Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion. (Q38019030)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22702745%20AND%20SRC:MED&resulttype=core&format=json

5 February 2020

title

Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22702745%20AND%20SRC:MED&resulttype=core&format=json

5 February 2020

0 references

Erica C Borresen

1

1 reference

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5 February 2020

Angela J Henderson

2

1 reference

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5 February 2020

Ajay Kumar

3

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5 February 2020

Tiffany L Weir

4

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5 February 2020

Elizabeth P Ryan

5

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5 February 2020

language of work or name

1 reference

1 August 2012

1 reference

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Recent patents on food, nutrition & agriculture

5 February 2020

published in

1 reference

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5 February 2020

volume

4

1 reference

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5 February 2020

issue

2

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5 February 2020

page(s)

134-140

1 reference

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From wild strain to domesticated strain: the philosophy of microbial diversity in foods

5 February 2020

cites work

1 reference

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Red mold fermented products and Alzheimer's disease: a review.

6 September 2017

1 reference

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Rice bran fermented with saccharomyces boulardii generates novel metabolite profiles with bioactivity

6 September 2017

1 reference

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Impact of microbial transformation of food on health - from fermented foods to fermentation in the gastro-intestinal tract.

6 September 2017

1 reference

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Beneficial effects of lactic acid bacteria on human beings.

6 September 2017

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Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa

6 September 2017

1 reference

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Inventions on baker's yeast strains and specialty ingredients

6 September 2017

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African traditional fermented foods and probiotics

6 September 2017

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Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha

6 September 2017

1 reference

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Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history

6 September 2017

1 reference

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6 September 2017

Yogurt and gut function

1 reference

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Genealogy profiling through strain improvement by using metabolic network analysis: metabolic flux genealogy of several generations of lysine-producing corynebacteria

6 September 2017

1 reference

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Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality.

6 September 2017

1 reference

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Appropriate starter culture technologies for small-scale fermentation in developing countries

6 September 2017

1 reference

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A review: malolactic fermentation in wine -- beyond deacidification

6 September 2017

1 reference

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Lactic acid bacteria in the quality improvement and depreciation of wine

6 September 2017

1 reference

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Antagonistic activities of lactic acid bacteria in food and feed fermentations

6 September 2017

1 reference

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Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

6 September 2017

1 reference

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Fermented foods, feeds and beverages

14 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season

28 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

A 90-d toxicity study of monascus-fermented products including high citrinin level

23 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria

31 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

Fermentation of seeds of Teff (Eragrostis teff), grass-pea (Lathyrus sativus), and their mixtures: aspects of nutrition and food safety

31 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

Fermented foods, feeds, and beverages

31 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

Impact of small scale fermentation technology on food safety in developing countries

31 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1.

31 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=5175401

A 90-day oral toxicity study on a new strain of Lactobacillus paracasei in rats

31 August 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/22702745

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.2174/2212798411204020134

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22702745%20AND%20SRC:MED&resulttype=core&format=json

5 February 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22702745%20AND%20SRC:MED&resulttype=core&format=json

5 February 2020

PubMed publication ID

22702745

1 reference