| PubMed:Draft Genome Sequence of Lactobacillus fermentum BFE 6620, a Potential Starter Culture for African Vegetable Foods, Isolated from Fermented Cassava. |
| PubMed:Lactic acid bacteria stress response to preservation processes in the beverage and juice industry. |
| PubMed:Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice. |
| PubMed:Low-energy biomass pretreatment with deep eutectic solvents for bio-butanol production. |
| PubMed:Isolation and Characterization of Some Promoter sequences from Leuconostoc mesenteroides SY2 isolated from Kimchi. |
| PubMed:Influence of the Fruit Juice Carriers on the Ability of Lactobacillus plantarum DSM20205 to Improve in Vitro Intestinal Barrier Integrity and Its Probiotic Properties. |
| PubMed:Yogurt Is a Low-Glycemic Index Food. |
| PubMed:Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. |
| PubMed:Comparative genome analysis of Lactobacillus plantarum GB-LP3 provides candidates of survival-related genetic factors. |
| PubMed:Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria. |
| PubMed:Microbial processing of fruit and vegetable wastes into potential biocommodities: a review. |
| PubMed:Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products. |
| PubMed:The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata). |
| PubMed:The sense of life satisfaction versus dietary choices of young women doing fitness for recreational purposes |
| PubMed:Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds. |
| PubMed:Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices. |
| PubMed:Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. |
| PubMed:Decreased sugar concentration in vegetable and fruit juices by growth of functional lactic acid bacteria. |
| PubMed:Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices. |
| PubMed:Weissella cibaria WIKIM28 ameliorates atopic dermatitis-like skin lesions by inducing tolerogenic dendritic cells and regulatory T cells in BALB/c mice. |
| PubMed:The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum. |
| PubMed:Glutathione sulfotransferase inhibition activity of a self-fermented beverage, Kanji. |
| PubMed:Association of dietary protein and dairy intakes and change in renal function: results from the population-based longitudinal Doetinchem cohort study. |
| PubMed:Diet and the risk of head-and-neck cancer among never-smokers and smokers in a Chinese population. |
| PubMed:Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI). |
| PubMed:Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. |
| PubMed:Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce. |
| PubMed:Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis. |
| PubMed:Citrus juice fermented with Lactobacillus plantarum YIT 0132 alleviates symptoms of perennial allergic rhinitis in a double-blind, placebo-controlled trial. |
| PubMed:The Effect of a Newly Developed Oat-Banana Fermented Beverage with a Beta-glucan Additive on ldhL Gene Expression in Streptococcus thermophilus TKM3 KKP 2030p. |
| PubMed:Consecutive Outbreaks of Enterotoxigenic Escherichia coli O6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi. |
| PubMed:Improvement of Ayran quality by the selection of autochthonous microbial cultures. |
| PubMed:Co-utilization of corn stover hydrolysates and biodiesel-derived glycerol by Cryptococcus curvatus for lipid production. |
| PubMed:Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages. |
| PubMed:Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations. |
| PubMed:Laboratory Prototype of Bioreactor for Oxidation of Toxic D-Lactate Using Yeast Cells Overproducing D-Lactate Cytochrome c Oxidoreductase. |
| PubMed:Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis. |
| PubMed:Reliable SERS detection of nitrite based on pH and laser irradiance-dependent diazotization through a convenient sampling micro-chamber. |
| PubMed:Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury. |
| PubMed:Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice. |
| PubMed:Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree. |
| PubMed:Impact of Interactions Between Self-Reported Psychological Stress and Habitual Exercise on the Dietary Intake of Japanese Men and Women: a Large-Scale Cross-Sectional Study. |
| PubMed:Differential Cytokine Regulatory Effect of Three Lactobacillus Strains Isolated from Fermented Foods. |
| PubMed:Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves. |
| PubMed:Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce. |
| PubMed:Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012). |
| PubMed:Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. |
| PubMed:Functional proteomics within the genus Lactobacillus. |
| PubMed:Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis. |
| PubMed:Exopolysaccharide fraction from Pediococcus pentosaceus KFT18 induces immunostimulatory activity in macrophages and immunosuppressed mice. |
| PubMed:Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves. |
| PubMed:Draft Genome Sequence of Lactobacillus farciminis NBRC 111452, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage. |
| PubMed:Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food. |
| PubMed:Comparative Analysis of the Complete Genome of Lactobacillus plantarum GB-LP2 and Potential Candidate Genes for Host Immune System Enhancement. |
| PubMed:FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis. |
| PubMed:Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods. |
| PubMed:Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. |
| PubMed:Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice. |
| PubMed:Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant. |
| PubMed:Presence of toxic microbial metabolites in table olives. |
| PubMed:A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India: A novel bacteriocin production from Lactobacillus spicheri G2. |
| PubMed:Effect of different levels of mangosteen peel powder supplement on the performance of dairy cows fed concentrate containing yeast fermented cassava chip protein. |
| PubMed:Genotypic and phenotypic diversity of Alicyclobacillus acidocaldarius isolates. |
| PubMed:Optimization studies for enhanced bacteriocin production by Pediococcus pentosaceus KC692718 using response surface methodology. |
| PubMed:Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact. |
| PubMed:Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh-cut apple, using a modelling study. |
| PubMed:Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi. |
| PubMed:Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages. |
| PubMed:Non-dairy Based Probiotics: A Healthy Treat for Intestine. |
| PubMed:Starter cultures for kimchi fermentation. |
| PubMed:Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+)). |
| PubMed:Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice. |
| PubMed:Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. |
| PubMed:Microbiological and physicochemical analysis of pumpkin juice fermentation by the basidiomycetous fungus Ganoderma lucidum. |
| PubMed:Estimation of the antioxidant activity of the commercially available fermented milks. |
| PubMed:The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts. |
| PubMed:Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds. |
| PubMed:Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress. |
| PubMed:Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. |
| PubMed:Coupling the treatment of low strength anaerobic effluent with fermented biowaste for nutrient removal via nitrite. |
| PubMed:Long-term dietary pattern of fecal donor correlates with butyrate production and markers of protein fermentation during in vitro fecal fermentation. |
| PubMed:Immunomodulatory effects of kimchi in chinese healthy college students: a randomized controlled trial. |
| PubMed:Role of EfrAB efflux pump in biocide tolerance and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from traditional fermented foods and the effect of EDTA as EfrAB inhibitor. |
| PubMed:[Isolation and identification of bacteria of Lactobacillus genus from fermented products in diferent regions of Ukraine]. |
| PubMed:Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma. |
| PubMed:Bacteriophages of leuconostoc, oenococcus, and weissella. |
| PubMed:3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market. |
| PubMed:Characterization of a glutamate decarboxylase (GAD) gene from Lactobacillus zymae. |
| PubMed:Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products. |
| PubMed:Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea. |
| PubMed:Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality. |
| PubMed:Nutritional standards for energy-dense low-nutrient density foods for children in Korea. |
| PubMed:Wild food plants used by the Tibetans of Gongba Valley (Zhouqu county, Gansu, China). |
| PubMed:Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices. |
| PubMed:The traditional Korean dietary pattern is associated with decreased risk of metabolic syndrome: findings from the Korean National Health and Nutrition Examination Survey, 1998-2009. |
| PubMed:Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. |
| PubMed:The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India. |
| PubMed:Complete Genome Sequence of Pediococcus pentosaceus Strain SL4. |
| PubMed:Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production. |
| PubMed:Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk. |
| PubMed:Update on antibiotic resistance in foodborne Lactobacillus and Lactococcus species. |
| PubMed:Producers and important dietary sources of ochratoxin A and citrinin. |
| PubMed:Screening of extracts from natural feed ingredients for their ability to reduce enterotoxigenic Escherichia coli (ETEC) K88 adhesion to porcine intestinal epithelial cell-line IPEC-J2. |
| PubMed:Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. |
| PubMed:Genomic analysis by deep sequencing of the probiotic Lactobacillus brevis KB290 harboring nine plasmids reveals genomic stability. |
| PubMed:A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. |
| PubMed:Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial. |
| PubMed:Fermentation Quality of Ensiled Water Hyacinth (Eichhornia crassipes) as Affected by Additives. |
| PubMed:Phenotypic and molecular antibiotic resistance profile of Enterococcus faecalis and Enterococcus faecium isolated from different traditional fermented foods. |
| PubMed:Persistence of anticancer activity in berry extracts after simulated gastrointestinal digestion and colonic fermentation. |
| PubMed:Yeasts in table olive processing: desirable or spoilage microorganisms? |
| PubMed:Improvement of mannitol-yolk-polymyxin B agar by supplementing with trimethoprim for quantitative detection of Bacillus cereus in foods. |
| PubMed:Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. |
| PubMed:Prevalence of foodborne pathogens in retailed foods in Thailand. |
| PubMed:Draft genome sequence of Paenibacillus polymyxa OSY-DF, which coproduces a lantibiotic, paenibacillin, and polymyxin E1. |
| PubMed:Novel Podoviridae family bacteriophage infecting Weissella cibaria isolated from Kimchi. |
| PubMed:Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China. |
| PubMed:Potential benefits of the application of yeast starters in table olive processing. |
| PubMed:Genome sequence of the naturally plasmid-free Lactobacillus plantarum strain NC8 (CCUG 61730). |
| PubMed:Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd. |
| PubMed:Complete chloroform dechlorination by organochlorine respiration and fermentation. |
| PubMed:Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples. |
| PubMed:Survival of Escherichia coli O157:H7 in cucumber fermentation brines. |
| PubMed:Fermentation process improvement of a Chinese traditional food: soybean residue cake. |
| PubMed:Antibiotic resistance determinants in the interplay between food and gut microbiota. |
| PubMed:Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. |
| PubMed:Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters. |
| PubMed:Functional properties of Lactobacillus strains isolated from kimchi. |
| PubMed:In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas. |
| PubMed:Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi. |
| PubMed:Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. |
| PubMed:Enterocins in food preservation. |
| PubMed:The effects of a vegetable-derived probiotic lactic acid bacterium on the immune response. |
| PubMed:Preparation and evaluation of sauces from lactic acid fermented vegetables. |
| PubMed:Pediococcus pentosaceus Sn26 inhibits IgE production and the occurrence of ovalbumin-induced allergic diarrhea in mice. |
| PubMed:Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry. |
| PubMed:Discovery of novel sources of vitamin b(12) in traditional korean foods from nutritional surveys of centenarians. |
| PubMed:Fermented soybean meal as a vegetable protein source for nursery pigs: I. Effects on growth performance of nursery pigs. |
| PubMed:Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products. |
| PubMed:Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. |
| PubMed:Human gut bacterial communities are altered by addition of cruciferous vegetables to a controlled fruit- and vegetable-free diet. |
| PubMed:Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food. |
| PubMed:Monitoring the bacterial community during fermentation of sunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan. |
| PubMed:Changes in postharvest quality of Swiss chard grown using 3 organic preharvest treatments. |
| PubMed:Atherosclerosis-preventing activity of lactic acid bacteria-fermented milk-soymilk supplemented with Momordica charantia. |
| PubMed:Micro-scale anaerobic digestion of point source components of organic fraction of municipal solid waste. |
| PubMed:Role of yeasts in table olive production. |
| PubMed:Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. |
| PubMed:Bifidobacterium longum-fermented broccoli supernatant inhibited the growth of Candida albicans and some pathogenic bacteria in vitro. |
| PubMed:Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi. |
| PubMed:Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene. |
| PubMed:Characterization of the pattern of alphas1- and beta-casein breakdown and release of a bioactive peptide by a cell envelope proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581. |
| PubMed:[Lactic acid bacteria growing at low temperature with a high exploitability--a review]. |
| PubMed:Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus. |
| PubMed:Application of bacteriocins in vegetable food biopreservation. |
| PubMed:[Bioconversion of conjugated linoleic acid by resting cells of Lactobacillus plantarum ZS2058 in potassium phosphate buffer system]. |
| PubMed:Dietary intake of heterocyclic amines in relation to socio-economic, lifestyle and other dietary factors: estimates in a Swedish population. |
| PubMed:Highlights on new food research. |
| PubMed:In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment. |
| PubMed:[Diet in bladder cancer ethiopathogenesis]. |
| PubMed:Diet, nutritional status and food related traditions of Oraon tribes of New Mal (West Bengal), India. |
| PubMed:Fat from different foods show diverging relations with breast cancer risk in postmenopausal women. |
| PubMed:Purification and characterization of two novel halotolerant extracellular proteases from Bacillus subtilis strain FP-133. |
| PubMed:Production of Propionibacterium shermanii biomass and vitamin B12 on spent media. |
| PubMed:Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. |
| PubMed:Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. |
| PubMed:Analysis of kimchi microflora using denaturing gradient gel electrophoresis. |
| PubMed:Effects of a fermented vegetable product on fat deposition and bone metabolism in ovariectomized rats. |
| PubMed:[Determination of isophorone in foods]. |
| PubMed:Incidence and characterization of Bacillus cereus isolated from traditional fermented meals in Nigeria. |
| PubMed:Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk. |
| PubMed:Kimchi and an active component, beta-sitosterol, reduce oncogenic H-Ras(v12)-induced DNA synthesis. |
| PubMed:Formate-dependent growth and homoacetogenic fermentation by a bacterium from human feces: description of Bryantella formatexigens gen. nov., sp. nov. |
| PubMed:A rapid method for identification of typical Leuconostoc species by 16S rDNA PCR-RFLP analysis. |
| PubMed:Leuconostoc inhae sp. nov., a lactic acid bacterium isolated from kimchi. |
| PubMed:Bacteriophage ecology in commercial sauerkraut fermentations. |
| PubMed:Effect of diet and Helicobacter pylori infection to the risk of early gastric cancer. |
| PubMed:Gastric Cancer: the Roles of Diet, Alcohol Drinking, Smoking and Helicobacter pylori in Northeastern Thailand. |
| PubMed:Fermented vegetable juices obtained from celery, parsley and tomato. |
| PubMed:In vitro fermentation properties of selected fructooligosaccharide-containing vegetables and in vivo colonic microbial populations are affected by the diets of healthy human infants. |
| PubMed:Weissella koreensis sp. nov., isolated from kimchi. |
| PubMed:Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables. |
| PubMed:Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi. |
| PubMed:Three glycoproteins with antimutagenic activity identified in Lactobacillus plantarum KLAB21. |
| PubMed:Zinc levels in foods from southeastern Spain: relationship to daily dietary intake. |
| PubMed:Fruit and vegetable fiber fermentation by gut microflora from canines. |
| PubMed:Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli. |
| PubMed:Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. |
| PubMed:Comparison of the protein nutritional value of food blends based on sorghum, bambara groundnut and sweet potatoes. |
| PubMed:Estrogenic effects of extracts from cabbage, fermented cabbage, and acidified brussels sprouts on growth and gene expression of estrogen-dependent human breast cancer (MCF-7) cells. |
| PubMed:[Obtaining a fermented chickpea extract (Cicer arietinum L.) and its use as a milk extensor]. |
| PubMed:A meta-analysis of soyfoods and risk of stomach cancer: the problem of potential confounders. |
| PubMed:Lactobacillus kimchii sp. nov., a new species from kimchi. |
| PubMed:Novel sucrose transposons from plant strains of Lactococcus lactis. |
| PubMed:Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania. |
| PubMed:Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese. |
| PubMed:Development of a soy food frequency questionnaire to estimate isoflavone consumption in US adults. |
| PubMed:Partial characterization and cloning of leuconocin J, a bacteriocin produced by Leuconostoc sp. J2 isolated from the Korean fermented vegetable Kimchi. |
| PubMed:Characterization of lactococci isolated from minimally processed fresh fruit and vegetables. |
| PubMed:Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers. |
| PubMed:Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods. |
| PubMed:Characterisation of the binding capacities and affinities of wheat bran, fruit and vegetable fibres for MeIQx, before and after fermentation. |
| PubMed:Identification of sugar-tolerant yeasts isolated from high-sugar fermented vegetable extracts. |
| PubMed:Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.). |
| PubMed:[Cancer preventive value of natural, non-nutritive food constituents]. |
| PubMed:[Not Available]. |
| PubMed:Bacteriocins: modes of action and potentials in food preservation and control of food poisoning. |
| PubMed:Biological effects of isoflavones in young women: importance of the chemical composition of soyabean products. |
| PubMed:The consequences of fruit and vegetable fibre fermentation on their binding capacity for MeIQx and the effects of soluble fibre sources on the binding affinity of wheat bran preparations. |
| PubMed:Lactic acid bacteria in fermented foods in Thailand. |
| PubMed:Measurement of Gly m Bd 30K, a major soybean allergen, in soybean products by a sandwich enzyme-linked immunosorbent assay. |
| PubMed:Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). |
| PubMed:[The content of nitrates and nitrites in fruits, vegetables and other foodstuffs]. |
| PubMed:Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan. |
| PubMed:Vegetable fiber fermentation by human fecal bacteria: cell wall polysaccharide disappearance and short-chain fatty acid production during in vitro fermentation and water-holding capacity of unfermented residues. |
| PubMed:[Biotechnology using modified microorganisms]. |
| PubMed:Vegetable foods in weaning. |
| PubMed:Intake of foods and nutrients and cancer of the exocrine pancreas: a population-based case-control study in The Netherlands. |
| PubMed:[Characteristics of actual nutrition of the long-lived population of Azerbaijan]. |
| PubMed:Glutamic acid production byBacillus isolates from Nigerian fermented vegetable proteins. |
| PubMed:Mechanisms and experimental and epidemiological evidence relating dietary fibre (non-starch polysaccharides) and starch to protection against large bowel cancer. |
| PubMed:Effect of traditional oriental soy products on iron absorption. |
| PubMed:Fermentation of vegetable fiber in the intestinal tract of rats and effects on fecal bulking and bile acid excretion. |
| PubMed:Management of malnourished children with acute diarrhoea and sugar intolerance. |
| PubMed:Fermentative characteristics of cereal brans and vegetable fibers. |
| PubMed:Management of malnourished children with acute diarrhoea and sugar intolerance. |
| PubMed:Effects of cassava variety and processing on energy and protein digestibility and utilization by young children. |
| PubMed:Analysis and occurrence of total N-nitroso compounds in the Japanese diet. |
| PubMed:Faecal urobilinogen levels and pH of stools in population groups with different incidence of cancer of the colon, and their possible role in its aetiology. |
| PubMed:Secretin, glucagon, insulin-antibodies, islet-cell exhaustion and diabetes mellitus : a hypothesis. |
| PubMed:Vegetable proteins in cooked and/or fermented sausages. |
| PubMed:Vegetable proteins in fermented foods and other products. |
| PubMed:Some important fermented foods of Mid-Asia, the Middle East, and Africa. |
| PubMed:Fermented vegetable protein and related foods of Southeast Asia with special reference to Indonesia. |
| PubMed:New approaches to the pathogenesis of peptic ulcer based on the protective action of saliva with special reference to roughage, vegetable fibre and fermented milk products. |
| PubMed:Dietary factors in a study of cancer colon from Cancer Registry, with special reference to the role of saliva, milk and fermented milk products and vegetable fibre. |
| PubMed:Lactobacilli on plants. |
| PubMed:[Determination of the kind of fermented and non-fermented vegetable products]. |