| Nome |
# |
|
Stress physiology of lactic acid bacteria, file dd9e0c68-1ae2-1e9c-e053-3a05fe0a45ef
|
177
|
|
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota, file 0af6c9c9-531f-4538-8f00-429c5c5826d9
|
107
|
|
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria, file dd9e0c63-fe8b-1e9c-e053-3a05fe0a45ef
|
100
|
|
Effects of bifidobacterium longum and lactobacillus rhamnosuson gut microbiota in patients with lactose intolerance and persisting functional gastrointestinal symptoms: A randomised, double-blind, cross-over study, file dd9e0c65-fed0-1e9c-e053-3a05fe0a45ef
|
96
|
|
null, file dd9e0c67-5bd6-1e9c-e053-3a05fe0a45ef
|
90
|
|
null, file dd9e0c67-9659-1e9c-e053-3a05fe0a45ef
|
85
|
|
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation, file dd9e0c68-1912-1e9c-e053-3a05fe0a45ef
|
75
|
|
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters, file dd9e0c68-1d9c-1e9c-e053-3a05fe0a45ef
|
75
|
|
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis, file dd9e0c67-da15-1e9c-e053-3a05fe0a45ef
|
74
|
|
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion, file dd9e0c68-191c-1e9c-e053-3a05fe0a45ef
|
72
|
|
null, file dd9e0c66-617d-1e9c-e053-3a05fe0a45ef
|
70
|
|
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation, file dd9e0c65-8805-1e9c-e053-3a05fe0a45ef
|
69
|
|
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of
biogenic amines, file dd9e0c68-1da7-1e9c-e053-3a05fe0a45ef
|
67
|
|
null, file dd9e0c67-9653-1e9c-e053-3a05fe0a45ef
|
63
|
|
null, file dd9e0c67-965d-1e9c-e053-3a05fe0a45ef
|
61
|
|
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses, file dd9e0c66-643e-1e9c-e053-3a05fe0a45ef
|
60
|
|
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles, file dd9e0c67-e53b-1e9c-e053-3a05fe0a45ef
|
60
|
|
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads, file dd9e0c67-b559-1e9c-e053-3a05fe0a45ef
|
56
|
|
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T, file dd9e0c67-b55a-1e9c-e053-3a05fe0a45ef
|
56
|
|
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome, file dd9e0c64-e29c-1e9c-e053-3a05fe0a45ef
|
55
|
|
Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms: A Randomized, Double-Blind, Placebo-controlled, Multicenter Trial, file dd9e0c66-1812-1e9c-e053-3a05fe0a45ef
|
54
|
|
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches, file dd9e0c66-5223-1e9c-e053-3a05fe0a45ef
|
52
|
|
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity, file d4ac7d04-e934-4602-b978-e6e38f704245
|
51
|
|
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle, file dd9e0c63-d913-1e9c-e053-3a05fe0a45ef
|
51
|
|
Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study), file dd9e0c66-5265-1e9c-e053-3a05fe0a45ef
|
51
|
|
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals., file dd9e0c63-f53c-1e9c-e053-3a05fe0a45ef
|
49
|
|
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides, file dd9e0c63-ff30-1e9c-e053-3a05fe0a45ef
|
49
|
|
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds, file dd9e0c66-346b-1e9c-e053-3a05fe0a45ef
|
49
|
|
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour., file dd9e0c64-02e2-1e9c-e053-3a05fe0a45ef
|
46
|
|
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children, file dd9e0c68-0006-1e9c-e053-3a05fe0a45ef
|
46
|
|
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries, file dd9e0c64-0524-1e9c-e053-3a05fe0a45ef
|
45
|
|
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients, file dd9e0c65-8867-1e9c-e053-3a05fe0a45ef
|
42
|
|
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research, file dd9e0c64-dc56-1e9c-e053-3a05fe0a45ef
|
41
|
|
null, file dd9e0c6c-4902-1e9c-e053-3a05fe0a45ef
|
25
|
|
Autism spectrum disorders and intestinal microbiota, file dd9e0c64-6fe4-1e9c-e053-3a05fe0a45ef
|
19
|
|
Effect of whole-grain barley on the human fecal microbiota and metabolome, file ccdf6c6b-3f1a-4972-b536-f7ea9ca51a96
|
17
|
|
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses, file dd9e0c68-0b1f-1e9c-e053-3a05fe0a45ef
|
16
|
|
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals., file 1aba2677-0216-4c29-9fb2-cbbb5aaa929e
|
15
|
|
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty
Apulian and Sicilian (Southern Italy) cheeses, file dd9e0c62-724b-1e9c-e053-3a05fe0a45ef
|
4
|
|
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria, file dd9e0c63-ff34-1e9c-e053-3a05fe0a45ef
|
4
|
|
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity, file dd9e0c64-13f6-1e9c-e053-3a05fe0a45ef
|
4
|
|
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice, file dd9e0c67-5a31-1e9c-e053-3a05fe0a45ef
|
4
|
|
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota, file dd9e0c67-c00a-1e9c-e053-3a05fe0a45ef
|
4
|
|
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen, file dd9e0c6a-dcb5-1e9c-e053-3a05fe0a45ef
|
4
|
|
Effects of an whey protein hydrolyzed formula containing lactose on the metabolic profiles and fecal microbiota of infants with cow’s milk allergy, file dd9e0c62-6ac3-1e9c-e053-3a05fe0a45ef
|
3
|
|
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs, file dd9e0c62-ca13-1e9c-e053-3a05fe0a45ef
|
3
|
|
Lactobacillus rossiae, a vitamin B12
producer, represents a metabolically versatile species within the Genus
Lactobacillus, file dd9e0c64-1e4d-1e9c-e053-3a05fe0a45ef
|
3
|
|
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation, file dd9e0c64-ee9e-1e9c-e053-3a05fe0a45ef
|
3
|
|
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 dd9e0c65-3d87-1e9c-e053-3a05fe0a45ef
|
3
|
|
The food-gut human axis: the effects of diet on gut microbiota and metabolome, file dd9e0c66-4c9b-1e9c-e053-3a05fe0a45ef
|
3
|
|
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree., file dd9e0c67-9666-1e9c-e053-3a05fe0a45ef
|
3
|
|
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement, file dd9e0c67-b129-1e9c-e053-3a05fe0a45ef
|
3
|
|
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes, file dd9e0c67-de62-1e9c-e053-3a05fe0a45ef
|
3
|
|
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications, file dd9e0c67-e548-1e9c-e053-3a05fe0a45ef
|
3
|
|
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread, file dd9e0c67-e54a-1e9c-e053-3a05fe0a45ef
|
3
|
|
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread, file dd9e0c67-f00a-1e9c-e053-3a05fe0a45ef
|
3
|
|
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs, file dd9e0c68-0fd0-1e9c-e053-3a05fe0a45ef
|
3
|
|
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads, file dd9e0c68-190e-1e9c-e053-3a05fe0a45ef
|
3
|
|
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation, file dd9e0c6b-3306-1e9c-e053-3a05fe0a45ef
|
3
|
|
Novel insights on the functional/nutritional features of the sourdough fermentation, file 9460137a-7e55-4f9e-8330-126e1e53d9d2
|
2
|
|
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread, file dd9e0c64-02b6-1e9c-e053-3a05fe0a45ef
|
2
|
|
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs, file dd9e0c64-df9e-1e9c-e053-3a05fe0a45ef
|
2
|
|
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant, file dd9e0c67-baa4-1e9c-e053-3a05fe0a45ef
|
2
|
|
New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics, file dd9e0c68-51cc-1e9c-e053-3a05fe0a45ef
|
2
|
|
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling, file dd9e0c6c-1fed-1e9c-e053-3a05fe0a45ef
|
2
|
|
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation, file dd9e0c6c-5f19-1e9c-e053-3a05fe0a45ef
|
2
|
|
null, file deb5c3f4-95e5-4e14-ac58-a15a5b05a5e3
|
2
|
|
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.), file e6c7aa10-ffee-48c0-802e-fa1ac258696d
|
2
|
|
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities, file 0d0d0aa3-3ce0-4ee1-9aeb-8461003c191d
|
1
|
|
null, file 2237d7cc-7117-455a-888b-ce941cab6aa1
|
1
|
|
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach, file 26059dd1-b1d6-40f0-b8a2-151edfd51680
|
1
|
|
Ecological linkages between biotechnologically relevant autochthonous microorganisms and phenolic compounds in sugar apple fruit (Annona squamosa L.), file 4f0cb8ea-074f-494f-975a-73b2604bad3b
|
1
|
|
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds, file 611da8ea-9957-40ee-8cbb-8dd32ba5c080
|
1
|
|
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species, file 7fde0ac3-9fbb-4f8c-8b58-8b694f5566a3
|
1
|
|
Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria, file 9e44bbb4-2c46-4cfa-932e-d3865b3d689d
|
1
|
|
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage, file af2a530b-269e-47f3-990c-eea12844d793
|
1
|
|
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features, file bc79ef8c-9d37-4bad-91c3-0873e76120ca
|
1
|
|
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications, file d73ce06e-87e3-4010-8611-a2ab13460529
|
1
|
|
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread, file dd9e0c62-6a2d-1e9c-e053-3a05fe0a45ef
|
1
|
|
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening, file dd9e0c62-bf95-1e9c-e053-3a05fe0a45ef
|
1
|
|
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli, file dd9e0c63-1eed-1e9c-e053-3a05fe0a45ef
|
1
|
|
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties., file dd9e0c63-253f-1e9c-e053-3a05fe0a45ef
|
1
|
|
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making, file dd9e0c63-2fd7-1e9c-e053-3a05fe0a45ef
|
1
|
|
Lactic Acid Bacterium and Yeast Microbiotas of Nineteen Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity, file dd9e0c63-3910-1e9c-e053-3a05fe0a45ef
|
1
|
|
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese, file dd9e0c63-4648-1e9c-e053-3a05fe0a45ef
|
1
|
|
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread, file dd9e0c64-02e0-1e9c-e053-3a05fe0a45ef
|
1
|
|
Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified., file dd9e0c64-68a5-1e9c-e053-3a05fe0a45ef
|
1
|
|
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.), file dd9e0c64-c150-1e9c-e053-3a05fe0a45ef
|
1
|
|
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread, file dd9e0c64-e99c-1e9c-e053-3a05fe0a45ef
|
1
|
|
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid, file dd9e0c66-57e4-1e9c-e053-3a05fe0a45ef
|
1
|
|
null, file dd9e0c67-5a19-1e9c-e053-3a05fe0a45ef
|
1
|
|
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread, file dd9e0c67-5a27-1e9c-e053-3a05fe0a45ef
|
1
|
|
null, file dd9e0c67-5a33-1e9c-e053-3a05fe0a45ef
|
1
|
|
Lactic acid fermentation of smoothies and juices, file dd9e0c67-5e00-1e9c-e053-3a05fe0a45ef
|
1
|
|
Fermented Foods: Fermented Vegetables and Other Products, file dd9e0c67-5e05-1e9c-e053-3a05fe0a45ef
|
1
|
|
Vegetable and Fruit Fermentation by Lactic Acid Bacteria, file dd9e0c67-8eb8-1e9c-e053-3a05fe0a45ef
|
1
|
|
Novel Fermented Fruit and Vegetable-Based Products, file dd9e0c67-8fdf-1e9c-e053-3a05fe0a45ef
|
1
|
|
null, file dd9e0c67-9669-1e9c-e053-3a05fe0a45ef
|
1
|
|
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats, file dd9e0c67-9f44-1e9c-e053-3a05fe0a45ef
|
1
|
|
null, file dd9e0c67-9f5d-1e9c-e053-3a05fe0a45ef
|
1
|
| Totale |
2.405 |