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Rodríguez, H., Curiel, J.A., Landete, J.M., de las Rivas, B., de Felipe, F.L., Gómez-Cordovés, C., Mancheño, J.M. and Muñoz, R. (2009) Food Phenolics and Lactic Acid Bacteria. International Journal of Food Microbiology, 132, 79-90.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.03.025

has been cited by the following article:

• TITLE: Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)

  AUTHORS: Maribel Ovando-Martinez, Orhan Daglioglu, Kadir G. Guner, Umit Gecgel, Senay Simsek

  KEYWORDS: Tarhana, Phenolic Compounds, Fatty Acid Composition

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.13, July 9, 2014

  ABSTRACT: Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P