Food phenolics and lactic acid bacteria.
By H. Rodríguez, J. Curiel, J. M. Landete, B. de las Rivas, F. López de Felipe, C. Gómez-Cordovés, J. Mancheño, R. Muñoz. Journal of food microbiology, 2009
654 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/3f05435ff01a1c3fb6a4ae87134eaa8ab4b67432
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Citations in the corpus
- Challenges for the Production of Probiotic Fruit Juices (2015, background): “[29] for a fresh apple beverage fermented by Lb.”
- Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “Lactic acid bacteria (LAB) are among the important groups of bacteria providing health benefits to human, animal, and plant [1] [2].”
- Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) (2019, positive): “plantarum has been studied as a suitable strain for the fermentation of food, due to its endogenous enzymes, which are capable of producing antioxidants such as, hydroxytyrosol and pyrogallol, or approved flavouring agents, like 4-vinyl phenol [22].”
- Effect of fermentation on the antioxidant activity in plant-based foods. (2014, background): “, 2011), and Lactobacillus plantarum is the species most frequently used to ferment food products of plant origin (Rodríguez et al., 2009).”
- Antimicrobial herb and spice compounds in food. (2010, background): “…percentage of eugenol, carvacrol and/or thymol, are primarily responsible for bacteriocidal/bacteriostatic properties (Gutierrez, Rodriguez, Barry-Ryan, & Bourke, 2008b; Gutierrez et al., 2008a; Mandalari et al., 2007; Naidu, 2000b; Olonisakin, Oladimeji, & Lagide, 2007; Rodríguez et al., 2009).”
- Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, background): “L. plantarum initially hydrolyses oleuropein via b-glucosidase action, with formation of an aglycone and glucose e and, at a second stage, this derivative gives rise to hydroxytyrosol and elenoic acid via an esterase-mediated action (Rodriguez et al., 2009).”
- Exploitation of vegetables and fruits through lactic acid fermentation. (2013, background): “Nowadays, the lactic acid fermentation of vegetables has an industrial significance mainly for cabbages, cucumbers and olives (Montet et al., 2006; Rodrìguez et al., 2009).”