Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.
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Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic AminesFood-derived bioactive peptides on inflammation and oxidative stressSourdough-Based Biotechnologies for the Production of Gluten-Free FoodsBioactive peptides in cereals and legumes: agronomical, biochemical and clinical aspects.Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.Influence of Sorghum Kafirin on Serum Lipid Profile and Antioxidant Activity in Hyperlipidemic Rats (In Vitro and In Vivo Studies).Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat.Bacterial and Fungal Proteolytic Enzymes: Production, Catalysis and Potential Applications.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.Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum.Cloning and expression of synthetic genes encoding angiotensin-I converting enzyme (ACE)-inhibitory bioactive peptides in Bifidobacterium pseudocatenulatum.A novel antioxidant peptide derived from wheat germ prevents high glucose-induced oxidative stress in vascular smooth muscle cells in vitro.Synthesis and Biological Evaluation of New Natural Phenolic (2E,4E,6E)-Octa-2,4,6-trienoic Esters.Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria.Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits
P2860
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P2860
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.
description
2011 nî lūn-bûn
@nan
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
2011年论文
@zh
2011年论文
@zh-cn
name
Selected lactic acid bacteria ...... fermentation of cereal flours.
@ast
Selected lactic acid bacteria ...... fermentation of cereal flours.
@en
type
label
Selected lactic acid bacteria ...... fermentation of cereal flours.
@ast
Selected lactic acid bacteria ...... fermentation of cereal flours.
@en
prefLabel
Selected lactic acid bacteria ...... fermentation of cereal flours.
@ast
Selected lactic acid bacteria ...... fermentation of cereal flours.
@en
P2860
P50
P356
P1476
Selected lactic acid bacteria ...... fermentation of cereal flours
@en
P2093
Daniela Pinto
P2860
P304
P356
10.1128/AEM.06837-11
P407
P577
2011-12-09T00:00:00Z