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High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Molecules (Basel, Switzerland), 2020-06, Vol.25 (13), p.2987

2020

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Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

International journal of food microbiology, 2016-12, Vol.239, p.3-18

2016

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Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

Applied and Environmental Microbiology, 2014-12, Vol.80 (24), p.7574-7582

2014

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Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

Food microbiology, 2014-02, Vol.37, p.51-58

2014

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Diet influences the functions of the human intestinal microbiome

Scientific reports, 2020-03, Vol.10 (1), p.4247-4247, Article 4247

2020

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Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

Applied and Environmental Microbiology, 2014-05, Vol.80 (10), p.3161-3172

2014

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Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Current opinion in biotechnology, 2018-02, Vol.49, p.64-72

2018

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Novel probiotic candidates for humans isolated from raw fruits and vegetables

Food microbiology, 2012-08, Vol.31 (1), p.116-125

2012

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Thirty years of knowledge on sourdough fermentation: A systematic review

Trends in food science & technology, 2021-02, Vol.108, p.71-83

2021

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Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

Scientific reports, 2017-04, Vol.7 (1), p.624-624, Article 624

2017

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Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions

Journal of proteomics, 2014-01, Vol.96, p.366-380

2014

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Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

Applied and Environmental Microbiology, 2009-02, Vol.75 (4), p.1099-1109

2009

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Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Antioxidants, 2021-05, Vol.10 (5), p.742

2021

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Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease

Applied and Environmental Microbiology, 2009-06, Vol.75 (12), p.3963-3971

2009

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Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Microbiology spectrum, 2021-12, Vol.9 (3), p.e0049421

2021

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Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores

PloS one, 2019-08, Vol.14 (8), p.e0220549-e0220549

2019

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The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

Critical reviews in food science and nutrition, 2020-07, Vol.60 (13), p.2158-2173

2020

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Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits

Applied and Environmental Microbiology, 2014-01, Vol.80 (2), p.777-787

2014

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Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

Applied and Environmental Microbiology, 2010-01, Vol.76 (2), p.508-518

2010

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Effects of the Peptide Pheromone Plantaricin A and Cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the Exoproteome and the Adhesion Capacity of Lactobacillus plantarum DC400

Applied and Environmental Microbiology, 2013-04, Vol.79 (8), p.2657-2669

2013

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Exploitation of vegetables and fruits through lactic acid fermentation

Food microbiology, 2013-02, Vol.33 (1), p.1-10

2013

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Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species

Microbial biotechnology, 2024-01, Vol.17 (1), p.e14387-n/a

2024

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Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

Fermentation (Basel), 2022-09, Vol.8 (10), p.487

2022

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Ecological parameters influencing microbial diversity and stability of traditional sourdough

International journal of food microbiology, 2014-02, Vol.171, p.136-146

2014

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Drivers that establish and assembly the lactic acid bacteria biota in cheeses

Trends in food science & technology, 2018-08, Vol.78, p.244-254

2018

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High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

Diet influences the functions of the human intestinal microbiome

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Novel probiotic candidates for humans isolated from raw fruits and vegetables

Thirty years of knowledge on sourdough fermentation: A systematic review

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions

Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits

Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

Effects of the Peptide Pheromone Plantaricin A and Cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the Exoproteome and the Adhesion Capacity of Lactobacillus plantarum DC400

Exploitation of vegetables and fruits through lactic acid fermentation

Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species

Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

Ecological parameters influencing microbial diversity and stability of traditional sourdough

Drivers that establish and assembly the lactic acid bacteria biota in cheeses

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