Results 141 to 150 of about 8,437 (214)

Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system. [PDF]

NPJ Biofilms Microbiomes
Meyer AR, Tan JP, Mihaila MP, Neugebauer M, Nyström L, Bokulich NA.   +5 more
europepmc   +1 more source

Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation. [PDF]

Int J Mol Sci
Amodeo G, Franchi S, Galimberti G, Pignatelli A, Giacomoni C, Solari E, Moschetti G, Ceruti S, Sacerdote P, Vellani V.   +9 more
europepmc   +1 more source

Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread-Double-Isotope Crossover and Single-Blind Absorption Studies. [PDF]

Nutrients
Hoppe M, Sandberg AS, Hulthén L.
europepmc   +1 more source

Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]

Molecules
Cevallos-Fernández E, Beltrán-Sinchiguano E, Jácome B, Quintana T, Rivera N.   +4 more
europepmc   +1 more source

Evaluating yeasts as biocontrol agents against pathogenic and spoilage microorganisms in agri-food: action of volatile organic compounds (VOCs). [PDF]

Appl Microbiol Biotechnol
Moretti L, Canonico L, Agarbati A, Comitini F, Ciani M.   +4 more
europepmc   +1 more source

Influence of <i>Lactobacillus plantarum</i> and <i>Pediococcus pentosaceus</i> addition on the nutritional quality of Sourdough-based bread. [PDF]

Sustain Microbiol
Ogaji AO, Coulthard OD, Dashen MM, Amapu TY, Onyimba IA, Etah DK, Umar CM, Awak SD, Amos CN, Ngene AC, Egbere OJ.   +10 more
europepmc   +1 more source

Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]

Compr Rev Food Sci Food Saf
González-Alonso V, Verce M, De Vuyst L, Leroy F.   +3 more
europepmc   +1 more source

Draft genome sequences of three <i>Lactococcus lactis</i> strains with multiple bacteriocin gene clusters isolated from sourdough samples. [PDF]

Microbiol Resour Announc
Tadesse BT, Molloy JC, Zhao S, Rasmussen EJF, Ruhdal Jensen P, Solem C.   +5 more
europepmc   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.

Food Funct
Winkler L, Awan A, Rideout NM, Kleiner M.   +3 more
europepmc   +1 more source