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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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
19. Starter cultures for cereal based foods. Brandt MJ. Food Microbiol; 2014 Feb 15; 37():41-3. PubMed ID: 24230471 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related] Page: [Next] [New Search]