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 *

157 related articles for article (PubMed ID: 32194100)

  • 1. Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics.
    Abedfar A; Hosseininezhad M; Rafe A
    Int J Biol Macromol; 2020 Jul; 154():371-379. PubMed ID: 32194100
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Exopolysaccharides from sourdough lactic acid bacteria.
    Galle S; Arendt EK
    Crit Rev Food Sci Nutr; 2014; 54(7):891-901. PubMed ID: 24499068
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
    Galle S; Schwab C; Arendt EK; Gänzle MG
    Food Microbiol; 2011 May; 28(3):547-53. PubMed ID: 21356463
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
    Di Cagno R; De Angelis M; Limitone A; Minervini F; Carnevali P; Corsetti A; Gaenzle M; Ciati R; Gobbetti M
    J Agric Food Chem; 2006 Dec; 54(26):9873-81. PubMed ID: 17177514
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis.
    Korakli M; Gänzle MG; Vogel RF
    J Appl Microbiol; 2002; 92(5):958-65. PubMed ID: 11972702
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.
    Yilmaz MT; Dertli E; Toker OS; Tatlisu NB; Sagdic O; Arici M
    J Dairy Sci; 2015 Mar; 98(3):1604-24. PubMed ID: 25547308
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.
    Ma S; Wang Z; Tian X; Sun B; Huang J; Yan J; Bao Q; Wang X
    Food Chem; 2022 Mar; 373(Pt A):131417. PubMed ID: 34710698
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir.
    Wang J; Zhao X; Tian Z; Yang Y; Yang Z
    Carbohydr Polym; 2015 Jul; 125():16-25. PubMed ID: 25857955
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M; Lorenz C; Endo A; Kraler M; Dürrschmid K; Hendriks K; Soares da Silva F; Auterith E; Kneifel W; Michlmayr H
    Food Microbiol; 2015 Aug; 49():211-9. PubMed ID: 25846933
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.
    Dertli E; Toker OS; Durak MZ; Yilmaz MT; Tatlısu NB; Sagdic O; Cankurt H
    Carbohydr Polym; 2016 Jan; 136():427-40. PubMed ID: 26572373
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation.
    Buksa K; Kowalczyk M; Boreczek J
    Food Chem; 2021 Nov; 362():130221. PubMed ID: 34098436
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (
    Huang C; Huang J; Zhang B; Omedi JO; Chen C; Zhou L; Liang L; Zou Q; Zheng J; Zeng Y; Huang W
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766134
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Characterization, bioactivities, and rheological properties of exopolysaccharide produced by novel probiotic Lactobacillus plantarum C70 isolated from camel milk.
    Ayyash M; Abu-Jdayil B; Itsaranuwat P; Galiwango E; Tamiello-Rosa C; Abdullah H; Esposito G; Hunashal Y; Obaid RS; Hamed F
    Int J Biol Macromol; 2020 Feb; 144():938-946. PubMed ID: 31672637
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.
    Chen XY; Levy C; Gänzle MG
    Int J Food Microbiol; 2016 Dec; 239():95-102. PubMed ID: 27321351
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.