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 *

202 related articles for article (PubMed ID: 32961748)

  • 1. Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production.
    Galli V; Venturi M; Pini N; Granchi L
    Foods; 2020 Sep; 9(9):. PubMed ID: 32961748
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
    Mamhoud A; Nionelli L; Bouzaine T; Hamdi M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2016 May; 225():9-19. PubMed ID: 26974248
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
    [TBL] [Abstract][Full Text] [Related]  

  • 6. How the sourdough may affect the functional features of leavened baked goods.
    Gobbetti M; Rizzello CG; Di Cagno R; De Angelis M
    Food Microbiol; 2014 Feb; 37():30-40. PubMed ID: 24230470
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features.
    Arora K; Carafa I; Fava F; Tuohy KM; Nikoloudaki O; Gobbetti M; Cagno RD
    Int J Food Microbiol; 2022 Aug; 374():109725. PubMed ID: 35643037
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genome-Assisted Characterization of
    Falasconi I; Fontana A; Patrone V; Rebecchi A; Duserm Garrido G; Principato L; Callegari ML; Spigno G; Morelli L
    Microorganisms; 2020 Sep; 8(9):. PubMed ID: 32927810
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough.
    Galli V; Venturi M; Coda R; Maina NH; Granchi L
    Food Res Int; 2020 Dec; 138(Pt B):109785. PubMed ID: 33288171
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Ecological parameters influencing microbial diversity and stability of traditional sourdough.
    Minervini F; De Angelis M; Di Cagno R; Gobbetti M
    Int J Food Microbiol; 2014 Feb; 171():136-46. PubMed ID: 24355817
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
    Pontonio E; Nionelli L; Curiel JA; Sadeghi A; Di Cagno R; Gobbetti M; Rizzello CG
    Food Microbiol; 2015 May; 47():99-110. PubMed ID: 25583343
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
    Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A; Miceli C; Nasca A; Franciosi E; Ventimiglia G; Di Gerlando R; Tuohy K; Francesca N; Moschetti G; Settanni L
    Food Microbiol; 2017 Apr; 62():256-269. PubMed ID: 27889157
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
    Dentice Maidana S; Aristimuño Ficoseco C; Bassi D; Cocconcelli PS; Puglisi E; Savoy G; Vignolo G; Fontana C
    Int J Food Microbiol; 2020 Mar; 316():108425. PubMed ID: 31715547
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H; Gabriel V; Fontagné-Faucher C
    Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Wheat Bread Enriched with House Cricket Powder (
    Gantner M; Sadowska A; Piotrowska A; Kulik K; Sionek B; Kostyra E
    Molecules; 2024 Feb; 29(3):. PubMed ID: 38338455
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization.
    Nissen L; Samaei SP; Babini E; Gianotti A
    Food Chem; 2020 Dec; 333():127410. PubMed ID: 32682227
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties.
    Perri G; Rizzello CG; Ampollini M; Celano G; Coda R; Gobbetti M; De Angelis M; Calasso M
    Foods; 2021 Jun; 10(7):. PubMed ID: 34199014
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.
    Ameur H; Cantatore V; Filannino P; Cavoski I; Nikoloudaki O; Gobbetti M; Di Cagno R
    Front Microbiol; 2022; 13():873432. PubMed ID: 35516437
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.