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Journal Abstract Search

320 related items for PubMed ID: 19138118

  • 1. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.
    Ryan LA, Dal Bello F, Czerny M, Koehler P, Arendt EK.
    J Agric Food Chem; 2009 Feb 11; 57(3):1060-4. 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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  • 8. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.
    Ryan LA, Dal Bello F, Arendt EK.
    Int J Food Microbiol; 2008 Jul 31; 125(3):274-8. PubMed ID: 18541323
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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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  • 10. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.
    Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L.
    Appl Environ Microbiol; 2007 Aug 27; 73(15):4741-50. PubMed ID: 17557853
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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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  • 15. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M.
    Int J Food Microbiol; 2019 Aug 02; 302():8-14. PubMed ID: 30220438
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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 02; 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 02; 51():57-68. PubMed ID: 26187828
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