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Journal Abstract Search

320 related items for PubMed ID: 19138118

  • 21. Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
    Lindenmeier M, Hofmann T.
    J Agric Food Chem; 2004 Jan 28; 52(2):350-4. PubMed ID: 14733520
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  • 27. Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616.
    Yin Y, Wang J, Yang S, Feng J, Jia F, Zhang C.
    Interdiscip Sci; 2015 Jun 28; 7(2):205-10. PubMed ID: 26199213
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  • 29. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A, Faid M, Belhcen R.
    East Mediterr Health J; 2003 Jun 28; 9(1-2):141-7. PubMed ID: 15562743
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  • 31. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, Soares da Silva F, Auterith E, Kneifel W, Michlmayr H.
    Food Microbiol; 2015 Aug 28; 49():211-9. PubMed ID: 25846933
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  • 35. 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 28; 28(3):497-502. PubMed ID: 21356457
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  • 36. Metabolic profiling of sourdough fermented wheat and rye bread.
    Koistinen VM, Mattila O, Katina K, Poutanen K, Aura AM, Hanhineva K.
    Sci Rep; 2018 Apr 09; 8(1):5684. PubMed ID: 29632321
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  • 37. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
    Minervini F, Celano G, Lattanzi A, De Angelis M, Gobbetti M.
    Food Microbiol; 2016 Dec 09; 60():112-23. PubMed ID: 27554152
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  • 38. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov 09; 34(11):1904-1914. PubMed ID: 28952425
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  • 39. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 09; 32(6):438-48. PubMed ID: 19243908
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  • 40. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 09; 37():44-50. PubMed ID: 24230472
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