210 related articles for article (PubMed ID: 29037707)
1. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.
Liu T; Li Y; Sadiq FA; Yang H; Gu J; Yuan L; Lee YK; He G
Food Chem; 2018 Mar; 242():404-411. PubMed ID: 29037707
[TBL] [Abstract][Full Text] [Related]
2. Effect of Na
Xi J; Xu D; Wu F; Jin Z; Xu X
Food Chem; 2020 Sep; 324():126786. PubMed ID: 32344353
[TBL] [Abstract][Full Text] [Related]
3. Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times.
Huang Y; Wan J; Wang Z; Sun M; Feng T; Ho CT; Song S
J Agric Food Chem; 2022 Mar; 70(12):3795-3806. PubMed ID: 35294179
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp.
Yan B; Sadiq FA; Cai Y; Fan D; Zhang H; Zhao J; Chen W
Int J Mol Sci; 2019 Feb; 20(4):. PubMed ID: 30769815
[TBL] [Abstract][Full Text] [Related]
6. Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.
Fu Y; Sun M; Feng T; Liu Q; Yao L; Yu C; Song S
J Agric Food Chem; 2023 Dec; 71(48):18973-18985. PubMed ID: 37915201
[TBL] [Abstract][Full Text] [Related]
7. Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.
Wei G; Chitrakar B; Wu J; Sang Y
J Sci Food Agric; 2023 Mar; 103(5):2522-2531. PubMed ID: 36600672
[TBL] [Abstract][Full Text] [Related]
8. A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough.
Zhang GH; Wu T; Sadiq FA; Yang HY; Liu TJ; Ruan H; He GQ
J Zhejiang Univ Sci B; 2016 Oct.; 17(10):787-797. PubMed ID: 27704748
[TBL] [Abstract][Full Text] [Related]
9. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
Song S; Jin D; Huang Y; Xie L; Muhoza B; Sun M; Feng T; Qiang W; Huang X; Liu Q
Food Res Int; 2024 Aug; 190():114661. PubMed ID: 38945592
[TBL] [Abstract][Full Text] [Related]
10. Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
Wei G; Regenstein JM
J Sci Food Agric; 2023 Aug; 103(10):5116-5125. PubMed ID: 37002807
[TBL] [Abstract][Full Text] [Related]
11. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.
Warburton A; Silcock P; Eyres GT
Food Res Int; 2022 Nov; 161():111885. PubMed ID: 36192996
[TBL] [Abstract][Full Text] [Related]
12. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.
Wei G; Zhang Z; Zhao F; Sang Y; Regenstein JM; Zhou P
Food Chem; 2024 Jun; 457():140151. PubMed ID: 38901353
[TBL] [Abstract][Full Text] [Related]
13. Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.
Fu L; Nowak A; Zhao H; Zhang B
Foods; 2022 Jun; 11(13):. PubMed ID: 35804724
[TBL] [Abstract][Full Text] [Related]
14. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
Xu D; Hu Y; Wu F; Jin Y; Xu X; Gänzle MG
J Agric Food Chem; 2020 Aug; 68(33):8907-8914. PubMed ID: 32806122
[TBL] [Abstract][Full Text] [Related]
15. Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread.
Zhao Z; Mu T; Sun H
Food Chem; 2019 Feb; 274():710-717. PubMed ID: 30372999
[TBL] [Abstract][Full Text] [Related]
16. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
Liu T; Li Y; Yang Y; Yi H; Zhang L; He G
Food Chem; 2020 Mar; 307():125529. PubMed ID: 31644982
[TBL] [Abstract][Full Text] [Related]
17. Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation.
Wang X; Huangfu X; Zhao M; Zhao R
Food Res Int; 2023 Jan; 163():112145. PubMed ID: 36596098
[TBL] [Abstract][Full Text] [Related]
18. Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread.
Shen J; Shi K; Dong H; Yang K; Lu Z; Lu F; Wang P
Molecules; 2022 May; 27(11):. PubMed ID: 35684446
[TBL] [Abstract][Full Text] [Related]
19. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
Palla M; Cristani C; Giovannetti M; Agnolucci M
Int J Food Microbiol; 2017 Jun; 250():19-26. PubMed ID: 28364622
[TBL] [Abstract][Full Text] [Related]
20. Predominant bacteria diversity in Chinese traditional sourdough.
Zhang G; He G
J Food Sci; 2013 Aug; 78(8):M1218-23. PubMed ID: 23957410
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]