lactic acid has been researched along with phytic acid in 12 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (8.33) | 18.2507 |
| 2000's | 3 (25.00) | 29.6817 |
| 2010's | 7 (58.33) | 24.3611 |
| 2020's | 1 (8.33) | 2.80 |
| Authors | Studies |
|---|---|
| Camacho, L; Campos, R; Guzmán, E; Marcus, D; Sierra, C; Trugo, L; von Bäer, D | 1 |
| Berggren, A; Bering, S; Bukhave, K; Sjøltov, L; Suchdev, S; Tetens, I | 1 |
| Proulx, AK; Reddy, MB | 1 |
| Guigas, C; Holzapfel, WH; Schillinger, U; Tamang, B; Tamang, JP | 1 |
| Bari, ML; Inatsu, Y; Juneja, V; Kawamoto, S; Kitagawa, T; Nei, D | 1 |
| Halami, PM; Raghavendra, P; Ushakumari, SR | 1 |
| Rossander-Hulthen, L; Sandberg, AS; Scheers, N; Torsdottir, I | 1 |
| Fritsch, C; Toelstede, S; Vogel, RF | 1 |
| Bartkiene, E; Cizeikiene, D; Damasius, J; Juodeikiene, G; Paskevicius, A | 1 |
| Gobbetti, M; Montemurro, M; Nionelli, L; Pontonio, E; Rizzello, CG; Verni, M | 1 |
| Chen, C; Cheng, L; Li, X; Liu, C; Song, Y; Yang, F | 1 |
| Dong, XH; Li, DY; Li, N; Liu, XY; Na, XK; Tan, ZF; Zhou, DY | 1 |
1 trial(s) available for lactic acid and phytic acid
| Article | Year |
|---|---|
A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age.
Topics: Acute-Phase Reaction; Adult; alpha 1-Antichymotrypsin; Avena; Biological Availability; Biomarkers; Cross-Over Studies; Dietary Carbohydrates; Double-Blind Method; Female; Fermentation; Ferritins; Humans; Intestinal Absorption; Iron, Dietary; Lactic Acid; Lactobacillus plantarum; Nonheme Iron Proteins; Phytic Acid | 2006 |
11 other study(ies) available for lactic acid and phytic acid
| Article | Year |
|---|---|
Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.
Topics: Alkaloids; Fabaceae; Fermentation; Food Microbiology; Glucose; Hydrogen-Ion Concentration; Hydrolysis; Lactates; Lactic Acid; Lactobacillus; Lactobacillus acidophilus; Nutritive Value; Oligosaccharides; Phytic Acid; Plants, Medicinal; Riboflavin; Sucrose | 1991 |
Fermentation and lactic acid addition enhance iron bioavailability of maize.
Topics: Biological Availability; Fermentation; Food Handling; Iron; Lactic Acid; Phytic Acid; Solubility; Zea mays | 2007 |
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.
Topics: Antibiosis; Bacterial Adhesion; Bacteriocins; Biogenic Amines; Cells, Cultured; Colony Count, Microbial; Fermentation; Food Microbiology; India; Intestinal Mucosa; Lactic Acid; Lactobacillaceae; Oligosaccharides; Phytic Acid; Probiotics; Sasa; Vegetables | 2009 |
Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces.
Topics: Anti-Bacterial Agents; Chemical Phenomena; Chitosan; Chlorides; Colony Count, Microbial; Disinfection; Escherichia coli O157; Foodborne Diseases; Fruit; Humans; Hydrogen-Ion Concentration; Lactic Acid; Phytic Acid; Pigmentation; Quality Control; Solanum lycopersicum; Surface Properties; Taste | 2010 |
Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods.
Topics: Calcium, Dietary; Eleusine; Fermentation; Functional Food; Humans; Intestinal Absorption; Lactic Acid; Pediococcus; Phytic Acid; Probiotics; Soy Milk | 2011 |
Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+)).
Topics: Adult; Biological Availability; Caco-2 Cells; Dose-Response Relationship, Drug; Female; Fermentation; Ferritins; Food Handling; Hep G2 Cells; Hepcidins; Humans; Iron, Dietary; Lactic Acid; Male; Middle Aged; Phytic Acid; Vegetables; Young Adult; Zinc | 2016 |
Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites.
Topics: Bifidobacterium; Fermentation; Flour; Lactic Acid; Lactobacillus plantarum; Lactococcus lactis; Lupinus; Nutritive Value; Pediococcus; Phytic Acid | 2015 |
Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
Topics: 6-Phytase; Bacteriocins; Biological Availability; Bread; Edible Grain; Fermentation; Flour; Gastrointestinal Tract; Humans; Hydrogen-Ion Concentration; Iron; Lactic Acid; Minerals; Pediococcus; Phytic Acid; Solubility; Trace Elements; Triticum | 2015 |
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
Topics: Bioreactors; Bread; Cannabis; Fermentation; Fermented Foods; Flour; Lactic Acid; Lactobacillus plantarum; Leuconostoc mesenteroides; Pediococcus acidilactici; Phytic Acid; Proanthocyanidins; Saccharomyces cerevisiae; Saponins; Triticum; Yeast, Dried | 2018 |
Phytic acid improves intestinal mucosal barrier damage and reduces serum levels of proinflammatory cytokines in a 1,2-dimethylhydrazine-induced rat colorectal cancer model.
Topics: 1,2-Dimethylhydrazine; Animals; Body Weight; Cadherins; Claudin-1; Colon; Colorectal Neoplasms; Cytokines; Disease Models, Animal; Disease Progression; Inflammation; Interleukin-1beta; Interleukin-6; Intestinal Mucosa; Lactic Acid; Lipopolysaccharides; Male; Mucin-2; Phenotype; Phytic Acid; Rats; Rats, Wistar; RNA, Messenger; Trefoil Factor-3; Tumor Necrosis Factor-alpha | 2018 |
Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage.
Topics: Animals; Copper; Decapoda; Free Radicals; Lactic Acid; Penaeidae; Phytic Acid; Seafood | 2022 |