Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

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Food Chemistry, Nutrition, Polyphenolics +14

Organic acids production from lactic acid bacteria: A preservation approach

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Engineering, Food Fermentation, Lactic Acid Bacteria +8

Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms

Mattia Pia Arena, Amandine Silvain, G. Normanno et al. · Frontiers in Microbiology · 2016 · 283 citations · Full text

Pathogenic Microbiology, Food-borne Pathogenic Microorganisms, Probiotic +19

Edible Filamentous Fungi from the Species <i>Monascus</i> : Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Wanping Chen, Yi He, Youxiang Zhou et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 218 citations · Full text

Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus

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Food Chemistry, Food Fermentation, Rhizopus Oligosporus +6