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Journal Abstract Search

421 related items for PubMed ID: 15562743

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

  • 2. Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
    Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.
    J Agric Food Chem; 2004 Oct 06; 52(20):6300-5. PubMed ID: 15453704
    [Abstract] [Full Text] [Related]

  • 3. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
    [Abstract] [Full Text] [Related]

  • 4. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.
    Food Microbiol; 2010 Oct 12; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 5. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun 12; 25(4):616-25. PubMed ID: 18456117
    [Abstract] [Full Text] [Related]

  • 6. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
    Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N.
    Int J Food Sci Nutr; 2011 Feb 15; 62(1):26-33. PubMed ID: 20715901
    [Abstract] [Full Text] [Related]

  • 9. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV, Arendt EK, Dal Bello F.
    Food Microbiol; 2011 May 15; 28(3):497-502. PubMed ID: 21356457
    [Abstract] [Full Text] [Related]

  • 10. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
    [Abstract] [Full Text] [Related]

  • 11. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
    [Abstract] [Full Text] [Related]

  • 12. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.
    Harth H, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2016 Jul 02; 228():22-32. PubMed ID: 27088869
    [Abstract] [Full Text] [Related]

  • 13. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 02; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 14. Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation.
    Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta G, Villani F.
    J Food Sci; 2010 Apr 02; 75(1):M28-35. PubMed ID: 20492182
    [Abstract] [Full Text] [Related]

  • 15. Liquid sourdough fermentation: industrial application perspectives.
    Carnevali P, Ciati R, Leporati A, Paese M.
    Food Microbiol; 2007 Apr 02; 24(2):150-4. PubMed ID: 17008158
    [Abstract] [Full Text] [Related]

  • 16. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V.
    Int J Food Microbiol; 2006 Feb 01; 106(2):137-43. PubMed ID: 16213050
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 24(1):15-24. PubMed ID: 16943090
    [Abstract] [Full Text] [Related]

  • 18. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 01; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 19. Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.
    Zannini E, Garofalo C, Aquilanti L, Santarelli S, Silvestri G, Clementi F.
    Food Microbiol; 2009 Oct 01; 26(7):744-53. PubMed ID: 19747608
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2010 Sep 01; 27(6):731-40. PubMed ID: 20630314
    [Abstract] [Full Text] [Related]

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