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.
253 related articles for article (PubMed ID: 35643037)
21. Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry. Milanović V; Osimani A; Garofalo C; Belleggia L; Maoloni A; Cardinali F; Mozzon M; Foligni R; Aquilanti L; Clementi F PLoS One; 2020; 15(7):e0236190. PubMed ID: 32702068 [TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699. Comasio A; Van Kerrebroeck S; De Vuyst L Int J Food Microbiol; 2021 Feb; 339():109020. PubMed ID: 33360296 [TBL] [Abstract][Full Text] [Related]
25. Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics. Ameur H; Tlais AZA; Paganoni C; Cozzi S; Suman M; Di Cagno R; Gobbetti M; Polo A Int J Food Microbiol; 2024 Jan; 410():110513. PubMed ID: 38043376 [TBL] [Abstract][Full Text] [Related]
26. 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]
27. 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]
28. 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]
29. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Minervini F; Lattanzi A; De Angelis M; Celano G; Gobbetti M Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118 [TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. 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]
33. 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]
34. Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping. Oshiro M; Momoda R; Tanaka M; Zendo T; Nakayama J J Biosci Bioeng; 2019 Aug; 128(2):170-176. PubMed ID: 30879925 [TBL] [Abstract][Full Text] [Related]
35. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough. Minervini F; Celano G; Lattanzi A; De Angelis M; Gobbetti M Food Microbiol; 2016 Dec; 60():112-23. PubMed ID: 27554152 [TBL] [Abstract][Full Text] [Related]
36. 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]
37. Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution. Oshiro M; Tanaka M; Momoda R; Zendo T; Nakayama J Microbiol Spectr; 2021 Oct; 9(2):e0066221. PubMed ID: 34668750 [TBL] [Abstract][Full Text] [Related]
38. 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]
39. Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread. Zhang J; Yao Y; Li J; Ju X; Wang L Food Chem; 2023 Nov; 425():136369. PubMed ID: 37269640 [TBL] [Abstract][Full Text] [Related]
40. 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] [Previous] [Next] [New Search]