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Journal Abstract Search

163 related items for PubMed ID: 19817458

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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 01; 25(1):169-76. PubMed ID: 17993391
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  • 5. 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
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  • 6. 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 10; 76(6):C791-4. PubMed ID: 21623782
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 04; 67(4):454-60. PubMed ID: 27019314
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  • 10. 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 04; 70(3):269-74. PubMed ID: 26003176
    [Abstract] [Full Text] [Related]

  • 11. Application of bifidobacterial phytases in infant cereals: effect on phytate contents and mineral dialyzability.
    Sanz-Penella JM, Frontela C, Ros G, Martinez C, Monedero V, Haros M.
    J Agric Food Chem; 2012 Nov 28; 60(47):11787-92. PubMed ID: 23151205
    [Abstract] [Full Text] [Related]

  • 12. 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
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  • 13. Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase.
    Bohn L, Josefsen L, Meyer AS, Rasmussen SK.
    J Agric Food Chem; 2007 Sep 05; 55(18):7547-52. PubMed ID: 17696444
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  • 14. Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.
    Brune M, Rossander-Hultén L, Hallberg L, Gleerup A, Sandberg AS.
    J Nutr; 1992 Mar 05; 122(3):442-9. PubMed ID: 1311753
    [Abstract] [Full Text] [Related]

  • 15. 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
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  • 17. myo-Inositol phosphate isomers generated by the action of a phytate-degrading enzyme from Klebsiella terrigena on phytate.
    Greiner R, Carlsson NG.
    Can J Microbiol; 2006 Aug 12; 52(8):759-68. PubMed ID: 16917535
    [Abstract] [Full Text] [Related]

  • 18. Effects of yeast and bran on phytate degradation and minerals in rice bread.
    Kadan RS, Phillippy BQ.
    J Food Sci; 2007 May 12; 72(4):C208-11. PubMed ID: 17995762
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  • 20. 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
    [Abstract] [Full Text] [Related]

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