.