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Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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A review on the beneficial aspects of food processing
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Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot
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Biotechnology of Food and Feed Additives
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Novel food packaging systems with natural antimicrobial agents
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Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions
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Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex
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Sourdough and cereal fermentation in a nutritional perspective
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The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts
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Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology
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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.10.017openalex-snapshot
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Methods for in vitro evaluating antimicrobial activity: A review
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inferredcites →https://doi.org/10.1016/j.lwt.2013.02.025openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.meatsci.2004.08.004openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.meatsci.2009.03.009openalex-snapshot
Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient
inferredcites →https://doi.org/10.1016/j.tifs.2003.09.004openalex-snapshot
Lactic acid bacteria as functional starter cultures for the food fermentation industry
inferredcites →https://doi.org/10.1016/j.tifs.2011.03.003openalex-snapshot
The role of protective and probiotic cultures in food and feed and their impact in food safety
inferredcites →https://doi.org/10.1016/s0168-1605(00)00461-xopenalex-snapshot
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
inferredcites →https://doi.org/10.1016/s0308-8146(00)00126-6openalex-snapshot
Characterization of novel antimicrobial compounds from mango (Mangifera indica L.) kernel seeds
inferredcites →https://doi.org/10.1016/s0956-7135(97)00016-9openalex-snapshot
Review of the sensitivity of different foodborne pathogens to fermentation
inferredcites →https://doi.org/10.1021/jf900668nopenalex-snapshot
Application of Natural Antimicrobials for Food Preservation
inferredcites →https://doi.org/10.1080/14786419.2016.1209671openalex-snapshot
Tunisian tomato by-products, as a potential source of natural bioactive compounds
inferredcites →https://doi.org/10.1111/j.1574-6968.2004.tb09494.xopenalex-snapshot
Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01485.xopenalex-snapshot
Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum‐Packed Pork Meat
inferredcites →https://doi.org/10.1128/aem.69.1.634-640.2003openalex-snapshot
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
inferredcites →https://doi.org/10.22159/ajpcr.2016.v9s3.14707openalex-snapshot
LACTOBACILLUS-FERMENTED PLANT JUICE AS A POTENTIAL INGREDIENT IN COSMETICS: FORMULATION AND ASSESSMENT OF NATURAL MOUTHWASH
inferredcites →https://doi.org/10.3389/fmicb.2012.00287openalex-snapshot
Food applications of natural antimicrobial compounds
inferredcites →https://doi.org/10.3390/nu11020213openalex-snapshot
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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