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 *

144 related articles for article (PubMed ID: 38783748)

  • 1. 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]  

  • 2. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
    Moroni AV; Dal Bello F; Arendt EK
    Food Microbiol; 2009 Oct; 26(7):676-84. PubMed ID: 19747600
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition.
    Ramos L; Alonso-Hernando A; Martínez-Castro M; Morán-Pérez JA; Cabrero-Lobato P; Pascual-Maté A; Téllez-Jiménez E; Mujico JR
    Foods; 2021 Jun; 10(7):. PubMed ID: 34203323
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.
    Morreale F; Angelino D; Pellegrini N
    Plant Foods Hum Nutr; 2018 Jun; 73(2):154-159. PubMed ID: 29691797
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.
    Woo SH; Park J; Sung JM; Choi EJ; Choi YS; Park JD
    Foods; 2023 Dec; 12(23):. PubMed ID: 38231883
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
    Di Cagno R; Rizzello CG; De Angelis M; Cassone A; Giuliani G; Benedusi A; Limitone A; Surico RF; Gobbetti M
    J Food Prot; 2008 Jul; 71(7):1491-5. PubMed ID: 18680953
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.
    Arendt EK; Moroni A; Zannini E
    Microb Cell Fact; 2011 Aug; 10 Suppl 1(Suppl 1):S15. PubMed ID: 21995616
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Teff Type-I Sourdough to Produce Gluten-Free Muffin.
    Dingeo C; Difonzo G; Paradiso VM; Rizzello CG; Pontonio E
    Microorganisms; 2020 Jul; 8(8):. PubMed ID: 32751312
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gluten-Free Bread and Bakery Products Technology.
    Šmídová Z; Rysová J
    Foods; 2022 Feb; 11(3):. PubMed ID: 35159630
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Development of a Type I gluten-free sourdough.
    Picozzi C; Mariotti M; Cappa C; Tedesco B; Vigentini I; Foschino R; Lucisano M
    Lett Appl Microbiol; 2016 Feb; 62(2):119-25. PubMed ID: 26581944
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods.
    Missbach B; Schwingshackl L; Billmann A; Mystek A; Hickelsberger M; Bauer G; König J
    PeerJ; 2015; 3():e1337. PubMed ID: 26528408
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.
    Montemurro M; Pontonio E; Rizzello CG
    Foods; 2021 Feb; 10(2):. PubMed ID: 33672491
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
    Ma S; Wang Z; Guo X; Wang F; Huang J; Sun B; Wang X
    Food Chem; 2021 Oct; 360():130038. PubMed ID: 34020364
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Postbiotics in the Bakery Products: Applications and Nutritional Values.
    Asqardokht-Aliabadi A; Sarabi-Aghdam V; Homayouni-Rad A; Hosseinzadeh N
    Probiotics Antimicrob Proteins; 2024 Jul; ():. PubMed ID: 39066881
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG; Montemurro M; Gobbetti M
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Genome-Assisted Characterization of
    Falasconi I; Fontana A; Patrone V; Rebecchi A; Duserm Garrido G; Principato L; Callegari ML; Spigno G; Morelli L
    Microorganisms; 2020 Sep; 8(9):. PubMed ID: 32927810
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure.
    Scarnato L; Serrazanetti DI; Aloisi I; Montanari C; Del Duca S; Lanciotti R
    Amino Acids; 2016 Oct; 48(10):2453-65. PubMed ID: 27188419
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.