139 related articles for article (PubMed ID: 37915201)
1. Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.
Fu Y; Sun M; Feng T; Liu Q; Yao L; Yu C; Song S
J Agric Food Chem; 2023 Dec; 71(48):18973-18985. PubMed ID: 37915201
[TBL] [Abstract][Full Text] [Related]
2. Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times.
Huang Y; Wan J; Wang Z; Sun M; Feng T; Ho CT; Song S
J Agric Food Chem; 2022 Mar; 70(12):3795-3806. PubMed ID: 35294179
[TBL] [Abstract][Full Text] [Related]
3. Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.
Wei G; Chitrakar B; Wu J; Sang Y
J Sci Food Agric; 2023 Mar; 103(5):2522-2531. PubMed ID: 36600672
[TBL] [Abstract][Full Text] [Related]
4. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.
Wei G; Zhang Z; Zhao F; Sang Y; Regenstein JM; Zhou P
Food Chem; 2024 Jun; 457():140151. PubMed ID: 38901353
[TBL] [Abstract][Full Text] [Related]
5. Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.
Fu L; Nowak A; Zhao H; Zhang B
Foods; 2022 Jun; 11(13):. PubMed ID: 35804724
[TBL] [Abstract][Full Text] [Related]
6. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.
Liu T; Li Y; Sadiq FA; Yang H; Gu J; Yuan L; Lee YK; He G
Food Chem; 2018 Mar; 242():404-411. PubMed ID: 29037707
[TBL] [Abstract][Full Text] [Related]
7. Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
Wei G; Regenstein JM
J Sci Food Agric; 2023 Aug; 103(10):5116-5125. PubMed ID: 37002807
[TBL] [Abstract][Full Text] [Related]
8. Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread.
Shen J; Shi K; Dong H; Yang K; Lu Z; Lu F; Wang P
Molecules; 2022 May; 27(11):. PubMed ID: 35684446
[TBL] [Abstract][Full Text] [Related]
9. Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp.
Yan B; Sadiq FA; Cai Y; Fan D; Zhang H; Zhao J; Chen W
Int J Mol Sci; 2019 Feb; 20(4):. PubMed ID: 30769815
[TBL] [Abstract][Full Text] [Related]
10. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K
J Appl Microbiol; 2019 Sep; 127(3):778-793. PubMed ID: 31211891
[TBL] [Abstract][Full Text] [Related]
11. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
Gänzle MG; Zheng J
Int J Food Microbiol; 2019 Aug; 302():15-23. PubMed ID: 30172443
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation.
Wang X; Huangfu X; Zhao M; Zhao R
Food Res Int; 2023 Jan; 163():112145. PubMed ID: 36596098
[TBL] [Abstract][Full Text] [Related]
14. Composition and function of sourdough microbiota: From ecological theory to bread quality.
Gänzle M; Ripari V
Int J Food Microbiol; 2016 Dec; 239():19-25. PubMed ID: 27240932
[TBL] [Abstract][Full Text] [Related]
15. Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread.
Zhao Z; Mu T; Sun H
Food Chem; 2019 Feb; 274():710-717. PubMed ID: 30372999
[TBL] [Abstract][Full Text] [Related]
16. Type I sourdough steamed bread made by retarded sponge-dough method.
Wang X; Zhao R; Yuan W
Food Chem; 2020 May; 311():126029. PubMed ID: 31874427
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method.
Wang X; Zhu X; Bi Y; Zhao R; Nie Y; Yuan W
Food Chem; 2020 Nov; 330():127316. PubMed ID: 32569933
[TBL] [Abstract][Full Text] [Related]
19. Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter.
Tang N; Xing X; Li H; Jiao H; Ji S; Ai Z
Foods; 2023 Feb; 12(3):. PubMed ID: 36766145
[TBL] [Abstract][Full Text] [Related]
20. Effect of Na
Xi J; Xu D; Wu F; Jin Z; Xu X
Food Chem; 2020 Sep; 324():126786. PubMed ID: 32344353
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
