Related references
Note: Only part of the references are listed.Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
Hafiz Arbab Sakandar et al.
FOOD REVIEWS INTERNATIONAL (2023)
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics
F. Reyes-Jurado et al.
FOOD REVIEWS INTERNATIONAL (2023)
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Elif Feyza Aydar et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023)
Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities
Somayeh Heydari et al.
INTERNATIONAL DAIRY JOURNAL (2023)
An Emerging Segment of Functional Legume-Based Beverages: A Review
Malik Adil Nawaz et al.
FOOD REVIEWS INTERNATIONAL (2022)
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichonska et al.
MICROORGANISMS (2022)
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
Mohammed Saeed Alkaltham et al.
JOURNAL OF FOOD SCIENCE (2022)
Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies
Ikenna C. Ohanenye et al.
FOODS (2022)
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
Patrycja Cichonska et al.
SENSORS (2022)
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Janet Adeyinka Adebo et al.
FERMENTATION-BASEL (2022)
Review on potential non-dairy synbiotic beverages: a preliminary approach using legumes
Smriti Chaturvedi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility
Mostafa Zahir et al.
FOOD RESEARCH INTERNATIONAL (2021)
The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review
Roberta Fontanive Miyahira et al.
PLANT FOODS FOR HUMAN NUTRITION (2021)
Plant-based milk substitutes as emerging probiotic carriers
Dissanayake M. D. Rasika et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Plant-based beverages: Ecofriendly technologies in the production process
Camila Benedetti Penha et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
Saber Amiri et al.
ITALIAN JOURNAL OF FOOD SCIENCE (2021)
An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow's Milk
Isabel Fructuoso et al.
NUTRIENTS (2021)
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
Ikenna C. Ohanenye et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Facile and Green Production of Human Milk Fat Substitute through Rhodococcus opacus Fermentation
Lin-Shang Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk
Malgorzata Ziarno et al.
MICROORGANISMS (2020)
Legume Beverages from Chickpea and Lupin, as New Milk Alternatives
Mariana Lopes et al.
FOODS (2020)
In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives
Eliana Martinez-Padilla et al.
FOODS (2020)
Sprouted Grains: A Comprehensive Review
Paolo Benincasa et al.
NUTRIENTS (2019)
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
Michela Verni et al.
FOODS (2019)
Fermentation-enabled wellness foods: A fresh perspective
Huan Xiang et al.
FOOD SCIENCE AND HUMAN WELLNESS (2019)
Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains
Erika Bujna et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
Nurul Farhana Fazilah et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Smith G. Nkhata et al.
FOOD SCIENCE & NUTRITION (2018)
Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)
R. S. Pal et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp lactis BB12 on proteolytic changes in dry-cured loins
Anna Okon et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Reduction of the width of particle size distribution to improve pressure filtration properties of slurries
Teemu Kinnarinen et al.
MINERALS ENGINEERING (2017)
Content of Minerals and Fatty Acids and Their Correlation with Phytochemical Compounds and Antioxidant Activity of Leguminous Seeds
Eugeniusz R. Grela et al.
BIOLOGICAL TRACE ELEMENT RESEARCH (2017)
Probiotics History
Giovanni Gasbarrini et al.
JOURNAL OF CLINICAL GASTROENTEROLOGY (2016)
Fatty Acid Desaturases, Polyunsaturated Fatty Acid Regulation, and Biotechnological Advances
Je Min Lee et al.
NUTRIENTS (2016)
Phenolic Profiles and Antioxidant Activity of Germinated Legumes
Do Tan Khang et al.
FOODS (2016)
Effects of Fermentation and Storage on Bioactive Activities in Milks and Yoghurts
Irma Sarita Rahmawati et al.
MOLECULAR AND CELLULAR LIFE SCIENCES: INFECTIOUS DISEASES, BIOCHEMISTRY AND STRUCTURAL BIOLOGY 2015 CONFERENCE (2016)
Nutrient and Nonnutrient Components of Legumes, and Its Chemopreventive Activity: A Review
Xariss Sanchez-Chino et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2015)
Achievements and Challenges in Improving the Nutritional Quality of Food Legumes
Maria C. Vaz Patto et al.
CRITICAL REVIEWS IN PLANT SCIENCES (2015)
Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage
Danyue Zhao et al.
FOOD CHEMISTRY (2014)
In vitro antioxidant activity of extracts from common legumes
Yan Zhao et al.
FOOD CHEMISTRY (2014)
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
Clemencia Chaves-Lopez et al.
FOOD MICROBIOLOGY (2014)
Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review
Panagiotis Sfakianakis et al.
FOODS (2014)
Total Polyphenols and Bioactivity of Seeds and Sprouts in Several Legumes
Sang-Uk Chon
CURRENT PHARMACEUTICAL DESIGN (2013)
PROXIMATE COMPOSITION, MINERAL CONTENT, AND FATTY ACIDS PROFILE OF TWO VARIETIES OF LENTIL SEEDS CULTIVATED IN IRAN
Seyed Mohammad Taghi Gharibzahedi et al.
CHEMISTRY OF NATURAL COMPOUNDS (2012)
Fatty acids in cardiovascular health and disease: A comprehensive update
Seth J. Baum et al.
JOURNAL OF CLINICAL LIPIDOLOGY (2012)
Carbohydrate metabolism in Bifidobacteria
Karina Pokusaeva et al.
GENES AND NUTRITION (2011)
Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes
Tijana M. Djordjevic et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)
Wet grinding characteristics of soybean for soymilk extraction
K. H. Vishwanathan et al.
JOURNAL OF FOOD ENGINEERING (2011)
The extracellular proteome of Bifidobacterium animalis subsp lactis BB-12 reveals proteins with putative roles in probiotic effects
Ofir Gilad et al.
PROTEOMICS (2011)
The influence of emulsion structure and stability on lipid digestion
Matt Golding et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Analysis of triglycerides in food items by desorption electrospray ionization mass spectrometry
Stefanie Gerbig et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2010)
Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study
Chuan-He Tang et al.
FOOD CHEMISTRY (2009)
Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ
Jane Hubert et al.
FOOD CHEMISTRY (2008)