| scholarly article | Q13442814 |
| P50 | author | Elke K Arendt | Q43247517 |
| Emanuele Zannini | Q43247919 | ||
| Aidan Coffey | Q43247937 | ||
| P2093 | author name string | Emanuele Zannini | |
| Deborah M Waters | |||
| Alexander Mauch | |||
| P2860 | cites work | Pervasive Developmental Disorders in Preschool Children | Q22252999 |
| Structure-function relationships of glucansucrase and fructansucrase enzymes from lactic acid bacteria | Q24544122 | ||
| Production and isolation of reuterin, a growth inhibitor produced by Lactobacillus reuteri | Q24670552 | ||
| Lactose intolerance | Q28141485 | ||
| Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease | Q28297550 | ||
| Forecasting the future of cardiovascular disease in the United States: a policy statement from the American Heart Association | Q30080021 | ||
| Investigation of relationships between barley stress peptides and beer gushing using SDS-PAGE and MS screening. | Q30934078 | ||
| Frequency of cow's milk allergy in childhood | Q31121686 | ||
| Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor. | Q33322316 | ||
| Review article: lactose intolerance in clinical practice--myths and realities. | Q33438404 | ||
| A review of traditional fermented foods and beverages of Zimbabwe | Q33794566 | ||
| A screening instrument for autism at 18 months of age: a 6-year follow-up study | Q33905108 | ||
| Phytate: impact on environment and human nutrition. A challenge for molecular breeding | Q34010593 | ||
| Determinants of systemic manifestations of food allergy | Q34083871 | ||
| Binding rather than metabolism may explain the interaction of two food-Grade Lactobacillus strains with zearalenone and its derivative (')alpha-earalenol | Q34102086 | ||
| A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides | Q34103201 | ||
| Prevalence of autism in a US metropolitan area | Q34167302 | ||
| Anti-allergy properties of fermented foods: an important immunoregulatory mechanism of lactic acid bacteria? | Q34265438 | ||
| The role of the atopy patch test (APT) in diagnosis of food allergy in infants and children with atopic dermatitis | Q34266607 | ||
| Prevalence of celiac disease and gluten sensitivity in the United States clinical antipsychotic trials of intervention effectiveness study population | Q34415990 | ||
| Probiotics: a novel approach in the management of food allergy | Q34738168 | ||
| Application of cereals and cereal components in functional foods: a review | Q34969515 | ||
| Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem | Q35007812 | ||
| Health benefits of cereal fibre: a review of clinical trials. | Q35134435 | ||
| Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis | Q36497204 | ||
| Bran fermentation as a means to enhance technological properties and bioactivity of rye. | Q36606576 | ||
| Stability of mycotoxins during food processing | Q36931150 | ||
| Mycotoxins in rice | Q36959213 | ||
| Application of bacteriocins in vegetable food biopreservation | Q37005574 | ||
| Genetic features of circular bacteriocins produced by Gram-positive bacteria. | Q37012200 | ||
| Bioprotective potential of lactic acid bacteria in malting and brewing | Q37251167 | ||
| Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications | Q37365458 | ||
| Rich nutrition from the poorest - cereal fermentations in Africa and Asia | Q37595702 | ||
| A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina | Q37953684 | ||
| Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. | Q38549804 | ||
| Fermented foods of common use in Egypt. II. The chemical composition ofbouza and its ingredients | Q38588278 | ||
| Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage | Q38883542 | ||
| Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. | Q39487544 | ||
| Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound | Q39488892 | ||
| Surface binding of aflatoxin B(1) by lactic acid bacteria | Q39491625 | ||
| Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo(L-Phe-L-Pro) and cyclo(L-Phe-trans-4-OH-L-Pro) and 3-phenyllactic acid | Q39640389 | ||
| Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria | Q40039029 | ||
| Antifungal 3-hydroxy fatty acids from Lactobacillus plantarum MiLAB 14. | Q40409404 | ||
| Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes | Q40503208 | ||
| Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana | Q40797216 | ||
| Biopreservation by lactic acid bacteria | Q41174275 | ||
| Antifungal attributes of lactic acid bacteria--a review | Q41599433 | ||
| The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley | Q43004373 | ||
| Heterologous expression of the hydrophobin FcHyd5p from Fusarium culmorum in Pichia pastoris and evaluation of its surface activity and contribution to gushing of carbonated beverages. | Q43074319 | ||
| Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi | Q43131188 | ||
| Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food | Q43331622 | ||
| Glutamine deamidation by cereal-associated lactic acid bacteria. | Q43544228 | ||
| Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. | Q43931772 | ||
| Proteolytic activities in togwa, a Tanzanian fermented food | Q43949399 | ||
| Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food | Q43949929 | ||
| Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates | Q43969631 | ||
| Irritable bowel syndrome prevalence varies enormously depending on the employed diagnostic criteria: comparison of Rome II versus previous criteria in a general population | Q44037464 | ||
| Removal of common Fusarium toxins in vitro by strains of Lactobacillus and Propionibacterium | Q44061209 | ||
| Antifungal activity of sodium acetate and Lactobacillus rhamnosus | Q44063600 | ||
| Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley | Q44137872 | ||
| Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. | Q44303501 | ||
| Broad and complex antifungal activity among environmental isolates of lactic acid bacteria | Q44320623 | ||
| Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria | Q44408589 | ||
| Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products | Q44570758 | ||
| Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. | Q44607516 | ||
| Chemical moieties and interactions involved in the binding of zearalenone to the surface of Lactobacillus rhamnosus strains GG. | Q44966931 | ||
| Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae | Q45149302 | ||
| Cell wall component and mycotoxin moieties involved in the binding of fumonisin B1 and B2 by lactic acid bacteria | Q46136613 | ||
| Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk | Q46141537 | ||
| Natural occurrence of mycotoxins in staple cereals from Ethiopia | Q46554503 | ||
| Transfer of Fusarium mycotoxins and 'masked' deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer. | Q46592522 | ||
| Survival of Campylobacter jejuni and pathogenic Escherichia coli in mahewu, a fermented cereal gruel | Q46717483 | ||
| Functional properties of selected starter cultures for sour maize bread | Q46805677 | ||
| Characterization of pentocin TV35b, a bacteriocin-like peptide isolated from Lactobacillus pentosus with a fungistatic effect on Candida albicans | Q46877339 | ||
| Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum | Q50135658 | ||
| Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel | Q50143678 | ||
| Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms | Q50194728 | ||
| Brief report: autism and Asperger syndrome in seven-year-old children: a total population study | Q50313629 | ||
| Binding of Fusarium mycotoxins by fermentative bacteria in vitro. | Q51134007 | ||
| In vitro removal of ochratoxin A by wine lactic acid bacteria. | Q52582450 | ||
| Fusarium mycotoxins: a review of global implications for animal health, welfare and productivity | Q56137123 | ||
| The use of starter cultures in the fermentation of boza, a traditional Turkish beverage | Q56337660 | ||
| Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria | Q56831827 | ||
| Antifungal activity of lactobacilli isolated from salami | Q56995136 | ||
| Ultrafiltration optimization for the recovery of β-glucan from oat mill waste | Q57496105 | ||
| P433 | issue | 4 | |
| P921 | main subject | lactic acid bacteria | Q13360072 |
| P304 | page(s) | 503-520 | |
| P577 | publication date | 2015-01-01 | |
| P1433 | published in | Critical Reviews in Food Science and Nutrition | Q15716669 |
| P1476 | title | Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review | |
| P478 | volume | 55 |
| Q91740363 | Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk |
| Q52626796 | Constraint-based modeling in microbial food biotechnology. |
| Q90122702 | Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition |
| Q64256507 | Fermented L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury |
| Q41183514 | In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential |
| Q92111257 | Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals |
| Q38649608 | Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions |
| Q36068446 | Trends in dairy and non-dairy probiotic products - a review |
| Q43043888 | Tuning constitutive recombinant gene expression in Lactobacillus plantarum |
| Q52609667 | Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages. |
Search more.