136 related articles for article (PubMed ID: 38712867)
21. Bioactivity of Peptides Released During Lactic Fermentation of Amaranth Proteins with Potential Cardiovascular Protective Effect: An
Ayala-Niño A; Rodríguez-Serrano GM; Jiménez-Alvarado R; Bautista-Avila M; Sánchez-Franco JA; González-Olivares LG; Cepeda-Saez A
J Med Food; 2019 Oct; 22(10):976-981. PubMed ID: 31211650
[TBL] [Abstract][Full Text] [Related]
22. Solid Matrix-Supported Supercritical CO₂ Enhances Extraction of γ-Linolenic Acid from the Cyanobacterium
Yang X; Li Y; Li Y; Ye D; Yuan L; Sun Y; Han D; Hu Q
Mar Drugs; 2019 Mar; 17(4):. PubMed ID: 30935028
[TBL] [Abstract][Full Text] [Related]
23. Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity.
Kasperek MC; Velasquez Galeas A; Caetano-Silva ME; Xie Z; Ulanov A; La Frano M; Devkota S; Miller MJ; Allen JM
Food Chem; 2024 Oct; 454():139798. PubMed ID: 38823201
[TBL] [Abstract][Full Text] [Related]
24. Bioaccessibility and bioactivities of phenolic compounds from microalgae during
Li K; Duan X; Zhou L; Hill DRA; Martin GJO; Suleria HAR
Food Funct; 2023 Jan; 14(2):899-910. PubMed ID: 36537586
[TBL] [Abstract][Full Text] [Related]
25. Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.
Niccolai A; Venturi M; Galli V; Pini N; Rodolfi L; Biondi N; D'Ottavio M; Batista AP; Raymundo A; Granchi L; Tredici MR
Sci Rep; 2019 Dec; 9(1):19433. PubMed ID: 31857609
[TBL] [Abstract][Full Text] [Related]
26. Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis.
Zhang S; Shang Z; Liu Z; Hu X; Yi J
Food Res Int; 2023 Jan; 163():112224. PubMed ID: 36596153
[TBL] [Abstract][Full Text] [Related]
27. Metabolomics-Guided Comparison of Pollen and Microalgae-Based Artificial Diets in Honey Bees.
Ricigliano VA; Cank KB; Todd DA; Knowles SL; Oberlies NH
J Agric Food Chem; 2022 Aug; 70(31):9790-9801. PubMed ID: 35881882
[TBL] [Abstract][Full Text] [Related]
28. Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation.
Tolpeznikaite E; Bartkevics V; Skrastina A; Pavlenko R; Mockus E; Zokaityte E; Starkute V; Klupsaite D; Ruibys R; Rocha JM; Santini A; Bartkiene E
Toxins (Basel); 2023 Jan; 15(1):. PubMed ID: 36668894
[TBL] [Abstract][Full Text] [Related]
29. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
Guarrasi V; Sannino C; Moschetti M; Bonanno A; Di Grigoli A; Settanni L
Int J Food Microbiol; 2017 Oct; 259():35-42. PubMed ID: 28783535
[TBL] [Abstract][Full Text] [Related]
30. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.
Sáez GD; Hébert EM; Saavedra L; Zárate G
Food Res Int; 2017 Dec; 102():605-615. PubMed ID: 29195991
[TBL] [Abstract][Full Text] [Related]
31. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
Adimpong DB; Nielsen DS; Sørensen KI; Derkx PM; Jespersen L
BMC Microbiol; 2012 May; 12():75. PubMed ID: 22594449
[TBL] [Abstract][Full Text] [Related]
32. Advances in delivery methods of
ElFar OA; Billa N; Lim HR; Chew KW; Cheah WY; Munawaroh HSH; Balakrishnan D; Show PL
Bioengineered; 2022 Jun; 13(6):14681-14718. PubMed ID: 35946342
[TBL] [Abstract][Full Text] [Related]
33. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice.
Luo Y; Tang R; Qiu H; Song A
Int J Food Microbiol; 2024 Jun; 417():110686. PubMed ID: 38593553
[TBL] [Abstract][Full Text] [Related]
34. Microalgae Bioactive Carbohydrates as a Novel Sustainable and Eco-Friendly Source of Prebiotics: Emerging Health Functionality and Recent Technologies for Extraction and Detection.
Gouda M; Tadda MA; Zhao Y; Farmanullah F; Chu B; Li X; He Y
Front Nutr; 2022; 9():806692. PubMed ID: 35387198
[TBL] [Abstract][Full Text] [Related]
35. Review - Lactic acid bacteria in traditional fermented Asian foods.
Azam M; Mohsin M; Ijaz H; Tulain UR; Ashraf MA; Fayyaz A; Abadeen Z; Kamran Q
Pak J Pharm Sci; 2017 Sep; 30(5):1803-1814. PubMed ID: 29084705
[TBL] [Abstract][Full Text] [Related]
36. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables.
Lorn D; Nguyen TK; Ho PH; Tan R; Licandro H; Waché Y
Int J Food Microbiol; 2021 Jul; 350():109242. PubMed ID: 34044228
[TBL] [Abstract][Full Text] [Related]
37. Functional fermented whey-based beverage using lactic acid bacteria.
Pescuma M; Hébert EM; Mozzi F; de Valdez GF
Int J Food Microbiol; 2010 Jun; 141(1-2):73-81. PubMed ID: 20483186
[TBL] [Abstract][Full Text] [Related]
38. Community Synergy of Lactic Acid Bacteria and Cleaner Fermentation of Oat Silage Prepared with a Multispecies Microbial Inoculant.
Sun L; Xue Y; Xiao Y; Te R; Wu X; Na N; Wu N; Qili M; Zhao Y; Cai Y
Microbiol Spectr; 2023 Jun; 11(3):e0070523. PubMed ID: 37166312
[TBL] [Abstract][Full Text] [Related]
39. Induction of antioxidant activities of Arthrospira platensis and Chlorella vulgaris by modified culture conditions.
Aslanbay Guler B; Demirel Z; Imamoglu E
Bioprocess Biosyst Eng; 2024 Feb; 47(2):275-287. PubMed ID: 38286864
[TBL] [Abstract][Full Text] [Related]
40. Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species.
Fischer J; Treblin M; Sitz T; Rohn S
Anal Bioanal Chem; 2021 Mar; 413(7):1941-1954. PubMed ID: 33483837
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]