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Journal Abstract Search

748 related items for PubMed ID: 12781853

  • 21. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.
    Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T.
    J Biosci Bioeng; 2018 Jan; 125(1):97-104. PubMed ID: 28927834
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  • 22. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
    Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F.
    J Food Sci; 2016 Aug; 81(8):M1996-2005. PubMed ID: 27332783
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  • 23. Effect of sourdough on quality and acceptability of wheat flour tortillas.
    Ontiveros-Martínez Mdel R, Ochoa-Martínez LA, González-Herrera SM, Delgado-Licon E, Bello-Pérez LA, Morales-Castro J.
    J Food Sci; 2011 Aug; 76(9):C1278-83. PubMed ID: 22416689
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  • 24. Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species.
    Longin CFH, Afzal M, Pfannstiel J, Bertsche U, Melzer T, Ruf A, Heger C, Pfaff T, Schollenberger M, Rodehutscord M.
    Int J Mol Sci; 2023 Feb 01; 24(3):. PubMed ID: 36769092
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  • 25. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.
    Nutrients; 2017 Nov 04; 9(11):. PubMed ID: 29113045
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  • 31. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S, Comasio A, Harth H, De Vuyst L.
    Food Res Int; 2018 Apr 04; 106():254-262. PubMed ID: 29579925
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  • 32. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
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  • 34. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread.
    Perri G, Coda R, Rizzello CG, Celano G, Ampollini M, Gobbetti M, De Angelis M, Calasso M.
    Food Chem; 2021 Sep 01; 355():129638. PubMed ID: 33799242
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  • 36. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
    Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F.
    Food Chem; 2022 Apr 16; 374():131710. PubMed ID: 34891089
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