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204 related items for PubMed ID: 18412365

  • 1. Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs.
    Loponen J, König K, Wu J, Gänzle MG.
    J Agric Food Chem; 2008 May 14; 56(9):3357-62. PubMed ID: 18412365
    [Abstract] [Full Text] [Related]

  • 2. Glutathione reductase from Lactobacillus sanfranciscensis DSM20451T: contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs.
    Jänsch A, Korakli M, Vogel RF, Gänzle MG.
    Appl Environ Microbiol; 2007 Jul 14; 73(14):4469-76. PubMed ID: 17496130
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.
    Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J.
    J Agric Food Chem; 2010 Jan 27; 58(2):1263-9. PubMed ID: 20043636
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F, Lattanzi A, Dinardo FR, De Angelis M, Gobbetti M.
    Food Microbiol; 2018 Apr 27; 70():162-171. PubMed ID: 29173623
    [Abstract] [Full Text] [Related]

  • 7. 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 27; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread.
    Tang KX, Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2017 May 31; 65(21):4321-4328. PubMed ID: 28502176
    [Abstract] [Full Text] [Related]

  • 10. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 31; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 11. Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
    Sekwati-Monang B, Valcheva R, Gänzle MG.
    Int J Food Microbiol; 2012 Oct 15; 159(3):240-6. PubMed ID: 23107503
    [Abstract] [Full Text] [Related]

  • 12. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs.
    Galle S, Schwab C, Arendt E, Gänzle M.
    J Agric Food Chem; 2010 May 12; 58(9):5834-41. PubMed ID: 20405917
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec 02; 98(6):1196-205. PubMed ID: 17697425
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 71(10):6260-6. PubMed ID: 16204547
    [Abstract] [Full Text] [Related]

  • 16. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
    Gänzle MG, Vermeulen N, Vogel RF.
    Food Microbiol; 2007 Apr 02; 24(2):128-38. PubMed ID: 17008155
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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 23; 37():11-29. PubMed ID: 24230469
    [Abstract] [Full Text] [Related]

  • 19. Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.
    Vera A, Ly-Chatain MH, Rigobello V, Demarigny Y.
    Antonie Van Leeuwenhoek; 2012 Feb 23; 101(2):369-77. PubMed ID: 21935690
    [Abstract] [Full Text] [Related]

  • 20. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
    Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.
    Food Microbiol; 2010 Dec 23; 27(8):1000-8. PubMed ID: 20832677
    [Abstract] [Full Text] [Related]

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