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 *

195 related articles for article (PubMed ID: 34687568)

  • 1. Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
    Verni M; Vekka A; Immonen M; Katina K; Rizzello CG; Coda R
    J Appl Microbiol; 2022 Jul; 133(1):76-90. PubMed ID: 34687568
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
    Pontonio E; Dingeo C; Di Cagno R; Blandino M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2020 Jan; 313():108384. PubMed ID: 31670259
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R; Rizzello CG; Gobbetti M
    Int J Food Microbiol; 2010 Feb; 137(2-3):236-45. PubMed ID: 20071045
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran.
    Coda R; Kärki I; Nordlund E; Heiniö RL; Poutanen K; Katina K
    Food Microbiol; 2014 Feb; 37():69-77. PubMed ID: 24230475
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.
    Tang N; Xing X; Li H; Suo B; Wang Y; Ai Z; Yang Y
    Food Res Int; 2024 Apr; 182():114179. PubMed ID: 38519191
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
    Korcari D; Ricci G; Quattrini M; Fortina MG
    Lett Appl Microbiol; 2020 Jan; 70(1):48-54. PubMed ID: 31642537
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread.
    Hu Y; Zhang J; Wang S; Liu Y; Li L; Gao M
    J Food Sci; 2022 Apr; 87(4):1823-1836. PubMed ID: 35257375
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread.
    Omedi JO; Huang J; Huang W; Zheng J; Zeng Y; Zhang B; Zhou L; Zhao F; Li N; Gao T
    Heliyon; 2021 Nov; 7(11):e08290. PubMed ID: 34778581
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.
    El Boujamaai M; Mannani N; Aloui A; Errachidi F; Ben Salah-Abbès J; Riba A; Abbès S; Rocha JM; Bartkiene E; Brabet C; Zinedine A
    World J Microbiol Biotechnol; 2023 Oct; 39(12):331. PubMed ID: 37798570
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and its application in Monascus-fermented rice production.
    Li Y; Chen X; Shu G; Ma W
    Acta Sci Pol Technol Aliment; 2020; 19(4):387-394. PubMed ID: 33179479
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread.
    Zhang D; Tan B
    J Sci Food Agric; 2021 Aug; 101(11):4551-4560. PubMed ID: 33462833
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties.
    Sáez GD; Sabater C; Fara A; Zárate G
    J Appl Microbiol; 2022 Jul; 133(1):181-199. PubMed ID: 34863009
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.
    Nionelli L; Pontonio E; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2018 Feb; 266():173-182. PubMed ID: 29223035
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
    Bartkiene E; Jakobsone I; Juodeikiene G; Vidmantiene D; Pugajeva I; Bartkevics V
    Int J Food Sci Nutr; 2013 Nov; 64(7):890-6. PubMed ID: 23763660
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis
    Pannerchelvan S; Rios-Solis L; Faizal Wong FW; Zaidan UH; Wasoh H; Mohamed MS; Tan JS; Mohamad R; Halim M
    Food Funct; 2023 May; 14(9):3929-3948. PubMed ID: 36951915
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.