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Journal Abstract Search

554 related items for PubMed ID: 17008158

  • 1. Liquid sourdough fermentation: industrial application perspectives.
    Carnevali P, Ciati R, Leporati A, Paese M.
    Food Microbiol; 2007 Apr; 24(2):150-4. PubMed ID: 17008158
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  • 3. Sourdough products for convenient use in baking.
    Brandt MJ.
    Food Microbiol; 2007 Apr; 24(2):161-4. PubMed ID: 17008160
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  • 4. 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
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  • 5. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.
    Food Microbiol; 2009 Oct 28; 26(7):666-75. PubMed ID: 19747599
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  • 7. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 28; 24(2):165-74. PubMed ID: 17008161
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  • 9. 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
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  • 10. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
    Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X.
    Food Microbiol; 2007 Feb 01; 24(7-8):678-86. PubMed ID: 17613364
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  • 11. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
    Gänzle MG, Vermeulen N, Vogel RF.
    Food Microbiol; 2007 Apr 01; 24(2):128-38. PubMed ID: 17008155
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  • 13. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
    Moroni AV, Dal Bello F, Arendt EK.
    Food Microbiol; 2009 Oct 01; 26(7):676-84. PubMed ID: 19747600
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  • 18. 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 01; 71(7):1491-5. PubMed ID: 18680953
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  • 19. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S.
    Food Microbiol; 2014 Feb 01; 37():11-29. PubMed ID: 24230469
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