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1131 related items for PubMed ID: 18710789

  • 1. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

  • 2. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature.
    Di Cagno R, Surico RF, Minervini G, De Angelis M, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2009 Mar 31; 130(2):108-16. PubMed ID: 19217182
    [Abstract] [Full Text] [Related]

  • 3. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.
    Di Cagno R, Surico RF, Paradiso A, De Angelis M, Salmon JC, Buchin S, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2009 Jan 15; 128(3):473-83. PubMed ID: 19028404
    [Abstract] [Full Text] [Related]

  • 4. Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.
    Di Cagno R, Surico RF, Minervini G, Rizzello CG, Lovino R, Servili M, Taticchi A, Urbani S, Gobbetti M.
    Food Microbiol; 2011 Aug 15; 28(5):900-9. PubMed ID: 21569932
    [Abstract] [Full Text] [Related]

  • 5. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.
    Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M.
    Food Microbiol; 2010 May 15; 27(3):381-9. PubMed ID: 20227603
    [Abstract] [Full Text] [Related]

  • 6. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 15; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of lactic acid bacteria for sourdough fermentation of amaranth.
    Sterr Y, Weiss A, Schmidt H.
    Int J Food Microbiol; 2009 Nov 30; 136(1):75-82. PubMed ID: 19783060
    [Abstract] [Full Text] [Related]

  • 8. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P, Yunchalard S.
    Int J Food Microbiol; 2010 Apr 15; 138(3):200-4. PubMed ID: 20167386
    [Abstract] [Full Text] [Related]

  • 9. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
    [Abstract] [Full Text] [Related]

  • 10. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug 15; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 11. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
    [Abstract] [Full Text] [Related]

  • 12. Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.
    De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.
    Int J Food Microbiol; 2010 May 30; 140(1):6-13. PubMed ID: 20226556
    [Abstract] [Full Text] [Related]

  • 13. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun 30; 25(4):616-25. PubMed ID: 18456117
    [Abstract] [Full Text] [Related]

  • 14. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
    Di Cagno R, Minervini G, Rizzello CG, De Angelis M, Gobbetti M.
    Food Microbiol; 2011 Aug 30; 28(5):1062-71. PubMed ID: 21569953
    [Abstract] [Full Text] [Related]

  • 15. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.
    Food Microbiol; 2010 Oct 30; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 16. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
    Johanningsmeier S, McFeeters RF, Fleming HP, Thompson RL.
    J Food Sci; 2007 Jun 30; 72(5):M166-72. PubMed ID: 17995739
    [Abstract] [Full Text] [Related]

  • 17. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 18. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
    Sengun IY, Nielsen DS, Karapinar M, Jakobsen M.
    Int J Food Microbiol; 2009 Oct 31; 135(2):105-11. PubMed ID: 19703719
    [Abstract] [Full Text] [Related]

  • 19. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria.
    Coda R, Rizzello CG, Trani A, Gobbetti M.
    Food Microbiol; 2011 May 31; 28(3):526-36. PubMed ID: 21356461
    [Abstract] [Full Text] [Related]

  • 20. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 31; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

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