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 *

127 related articles for article (PubMed ID: 26787943)

  • 1. Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses.
    Habibi Najafi MB; Pourfarzad A; Zahedi H; Ahmadian-Kouchaksaraie Z; Haddad Khodaparast MH
    J Food Sci Technol; 2016 Jan; 53(1):209-20. PubMed ID: 26787943
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed.
    Hejri-Zarifi S; Ahmadian-Kouchaksaraei Z; Pourfarzad A; Khodaparast MH
    J Food Sci Technol; 2014 Dec; 51(12):3776-84. PubMed ID: 25477644
    [TBL] [Abstract][Full Text] [Related]  

  • 3. A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads.
    Mygdalia AS; Nouska C; Hatzikamari M; Biliaderis CG; Lazaridou A
    Food Res Int; 2022 Sep; 159():111593. PubMed ID: 35940760
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.
    Nouska C; Hatzikamari M; Matsakidou A; Biliaderis CG; Lazaridou A
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628111
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.
    Novotni D; Mutak N; Nanjara L; Drakula S; Čukelj Mustač N; Voučko B; Ćurić D
    Food Technol Biotechnol; 2020 Dec; 58(4):465-474. PubMed ID: 33505209
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter.
    Limbad M; Gutierrez Maddox N; Hamid N; Kantono K
    Foods; 2020 Aug; 9(9):. PubMed ID: 32847003
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L; Montemurro M; Pontonio E; Verni M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2018 Aug; 279():14-25. PubMed ID: 29715603
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
    Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K
    J Appl Microbiol; 2019 Sep; 127(3):778-793. PubMed ID: 31211891
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R; Rizzello CG; Gobbetti M
    Int J Food Microbiol; 2010 Feb; 137(2-3):236-45. PubMed ID: 20071045
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures.
    Menezes LAA; De Marco I; Neves Oliveira Dos Santos N; Costa Nunes C; Leite Cartabiano CE; Molognoni L; Pereira GVM; Daguer H; De Dea Lindner J
    Int J Food Sci Nutr; 2021 Nov; 72(7):912-922. PubMed ID: 33653200
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.
    Xu D; Zhang Y; Tang K; Hu Y; Xu X; Gänzle MG
    Front Microbiol; 2019; 10():2113. PubMed ID: 31552010
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread.
    Clark CS; Ohstrom A; Rolon ML; Smith M; Wolfe BE; Wee J; Van Buiten CB
    J Food Sci; 2024 Mar; 89(3):1414-1427. PubMed ID: 38328986
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E; Bartkevics V; Krungleviciute V; Pugajeva I; Zadeike D; Juodeikiene G
    J Food Sci; 2017 Oct; 82(10):2371-2378. PubMed ID: 28877331
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture.
    Mohd Roby BH; Muhialdin BJ; Abadl MMT; Mat Nor NA; Marzlan AA; Lim SAH; Mustapha NA; Meor Hussin AS
    J Food Sci; 2020 Aug; 85(8):2286-2295. PubMed ID: 32691422
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of
    Supasil R; Suttisansanee U; Santivarangkna C; Tangsuphoom N; Khemthong C; Chupeerach C; On-Nom N
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885314
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.
    Teleky BE; Martău AG; Ranga F; Chețan F; Vodnar DC
    Biomolecules; 2020 May; 10(5):. PubMed ID: 32443391
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.