| P2093 | author name string | Denis Roy | |
| | Gisèle LaPointe | |
| | Annalisse Bertsch | |
| P2860 | cites work | A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding | Q25938984 |
| | Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods | Q26783699 |
| | Wheat bran: its composition and benefits to health, a European perspective | Q26828797 |
| | Production of exopolysaccharide by Lactobacillus rhamnosus R and analysis of its enzymatic degradation during prolonged fermentation | Q33786122 |
| | Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota. | Q35559924 |
| | The relationship between phenolic compounds from diet and microbiota: impact on human health. | Q35661982 |
| | Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours. | Q35739243 |
| | In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread | Q35895224 |
| | The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment | Q36101294 |
| | Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics | Q36458773 |
| | Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma | Q36773342 |
| | Caffeic acid ameliorates colitis in association with increased Akkermansia population in the gut microbiota of mice | Q37362517 |
| | Sourdough and cereal fermentation in a nutritional perspective. | Q37595704 |
| | Optimizing the bioactive potential of wheat bran by processing. | Q37984191 |
| | Effect of fermentation on the antioxidant activity in plant-based foods | Q38209615 |
| | Co-culture-inducible bacteriocin production in lactic acid bacteria | Q38796160 |
| | Antihyperglycemic and antioxidant properties of caffeic acid in db/db mice. | Q51216284 |
| | Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. | Q51466998 |
| | Binding of dietary polyphenols to cellulose: structural and nutritional aspects | Q57182986 |
| | Physicochemical characterization of exopolysaccharides produced by Lactobacillus rhamnosus on various carbon sources | Q57182992 |
| | Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion | Q57757409 |
| | A Colorimetric Method for the Determination of Sugars | Q59069859 |
| | Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria | Q59391174 |
| | Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran | Q63254123 |
| | Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights | Q64119154 |
| | Enhanced kefiran production by mixed culture of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae | Q78467587 |
| | Dietary fibers affect viscosity of solutions and simulated human gastric and small intestinal digesta | Q82889478 |
| | Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts | Q83398615 |
| | Nutrikinetic studies of food bioactive compounds: from in vitro to in vivo approaches | Q85717740 |
| | Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity | Q39097742 |
| | A standardised static in vitro digestion method suitable for food - an international consensus | Q39197272 |
| | Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. | Q41109999 |
| | Analysis of gene expression profiles of Lactobacillus paracasei induced by direct contact with Saccharomyces cerevisiae through recognition of yeast mannan | Q41948807 |
| | Structure determination of the exopolysaccharide produced by Lactobacillus rhamnosus strains RW-9595M and R | Q42103873 |
| | Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria | Q42248613 |
| | An o-phthalaldehyde spectrophotometric assay for proteinases | Q44170137 |
| | Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW-9595M. | Q44665586 |
| | In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems. | Q44683909 |
| | Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men. | Q45350367 |
| | Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo | Q45800036 |
| | Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow | Q46298053 |
| | Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health | Q46596358 |
| | Co-production of caffeic acid and p-hydroxybenzoic acid from p-coumaric acid by Streptomyces caeruleus MTCC 6638. | Q46808370 |
| | Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran. | Q48091823 |
| | Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343. | Q48094363 |
| | Whole cereal grains and potential health effects: Involvement of the gut microbiota | Q49492354 |
| P275 | copyright license | Creative Commons Attribution 4.0 International | Q20007257 |
| P6216 | copyright status | copyrighted | Q50423863 |
| P304 | page(s) | 956 | |
| P577 | publication date | 2020-08-07 | |
| P1433 | published in | Frontiers in Bioengineering and Biotechnology | Q21971197 |
| P1476 | title | Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties | |
| P478 | volume | 8 | |