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212 related items for PubMed ID: 14995138

  • 1. Gluten hydrolysis and depolymerization during sourdough fermentation.
    Thiele C, Grassl S, Gänzle M.
    J Agric Food Chem; 2004 Mar 10; 52(5):1307-14. PubMed ID: 14995138
    [Abstract] [Full Text] [Related]

  • 2. Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation.
    Thiele C, Gänzle MG, Vogel RF.
    J Agric Food Chem; 2003 Apr 23; 51(9):2745-52. PubMed ID: 12696967
    [Abstract] [Full Text] [Related]

  • 3. Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough.
    Gerez CL, Rollán GC, de Valdez GF.
    Lett Appl Microbiol; 2006 May 23; 42(5):459-64. PubMed ID: 16620203
    [Abstract] [Full Text] [Related]

  • 4. Proteolysis in model sourdough fermentations.
    Zotta T, Piraino P, Ricciardi A, McSweeney PL, Parente E.
    J Agric Food Chem; 2006 Apr 05; 54(7):2567-74. PubMed ID: 16569045
    [Abstract] [Full Text] [Related]

  • 5. Sourdough lactobacilli and celiac disease.
    Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M.
    Food Microbiol; 2007 Apr 05; 24(2):187-96. PubMed ID: 17008163
    [Abstract] [Full Text] [Related]

  • 6. Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616.
    Yin Y, Wang J, Yang S, Feng J, Jia F, Zhang C.
    Interdiscip Sci; 2015 Jun 05; 7(2):205-10. PubMed ID: 26199213
    [Abstract] [Full Text] [Related]

  • 7. Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.
    Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H.
    J Agric Food Chem; 2007 Feb 07; 55(3):978-84. PubMed ID: 17263502
    [Abstract] [Full Text] [Related]

  • 8. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 07; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 9. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
    Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M.
    Appl Environ Microbiol; 2007 Jul 07; 73(14):4499-507. PubMed ID: 17513580
    [Abstract] [Full Text] [Related]

  • 10. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
    Xu D, Tang K, Hu Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2018 Sep 19; 66(37):9770-9776. PubMed ID: 30175916
    [Abstract] [Full Text] [Related]

  • 11. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.
    Schober TJ, Bean SR, Boyle DL.
    J Agric Food Chem; 2007 Jun 27; 55(13):5137-46. PubMed ID: 17536829
    [Abstract] [Full Text] [Related]

  • 12. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A, Faid M, Belhcen R.
    East Mediterr Health J; 2003 Jun 27; 9(1-2):141-7. PubMed ID: 15562743
    [Abstract] [Full Text] [Related]

  • 13. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M.
    Food Microbiol; 2007 Feb 27; 24(1):15-24. PubMed ID: 16943090
    [Abstract] [Full Text] [Related]

  • 14. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2007 Oct 27; 103(4):1197-205. PubMed ID: 17897224
    [Abstract] [Full Text] [Related]

  • 15. 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 27; 71(7):1491-5. PubMed ID: 18680953
    [Abstract] [Full Text] [Related]

  • 16. Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.
    Rühmkorf C, Jungkunz S, Wagner M, Vogel RF.
    Food Microbiol; 2012 Dec 27; 32(2):286-94. PubMed ID: 22986191
    [Abstract] [Full Text] [Related]

  • 17. Liquid sourdough fermentation: industrial application perspectives.
    Carnevali P, Ciati R, Leporati A, Paese M.
    Food Microbiol; 2007 Apr 27; 24(2):150-4. PubMed ID: 17008158
    [Abstract] [Full Text] [Related]

  • 18. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 27; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 19. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.
    Capuani A, Behr J, Vogel RF.
    Int J Food Microbiol; 2013 Jul 15; 165(2):148-55. PubMed ID: 23728431
    [Abstract] [Full Text] [Related]

  • 20. Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough.
    Vermeulen N, Pavlovic M, Ehrmann MA, Gänzle MG, Vogel RF.
    Appl Environ Microbiol; 2005 Oct 15; 71(10):6260-6. PubMed ID: 16204547
    [Abstract] [Full Text] [Related]

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