BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

223 related articles for article (PubMed ID: 34199014)

  • 1. 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]  

  • 2. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread.
    Perri G; Coda R; Rizzello CG; Celano G; Ampollini M; Gobbetti M; De Angelis M; Calasso M
    Food Chem; 2021 Sep; 355():129638. PubMed ID: 33799242
    [TBL] [Abstract][Full Text] [Related]  

  • 3. In situ production and analysis of Weissella confusa dextran in wheat sourdough.
    Katina K; Maina NH; Juvonen R; Flander L; Johansson L; Virkki L; Tenkanen M; Laitila A
    Food Microbiol; 2009 Oct; 26(7):734-43. PubMed ID: 19747607
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 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. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.
    Tinzl-Malang SK; Rast P; Grattepanche F; Sych J; Lacroix C
    Int J Food Microbiol; 2015 Dec; 214():91-101. PubMed ID: 26256717
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria.
    Pepe O; Ventorino V; Cavella S; Fagnano M; Brugno R
    Appl Environ Microbiol; 2013 Jun; 79(12):3779-85. PubMed ID: 23584774
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16.
    Koirala P; Maina NH; Nihtilä H; Katina K; Coda R
    Microb Cell Fact; 2021 Jan; 20(1):23. PubMed ID: 33482833
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
    Montemurro M; Pontonio E; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2019 Aug; 302():47-58. PubMed ID: 30115372
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.
    Kajala I; Shi Q; Nyyssölä A; Maina NH; Hou Y; Katina K; Tenkanen M; Juvonen R
    PLoS One; 2015; 10(1):e0116418. PubMed ID: 25603169
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 12.