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 *

174 related articles for article (PubMed ID: 31667421)

  • 1. Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties.
    Abedfar A; Sadeghi A
    Heliyon; 2019 Oct; 5(10):e02608. PubMed ID: 31667421
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Utilization of African grains for sourdough bread making.
    Coda R; Di Cagno R; Rizzello CG; Nionelli L; Edema MO; Gobbetti M
    J Food Sci; 2011 Aug; 76(6):M329-35. PubMed ID: 22417505
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough.
    Naji-Tabasi S; Shahidi-Noghabi M; Davtalab M
    Food Sci Technol Int; 2023 Mar; 29(2):126-137. PubMed ID: 34913387
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality.
    Karimi N; Zeynali F; Rezazad Bari M; Nikoo M; Mohtarami F; Kadivar M
    Food Sci Nutr; 2021 Dec; 9(12):6683-6691. PubMed ID: 34925798
    [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. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B; Kadivar M; Shahedi M; Soleimanian-Zad S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov; 34(11):1904-1914. PubMed ID: 28952425
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 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. Application of novel starter cultures for sourdough bread production.
    Plessas S; Alexopoulos A; Mantzourani I; Koutinas A; Voidarou C; Stavropoulou E; Bezirtzoglou E
    Anaerobe; 2011 Dec; 17(6):486-9. PubMed ID: 21513810
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity.
    Chen HY; Hsieh CW; Chen PC; Lin SP; Lin YF; Cheng KC
    Molecules; 2021 Sep; 26(18):. PubMed ID: 34577129
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
    Clément H; Prost C; Chiron H; Ducasse MB; Della Valle G; Courcoux P; Onno B
    Food Res Int; 2018 Apr; 106():974-981. PubMed ID: 29580011
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread.
    Demirkesen-Bicak H; Arici M; Yaman M; Karasu S; Sagdic O
    Foods; 2021 Mar; 10(3):. PubMed ID: 33804465
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads.
    Dan H; Gu Z; Li C; Fang Z; Hu B; Wang C; Chen S; Tang X; Ren Y; Wu W; Zeng Z; Liu Y
    Food Res Int; 2022 Nov; 161():111889. PubMed ID: 36192916
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough.
    Jekle M; Houben A; Mitzscherling M; Becker T
    J Sci Food Agric; 2010 Oct; 90(13):2326-32. PubMed ID: 20632390
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.