| Nome |
# |
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Extension of the shelf-life of fresh pasta using chickpea flour fermented with selected lactic acid bacteria, file e3835328-ac6b-15e8-e053-a505fe0a3de9
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273
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Use of selected lactic acid bacteria for the fermentation of legume-based water extracts, file 88b1413a-b279-4e98-8c82-25ee5d486529
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144
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Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges, file e383532b-df90-15e8-e053-a505fe0a3de9
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102
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Milk alternatives and non-dairy fermented products. Trends and challenges, file e383532b-e447-15e8-e053-a505fe0a3de9
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95
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Design and characterization of a novel fermented beverage from lentil grains, file e383532b-deea-15e8-e053-a505fe0a3de9
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86
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Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides, file e3835328-9faa-15e8-e053-a505fe0a3de9
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85
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Feeding with sustainably sourdough bread has the potential to promote the healthy microbiota metabolism at the colon level, file b0c7f704-4e3c-4edb-bf75-4dc6529b33e2
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81
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Use of fermented hemp, chickpea and milling by-products to improve the nutritional value of semolina pasta, file e3835328-7180-15e8-e053-a505fe0a3de9
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77
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How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain, file e383532d-1b63-15e8-e053-a505fe0a3de9
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72
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Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours, file e3835328-b34b-15e8-e053-a505fe0a3de9
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68
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Teff type-I sourdough to produce gluten-free muffin, file e3835328-5b9d-15e8-e053-a505fe0a3de9
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67
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Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages, file e3835328-7ca1-15e8-e053-a505fe0a3de9
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59
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Prototype gluten-free breads from processed durum wheat. Use of monovarietal flours and implications for gluten detoxification strategies, file e383532b-d646-15e8-e053-a505fe0a3de9
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59
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Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries, file e3835328-7185-15e8-e053-a505fe0a3de9
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57
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Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by Haloferax mediterranei fermentation, file e3835328-ac65-15e8-e053-a505fe0a3de9
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57
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Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life, file e3835328-61bd-15e8-e053-a505fe0a3de9
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52
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Design of a “clean-label” gluten-free bread to meet consumers demand, file e383532b-df8e-15e8-e053-a505fe0a3de9
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52
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Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification, file e383532b-ec89-15e8-e053-a505fe0a3de9
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51
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Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria, file e3835328-5f8a-15e8-e053-a505fe0a3de9
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50
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Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights, file e3835328-638e-15e8-e053-a505fe0a3de9
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50
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How fermentation affects the antioxidant properties of cereals and legumes, file e3835328-aea7-15e8-e053-a505fe0a3de9
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50
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Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties, file e383532d-56fc-15e8-e053-a505fe0a3de9
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50
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Sourdough-based biotechnologies for the production of gluten-free foods, file e3835328-7336-15e8-e053-a505fe0a3de9
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49
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Exploitation of autochthonous Tuscan sourdough yeasts as potential starters, file e3835328-7cab-15e8-e053-a505fe0a3de9
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49
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Use of a selected Leuconostoc Citreum strain as a starter for making a "yeast-free" bread, file e3835328-5de6-15e8-e053-a505fe0a3de9
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48
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Wasted bread as substrate for the cultivation of starters for the food Industry, file e3835328-a172-15e8-e053-a505fe0a3de9
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48
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Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity, file e3835328-b057-15e8-e053-a505fe0a3de9
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47
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Recent advances in the use of sourdough biotechnology in pasta making, file e3835328-a16f-15e8-e053-a505fe0a3de9
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46
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Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour, file e3835328-5ba9-15e8-e053-a505fe0a3de9
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45
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Italian legumes. Effect of sourdough fermentation on lunasin-like polypeptides, file e3835328-a159-15e8-e053-a505fe0a3de9
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45
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Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.), file e383532b-d00b-15e8-e053-a505fe0a3de9
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44
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Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization, file 5164392c-f27c-4fd4-a4b0-7a148e510e8e
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43
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Sourdough fermented breads are more digestible than those started with baker’s yeast alone. An in vivo challenge dissecting distinct gastrointestinal responses, file e3835328-61c2-15e8-e053-a505fe0a3de9
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43
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Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed, file e383532c-2496-15e8-e053-a505fe0a3de9
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43
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New insights into the oenological significance of Candida zemplinina. Impact of selected autochthonous strains on the volatile profile of Apulian wines, file e3835328-5f94-15e8-e053-a505fe0a3de9
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42
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Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta, file e383532d-2ac7-15e8-e053-a505fe0a3de9
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41
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Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads, file e3835328-6386-15e8-e053-a505fe0a3de9
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39
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Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives, file e383532d-12cf-15e8-e053-a505fe0a3de9
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37
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Novel insights into the phylogeny and biotechnological potential of Weissella species, file 5c857223-27a8-470c-b697-57bc69dc5366
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35
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Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives, file c0f8fa9d-dbea-4532-a3a1-78c2cb04db8e
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28
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Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey. Design and characterization of a functional ricotta cheese, file 6455d05d-0c74-4c75-bb1d-0e58d58ae67c
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27
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Reuse of wasted bread as soil amendment. Bioprocessing, effects on alkaline soil and escarole (Cichorium endivia) production, file 652dc4b2-864a-4253-96d4-bf8be1d586e3
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23
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Probiotic potential and safety assessment of type strains of Weissella and Periweissella species, file fa0666f7-cc13-46ef-807c-1fa132210ca7
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18
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Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and “clean label” plant-based yogurt-like product, file c4cb3144-7412-495b-af25-5dcdd188d516
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17
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Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater, file c87e2936-7d7b-48f8-bef3-ebbe2e57d9b0
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17
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Exploitation of sprouted barley grains and flour through sourdough fermentation, file 6ebd78e6-a649-47f3-a410-f44161504e4d
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15
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Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread, file d3fd6ed0-1124-4dd4-89c8-e565a92447ea
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13
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Fermented brewers’ spent grain containing dextran and oligosaccharides as ingredient for composite wheat bread and its impact on gut metabolome in vitro, file 491ced7a-803e-41c7-81c3-a4b28e9ac7aa
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8
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Advances in the use of beneficial microorganisms to improve nutritional and functional properties of fermented foods, file b79fbad7-7e60-437f-8510-c29554ebcb4e
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8
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Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making, file 3963d296-fbc8-4687-bdf7-f8c3ab530ca1
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7
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Potential of native and bioprocessed brewers' spent grains as organic soil amendments, file b24965ab-c41f-456b-b71f-29804b9592e8
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6
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Sourdough “Biga” fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model, file 8f9d4202-2950-4a50-af06-2031033ca476
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5
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The antioxidant potential of fermented foods. Challenges and future trends, file 2cce0ecf-02e3-43e1-a2ef-96f98a4172f1
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4
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Up-cycling grape pomace through sourdough fermentation. Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential, file 39a31ef7-b080-4066-9e36-b1602b7ae14b
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4
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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread, file 5cc2e49a-5351-4814-8b97-ec9ab2ade540
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4
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Lactic acid bacteria fermentation and endopeptidase treatment improve the functional and nutritional features of Arthrospira platensis, file 7126ff60-84b3-4199-af3e-26262090ce0f
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4
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Sourdough lactic acid bacteria. Exploration of non-wheat cereal-based fermentation, file 1752c2cf-aa07-4801-94e1-a02df37fad69
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3
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Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification, file e3835328-5b98-15e8-e053-a505fe0a3de9
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3
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Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods, file c090cbc6-c4c7-40a1-9972-88ab8dacbfaa
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2
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VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue, file e3835328-547b-15e8-e053-a505fe0a3de9
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2
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Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread, file e3835328-5ba6-15e8-e053-a505fe0a3de9
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2
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Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp, file e3835328-5f2d-15e8-e053-a505fe0a3de9
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2
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Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours, file e3835328-5f96-15e8-e053-a505fe0a3de9
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2
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Long-term fungi inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads, file e3835328-61c6-15e8-e053-a505fe0a3de9
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2
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|
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation, file e3835328-61d5-15e8-e053-a505fe0a3de9
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2
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VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue, file e3835328-6d3e-15e8-e053-a505fe0a3de9
|
2
|
|
Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ, file e3835328-7805-15e8-e053-a505fe0a3de9
|
2
|
|
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes, file e3835328-9486-15e8-e053-a505fe0a3de9
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2
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Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread, file e3835328-9494-15e8-e053-a505fe0a3de9
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2
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Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion, file e3835328-b19c-15e8-e053-a505fe0a3de9
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2
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Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs, file e3835328-b351-15e8-e053-a505fe0a3de9
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2
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Defatted durum wheat germ to produce type-II and III sourdoughs. Characterization and use as bread ingredient, file 3a77906a-d7f3-47d0-b8cf-9ed4c0c281a3
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1
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|
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt, file 3b38e17d-a874-4bfe-abb5-fcca46696412
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1
|
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Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like, file 9da86f47-f779-44ec-ad95-3ffb167468a5
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1
|
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How the sourdough may affect the functional features of leavened baked goods, file a051fe0e-08cf-4e87-92ad-f5ac5dc537df
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1
|
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A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread, file d6ea4963-0697-48bd-ab0b-622a6e6a169f
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1
|
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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties, file e3835328-546d-15e8-e053-a505fe0a3de9
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1
|
|
Two-dimensional electrophoresis and IgE-mediated food allergy, file e3835328-5b9a-15e8-e053-a505fe0a3de9
|
1
|
|
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread, file e3835328-5ba1-15e8-e053-a505fe0a3de9
|
1
|
|
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making, file e3835328-5ba5-15e8-e053-a505fe0a3de9
|
1
|
|
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity, file e3835328-5f8e-15e8-e053-a505fe0a3de9
|
1
|
|
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours, file e3835328-5f99-15e8-e053-a505fe0a3de9
|
1
|
|
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis, file e3835328-6008-15e8-e053-a505fe0a3de9
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1
|
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Novel insights on the functional/nutritional features of the sourdough fermentation, file e3835328-61b8-15e8-e053-a505fe0a3de9
|
1
|
|
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes, file e3835328-61ce-15e8-e053-a505fe0a3de9
|
1
|
|
Bioactive peptides from vegetable food matrices. Research trends and novel biotechnologies for synthesis and recovery, file e3835328-6391-15e8-e053-a505fe0a3de9
|
1
|
|
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours, file e3835328-6d32-15e8-e053-a505fe0a3de9
|
1
|
|
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features, file e3835328-6d38-15e8-e053-a505fe0a3de9
|
1
|
|
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours, file e3835328-6d3c-15e8-e053-a505fe0a3de9
|
1
|
|
Exploitation of the nutritional and functional characteristics of traditional Italian legumes. The potential of sourdough fermentation, file e3835328-7179-15e8-e053-a505fe0a3de9
|
1
|
|
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread, file e3835328-717b-15e8-e053-a505fe0a3de9
|
1
|
|
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file e3835328-717d-15e8-e053-a505fe0a3de9
|
1
|
|
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods, file e3835328-780c-15e8-e053-a505fe0a3de9
|
1
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Adhesion and survival of probiotic bacteria on table olives with the aim of formulating new functional foods, file e3835328-7ca5-15e8-e053-a505fe0a3de9
|
1
|
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Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta, file e3835328-9485-15e8-e053-a505fe0a3de9
|
1
|
|
Maize milling by-products. From food wastes to functional ingredients through lactic acid bacteria fermentation, file e3835328-948f-15e8-e053-a505fe0a3de9
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1
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Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran, file e3835328-9642-15e8-e053-a505fe0a3de9
|
1
|
|
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides, file e3835328-9643-15e8-e053-a505fe0a3de9
|
1
|
|
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation, file e3835328-9fae-15e8-e053-a505fe0a3de9
|
1
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|
Use of sourdough lactobacilli and oat fibre to decrease the glycemic index of white wheat bread, file e3835328-9fb3-15e8-e053-a505fe0a3de9
|
1
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| Totale |
2.750 |