Concepedia

The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

Riikka Juvonen, Kaisu Honkapää, Ndegwa Henry Maina, Qiao Shi, Kaarina Viljanen, Hannu Maaheimo, Liisa Virkki, Maija Tenkanen, Raija Lantto

International Journal of Food Microbiology · 2015 · 103 citations · 42 references

DOI

Concepts

References

42

Official methods of analysis of the association of official analytical chemists

Analytica Chimica Acta · 1991 · 3.6K citations

, , +6

Diet, Nutrition, and the Prevention of Chronic Diseases

Michael Zimmermann · American Journal of Clinical Nutrition · 1994 · 2.1K citations

, , +12

Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures

Nancy Gardner, Tony Savard, Paule Obermeier et al. · International Journal of Food Microbiology · 2001 · 256 citations

, , +16

In situ production and analysis of Weissella confusa dextran in wheat sourdough

Kati Katina, Ndegwa Henry Maina, Riikka Juvonen et al. · Food Microbiology · 2009 · 252 citations

, , +11

Food choice questionnaire revisited in four countries. Does it still measure the same?

Renata Januszewska, Zuzanna Pieniak, Wim Verbeke · Appetite · 2011 · 232 citations

, , +8