276 related articles for article (PubMed ID: 20643489)
41. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).
Valmorri S; Tofalo R; Settanni L; Corsetti A; Suzzi G
Antonie Van Leeuwenhoek; 2010 Feb; 97(2):119-29. PubMed ID: 19904626
[TBL] [Abstract][Full Text] [Related]
42. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
Rizzello CG; Cavoski I; Turk J; Ercolini D; Nionelli L; Pontonio E; De Angelis M; De Filippis F; Gobbetti M; Di Cagno R
Appl Environ Microbiol; 2015 May; 81(9):3192-204. PubMed ID: 25724957
[TBL] [Abstract][Full Text] [Related]
43. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.
Van der Meulen R; Scheirlinck I; Van Schoor A; Huys G; Vancanneyt M; Vandamme P; De Vuyst L
Appl Environ Microbiol; 2007 Aug; 73(15):4741-50. PubMed ID: 17557853
[TBL] [Abstract][Full Text] [Related]
44. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
Taccari M; Aquilanti L; Polverigiani S; Osimani A; Garofalo C; Milanović V; Clementi F
J Food Sci; 2016 Aug; 81(8):M1996-2005. PubMed ID: 27332783
[TBL] [Abstract][Full Text] [Related]
45. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production.
Pradal I; González-Alonso V; Wardhana YR; Cnockaert M; Wieme AD; Vandamme P; De Vuyst L
Int J Food Microbiol; 2024 Feb; 411():110522. PubMed ID: 38160537
[TBL] [Abstract][Full Text] [Related]
46. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
Lattanzi A; Minervini F; Di Cagno R; Diviccaro A; Antonielli L; Cardinali G; Cappelle S; De Angelis M; Gobbetti M
Int J Food Microbiol; 2013 May; 163(2-3):71-9. PubMed ID: 23558189
[TBL] [Abstract][Full Text] [Related]
47. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
Lhomme E; Mezaize S; Ducasse MB; Chiron H; Champomier-Vergès MC; Chaillou S; Zagorec M; Dousset X; Onno B
Int Microbiol; 2014 Mar; 17(1):1-9. PubMed ID: 25296441
[TBL] [Abstract][Full Text] [Related]
48. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
Pontonio E; Nionelli L; Curiel JA; Sadeghi A; Di Cagno R; Gobbetti M; Rizzello CG
Food Microbiol; 2015 May; 47():99-110. PubMed ID: 25583343
[TBL] [Abstract][Full Text] [Related]
49. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.
Wolter A; Hager AS; Zannini E; Arendt EK
Food Funct; 2014 Mar; 5(3):564-72. PubMed ID: 24492829
[TBL] [Abstract][Full Text] [Related]
50. 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]
51. Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread.
Rocha JM; Malcata FX
Food Microbiol; 2012 Aug; 31(1):72-88. PubMed ID: 22475945
[TBL] [Abstract][Full Text] [Related]
52. Main microorganisms involved in the fermentation of Ugandan ghee.
Ongol MP; Asano K
Int J Food Microbiol; 2009 Aug; 133(3):286-91. PubMed ID: 19577815
[TBL] [Abstract][Full Text] [Related]
53. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
Siragusa S; Di Cagno R; Ercolini D; Minervini F; Gobbetti M; De Angelis M
Appl Environ Microbiol; 2009 Feb; 75(4):1099-109. PubMed ID: 19088320
[TBL] [Abstract][Full Text] [Related]
54. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
55. Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs.
Ua-Arak T; Jakob F; Vogel RF
Int J Food Microbiol; 2016 Dec; 239():103-112. PubMed ID: 27118673
[TBL] [Abstract][Full Text] [Related]
56. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
Corona O; Alfonzo A; Ventimiglia G; Nasca A; Francesca N; Martorana A; Moschetti G; Settanni L
Food Microbiol; 2016 Oct; 59():43-56. PubMed ID: 27375243
[TBL] [Abstract][Full Text] [Related]
57. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
Van Kerrebroeck S; Comasio A; Harth H; De Vuyst L
Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
[TBL] [Abstract][Full Text] [Related]
58. Predominant yeasts in the sourdoughs collected from some parts of Turkey.
Boyaci-Gunduz CP; Erten H
Yeast; 2020 Sep; 37(9-10):449-466. PubMed ID: 32445425
[TBL] [Abstract][Full Text] [Related]
59. Ecological parameters influencing microbial diversity and stability of traditional sourdough.
Minervini F; De Angelis M; Di Cagno R; Gobbetti M
Int J Food Microbiol; 2014 Feb; 171():136-46. PubMed ID: 24355817
[TBL] [Abstract][Full Text] [Related]
60. Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures.
Capuani A; Stetina M; Gstattenbauer A; Behr J; Vogel RF
Int J Food Microbiol; 2014 Aug; 185():158-66. PubMed ID: 24992519
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
