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Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

Applied microbiology and biotechnology, 2016-02, Vol.100 (3), p.1121-1135

2016

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Applications of microbial fermentations for production of gluten-free products and perspectives

Applied microbiology and biotechnology, 2012-01, Vol.93 (2), p.473-485

2012

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application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

European food research & technology, 2014-05, Vol.238 (5), p.763-771

2014

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Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Critical reviews in food science and nutrition, 2015, Vol.55 (4), p.503-520

2015

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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

European food research & technology, 2012-11, Vol.235 (5), p.767-778

2012

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Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Critical reviews in food science and nutrition, 2017-01, Vol.57 (2), p.259-274

2017

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Gluten free beer – A review

Trends in food science & technology, 2014-03, Vol.36 (1), p.44-54

2014

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Cloning, Overexpression in Escherichia coli, and Characterization of a Thermostable Fungal Acetylxylan Esterase from Talaromyces emersonii

Applied and Environmental Microbiology, 2012-05, Vol.78 (10), p.3759-3762

2012

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Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt

International journal of food microbiology, 2012-05, Vol.156 (1), p.32-43

2012

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The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains

Applied microbiology and biotechnology, 2013-03, Vol.97 (5), p.2053-2065

2013

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Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review

Applied microbiology and biotechnology, 2012-10, Vol.96 (1), p.37-48

2012

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Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay

Analytical and bioanalytical chemistry, 2014-04, Vol.406 (9-10), p.2433-2444

2014

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Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management

Food research international, 2013-11, Vol.54 (1), p.935-950

2013

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Wheat bread biofortification with rootlets, a malting by-product

Journal of the science of food and agriculture, 2013-08, Vol.93 (10), p.2372-2383

2013

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Purification and Characterisation of a β-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making

Applied biochemistry and biotechnology, 2014-02, Vol.172 (4), p.1747-1762

2014

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Talaromyces emersonii Thermostable Enzyme Systems and Their Applications in Wheat Baking Systems

Journal of agricultural and food chemistry, 2010-06, Vol.58 (12), p.7415-7422

2010

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Thermophilic Filamentous Fungal Enzyme Systems: Applications in the ‘Agri-Food’ Industries

The natural products journal, 2011-07, Vol.1 (1), p.2-19

2011

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Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology

Enzyme and microbial technology, 2011-07, Vol.49 (2), p.229-236

2011

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Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

International dairy journal, 2014-01, Vol.34 (1), p.167-173

2014

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Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management : Food-omics

Food research international, 2013, Vol.54 (1), p.935-950

2013

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Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2[Delta] by HRGC/MS using stable isotope dilution assay

Analytical and bioanalytical chemistry, 2014-04, Vol.406 (9-10), p.2433-2444

2014

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Purification and Characterisation of a [beta]-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making

Applied biochemistry and biotechnology, 2014-02, Vol.172 (4), p.1747

2014

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Thermophilic Filamentous Fungal Enzyme Systems: Applications in the Agri-Food Industries

The Natural Products Journal, 2011-06, Vol.1 (1), p.2-19

2011

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VpsR and cyclic di-GMP together drive transcription initiation to activate biofilm formation in Vibrio cholerae

Nucleic acids research, 2018-09, Vol.46 (17), p.8876-8887

2018

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The Vibrio cholerae master regulator for the activation of biofilm biogenesis genes, VpsR, senses both cyclic di-GMP and phosphate

Nucleic acids research, 2022-05, Vol.50 (8), p.4484-4499

2022

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Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

Applications of microbial fermentations for production of gluten-free products and perspectives

application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Gluten free beer – A review

Cloning, Overexpression in Escherichia coli, and Characterization of a Thermostable Fungal Acetylxylan Esterase from Talaromyces emersonii

Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt

The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review

Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay

Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management

Wheat bread biofortification with rootlets, a malting by-product

Purification and Characterisation of a β-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making

Talaromyces emersonii Thermostable Enzyme Systems and Their Applications in Wheat Baking Systems

Thermophilic Filamentous Fungal Enzyme Systems: Applications in the ‘Agri-Food’ Industries

Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology

Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management : Food-omics

Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2[Delta] by HRGC/MS using stable isotope dilution assay

Purification and Characterisation of a [beta]-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making

Thermophilic Filamentous Fungal Enzyme Systems: Applications in the Agri-Food Industries

VpsR and cyclic di-GMP together drive transcription initiation to activate biofilm formation in Vibrio cholerae

The Vibrio cholerae master regulator for the activation of biofilm biogenesis genes, VpsR, senses both cyclic di-GMP and phosphate

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