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PUBMED FOR HANDHELDS

Journal Abstract Search


130 related items for PubMed ID: 12448759

  • 1. Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem.
    Vogel RF, Ehrmann MA, Gänzle MG.
    Antonie Van Leeuwenhoek; 2002 Aug; 81(1-4):631-8. PubMed ID: 12448759
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  • 2. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG, Zheng J.
    Int J Food Microbiol; 2019 Aug 02; 302():15-23. PubMed ID: 30172443
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  • 3. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.
    Food Microbiol; 2009 Oct 02; 26(7):666-75. PubMed ID: 19747599
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  • 10. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2007 Oct 02; 103(4):1197-205. PubMed ID: 17897224
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  • 11. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 02; 77():43-51. PubMed ID: 30297055
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  • 13. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F, Lattanzi A, Dinardo FR, De Angelis M, Gobbetti M.
    Food Microbiol; 2018 Apr 02; 70():162-171. PubMed ID: 29173623
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  • 15. Novel metabolites from cereal-associated lactobacilli - novel functionalities for cereal products?
    Gänzle MG, Zhang C, Monang BS, Lee V, Schwab C.
    Food Microbiol; 2009 Oct 02; 26(7):712-9. PubMed ID: 19747604
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  • 16. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.
    Int J Food Microbiol; 2009 Apr 15; 130(3):205-12. PubMed ID: 19239979
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  • 17. Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.
    Coda R, Cagno RD, Gobbetti M, Rizzello CG.
    Food Microbiol; 2014 Feb 15; 37():51-8. PubMed ID: 24230473
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  • 19. Starter cultures for cereal based foods.
    Brandt MJ.
    Food Microbiol; 2014 Feb 15; 37():41-3. PubMed ID: 24230471
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  • 20. 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 19; 239():86-94. PubMed ID: 27236463
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