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Journal Abstract Search


288 related items for PubMed ID: 12571016

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. 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 16; 155(3):105-12. PubMed ID: 22342455
    [Abstract] [Full Text] [Related]

  • 3. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
    Di Cagno R, De Angelis M, Limitone A, Minervini F, Carnevali P, Corsetti A, Gaenzle M, Ciati R, Gobbetti M.
    J Agric Food Chem; 2006 Dec 27; 54(26):9873-81. PubMed ID: 17177514
    [Abstract] [Full Text] [Related]

  • 4. Exopolysaccharides from sourdough lactic acid bacteria.
    Galle S, Arendt EK.
    Crit Rev Food Sci Nutr; 2014 Dec 27; 54(7):891-901. PubMed ID: 24499068
    [Abstract] [Full Text] [Related]

  • 5. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.
    Chen XY, Levy C, Gänzle MG.
    Int J Food Microbiol; 2016 Dec 19; 239():95-102. PubMed ID: 27321351
    [Abstract] [Full Text] [Related]

  • 6. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 19; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 7. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
    Galle S, Schwab C, Arendt EK, Gänzle MG.
    Food Microbiol; 2011 May 19; 28(3):547-53. PubMed ID: 21356463
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392.
    Tieking M, Ehrmann MA, Vogel RF, Gänzle MG.
    Appl Microbiol Biotechnol; 2005 Mar 02; 66(6):655-63. PubMed ID: 15735966
    [Abstract] [Full Text] [Related]

  • 10. Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs.
    Ua-Arak T, Jakob F, Vogel RF.
    Int J Food Microbiol; 2016 Dec 19; 239():103-112. PubMed ID: 27118673
    [Abstract] [Full Text] [Related]

  • 11. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
    Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2020 Aug 19; 68(33):8907-8914. PubMed ID: 32806122
    [Abstract] [Full Text] [Related]

  • 12. Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.
    Milanović V, Osimani A, Garofalo C, Belleggia L, Maoloni A, Cardinali F, Mozzon M, Foligni R, Aquilanti L, Clementi F.
    PLoS One; 2020 Aug 19; 15(7):e0236190. PubMed ID: 32702068
    [Abstract] [Full Text] [Related]

  • 13. Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis.
    Korakli M, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2002 Aug 19; 92(5):958-65. PubMed ID: 11972702
    [Abstract] [Full Text] [Related]

  • 14. Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.
    Rühmkorf C, Jungkunz S, Wagner M, Vogel RF.
    Food Microbiol; 2012 Dec 19; 32(2):286-94. PubMed ID: 22986191
    [Abstract] [Full Text] [Related]

  • 15. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 19; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 16. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria.
    Bounaix MS, Gabriel V, Morel S, Robert H, Rabier P, Remaud-Siméon M, Gabriel B, Fontagné-Faucher C.
    J Agric Food Chem; 2009 Nov 25; 57(22):10889-97. PubMed ID: 19848387
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
    De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J, Kalantzopoulos G, Tsakalidou E, Messens W.
    Appl Environ Microbiol; 2002 Dec 19; 68(12):6059-69. PubMed ID: 12450829
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 19; 37():44-50. PubMed ID: 24230472
    [Abstract] [Full Text] [Related]

  • 20. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 19; 77():43-51. PubMed ID: 30297055
    [Abstract] [Full Text] [Related]


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