196 related articles for article (PubMed ID: 36869510)
1. Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products.
Akan E; Karakaya S; Eda Eker Özkacar M; Kinik Ö
Food Res Int; 2023 Mar; 165():112508. PubMed ID: 36869510
[TBL] [Abstract][Full Text] [Related]
2. Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats.
Yi L; Min JT; Jun CL; Long HX; Khoo HE; Ying ZJ; Le SJ
J Dairy Sci; 2024 Jan; 107(1):62-73. PubMed ID: 37709021
[TBL] [Abstract][Full Text] [Related]
3. Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics.
Zhang N; Li D; Zhang X; Shi Y; Wang H
Food Funct; 2015 Aug; 6(8):2620-5. PubMed ID: 26130143
[TBL] [Abstract][Full Text] [Related]
4. In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations.
Li SN; Tang SH; He Q; Hu JX; Zheng J
J Dairy Sci; 2020 Feb; 103(2):1120-1130. PubMed ID: 31759585
[TBL] [Abstract][Full Text] [Related]
5. Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms.
Bernat N; Cháfer M; González-Martínez C; Rodríguez-García J; Chiralt A
Food Sci Technol Int; 2015 Mar; 21(2):145-57. PubMed ID: 24464238
[TBL] [Abstract][Full Text] [Related]
6. Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation.
Wu H; Rui X; Li W; Xiao Y; Zhou J; Dong M
Food Funct; 2018 Apr; 9(4):2270-2281. PubMed ID: 29560488
[TBL] [Abstract][Full Text] [Related]
7. Development of a new oat-based probiotic drink.
Angelov A; Gotcheva V; Kuncheva R; Hristozova T
Int J Food Microbiol; 2006 Oct; 112(1):75-80. PubMed ID: 16854486
[TBL] [Abstract][Full Text] [Related]
8. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
Rutella GS; Tagliazucchi D; Solieri L
Food Microbiol; 2016 Dec; 60():54-61. PubMed ID: 27554146
[TBL] [Abstract][Full Text] [Related]
9. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
Rosburg V; Boylston T; White P
J Food Sci; 2010 Jun; 75(5):C439-44. PubMed ID: 20629865
[TBL] [Abstract][Full Text] [Related]
10. In vitro fermentation of oat β-glucan and hydrolysates by fecal microbiota and selected probiotic strains.
Dong JL; Yu X; Dong LE; Shen RL
J Sci Food Agric; 2017 Sep; 97(12):4198-4203. PubMed ID: 28244112
[TBL] [Abstract][Full Text] [Related]
11. In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine.
Rosa-Sibakov N; Mäkelä N; Aura AM; Sontag-Strohm T; Nordlund E
Food Funct; 2020 Jul; 11(7):6680-6691. PubMed ID: 32658235
[TBL] [Abstract][Full Text] [Related]
12. Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks.
Moreno-Montoro M; Jauregi P; Navarro-Alarcón M; Olalla-Herrera M; Giménez-Martínez R; Amigo L; Miralles B
Anal Bioanal Chem; 2018 Jun; 410(15):3597-3606. PubMed ID: 29523944
[TBL] [Abstract][Full Text] [Related]
13. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential.
Pérez-Ramos A; Mohedano ML; López P; Spano G; Fiocco D; Russo P; Capozzi V
Int J Mol Sci; 2017 Jul; 18(7):. PubMed ID: 28754020
[TBL] [Abstract][Full Text] [Related]
14. Effect of purified oat β-glucan on fermentation of set-style yogurt mix.
Singh M; Kim S; Liu SX
J Food Sci; 2012 Aug; 77(8):E195-201. PubMed ID: 22860584
[TBL] [Abstract][Full Text] [Related]
15. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation.
Hang F; Jiang Y; Yan L; Hong Q; Lu W; Zhao J; Zhang H; Chen W
J Dairy Sci; 2020 May; 103(5):4078-4087. PubMed ID: 32113760
[TBL] [Abstract][Full Text] [Related]
16. In vitro fermentation of oat flours from typical and high beta-glucan oat lines.
Kim HJ; White PJ
J Agric Food Chem; 2009 Aug; 57(16):7529-36. PubMed ID: 19572543
[TBL] [Abstract][Full Text] [Related]
17. In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines.
Kim HJ; White PJ
J Agric Food Chem; 2012 May; 60(20):5237-42. PubMed ID: 22563763
[TBL] [Abstract][Full Text] [Related]
18. The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins.
Jakubczyk A; Karaś M; Baraniak B; Pietrzak M
Food Chem; 2013 Dec; 141(4):3774-80. PubMed ID: 23993548
[TBL] [Abstract][Full Text] [Related]
19. Endo-1,3(4)-β-Glucanase-Treatment of Oat β-Glucan Enhances Fermentability by Infant Fecal Microbiota, Stimulates Dectin-1 Activation and Attenuates Inflammatory Responses in Immature Dendritic Cells.
Akkerman R; Logtenberg MJ; An R; Van Den Berg MA; de Haan BJ; Faas MM; Zoetendal E; de Vos P; Schols HA
Nutrients; 2020 Jun; 12(6):. PubMed ID: 32503178
[No Abstract] [Full Text] [Related]
20. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9.
Chen Y; Liu W; Xue J; Yang J; Chen X; Shao Y; Kwok LY; Bilige M; Mang L; Zhang H
J Dairy Sci; 2014 Nov; 97(11):6680-92. PubMed ID: 25151888
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
