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Journal Abstract Search

124 related items for PubMed ID: 1790104

  • 1. Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.
    Camacho L, Sierra C, Marcus D, Guzmán E, Campos R, von Bäer D, Trugo L.
    Int J Food Microbiol; 1991 Dec; 14(3-4):277-86. PubMed ID: 1790104
    [Abstract] [Full Text] [Related]

  • 2. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
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  • 3. Phytase activity from Lactobacillus spp. in calcium-fortified soymilk.
    Tang AL, Wilcox G, Walker KZ, Shah NP, Ashton JF, Stojanovska L.
    J Food Sci; 2010 Aug 01; 75(6):M373-6. PubMed ID: 20722939
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  • 4. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
    Bonestroo MH, Kusters BJ, de Wit JC, Rombouts FM.
    Int J Food Microbiol; 1992 Aug 01; 15(3-4):365-76. PubMed ID: 1419542
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  • 5. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
    Bartkiene E, Jakobsone I, Juodeikiene G, Vidmantiene D, Pugajeva I, Bartkevics V.
    Int J Food Sci Nutr; 2013 Nov 01; 64(7):890-6. PubMed ID: 23763660
    [Abstract] [Full Text] [Related]

  • 6. Decrease in ovalbumin specific IgE of mice serum after oral uptake of lactic acid bacteria.
    Ishida Y, Bandou I, Kanzato H, Yamamoto N.
    Biosci Biotechnol Biochem; 2003 May 01; 67(5):951-7. PubMed ID: 12834270
    [Abstract] [Full Text] [Related]

  • 7. 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 03; 190():54-60. PubMed ID: 25180667
    [Abstract] [Full Text] [Related]

  • 8. Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products.
    Martínez-Villaluenga C, Frías J, Vidal-Valverde C, Gómez R.
    J Food Prot; 2005 Jun 03; 68(6):1246-52. PubMed ID: 15954717
    [Abstract] [Full Text] [Related]

  • 9. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
    [Abstract] [Full Text] [Related]

  • 10. Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites.
    Fritsch C, Vogel RF, Toelstede S.
    J Appl Microbiol; 2015 Oct 18; 119(4):1075-88. PubMed ID: 26189714
    [Abstract] [Full Text] [Related]

  • 11. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
    Bartkiene E, Krungleviciute V, Juodeikiene G, Vidmantiene D, Maknickiene Z.
    J Sci Food Agric; 2015 Apr 18; 95(6):1336-42. PubMed ID: 25042749
    [Abstract] [Full Text] [Related]

  • 12. Production of organic acids from fermentation of mannitol, fructooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strain.
    Liong MT, Shah NP.
    J Appl Microbiol; 2005 Apr 18; 99(4):783-93. PubMed ID: 16162229
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  • 17. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.
    Steinkraus KH.
    Antonie Van Leeuwenhoek; 1983 Sep 18; 49(3):337-48. PubMed ID: 6354083
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  • 19. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
    Helland MH, Wicklund T, Narvhus JA.
    Int J Food Microbiol; 2004 Mar 15; 91(3):305-13. PubMed ID: 14984778
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  • 20. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.
    Int J Food Microbiol; 2009 Jan 15; 128(3):467-72. PubMed ID: 19000641
    [Abstract] [Full Text] [Related]

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