Concepedia

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

Shady El‐Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi, Kamel Eddine El Mecherfi, Inga Bazukyan, Yvan Choiset, Hanitra Rabesona, Mahmoud Sitohy, Yuri Popov, A. A. Kuliev,

Trends in Food Science & Technology · 2011 · 83 citations · 52 references

DOIFull text

Open access

Concepts

References

52

Antifungal lactic acid bacteria as biopreservatives

Johan Schnürer, Jesper Magnusson · Trends in Food Science & Technology · 2005 · 686 citations

, , +11

Healthier meat and meat products: their role as functional foods

F. Jiménez‐Colmenero, J. Carballo, Susana Cofrades · Meat Science · 2001 · 672 citations

, , +16

Microbial phyllosphere populations are more complex than previously realized

Ching‐Hong Yang, David E. Crowley, James Borneman et al. · Proceedings of the National Academy of Sciences · 2001 · 372 citations · Full text

, , +14

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Aldo Corsetti, Marco Gobbetti, J. Rossi et al. · Applied Microbiology and Biotechnology · 1998 · 361 citations

, , +14

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle, Jussi Loponen, Marco Gobbetti · Trends in Food Science & Technology · 2008 · 348 citations

, , +14