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Journal Abstract Search

368 related items for PubMed ID: 25042749

  • 1. 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; 95(6):1336-42. PubMed ID: 25042749
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  • 3. 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; 119(4):1075-88. PubMed ID: 26189714
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  • 4. Influence of lupin (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) germination on microbial population and biogenic amines.
    Martínez-Villaluenga C, Gulewicz P, Pérez A, Frías J, Vidal-Valverde C.
    J Agric Food Chem; 2006 Sep 20; 54(19):7391-8. PubMed ID: 16968110
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  • 5. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.
    Yang J, Ding X, Qin Y, Zeng Y.
    J Agric Food Chem; 2014 Aug 06; 62(31):7947-54. PubMed ID: 25029555
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  • 7. Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.
    Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas PM.
    Lett Appl Microbiol; 2008 Dec 06; 47(6):594-9. PubMed ID: 19120932
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  • 8. Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours.
    Kaczmarska KT, Chandra-Hioe MV, Zabaras D, Frank D, Arcot J.
    J Agric Food Chem; 2017 Nov 22; 65(46):10064-10073. PubMed ID: 29058428
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  • 9. 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 22; 64(7):890-6. PubMed ID: 23763660
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  • 12. Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Mickowska B.
    J Sci Food Agric; 2014 Jan 30; 94(2):359-66. PubMed ID: 24037686
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  • 13. Nutritional value of lupin (Lupinus albus)-seed meal for growing pigs: availability of lysine, effect of autoclaving and net energy content.
    Batterham ES, Andersen LM, Lowe RF, Darnell RE.
    Br J Nutr; 1986 Nov 30; 56(3):645-59. PubMed ID: 3118937
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  • 15. Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation.
    Rodríguez de Olmos A, Bru E, Garro MS.
    Int J Food Microbiol; 2015 Mar 02; 196():16-23. PubMed ID: 25498472
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  • 16. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
    Bartkiene E, Juodeikiene G, Vidmantiene D.
    Int J Food Sci Nutr; 2012 Sep 02; 63(6):722-9. PubMed ID: 22229277
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  • 19. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
    Dewan S, Tamang JP.
    Antonie Van Leeuwenhoek; 2007 Oct 02; 92(3):343-52. PubMed ID: 17562218
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  • 20. Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application.
    Wongputtisin P, Khanongnuch C, Kongbuntad W, Niamsup P, Lumyong S, Sarkar PK.
    Lett Appl Microbiol; 2014 Sep 02; 59(3):328-33. PubMed ID: 24814433
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