161 related articles for article (PubMed ID: 37986477)
1. Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota.
Ashagrie H; Baye K; Guibert B; Seyoum Y; Rochette I; Humblot C
Food Res Int; 2023 Dec; 174(Pt 1):113625. PubMed ID: 37986477
[TBL] [Abstract][Full Text] [Related]
2.
Tamene A; Baye K; Kariluoto S; Edelmann M; Bationo F; Leconte N; Humblot C
Nutrients; 2019 Nov; 11(11):. PubMed ID: 31752138
[TBL] [Abstract][Full Text] [Related]
3. Effectiveness of
Tamene A; Mekuriyaw T; Baye K
Food Sci Nutr; 2023 Oct; 11(10):6213-6222. PubMed ID: 37823102
[TBL] [Abstract][Full Text] [Related]
4. Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.
Saubade F; Hemery YM; Rochette I; Guyot JP; Humblot C
Int J Food Microbiol; 2018 Feb; 266():79-86. PubMed ID: 29179099
[TBL] [Abstract][Full Text] [Related]
5. PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota.
Saubade F; Humblot C; Hemery YM; Guyot JP
Int J Food Microbiol; 2017 Mar; 244():103-110. PubMed ID: 28092820
[TBL] [Abstract][Full Text] [Related]
6. Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms.
Tamene A; Baye K; Humblot C
Heliyon; 2022 May; 8(5):e09526. PubMed ID: 35663756
[TBL] [Abstract][Full Text] [Related]
7. Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera.
Suraj M; Abewaa M; Mengistu A; Bultosa G; Bussa N
Sci Rep; 2024 Jun; 14(1):12819. PubMed ID: 38834589
[TBL] [Abstract][Full Text] [Related]
8. Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.
Pswarayi F; Gänzle MG
Appl Environ Microbiol; 2019 Jun; 85(11):. PubMed ID: 30902861
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China.
Wu Y; Li A; Cheng L; Chen Q; Li J; Xu Y; Huo D
Food Funct; 2022 Dec; 13(24):12938-12952. PubMed ID: 36448340
[TBL] [Abstract][Full Text] [Related]
11. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe.
Gabaza M; Joossens M; Cnockaert M; Muchuweti M; Raes K; Vandamme P
Int J Food Microbiol; 2019 Jan; 289():77-87. PubMed ID: 30216819
[TBL] [Abstract][Full Text] [Related]
12. A Review on Factors Influencing the Fermentation Process of
Mengesha Y; Tebeje A; Tilahun B
Int J Food Sci; 2022; 2022():4419955. PubMed ID: 35368804
[TBL] [Abstract][Full Text] [Related]
13. Folic acid supplementation and malaria susceptibility and severity among people taking antifolate antimalarial drugs in endemic areas.
Crider K; Williams J; Qi YP; Gutman J; Yeung L; Mai C; Finkelstain J; Mehta S; Pons-Duran C; Menéndez C; Moraleda C; Rogers L; Daniels K; Green P
Cochrane Database Syst Rev; 2022 Feb; 2(2022):. PubMed ID: 36321557
[TBL] [Abstract][Full Text] [Related]
14. Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties.
Pakwan C; Chitov T; Chantawannakul P; Manasam M; Bovonsombut S; Disayathanoowat T
PLoS One; 2020; 15(11):e0242560. PubMed ID: 33206720
[TBL] [Abstract][Full Text] [Related]
15. Water-soluble vitamins.
Konings EJ;
J AOAC Int; 2006; 89(1):285-8. PubMed ID: 16512258
[TBL] [Abstract][Full Text] [Related]
16. Phytic acid degrading lactic acid bacteria in tef-injera fermentation.
Fischer MM; Egli IM; Aeberli I; Hurrell RF; Meile L
Int J Food Microbiol; 2014 Nov; 190():54-60. PubMed ID: 25180667
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Microbiota that Influence Immunomodulatory Effects of Fermented Brassica rapa L.
Sandagdorj B; Hamajima C; Kawahara T; Watanabe J; Tanaka S
Microbes Environ; 2019 Jun; 34(2):206-214. PubMed ID: 31167991
[TBL] [Abstract][Full Text] [Related]
18. Bacteria as vitamin suppliers to their host: a gut microbiota perspective.
LeBlanc JG; Milani C; de Giori GS; Sesma F; van Sinderen D; Ventura M
Curr Opin Biotechnol; 2013 Apr; 24(2):160-8. PubMed ID: 22940212
[TBL] [Abstract][Full Text] [Related]
19. Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B
Thompson HO; Önning G; Holmgren K; Strandler HS; Hultberg M
Plant Foods Hum Nutr; 2020 Jun; 75(2):236-242. PubMed ID: 32144644
[TBL] [Abstract][Full Text] [Related]
20. Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community.
Jung MJ; Kim MS; Yun JH; Lee JY; Kim PS; Lee HW; Ha JH; Roh SW; Bae JW
Food Microbiol; 2018 Dec; 76():319-327. PubMed ID: 30166157
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]