Literatura académica sobre el tema "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"
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Artículos de revistas sobre el tema "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"
Luti, Simone, Viola Galli, Manuel Venturi, Lisa Granchi, Paolo Paoli y Luigia Pazzagli. "Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours". Applied Sciences 11, n.º 7 (6 de abril de 2021): 3291. http://dx.doi.org/10.3390/app11073291.
Texto completoGalli, Viola, Lorenzo Mazzoli, Simone Luti, Manuel Venturi, Simona Guerrini, Paolo Paoli, Massimo Vincenzini, Lisa Granchi y Luigia Pazzagli. "Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough". International Journal of Food Microbiology 286 (diciembre de 2018): 55–65. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.07.018.
Texto completoКреккер, Людмила Геннадьевна, Галина Андреевна Донская y Елена Вячеславовна Колосова. "Studying the antioxidant system and the vitamin-synthesizing activity of the product «kuemsil» as a potential «anti-stress» factor". Food processing industry, n.º 11 (5 de noviembre de 2021): 22–25. http://dx.doi.org/10.52653/ppi.2021.11.11.015.
Texto completoLuti, Simone, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Giada Marino, Martin Lehmann et al. "Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads". Food Chemistry 322 (agosto de 2020): 126710. http://dx.doi.org/10.1016/j.foodchem.2020.126710.
Texto completoLiu, Tongjie, Yang Li, Minjie Zhao, Qiufen Mo y Fengqin Feng. "Weight-Reducing Effect of Lactobacillus Plantarum ZJUFT17 Isolated from Sourdough Ecosystem". Nutrients 12, n.º 4 (1 de abril de 2020): 977. http://dx.doi.org/10.3390/nu12040977.
Texto completoHernández-Delgado, Natalia C., Edgar Torres-Maravilla, Lino Mayorga-Reyes, Rebeca Martín, Philippe Langella, Ricardo Pérez-Pastén-Borja, María E. Sánchez-Pardo y Luis G. Bermúdez-Humarán. "Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave (Agave angustifolia Haw)". Microorganisms 9, n.º 5 (14 de mayo de 2021): 1063. http://dx.doi.org/10.3390/microorganisms9051063.
Texto completoPeng, Mengfei, Seong-Ho Lee, Shaik O. Rahaman y Debabrata Biswas. "Dietary probiotic and metabolites improve intestinal homeostasis and prevent colorectal cancer". Food & Function 11, n.º 12 (2020): 10724–35. http://dx.doi.org/10.1039/d0fo02652b.
Texto completoDe Marco, Stefania, Marzia Sichetti, Diana Muradyan, Miranda Piccioni, Giovanna Traina, Rita Pagiotti y Donatella Pietrella. "Probiotic Cell-Free Supernatants Exhibited Anti-Inflammatory and Antioxidant Activity on Human Gut Epithelial Cells and Macrophages Stimulated with LPS". Evidence-Based Complementary and Alternative Medicine 2018 (4 de julio de 2018): 1–12. http://dx.doi.org/10.1155/2018/1756308.
Texto completoLin Ho, Xing y Wai Mun Loke. "Combination of Specific Probiotic Strains and Dietary Polyphenols Exhibit Synergistic Cellular Antioxidant and Anti-Inflammatory Potentials". International Journal of Probiotics and Prebiotics 16, n.º 1 (8 de junio de 2021): 31–38. http://dx.doi.org/10.37290/ijpp2641-7197.16:31-38.
Texto completoKim, Ki-Tae, Jin-Woo Kim, Sun-Il Kim, Seonyoung Kim, Trung Hau Nguyen y Chang-Ho Kang. "Antioxidant and Anti-Inflammatory Effect and Probiotic Properties of Lactic Acid Bacteria Isolated from Canine and Feline Feces". Microorganisms 9, n.º 9 (16 de septiembre de 2021): 1971. http://dx.doi.org/10.3390/microorganisms9091971.
Texto completoTesis sobre el tema "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"
Lorenzo, Mazzoli. "Bioactive peptides from Italian sourdough: characterization of antioxidant and anti-inflammatory activities". Doctoral thesis, Università di Siena, 2018. http://hdl.handle.net/11365/1059850.
Texto completoMAZZOLI, LORENZO. "Bioactive peptides from Italian sourdough: characterization of antioxidant and anti-inflammatory activities". Doctoral thesis, Università di Siena, 2018. http://hdl.handle.net/11365/1046554.
Texto completoCapítulos de libros sobre el tema "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"
Le Rouzic, Morgan, Pauline Bruniaux, Cyril Raveschot, François Krier, Vincent Phalip, Rozenn Ravallec, Benoit Cudennec y François Coutte. "Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization". En Lactobacillus - A Multifunctional Genus [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.104958.
Texto completoWang, Ranran, Kexiang Zhou, Rongrong Xiong, Yi Yang, Ruokun Yi, Jing Hu, Wei Liao y Xin Zhao. "Pretreatment with Lactobacillus fermentum XY18 Relieves Gastric Injury Induced by HCl/Ethanol in Mice via Antioxidant and Anti-Inflammatory Mechanisms". En Probiotics and Oxidative Stress, 158–76. Book Publisher International (a part of SCIENCEDOMAIN International), 2022. http://dx.doi.org/10.9734/bpi/mono/978-93-5547-256-4/ch10.
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