127 related articles for article (PubMed ID: 11518434)
21. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
[TBL] [Abstract][Full Text] [Related]
22. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
Pham TT; Shah NP
J Food Sci; 2008 Mar; 73(2):M62-6. PubMed ID: 18298737
[TBL] [Abstract][Full Text] [Related]
23. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
Novotni D; Curić D; Bituh M; Colić Barić I; Skevin D; Cukelj N
Int J Food Sci Nutr; 2011 Feb; 62(1):26-33. PubMed ID: 20715901
[TBL] [Abstract][Full Text] [Related]
24. Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas.
Nout MJ
Int J Food Microbiol; 1991 Feb; 12(2-3):217-24. PubMed ID: 2049286
[TBL] [Abstract][Full Text] [Related]
25. Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye.
Achi OK
Plant Foods Hum Nutr; 1992 Oct; 42(4):297-304. PubMed ID: 1438073
[TBL] [Abstract][Full Text] [Related]
26. Hydrogen production by fermentation using acetic acid and lactic acid.
Matsumoto M; Nishimura Y
J Biosci Bioeng; 2007 Mar; 103(3):236-41. PubMed ID: 17434426
[TBL] [Abstract][Full Text] [Related]
27. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
Muyanja CM; Narvhus JA; Treimo J; Langsrud T
Int J Food Microbiol; 2003 Feb; 80(3):201-10. PubMed ID: 12494920
[TBL] [Abstract][Full Text] [Related]
28. Defined multi-species semi-liquid ready-to-use sourdough starter.
Gaggiano M; Di Cagno R; De Angelis M; Arnault P; Tossut P; Fox PF; Gobbetti M
Food Microbiol; 2007 Feb; 24(1):15-24. PubMed ID: 16943090
[TBL] [Abstract][Full Text] [Related]
29. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
[TBL] [Abstract][Full Text] [Related]
30. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
Sanni AI; Sefa-Dedeh S; Sakyi-Dawson E; Asiedu M
Int J Food Sci Nutr; 2002 Sep; 53(5):367-73. PubMed ID: 12396461
[TBL] [Abstract][Full Text] [Related]
31. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
32. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
Ravyts F; De Vuyst L
Food Microbiol; 2011 Sep; 28(6):1129-39. PubMed ID: 21645811
[TBL] [Abstract][Full Text] [Related]
33. An economic approach for L-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources.
Altaf M; Venkateshwar M; Srijana M; Reddy G
J Appl Microbiol; 2007 Aug; 103(2):372-80. PubMed ID: 17650197
[TBL] [Abstract][Full Text] [Related]
34. Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production.
Hatzikamari M; Yiangou M; Tzanetakis N; Litopoulou-Tzanetaki E
Int J Food Microbiol; 2007 May; 116(1):37-43. PubMed ID: 17300848
[TBL] [Abstract][Full Text] [Related]
35. Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.
Doblado R; Frias J; Muñoz R; Vidal-Valverde C
J Food Prot; 2003 Dec; 66(12):2313-20. PubMed ID: 14672230
[TBL] [Abstract][Full Text] [Related]
36. Evaluation of lactic acid bacteria for sourdough fermentation of amaranth.
Sterr Y; Weiss A; Schmidt H
Int J Food Microbiol; 2009 Nov; 136(1):75-82. PubMed ID: 19783060
[TBL] [Abstract][Full Text] [Related]
37. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G
Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
[TBL] [Abstract][Full Text] [Related]
38. Effect of processing conditions on acidification properties of wheat sour doughs.
Martínez-Anaya MA; Benedito de Barber C; Collar Esteve C
Int J Food Microbiol; 1994 Jun; 22(4):249-55. PubMed ID: 7986676
[TBL] [Abstract][Full Text] [Related]
39. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
[TBL] [Abstract][Full Text] [Related]
40. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
Mamhoud A; Nionelli L; Bouzaine T; Hamdi M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2016 May; 225():9-19. PubMed ID: 26974248
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]