732 related articles for article (PubMed ID: 25583336)
1. 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]
2. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
[TBL] [Abstract][Full Text] [Related]
3. Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
Ryan LA; Zannini E; Dal Bello F; Pawlowska A; Koehler P; Arendt EK
Int J Food Microbiol; 2011 Apr; 146(3):276-83. PubMed ID: 21429613
[TBL] [Abstract][Full Text] [Related]
4. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
Belz MC; Mairinger R; Zannini E; Ryan LA; Cashman KD; Arendt EK
Appl Microbiol Biotechnol; 2012 Oct; 96(2):493-501. PubMed ID: 22569634
[TBL] [Abstract][Full Text] [Related]
5. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
Rizzello CG; Lorusso A; Montemurro M; Gobbetti M
Food Microbiol; 2016 Jun; 56():1-13. PubMed ID: 26919812
[TBL] [Abstract][Full Text] [Related]
6. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
Quattrini M; Liang N; Fortina MG; Xiang S; Curtis JM; Gänzle M
Int J Food Microbiol; 2019 Aug; 302():8-14. PubMed ID: 30220438
[TBL] [Abstract][Full Text] [Related]
7. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.
Axel C; Brosnan B; Zannini E; Peyer LC; Furey A; Coffey A; Arendt EK
Appl Microbiol Biotechnol; 2016 Feb; 100(4):1701-1711. PubMed ID: 26481620
[TBL] [Abstract][Full Text] [Related]
8. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
Debonne E; Van Schoors F; Maene P; Van Bockstaele F; Vermeir P; Verwaeren J; Eeckhout M; Devlieghere F
Int J Food Microbiol; 2020 May; 321():108551. PubMed ID: 32078867
[TBL] [Abstract][Full Text] [Related]
9. Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.
Dallagnol AM; Pescuma M; Rollán G; Torino MI; de Valdez GF
Appl Microbiol Biotechnol; 2015 May; 99(9):3839-49. PubMed ID: 25758954
[TBL] [Abstract][Full Text] [Related]
10. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
[TBL] [Abstract][Full Text] [Related]
11. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity.
Dallagnol AM; Pescuma M; De Valdez GF; Rollán G
Appl Microbiol Biotechnol; 2013 Apr; 97(7):3129-40. PubMed ID: 23129182
[TBL] [Abstract][Full Text] [Related]
12. Impact of sourdough on the texture of bread.
Arendt EK; Ryan LA; Dal Bello F
Food Microbiol; 2007 Apr; 24(2):165-74. PubMed ID: 17008161
[TBL] [Abstract][Full Text] [Related]
13. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.
Ryan LA; Dal Bello F; Arendt EK
Int J Food Microbiol; 2008 Jul; 125(3):274-8. PubMed ID: 18541323
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.
Zhang C; Brandt MJ; Schwab C; Gänzle MG
Food Microbiol; 2010 May; 27(3):390-5. PubMed ID: 20227604
[TBL] [Abstract][Full Text] [Related]
16. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
Carbó R; Gordún E; Fernández A; Ginovart M
Food Sci Technol Int; 2020 Jun; 26(4):344-352. PubMed ID: 31870194
[TBL] [Abstract][Full Text] [Related]
17. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.
Axel C; Zannini E; Arendt EK
Crit Rev Food Sci Nutr; 2017 Nov; 57(16):3528-3542. PubMed ID: 26980564
[TBL] [Abstract][Full Text] [Related]
18. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
Moroni AV; Dal Bello F; Arendt EK
Food Microbiol; 2009 Oct; 26(7):676-84. PubMed ID: 19747600
[TBL] [Abstract][Full Text] [Related]
19. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
Galle S; Schwab C; Dal Bello F; Coffey A; Gänzle MG; Arendt EK
Int J Food Microbiol; 2012 Apr; 155(3):105-12. PubMed ID: 22342455
[TBL] [Abstract][Full Text] [Related]
20. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.
Ryan LA; Dal Bello F; Czerny M; Koehler P; Arendt EK
J Agric Food Chem; 2009 Feb; 57(3):1060-4. PubMed ID: 19138118
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
