281 related articles for article (PubMed ID: 32990365)
61. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.
Sanches FL; Weis CMSC; Gonçalves GCV; Andrade GS; Diniz LGT; Camargo AF; Kubeneck S; Klein GH; Romani LC; Longo VD; Bürck M; Tormen L; Braga ARC; Francisco CTDP; Treichel H; Bertan LC
World J Microbiol Biotechnol; 2024 Mar; 40(4):118. PubMed ID: 38429465
[TBL] [Abstract][Full Text] [Related]
62. Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with
Asensio-Grau A; Calvo-Lerma J; Heredia A; Andrés A
Food Funct; 2020 Sep; 11(9):7905-7912. PubMed ID: 32966474
[TBL] [Abstract][Full Text] [Related]
63. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with
Zielińska E; Pankiewicz U
Molecules; 2020 Nov; 25(23):. PubMed ID: 33265946
[TBL] [Abstract][Full Text] [Related]
64. Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour.
Akubor PI; Chukwu JK
Plant Foods Hum Nutr; 1999; 54(3):227-38. PubMed ID: 10716404
[TBL] [Abstract][Full Text] [Related]
65. An economic approach for L-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources.
Altaf M; Venkateshwar M; Srijana M; Reddy G
J Appl Microbiol; 2007 Aug; 103(2):372-80. PubMed ID: 17650197
[TBL] [Abstract][Full Text] [Related]
66. Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion.
Du X; Myracle AD
Food Funct; 2018 May; 9(5):2998-3007. PubMed ID: 29774337
[TBL] [Abstract][Full Text] [Related]
67. Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology.
Sumardiono S; Jos B; Antoni MFZ; Nadila Y; Handayani NA
Heliyon; 2022 Feb; 8(2):e08969. PubMed ID: 35243089
[TBL] [Abstract][Full Text] [Related]
68. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
Pontonio E; Nionelli L; Curiel JA; Sadeghi A; Di Cagno R; Gobbetti M; Rizzello CG
Food Microbiol; 2015 May; 47():99-110. PubMed ID: 25583343
[TBL] [Abstract][Full Text] [Related]
69. Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.
Mantzourani I; Plessas S; Saxami G; Alexopoulos A; Galanis A; Bezirtzoglou E
Food Chem; 2014 Jan; 143():17-21. PubMed ID: 24054206
[TBL] [Abstract][Full Text] [Related]
70. Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa.
Castro-Alba V; Lazarte CE; Perez-Rea D; Sandberg AS; Carlsson NG; Almgren A; Bergenståhl B; Granfeldt Y
Food Sci Nutr; 2019 Dec; 7(12):3902-3911. PubMed ID: 31890168
[TBL] [Abstract][Full Text] [Related]
71. High-protein rice flour in the development of gluten-free muffins.
Paz GM; King JM; Prinyawiwatkul W; Tyus CMO; Aleman RJS
J Food Sci; 2020 May; 85(5):1397-1402. PubMed ID: 32343400
[TBL] [Abstract][Full Text] [Related]
72. Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach.
Nissen L; Bordoni A; Gianotti A
Nutrients; 2020 Apr; 12(4):. PubMed ID: 32290149
[TBL] [Abstract][Full Text] [Related]
73. Effect of
García-Rojas DA; Meneses ME; Martínez-Carrera D; Figueroa-Cárdenas JD; Sánchez-Medina MA; Bonilla-Quintero M; Petlacalco-Sánchez B; Martínez-Gutiérrez GA; Pérez-Herrera A
Food Funct; 2020 Oct; 11(10):8768-8779. PubMed ID: 32955071
[TBL] [Abstract][Full Text] [Related]
74. Extraction and characterization of arrowroot (Maranta arundinaceae L.) starch and its application in edible films.
Nogueira GF; Fakhouri FM; de Oliveira RA
Carbohydr Polym; 2018 Apr; 186():64-72. PubMed ID: 29456010
[TBL] [Abstract][Full Text] [Related]
75. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots.
Aprianita A; Vasiljevic T; Bannikova A; Kasapis S
J Food Sci Technol; 2014 Dec; 51(12):3669-79. PubMed ID: 25477633
[TBL] [Abstract][Full Text] [Related]
76. Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage.
Vieira CP; Álvares TS; Gomes LS; Torres AG; Paschoalin VM; Conte-Junior CA
PLoS One; 2015; 10(10):e0139910. PubMed ID: 26444286
[TBL] [Abstract][Full Text] [Related]
77. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
Sulieman AA; Zhu KX; Peng W; Hassan HA; Obadi M; Siddeeg A; Zhou HM
Food Chem; 2019 Jan; 271():193-203. PubMed ID: 30236667
[TBL] [Abstract][Full Text] [Related]
78. Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour.
Levent A; Aktaş K
Food Sci Nutr; 2024 Mar; 12(3):1955-1964. PubMed ID: 38455200
[TBL] [Abstract][Full Text] [Related]
79. Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08.
Lv T; Huang X; Zhang C; Chen D; Gu R; Wa Y; Peng K; Zong L; Chen X
J Food Prot; 2021 Aug; 84(8):1463-1471. PubMed ID: 33902109
[TBL] [Abstract][Full Text] [Related]
80. Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS.
Savastano ML; Pati S; Bevilacqua A; Corbo MR; Rizzuti A; Pischetsrieder M; Losito I
Food Res Int; 2020 Mar; 129():108853. PubMed ID: 32036889
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
