| Nome |
# |
|
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota, file 0af6c9c9-531f-4538-8f00-429c5c5826d9
|
105
|
|
null, file dd9e0c67-5bd6-1e9c-e053-3a05fe0a45ef
|
90
|
|
null, file dd9e0c67-9659-1e9c-e053-3a05fe0a45ef
|
85
|
|
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
|
|
null, file dd9e0c66-617d-1e9c-e053-3a05fe0a45ef
|
70
|
|
null, file dd9e0c67-9653-1e9c-e053-3a05fe0a45ef
|
63
|
|
null, file dd9e0c67-965d-1e9c-e053-3a05fe0a45ef
|
61
|
|
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
|
51
|
|
Fecal microbiota in healthy subjects following omnivore, vegetarian and vegan diets: Culturable populations and rRNA DGGE profiling, file dd9e0c67-bcf2-1e9c-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
|
|
null, file dd9e0c6c-4902-1e9c-e053-3a05fe0a45ef
|
25
|
|
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
|
|
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
|
|
Lactobacillus rossiae, a vitamin B12
producer, represents a metabolically versatile species within the Genus
Lactobacillus, file dd9e0c64-1e4d-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
|
|
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications, file dd9e0c67-e548-1e9c-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
|
|
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation, file dd9e0c6b-2ff6-1e9c-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
|
|
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
|
|
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
|
|
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
|
|
Fermented Vegetable Products, file dd9e0c62-5e6d-1e9c-e053-3a05fe0a45ef
|
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
|
|
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
|
|
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
|
|
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
|
|
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
|
|
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
|
|
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree, file dd9e0c67-af67-1e9c-e053-3a05fe0a45ef
|
1
|
|
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species., file dd9e0c67-af6c-1e9c-e053-3a05fe0a45ef
|
1
|
|
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet., file dd9e0c67-d0df-1e9c-e053-3a05fe0a45ef
|
1
|
|
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry, file dd9e0c67-d4db-1e9c-e053-3a05fe0a45ef
|
1
|
|
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese, file dd9e0c67-d796-1e9c-e053-3a05fe0a45ef
|
1
|
|
Functional proteomics within the genus Lactobacillus, file dd9e0c67-dbcf-1e9c-e053-3a05fe0a45ef
|
1
|
|
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200, file dd9e0c67-fe56-1e9c-e053-3a05fe0a45ef
|
1
|
|
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation, file dd9e0c68-6172-1e9c-e053-3a05fe0a45ef
|
1
|
|
Biotechnological re-cycling of apple by-products: a reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds, file dd9e0c68-bfa2-1e9c-e053-3a05fe0a45ef
|
1
|
|
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products, file dd9e0c6a-7990-1e9c-e053-3a05fe0a45ef
|
1
|
|
Salivary Microbiota Associated with Immunoglobulin A Nephropathy, file dd9e0c6b-2ff1-1e9c-e053-3a05fe0a45ef
|
1
|
|
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation, file e3986567-ce24-4c2c-b331-4573302f89dc
|
1
|
| Totale |
963 |