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Focused review: agmatine in fermented foodsStructure, biochemical characterization and analysis of the pleomorphism of carboxylesterase Cest-2923 from Lactobacillus plantarum WCFS1Transcriptional analysis of Lactobacillus brevis to N-butanol and ferulic acid stress responsesAssociations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine CharacteristicsFermentation Characteristics and Microbial Diversity of Tropical Grass-legumes Silages.Metabolic fate of depsides and alkaloid constituents in aqueous extracts from Mercurialis perennis L. during fermentation.Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas.Lactobacillus brevis responds to flavonoids through KaeR, a LysR-type of transcriptional regulator.Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approachesIdentification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11.Catalytical Properties of Free and Immobilized Aspergillus niger Tannase.Novel strategies for upstream and downstream processing of tannin acyl hydrolaseOrganic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Characterization of the microbial diversity in yacon spontaneous fermentation at 20 °C.The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model StudyActivation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet.Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds.Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid BacteriaEnzymatic activity of Lactobacillus reuteri grown in a sweet potato based medium with the addition of metal ions.Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors.Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.Updated knowledge about polyphenols: functions, bioavailability, metabolism, and health.Biotechnological and molecular approaches for vanillin production: a review.β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health.Characterization of two distinct glycosyl hydrolase family 78 alpha-L-rhamnosidases from Pediococcus acidilactici.Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12.Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves.Advanced oxidation process and biological treatments for table olive processing wastewaters: constraints and a novel approach to integrated recycling process: a review.A Lactobacillus plantarum esterase active on a broad range of phenolic esters.Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks.Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berriesA multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction.Heterologously expressed family 51 alpha-L-arabinofuranosidases from Oenococcus oeni and Lactobacillus brevis.Characterization of a feruloyl esterase from Lactobacillus plantarum.Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains.Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaInfluence of phenolic compounds on the growth and arginine deiminase system in a wine lactic acid bacterium.Production of volatile phenols by Lactobacillus plantarum in wine conditions.Improvement of strain Penicillium sp. EZ-ZH190 for tannase production by induced mutation.
P2860
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P2860
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 05 April 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Food phenolics and lactic acid bacteria.
@en
Food phenolics and lactic acid bacteria.
@nl
type
label
Food phenolics and lactic acid bacteria.
@en
Food phenolics and lactic acid bacteria.
@nl
prefLabel
Food phenolics and lactic acid bacteria.
@en
Food phenolics and lactic acid bacteria.
@nl
P2093
P1476
Food phenolics and lactic acid bacteria.
@en
P2093
Blanca de las Rivas
Carmen Gómez-Cordovés
Héctor Rodríguez
José Antonio Curiel
José María Landete
José Miguel Mancheño
Rosario Muñoz
P356
10.1016/J.IJFOODMICRO.2009.03.025
P577
2009-04-05T00:00:00Z