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Journal Abstract Search

320 related items for PubMed ID: 19138118

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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. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C, Röcker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Food Microbiol; 2015 May 28; 47():36-44. PubMed ID: 25583336
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  • 7. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Int J Food Microbiol; 2016 Dec 19; 239():86-94. PubMed ID: 27236463
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  • 9. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
    Di Cagno R, De Angelis M, Limitone A, Minervini F, Carnevali P, Corsetti A, Gaenzle M, Ciati R, Gobbetti M.
    J Agric Food Chem; 2006 Dec 27; 54(26):9873-81. PubMed ID: 17177514
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  • 11. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
    Galle S, Schwab C, Arendt EK, Gänzle MG.
    Food Microbiol; 2011 May 27; 28(3):547-53. PubMed ID: 21356463
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  • 12. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 27; 77():43-51. PubMed ID: 30297055
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  • 13. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
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  • 14. Biotechnological production of vitamin B2-enriched bread and pasta.
    Capozzi V, Menga V, Digesu AM, De Vita P, van Sinderen D, Cattivelli L, Fares C, Spano G.
    J Agric Food Chem; 2011 Jul 27; 59(14):8013-20. PubMed ID: 21678896
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  • 17. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
    Ravyts F, De Vuyst L.
    Food Microbiol; 2011 Sep 27; 28(6):1129-39. PubMed ID: 21645811
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  • 19. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.
    Food Microbiol; 2015 Oct 27; 51():57-68. PubMed ID: 26187828
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  • 20. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G.
    J Food Sci; 2017 Oct 27; 82(10):2371-2378. PubMed ID: 28877331
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