| 1 |
Yano H, Fu W. Hemp: A Sustainable Plant with High Industrial Value in Food Processing. Foods 2023;12. [PMID: 36766179 DOI: 10.3390/foods12030651] [Reference Citation Analysis]
|
| 2 |
Adebo JA, Chinma CE, Omoyajowo AO, Njobeh PB. Metabolomics and its application in fermented foods. Indigenous Fermented Foods for the Tropics 2023. [DOI: 10.1016/b978-0-323-98341-9.00001-3] [Reference Citation Analysis]
|
| 3 |
Oomah BD. Hempseed. Molecular Mechanisms of Functional Food 2022. [DOI: 10.1002/9781119804055.ch9] [Reference Citation Analysis]
|
| 4 |
Nissen L, Cattivelli A, Casciano F, Gianotti A, Tagliazucchi D. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model. Food Research International 2022;160:111702. [DOI: 10.1016/j.foodres.2022.111702] [Reference Citation Analysis]
|
| 5 |
Martín-Garcia A, Comas-Basté O, Riu-Aumatell M, Latorre-Moratalla M, López-Tamames E. Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees. Molecules 2022;27:3588. [PMID: 35684518 DOI: 10.3390/molecules27113588] [Reference Citation Analysis]
|
| 6 |
Nissen L, Casciano F, Babini E, Gianotti A. Industrial hemp foods and beverages and product properties. Industrial Hemp 2022. [DOI: 10.1016/b978-0-323-90910-5.00001-4] [Reference Citation Analysis]
|
| 7 |
Farinon B, Molinari R, Costantini L, Merendino N. Biotechnological Transformation of Hempseed in the Food Industry. Cannabis/Hemp for Sustainable Agriculture and Materials 2022. [DOI: 10.1007/978-981-16-8778-5_7] [Reference Citation Analysis]
|
| 8 |
Phipps B, Schluttenhofer C. Perspectives of industrial hemp cultivation. Industrial Hemp 2022. [DOI: 10.1016/b978-0-323-90910-5.00002-6] [Reference Citation Analysis]
|
| 9 |
Nissen L, Casciano F, Babini E, Gianotti A. The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process. Microorganisms 2021;9:2418. [PMID: 34946020 DOI: 10.3390/microorganisms9122418] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 10 |
Nissen L, Casciano F, Babini E, Gianotti A. Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli. LWT 2021;151:112201. [DOI: 10.1016/j.lwt.2021.112201] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 11 |
De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021;:1-33. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Cited by in Crossref: 13] [Cited by in F6Publishing: 9] [Article Influence: 6.5] [Reference Citation Analysis]
|
| 12 |
Păucean A, Mureșan V, Maria-Man S, Chiș MS, Mureșan AE, Șerban LR, Pop A, Muste S. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review. Int J Mol Sci 2021;22:8945. [PMID: 34445648 DOI: 10.3390/ijms22168945] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 13 |
Nissen L, Casciano F, Gianotti A. Volatilome changes during probiotic fermentation of combined soy and rice drinks. Food Funct 2021;12:3159-69. [PMID: 33729245 DOI: 10.1039/d0fo03337e] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 14 |
Nissen L, Casciano F, Gianotti A. Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community. Microorganisms 2021;9:580. [PMID: 33808993 DOI: 10.3390/microorganisms9030580] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 15 |
Setti L, Samaei SP, Maggiore I, Nissen L, Gianotti A, Babini E. Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct. Food Bioprocess Technol 2020;13:2156-71. [DOI: 10.1007/s11947-020-02550-6] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 16 |
Adebo OA, Oyeyinka SA, Adebiyi JA, Feng X, Wilkin JD, Kewuyemi YO, Abrahams AM, Tugizimana F. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review. Int J Food Sci Technol 2021;56:1514-34. [DOI: 10.1111/ijfs.14794] [Cited by in Crossref: 19] [Cited by in F6Publishing: 23] [Article Influence: 6.3] [Reference Citation Analysis]
|
| 17 |
Kadar AD, Astawan M, Putri SP, Fukusaki E. Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe-An Indonesian Fermented Soybean. Metabolites 2020;10:E367. [PMID: 32932879 DOI: 10.3390/metabo10090367] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 3.7] [Reference Citation Analysis]
|
| 18 |
Nissen L, Rollini M, Picozzi C, Musatti A, Foschino R, Gianotti A. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach. Microorganisms 2020;8:E792. [PMID: 32466402 DOI: 10.3390/microorganisms8060792] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 3.0] [Reference Citation Analysis]
|
