Detalhe da pesquisa
1.
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products.
Crit Rev Food Sci Nutr
; 63(21): 4819-4841, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-34845955
2.
Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum.
J Dairy Sci
; 106(12): 8389-8403, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-37641360
3.
Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods.
Molecules
; 28(12)2023 Jun 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-37375378
4.
Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification.
Molecules
; 28(19)2023 Sep 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-37836725
5.
Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.
World J Microbiol Biotechnol
; 39(12): 331, 2023 Oct 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-37798570
6.
Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour.
Int J Food Sci Nutr
; 73(1): 127-139, 2022 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-34148490
7.
Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content.
J Dairy Sci
; 103(2): 1315-1323, 2020 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-31864741
8.
Influence of sociodemographic factors on eating motivations - modelling through artificial neural networks (ANN).
Int J Food Sci Nutr
; 71(5): 614-627, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-31771374
9.
Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains.
J Sci Food Agric
; 99(5): 2348-2355, 2019 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-30338535
10.
Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products.
J Sci Food Agric
; 99(8): 3992-4002, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-30719736
11.
Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production.
J Food Sci Technol
; 56(6): 2989-3000, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31205354
12.
Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese.
J Dairy Sci
; 101(12): 10866-10876, 2018 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-30268612
13.
The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrum.
J Dairy Sci
; 101(8): 6787-6798, 2018 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-29729918
14.
Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed.
Int J Food Sci Nutr
; 69(2): 165-175, 2018 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-28691595
15.
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content.
Food Technol Biotechnol
; 54(1): 36-44, 2016 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-27904391
16.
Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations.
J Food Sci Technol
; 53(12): 4141-4148, 2016 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-28115754
17.
Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
Int J Food Sci Nutr
; 66(7): 736-42, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26397032
18.
The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
Food Technol Biotechnol
; 53(2): 163-170, 2015 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-27904345
19.
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
J Sci Food Agric
; 95(6): 1336-42, 2015 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-25042749
20.
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
J Food Sci Technol
; 52(7): 4306-14, 2015 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-26139895