Detalhe da pesquisa
1.
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
Food Microbiol
; 90: 103491, 2020 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-32336362
2.
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes.
Food Microbiol
; 76: 164-172, 2018 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-30166137
3.
Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits.
Appl Environ Microbiol
; 80(2): 777-87, 2014 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-24242246
4.
How the sourdough may affect the functional features of leavened baked goods.
Food Microbiol
; 37: 30-40, 2014 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-24230470
5.
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread.
Food Microbiol
; 33(2): 243-51, 2013 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-23200658
6.
Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation.
Nutr Cancer
; 64(1): 111-20, 2012.
Artigo
em Inglês
| MEDLINE | ID: mdl-22098174
7.
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
Appl Environ Microbiol
; 77(10): 3484-92, 2011 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-21441340
8.
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
Food Microbiol
; 28(5): 1062-71, 2011 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-21569953
9.
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
Appl Environ Microbiol
; 76(2): 508-18, 2010 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-19948868
10.
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry.
Front Microbiol
; 11: 293, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-32184770
11.
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines.
Microorganisms
; 8(5)2020 Apr 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-32357569
12.
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease.
Appl Environ Microbiol
; 75(12): 3963-71, 2009 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-19376912
13.
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.
Foods
; 8(10)2019 Sep 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-31546650
14.
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.
Int J Food Microbiol
; 302: 24-34, 2019 Aug 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-30172442
15.
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.
Appl Environ Microbiol
; 74(23): 7391-8, 2008 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-18849463
16.
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
J Food Prot
; 71(7): 1491-5, 2008 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-18680953
17.
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.
Biochim Biophys Acta
; 1762(1): 80-93, 2006 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-16311022
18.
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.
J Food Prot
; 70(1): 135-44, 2007 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-17265872
19.
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria.
Front Microbiol
; 8: 2461, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-29312174
20.
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Food Funct
; 8(2): 860-871, 2017 Feb 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-28128388