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Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria

Giuseppina Maria Fiorino, Ali Zein Alabiden Tlais, Ilario Losito, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno

Food Chemistry · 2023 · 27 citations · 30 references

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30

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

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Bacteria-derived long chain fatty acid exhibits anti-inflammatory properties in colitis

Julien Pujo, Camille Petitfils, Pauline Le Faouder et al. · Gut · 2020 · 224 citations · Full text

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Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti · International Journal of Food Microbiology · 2017 · 171 citations

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Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Raffaella Di Cagno, Giovanna Minervini, Carlo Giuseppe Rizzello et al. · Food Microbiology · 2011 · 162 citations

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Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Brenna A. Black, Emanuele Zannini, Jonathan M. Curtis et al. · Applied and Environmental Microbiology · 2013 · 155 citations · Full text

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