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.
180 related articles for article (PubMed ID: 36673512)
1. Toward Sourdough Microbiome Data: A Review of Science and Patents. Albagli G; Finotelli PV; Ferreira TF; Amaral PFF Foods; 2023 Jan; 12(2):. PubMed ID: 36673512 [TBL] [Abstract][Full Text] [Related]
2. Technological and Scientific Prospection on Pigments Produced by Microorganisms. de Souza TLS; de Souza CO; Umsza-Guez MA Recent Pat Biotechnol; 2023; 17(4):364-375. PubMed ID: 36321241 [TBL] [Abstract][Full Text] [Related]
3. Application of sourdough in gluten-free bakery products. Dan H; Li H; Li C; Fang Z; Hu B; Chen H; Wang C; Chen S; Hui T; Wu W; Zeng Z; Liu Y Crit Rev Food Sci Nutr; 2024 May; ():1-21. PubMed ID: 38783748 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis. Chung PL; Liaw ET; Gavahian M; Chen HH Foods; 2020 Aug; 9(9):. PubMed ID: 32825461 [TBL] [Abstract][Full Text] [Related]
7. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. Calvert MD; Madden AA; Nichols LM; Haddad NM; Lahne J; Dunn RR; McKenney EA PeerJ; 2021; 9():e11389. PubMed ID: 34026358 [TBL] [Abstract][Full Text] [Related]
9. Development and Innovation on Dental Products in Argentina: A Technological Prospecting Based on Patents. Valadas LAR; Oliveira Filho RD; Lotif MAL; Júnior FJG; Júnior EAD; Bandeira MAM; Squassi A Recent Pat Biotechnol; 2021; 15(1):3-11. PubMed ID: 33305714 [TBL] [Abstract][Full Text] [Related]
10. Knowledge Landscape of Starter Cultures: A Bibliometric and Patentometric Study. Cruz-O'Byrne R; Casallas-Useche C; Piraneque-Gambasica N; Aguirre-Forero S Recent Pat Biotechnol; 2021; 15(3):232-246. PubMed ID: 34602043 [TBL] [Abstract][Full Text] [Related]
11. 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]
13. Utilization of African grains for sourdough bread making. Coda R; Di Cagno R; Rizzello CG; Nionelli L; Edema MO; Gobbetti M J Food Sci; 2011 Aug; 76(6):M329-35. PubMed ID: 22417505 [TBL] [Abstract][Full Text] [Related]
14. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture. Mohd Roby BH; Muhialdin BJ; Abadl MMT; Mat Nor NA; Marzlan AA; Lim SAH; Mustapha NA; Meor Hussin AS J Food Sci; 2020 Aug; 85(8):2286-2295. PubMed ID: 32691422 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Sourdough products for convenient use in baking. Brandt MJ Food Microbiol; 2007 Apr; 24(2):161-4. PubMed ID: 17008160 [TBL] [Abstract][Full Text] [Related]
17. 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]