These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

401 related articles for article (PubMed ID: 17897224)

  • 21. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F; Lattanzi A; Dinardo FR; De Angelis M; Gobbetti M
    Food Microbiol; 2018 Apr; 70():162-171. PubMed ID: 29173623
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Global transcriptional response of Lactobacillus reuteri to the sourdough environment.
    Hüfner E; Britton RA; Roos S; Jonsson H; Hertel C
    Syst Appl Microbiol; 2008 Oct; 31(5):323-38. PubMed ID: 18762399
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L; Van Kerrebroeck S; Harth H; Huys G; Daniel HM; Weckx S
    Food Microbiol; 2014 Feb; 37():11-29. PubMed ID: 24230469
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M; Rizzello CG; Alfonsi G; Arnault P; Cappelle S; Di Cagno R; Gobbetti M
    Br J Nutr; 2007 Dec; 98(6):1196-205. PubMed ID: 17697425
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli.
    Rollán G; De Angelis M; Gobbetti M; de Valdez GF
    J Appl Microbiol; 2005; 99(6):1495-502. PubMed ID: 16313422
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C; Röcker B; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Food Microbiol; 2015 May; 47():36-44. PubMed ID: 25583336
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
    Comasio A; Harth H; Weckx S; De Vuyst L
    Int J Food Microbiol; 2019 Jan; 289():88-105. PubMed ID: 30218873
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV; Arendt EK; Dal Bello F
    Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Sourdough products for convenient use in baking.
    Brandt MJ
    Food Microbiol; 2007 Apr; 24(2):161-4. PubMed ID: 17008160
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
    Galle S; Schwab C; Arendt EK; Gänzle MG
    Food Microbiol; 2011 May; 28(3):547-53. PubMed ID: 21356463
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.
    Alfonzo A; Urso V; Corona O; Francesca N; Amato G; Settanni L; Di Miceli G
    Int J Food Microbiol; 2016 Dec; 239():65-78. PubMed ID: 27374130
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.
    Rühmkorf C; Jungkunz S; Wagner M; Vogel RF
    Food Microbiol; 2012 Dec; 32(2):286-94. PubMed ID: 22986191
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.
    Coda R; Cagno RD; Gobbetti M; Rizzello CG
    Food Microbiol; 2014 Feb; 37():51-8. PubMed ID: 24230473
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
    Bartkiene E; Jakobsone I; Juodeikiene G; Vidmantiene D; Pugajeva I; Bartkevics V
    Int J Food Sci Nutr; 2013 Nov; 64(7):890-6. PubMed ID: 23763660
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A; Ito K; Narushima N; Miyamoto T
    J Biosci Bioeng; 2019 May; 127(5):575-581. PubMed ID: 30392963
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
    Montemurro M; Celano G; De Angelis M; Gobbetti M; Rizzello CG; Pontonio E
    Food Microbiol; 2020 Sep; 90():103491. PubMed ID: 32336362
    [TBL] [Abstract][Full Text] [Related]  

  • 39. PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.
    Garofalo C; Silvestri G; Aquilanti L; Clementi F
    J Appl Microbiol; 2008 Jul; 105(1):243-54. PubMed ID: 18312562
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Gluten hydrolysis and depolymerization during sourdough fermentation.
    Thiele C; Grassl S; Gänzle M
    J Agric Food Chem; 2004 Mar; 52(5):1307-14. PubMed ID: 14995138
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 21.