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 *

190 related articles for article (PubMed ID: 32911696)

  • 1. Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread.
    Sidari R; Martorana A; Zappia C; Mincione A; Giuffrè AM
    Foods; 2020 Sep; 9(9):. PubMed ID: 32911696
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions.
    Harth H; Van Kerrebroeck S; De Vuyst L
    Food Sci Nutr; 2018 Sep; 6(6):1438-1455. PubMed ID: 30258586
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L; Van Kerrebroeck S; Leroy F
    Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
    Lhomme E; Lattanzi A; Dousset X; Minervini F; De Angelis M; Lacaze G; Onno B; Gobbetti M
    Int J Food Microbiol; 2015 Dec; 215():161-70. PubMed ID: 26439422
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.
    Harth H; Van Kerrebroeck S; De Vuyst L
    Int J Food Microbiol; 2016 Jul; 228():22-32. PubMed ID: 27088869
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.
    Gaglio R; Alfonzo A; Barbera M; Franciosi E; Francesca N; Moschetti G; Settanni L
    Food Microbiol; 2020 Apr; 86():103349. PubMed ID: 31703858
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs.
    Galle S; Schwab C; Arendt E; Gänzle M
    J Agric Food Chem; 2010 May; 58(9):5834-41. PubMed ID: 20405917
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG; Zheng J
    Int J Food Microbiol; 2019 Aug; 302():15-23. PubMed ID: 30172443
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F; Lattanzi A; Dinardo FR; De Angelis M; Gobbetti M
    Food Microbiol; 2018 Apr; 70():162-171. PubMed ID: 29173623
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.
    Woo SH; Park J; Sung JM; Choi EJ; Choi YS; Park JD
    Foods; 2023 Dec; 12(23):. PubMed ID: 38231883
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Production of wheat bread without preservatives using sourdough starters.
    Denkova R; Ilieva S; Denkova Z; Georgieva L; Yordanova M; Nikolova D; Evstatieva Y
    Biotechnol Biotechnol Equip; 2014 Sep; 28(5):889-898. PubMed ID: 26019574
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O; Alfonzo A; Ventimiglia G; Nasca A; Francesca N; Martorana A; Moschetti G; Settanni L
    Food Microbiol; 2016 Oct; 59():43-56. PubMed ID: 27375243
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.
    Alfonzo A; Urso V; Corona O; Francesca N; Amato G; Settanni L; Di Miceli G
    Int J Food Microbiol; 2016 Dec; 239():65-78. PubMed ID: 27374130
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
    Scheirlinck I; Van der Meulen R; De Vuyst L; Vandamme P; Huys G
    J Appl Microbiol; 2009 Apr; 106(4):1081-92. PubMed ID: 19187144
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A; Ito K; Narushima N; Miyamoto T
    J Biosci Bioeng; 2019 May; 127(5):575-581. PubMed ID: 30392963
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV; Arendt EK; Dal Bello F
    Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics.
    Lhomme E; Orain S; Courcoux P; Onno B; Dousset X
    Int J Food Microbiol; 2015 Nov; 213():40-8. PubMed ID: 26051957
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L; Van Kerrebroeck S; Harth H; Huys G; Daniel HM; Weckx S
    Food Microbiol; 2014 Feb; 37():11-29. PubMed ID: 24230469
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.