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Journal Abstract Search

131 related items for PubMed ID: 17993391

  • 1. Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation.
    Palacios MC, Haros M, Rosell CM, Sanz Y.
    Food Microbiol; 2008 Feb; 25(1):169-76. PubMed ID: 17993391
    [Abstract] [Full Text] [Related]

  • 2. Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.
    Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M.
    J Agric Food Chem; 2009 Nov 11; 57(21):10239-44. PubMed ID: 19817458
    [Abstract] [Full Text] [Related]

  • 3. Assessment of iron bioavailability in whole wheat bread by addition of phytase-producing bifidobacteria.
    Sanz-Penella JM, Laparra JM, Sanz Y, Haros M.
    J Agric Food Chem; 2012 Mar 28; 60(12):3190-5. PubMed ID: 22369315
    [Abstract] [Full Text] [Related]

  • 4. Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread.
    García-Mantrana I, Yebra MJ, Haros M, Monedero V.
    Int J Food Microbiol; 2016 Jan 04; 216():18-24. PubMed ID: 26384212
    [Abstract] [Full Text] [Related]

  • 5. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.
    García-Mantrana I, Monedero V, Haros M.
    Food Chem; 2015 Jul 01; 178():267-75. PubMed ID: 25704711
    [Abstract] [Full Text] [Related]

  • 6. Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria.
    García-Mantrana I, Monedero V, Haros M.
    Plant Foods Hum Nutr; 2015 Sep 01; 70(3):269-74. PubMed ID: 26003176
    [Abstract] [Full Text] [Related]

  • 7. Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis ATCC 15697.
    Haros M, Bielecka M, Honke J, Sanz Y.
    Int J Food Microbiol; 2007 Jun 10; 117(1):76-84. PubMed ID: 17462768
    [Abstract] [Full Text] [Related]

  • 8. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
    [Abstract] [Full Text] [Related]

  • 9. Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae.
    Andlid TA, Veide J, Sandberg AS.
    Int J Food Microbiol; 2004 Dec 15; 97(2):157-69. PubMed ID: 15541802
    [Abstract] [Full Text] [Related]

  • 10. Supplementation of alkaline phytase (Ds11) in whole-wheat bread reduces phytate content and improves mineral solubility.
    Park YJ, Park J, Park KH, Oh BC, Auh JH.
    J Food Sci; 2011 Aug 15; 76(6):C791-4. PubMed ID: 21623782
    [Abstract] [Full Text] [Related]

  • 11. Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread.
    Fekri A, Torbati M, Yari Khosrowshahi A, Bagherpour Shamloo H, Azadmard-Damirchi S.
    Food Chem; 2020 Feb 15; 306():125620. PubMed ID: 31606627
    [Abstract] [Full Text] [Related]

  • 12. Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential.
    Haros M, Carlsson NG, Almgren A, Larsson-Alminger M, Sandberg AS, Andlid T.
    Int J Food Microbiol; 2009 Sep 30; 135(1):7-14. PubMed ID: 19674804
    [Abstract] [Full Text] [Related]

  • 13. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
    Cizeikiene D, Juodeikiene G, Bartkiene E, Damasius J, Paskevicius A.
    Int J Food Sci Nutr; 2015 Sep 30; 66(7):736-42. PubMed ID: 26397032
    [Abstract] [Full Text] [Related]

  • 14. Use of fungal phytase to improve breadmaking performance of whole wheat bread.
    Haros M, Rosell CM, Benedito C.
    J Agric Food Chem; 2001 Nov 30; 49(11):5450-4. PubMed ID: 11714342
    [Abstract] [Full Text] [Related]

  • 15. Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
    Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.
    J Agric Food Chem; 2004 Oct 06; 52(20):6300-5. PubMed ID: 15453704
    [Abstract] [Full Text] [Related]

  • 16. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
    Lopez HW, Duclos V, Coudray C, Krespine V, Feillet-Coudray C, Messager A, Demigné C, Rémésy C.
    Nutrition; 2003 Jun 06; 19(6):524-30. PubMed ID: 12781853
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species.
    Longin CFH, Afzal M, Pfannstiel J, Bertsche U, Melzer T, Ruf A, Heger C, Pfaff T, Schollenberger M, Rodehutscord M.
    Int J Mol Sci; 2023 Feb 01; 24(3):. PubMed ID: 36769092
    [Abstract] [Full Text] [Related]

  • 19. The degradation of phytate by microbial and wheat phytases is dependent on the phytate matrix and the phytase origin.
    Brejnholt SM, Dionisio G, Glitsoe V, Skov LK, Brinch-Pedersen H.
    J Sci Food Agric; 2011 Jun 01; 91(8):1398-405. PubMed ID: 21387323
    [Abstract] [Full Text] [Related]

  • 20. Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers.
    Duliński R, Cielecka EK, Pierzchalska M, Byczyński Ł, Żyła K.
    Int J Food Sci Nutr; 2016 Jun 01; 67(4):454-60. PubMed ID: 27019314
    [Abstract] [Full Text] [Related]

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