fermented vegetable

Articles:

PubMed:	Draft Genome Sequence of Lactobacillus fermentum BFE 6620, a Potential Starter Culture for African Vegetable Foods, Isolated from Fermented Cassava.
PubMed:	Lactic acid bacteria stress response to preservation processes in the beverage and juice industry.
PubMed:	Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.
PubMed:	Low-energy biomass pretreatment with deep eutectic solvents for bio-butanol production.
PubMed:	Isolation and Characterization of Some Promoter sequences from Leuconostoc mesenteroides SY2 isolated from Kimchi.
PubMed:	Influence of the Fruit Juice Carriers on the Ability of Lactobacillus plantarum DSM20205 to Improve in Vitro Intestinal Barrier Integrity and Its Probiotic Properties.
PubMed:	Yogurt Is a Low-Glycemic Index Food.
PubMed:	Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk.
PubMed:	Comparative genome analysis of Lactobacillus plantarum GB-LP3 provides candidates of survival-related genetic factors.
PubMed:	Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria.
PubMed:	Microbial processing of fruit and vegetable wastes into potential biocommodities: a review.
PubMed:	Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products.
PubMed:	The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata).
PubMed:	The sense of life satisfaction versus dietary choices of young women doing fitness for recreational purposes
PubMed:	Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds.
PubMed:	Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices.
PubMed:	Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.
PubMed:	Decreased sugar concentration in vegetable and fruit juices by growth of functional lactic acid bacteria.
PubMed:	Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices.
PubMed:	Weissella cibaria WIKIM28 ameliorates atopic dermatitis-like skin lesions by inducing tolerogenic dendritic cells and regulatory T cells in BALB/c mice.
PubMed:	The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum.
PubMed:	Glutathione sulfotransferase inhibition activity of a self-fermented beverage, Kanji.
PubMed:	Association of dietary protein and dairy intakes and change in renal function: results from the population-based longitudinal Doetinchem cohort study.
PubMed:	Diet and the risk of head-and-neck cancer among never-smokers and smokers in a Chinese population.
PubMed:	Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI).
PubMed:	Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.
PubMed:	Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.
PubMed:	Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis.
PubMed:	Citrus juice fermented with Lactobacillus plantarum YIT 0132 alleviates symptoms of perennial allergic rhinitis in a double-blind, placebo-controlled trial.
PubMed:	The Effect of a Newly Developed Oat-Banana Fermented Beverage with a Beta-glucan Additive on ldhL Gene Expression in Streptococcus thermophilus TKM3 KKP 2030p.
PubMed:	Consecutive Outbreaks of Enterotoxigenic Escherichia coli O6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi.
PubMed:	Improvement of Ayran quality by the selection of autochthonous microbial cultures.
PubMed:	Co-utilization of corn stover hydrolysates and biodiesel-derived glycerol by Cryptococcus curvatus for lipid production.
PubMed:	Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.
PubMed:	Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations.
PubMed:	Laboratory Prototype of Bioreactor for Oxidation of Toxic D-Lactate Using Yeast Cells Overproducing D-Lactate Cytochrome c Oxidoreductase.
PubMed:	Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.
PubMed:	Reliable SERS detection of nitrite based on pH and laser irradiance-dependent diazotization through a convenient sampling micro-chamber.
PubMed:	Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury.
PubMed:	Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
PubMed:	Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree.
PubMed:	Impact of Interactions Between Self-Reported Psychological Stress and Habitual Exercise on the Dietary Intake of Japanese Men and Women: a Large-Scale Cross-Sectional Study.
PubMed:	Differential Cytokine Regulatory Effect of Three Lactobacillus Strains Isolated from Fermented Foods.
PubMed:	Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves.
PubMed:	Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce.
PubMed:	Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012).
PubMed:	Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.
PubMed:	Functional proteomics within the genus Lactobacillus.
PubMed:	Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
PubMed:	Exopolysaccharide fraction from Pediococcus pentosaceus KFT18 induces immunostimulatory activity in macrophages and immunosuppressed mice.
PubMed:	Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves.
PubMed:	Draft Genome Sequence of Lactobacillus farciminis NBRC 111452, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage.
PubMed:	Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food.
PubMed:	Comparative Analysis of the Complete Genome of Lactobacillus plantarum GB-LP2 and Potential Candidate Genes for Host Immune System Enhancement.
PubMed:	FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis.
PubMed:	Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods.
PubMed:	Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
PubMed:	Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice.
PubMed:	Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant.
PubMed:	Presence of toxic microbial metabolites in table olives.
PubMed:	A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India: A novel bacteriocin production from Lactobacillus spicheri G2.
PubMed:	Effect of different levels of mangosteen peel powder supplement on the performance of dairy cows fed concentrate containing yeast fermented cassava chip protein.
PubMed:	Genotypic and phenotypic diversity of Alicyclobacillus acidocaldarius isolates.
PubMed:	Optimization studies for enhanced bacteriocin production by Pediococcus pentosaceus KC692718 using response surface methodology.
PubMed:	Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.
PubMed:	Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh-cut apple, using a modelling study.
PubMed:	Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi.
PubMed:	Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages.
PubMed:	Non-dairy Based Probiotics: A Healthy Treat for Intestine.
PubMed:	Starter cultures for kimchi fermentation.
PubMed:	Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+)).
PubMed:	Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice.
PubMed:	Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii.
PubMed:	Microbiological and physicochemical analysis of pumpkin juice fermentation by the basidiomycetous fungus Ganoderma lucidum.
PubMed:	Estimation of the antioxidant activity of the commercially available fermented milks.
PubMed:	The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.
PubMed:	Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.
PubMed:	Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress.
PubMed:	Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.
PubMed:	Coupling the treatment of low strength anaerobic effluent with fermented biowaste for nutrient removal via nitrite.
PubMed:	Long-term dietary pattern of fecal donor correlates with butyrate production and markers of protein fermentation during in vitro fecal fermentation.
PubMed:	Immunomodulatory effects of kimchi in chinese healthy college students: a randomized controlled trial.
PubMed:	Role of EfrAB efflux pump in biocide tolerance and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from traditional fermented foods and the effect of EDTA as EfrAB inhibitor.
PubMed:	[Isolation and identification of bacteria of Lactobacillus genus from fermented products in diferent regions of Ukraine].
PubMed:	Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma.
PubMed:	Bacteriophages of leuconostoc, oenococcus, and weissella.
PubMed:	3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.
PubMed:	Characterization of a glutamate decarboxylase (GAD) gene from Lactobacillus zymae.
PubMed:	Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products.
PubMed:	Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea.
PubMed:	Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.
PubMed:	Nutritional standards for energy-dense low-nutrient density foods for children in Korea.
PubMed:	Wild food plants used by the Tibetans of Gongba Valley (Zhouqu county, Gansu, China).
PubMed:	Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.
PubMed:	The traditional Korean dietary pattern is associated with decreased risk of metabolic syndrome: findings from the Korean National Health and Nutrition Examination Survey, 1998-2009.
PubMed:	Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
PubMed:	The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India.
PubMed:	Complete Genome Sequence of Pediococcus pentosaceus Strain SL4.
PubMed:	Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production.
PubMed:	Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.
PubMed:	Update on antibiotic resistance in foodborne Lactobacillus and Lactococcus species.
PubMed:	Producers and important dietary sources of ochratoxin A and citrinin.
PubMed:	Screening of extracts from natural feed ingredients for their ability to reduce enterotoxigenic Escherichia coli (ETEC) K88 adhesion to porcine intestinal epithelial cell-line IPEC-J2.
PubMed:	Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.
PubMed:	Genomic analysis by deep sequencing of the probiotic Lactobacillus brevis KB290 harboring nine plasmids reveals genomic stability.
PubMed:	A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam.
PubMed:	Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial.
PubMed:	Fermentation Quality of Ensiled Water Hyacinth (Eichhornia crassipes) as Affected by Additives.
PubMed:	Phenotypic and molecular antibiotic resistance profile of Enterococcus faecalis and Enterococcus faecium isolated from different traditional fermented foods.
PubMed:	Persistence of anticancer activity in berry extracts after simulated gastrointestinal digestion and colonic fermentation.
PubMed:	Yeasts in table olive processing: desirable or spoilage microorganisms?
PubMed:	Improvement of mannitol-yolk-polymyxin B agar by supplementing with trimethoprim for quantitative detection of Bacillus cereus in foods.
PubMed:	Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice.
PubMed:	Prevalence of foodborne pathogens in retailed foods in Thailand.
PubMed:	Draft genome sequence of Paenibacillus polymyxa OSY-DF, which coproduces a lantibiotic, paenibacillin, and polymyxin E1.
PubMed:	Novel Podoviridae family bacteriophage infecting Weissella cibaria isolated from Kimchi.
PubMed:	Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China.
PubMed:	Potential benefits of the application of yeast starters in table olive processing.
PubMed:	Genome sequence of the naturally plasmid-free Lactobacillus plantarum strain NC8 (CCUG 61730).
PubMed:	Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd.
PubMed:	Complete chloroform dechlorination by organochlorine respiration and fermentation.
PubMed:	Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples.
PubMed:	Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
PubMed:	Fermentation process improvement of a Chinese traditional food: soybean residue cake.
PubMed:	Antibiotic resistance determinants in the interplay between food and gut microbiota.
PubMed:	Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.
PubMed:	Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters.
PubMed:	Functional properties of Lactobacillus strains isolated from kimchi.
PubMed:	In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas.
PubMed:	Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi.
PubMed:	Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
PubMed:	Enterocins in food preservation.
PubMed:	The effects of a vegetable-derived probiotic lactic acid bacterium on the immune response.
PubMed:	Preparation and evaluation of sauces from lactic acid fermented vegetables.
PubMed:	Pediococcus pentosaceus Sn26 inhibits IgE production and the occurrence of ovalbumin-induced allergic diarrhea in mice.
PubMed:	Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry.
PubMed:	Discovery of novel sources of vitamin b(12) in traditional korean foods from nutritional surveys of centenarians.
PubMed:	Fermented soybean meal as a vegetable protein source for nursery pigs: I. Effects on growth performance of nursery pigs.
PubMed:	Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products.
PubMed:	Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.
PubMed:	Human gut bacterial communities are altered by addition of cruciferous vegetables to a controlled fruit- and vegetable-free diet.
PubMed:	Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food.
PubMed:	Monitoring the bacterial community during fermentation of sunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan.
PubMed:	Changes in postharvest quality of Swiss chard grown using 3 organic preharvest treatments.
PubMed:	Atherosclerosis-preventing activity of lactic acid bacteria-fermented milk-soymilk supplemented with Momordica charantia.
PubMed:	Micro-scale anaerobic digestion of point source components of organic fraction of municipal solid waste.
PubMed:	Role of yeasts in table olive production.
PubMed:	Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
PubMed:	Bifidobacterium longum-fermented broccoli supernatant inhibited the growth of Candida albicans and some pathogenic bacteria in vitro.
PubMed:	Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi.
PubMed:	Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene.
PubMed:	Characterization of the pattern of alphas1- and beta-casein breakdown and release of a bioactive peptide by a cell envelope proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581.
PubMed:	[Lactic acid bacteria growing at low temperature with a high exploitability--a review].
PubMed:	Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus.
PubMed:	Application of bacteriocins in vegetable food biopreservation.
PubMed:	[Bioconversion of conjugated linoleic acid by resting cells of Lactobacillus plantarum ZS2058 in potassium phosphate buffer system].
PubMed:	Dietary intake of heterocyclic amines in relation to socio-economic, lifestyle and other dietary factors: estimates in a Swedish population.
PubMed:	Highlights on new food research.
PubMed:	In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment.
PubMed:	[Diet in bladder cancer ethiopathogenesis].
PubMed:	Diet, nutritional status and food related traditions of Oraon tribes of New Mal (West Bengal), India.
PubMed:	Fat from different foods show diverging relations with breast cancer risk in postmenopausal women.
PubMed:	Purification and characterization of two novel halotolerant extracellular proteases from Bacillus subtilis strain FP-133.
PubMed:	Production of Propionibacterium shermanii biomass and vitamin B12 on spent media.
PubMed:	Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
PubMed:	Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
PubMed:	Analysis of kimchi microflora using denaturing gradient gel electrophoresis.
PubMed:	Effects of a fermented vegetable product on fat deposition and bone metabolism in ovariectomized rats.
PubMed:	[Determination of isophorone in foods].
PubMed:	Incidence and characterization of Bacillus cereus isolated from traditional fermented meals in Nigeria.
PubMed:	Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk.
PubMed:	Kimchi and an active component, beta-sitosterol, reduce oncogenic H-Ras(v12)-induced DNA synthesis.
PubMed:	Formate-dependent growth and homoacetogenic fermentation by a bacterium from human feces: description of Bryantella formatexigens gen. nov., sp. nov.
PubMed:	A rapid method for identification of typical Leuconostoc species by 16S rDNA PCR-RFLP analysis.
PubMed:	Leuconostoc inhae sp. nov., a lactic acid bacterium isolated from kimchi.
PubMed:	Bacteriophage ecology in commercial sauerkraut fermentations.
PubMed:	Effect of diet and Helicobacter pylori infection to the risk of early gastric cancer.
PubMed:	Gastric Cancer: the Roles of Diet, Alcohol Drinking, Smoking and Helicobacter pylori in Northeastern Thailand.
PubMed:	Fermented vegetable juices obtained from celery, parsley and tomato.
PubMed:	In vitro fermentation properties of selected fructooligosaccharide-containing vegetables and in vivo colonic microbial populations are affected by the diets of healthy human infants.
PubMed:	Weissella koreensis sp. nov., isolated from kimchi.
PubMed:	Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables.
PubMed:	Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.
PubMed:	Three glycoproteins with antimutagenic activity identified in Lactobacillus plantarum KLAB21.
PubMed:	Zinc levels in foods from southeastern Spain: relationship to daily dietary intake.
PubMed:	Fruit and vegetable fiber fermentation by gut microflora from canines.
PubMed:	Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli.
PubMed:	Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
PubMed:	Comparison of the protein nutritional value of food blends based on sorghum, bambara groundnut and sweet potatoes.
PubMed:	Estrogenic effects of extracts from cabbage, fermented cabbage, and acidified brussels sprouts on growth and gene expression of estrogen-dependent human breast cancer (MCF-7) cells.
PubMed:	[Obtaining a fermented chickpea extract (Cicer arietinum L.) and its use as a milk extensor].
PubMed:	A meta-analysis of soyfoods and risk of stomach cancer: the problem of potential confounders.
PubMed:	Lactobacillus kimchii sp. nov., a new species from kimchi.
PubMed:	Novel sucrose transposons from plant strains of Lactococcus lactis.
PubMed:	Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania.
PubMed:	Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese.
PubMed:	Development of a soy food frequency questionnaire to estimate isoflavone consumption in US adults.
PubMed:	Partial characterization and cloning of leuconocin J, a bacteriocin produced by Leuconostoc sp. J2 isolated from the Korean fermented vegetable Kimchi.
PubMed:	Characterization of lactococci isolated from minimally processed fresh fruit and vegetables.
PubMed:	Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers.
PubMed:	Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods.
PubMed:	Characterisation of the binding capacities and affinities of wheat bran, fruit and vegetable fibres for MeIQx, before and after fermentation.
PubMed:	Identification of sugar-tolerant yeasts isolated from high-sugar fermented vegetable extracts.
PubMed:	Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
PubMed:	[Cancer preventive value of natural, non-nutritive food constituents].
PubMed:	[Not Available].
PubMed:	Bacteriocins: modes of action and potentials in food preservation and control of food poisoning.
PubMed:	Biological effects of isoflavones in young women: importance of the chemical composition of soyabean products.
PubMed:	The consequences of fruit and vegetable fibre fermentation on their binding capacity for MeIQx and the effects of soluble fibre sources on the binding affinity of wheat bran preparations.
PubMed:	Lactic acid bacteria in fermented foods in Thailand.
PubMed:	Measurement of Gly m Bd 30K, a major soybean allergen, in soybean products by a sandwich enzyme-linked immunosorbent assay.
PubMed:	Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).
PubMed:	[The content of nitrates and nitrites in fruits, vegetables and other foodstuffs].
PubMed:	Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan.
PubMed:	Vegetable fiber fermentation by human fecal bacteria: cell wall polysaccharide disappearance and short-chain fatty acid production during in vitro fermentation and water-holding capacity of unfermented residues.
PubMed:	[Biotechnology using modified microorganisms].
PubMed:	Vegetable foods in weaning.
PubMed:	Intake of foods and nutrients and cancer of the exocrine pancreas: a population-based case-control study in The Netherlands.
PubMed:	[Characteristics of actual nutrition of the long-lived population of Azerbaijan].
PubMed:	Glutamic acid production byBacillus isolates from Nigerian fermented vegetable proteins.
PubMed:	Mechanisms and experimental and epidemiological evidence relating dietary fibre (non-starch polysaccharides) and starch to protection against large bowel cancer.
PubMed:	Effect of traditional oriental soy products on iron absorption.
PubMed:	Fermentation of vegetable fiber in the intestinal tract of rats and effects on fecal bulking and bile acid excretion.
PubMed:	Management of malnourished children with acute diarrhoea and sugar intolerance.
PubMed:	Fermentative characteristics of cereal brans and vegetable fibers.
PubMed:	Management of malnourished children with acute diarrhoea and sugar intolerance.
PubMed:	Effects of cassava variety and processing on energy and protein digestibility and utilization by young children.
PubMed:	Analysis and occurrence of total N-nitroso compounds in the Japanese diet.
PubMed:	Faecal urobilinogen levels and pH of stools in population groups with different incidence of cancer of the colon, and their possible role in its aetiology.
PubMed:	Secretin, glucagon, insulin-antibodies, islet-cell exhaustion and diabetes mellitus : a hypothesis.
PubMed:	Vegetable proteins in cooked and/or fermented sausages.
PubMed:	Vegetable proteins in fermented foods and other products.
PubMed:	Some important fermented foods of Mid-Asia, the Middle East, and Africa.
PubMed:	Fermented vegetable protein and related foods of Southeast Asia with special reference to Indonesia.
PubMed:	New approaches to the pathogenesis of peptic ulcer based on the protective action of saliva with special reference to roughage, vegetable fibre and fermented milk products.
PubMed:	Dietary factors in a study of cancer colon from Cancer Registry, with special reference to the role of saliva, milk and fermented milk products and vegetable fibre.
PubMed:	Lactobacilli on plants.
PubMed:	[Determination of the kind of fermented and non-fermented vegetable products].