BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

276 related articles for article (PubMed ID: 20643489)

  • 1. Development of buckwheat and teff sourdoughs with the use of commercial starters.
    Moroni AV; Arendt EK; Morrissey JP; Dal Bello F
    Int J Food Microbiol; 2010 Aug; 142(1-2):142-8. PubMed ID: 20643489
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C
    Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A; Hager AS; Zannini E; Galle S; Gänzle MG; Waters DM; Arendt EK
    Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
    Lhomme E; Lattanzi A; Dousset X; Minervini F; De Angelis M; Lacaze G; Onno B; Gobbetti M
    Int J Food Microbiol; 2015 Dec; 215():161-70. PubMed ID: 26439422
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L; Vrancken G; Ravyts F; Rimaux T; Weckx S
    Food Microbiol; 2009 Oct; 26(7):666-75. PubMed ID: 19747599
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.
    Zannini E; Garofalo C; Aquilanti L; Santarelli S; Silvestri G; Clementi F
    Food Microbiol; 2009 Oct; 26(7):744-53. PubMed ID: 19747608
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V
    Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
    Palla M; Agnolucci M; Calzone A; Giovannetti M; Di Cagno R; Gobbetti M; Rizzello CG; Pontonio E
    Int J Food Microbiol; 2019 Aug; 302():59-68. PubMed ID: 30115373
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
    Weckx S; Van der Meulen R; Maes D; Scheirlinck I; Huys G; Vandamme P; De Vuyst L
    Food Microbiol; 2010 Dec; 27(8):1000-8. PubMed ID: 20832677
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
    Minervini F; Lattanzi A; De Angelis M; Celano G; Gobbetti M
    Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
    Scheirlinck I; Van der Meulen R; De Vuyst L; Vandamme P; Huys G
    J Appl Microbiol; 2009 Apr; 106(4):1081-92. PubMed ID: 19187144
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of ecological factors on the stability of microbial associations in sourdough fermentation.
    Vogelmann SA; Hertel C
    Food Microbiol; 2011 May; 28(3):583-9. PubMed ID: 21356468
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.
    Capuani A; Behr J; Vogel RF
    Int J Food Microbiol; 2013 Jul; 165(2):148-55. PubMed ID: 23728431
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L; Van Kerrebroeck S; Leroy F
    Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 14.