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356 related items for PubMed ID: 19747607

  • 1. In situ production and analysis of Weissella confusa dextran in wheat sourdough.
    Katina K, Maina NH, Juvonen R, Flander L, Johansson L, Virkki L, Tenkanen M, Laitila A.
    Food Microbiol; 2009 Oct; 26(7):734-43. PubMed ID: 19747607
    [Abstract] [Full Text] [Related]

  • 2. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread.
    Perri G, Coda R, Rizzello CG, Celano G, Ampollini M, Gobbetti M, De Angelis M, Calasso M.
    Food Chem; 2021 Sep 01; 355():129638. PubMed ID: 33799242
    [Abstract] [Full Text] [Related]

  • 3. Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough.
    Galli V, Venturi M, Coda R, Maina NH, Granchi L.
    Food Res Int; 2020 Dec 01; 138(Pt B):109785. PubMed ID: 33288171
    [Abstract] [Full Text] [Related]

  • 4. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.
    Tinzl-Malang SK, Rast P, Grattepanche F, Sych J, Lacroix C.
    Int J Food Microbiol; 2015 Dec 02; 214():91-101. PubMed ID: 26256717
    [Abstract] [Full Text] [Related]

  • 5. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
    Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK.
    Int J Food Microbiol; 2012 Apr 16; 155(3):105-12. PubMed ID: 22342455
    [Abstract] [Full Text] [Related]

  • 6. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.
    Chen XY, Levy C, Gänzle MG.
    Int J Food Microbiol; 2016 Dec 19; 239():95-102. PubMed ID: 27321351
    [Abstract] [Full Text] [Related]

  • 7. Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.
    Kajala I, Mäkelä J, Coda R, Shukla S, Shi Q, Maina NH, Juvonen R, Ekholm P, Goyal A, Tenkanen M, Katina K.
    Appl Microbiol Biotechnol; 2016 Apr 19; 100(8):3499-510. PubMed ID: 26649737
    [Abstract] [Full Text] [Related]

  • 8. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
    [Abstract] [Full Text] [Related]

  • 9. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties.
    Perri G, Rizzello CG, Ampollini M, Celano G, Coda R, Gobbetti M, De Angelis M, Calasso M.
    Foods; 2021 Jun 27; 10(7):. PubMed ID: 34199014
    [Abstract] [Full Text] [Related]

  • 10. 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 27; 37():44-50. PubMed ID: 24230472
    [Abstract] [Full Text] [Related]

  • 11. Waste bread recycling as a baking ingredient by tailored lactic acid fermentation.
    Immonen M, Maina NH, Wang Y, Coda R, Katina K.
    Int J Food Microbiol; 2020 Aug 16; 327():108652. PubMed ID: 32442778
    [Abstract] [Full Text] [Related]

  • 12. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.
    Kajala I, Shi Q, Nyyssölä A, Maina NH, Hou Y, Katina K, Tenkanen M, Juvonen R.
    PLoS One; 2015 Aug 16; 10(1):e0116418. PubMed ID: 25603169
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M.
    Hu Y, Gänzle MG.
    Int J Food Microbiol; 2018 Sep 02; 280():27-34. PubMed ID: 29772465
    [Abstract] [Full Text] [Related]

  • 15. Roles of dextran, weak acidification and their combination in the quality of wheat bread.
    Zhang Y, Guo L, Li D, Jin Z, Xu X.
    Food Chem; 2019 Jul 15; 286():197-203. PubMed ID: 30827596
    [Abstract] [Full Text] [Related]

  • 16. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 15; 59():43-56. PubMed ID: 27375243
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 18. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S, Comasio A, Harth H, De Vuyst L.
    Food Res Int; 2018 Apr 15; 106():254-262. PubMed ID: 29579925
    [Abstract] [Full Text] [Related]

  • 19. Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough.
    Amari M, Arango LF, Gabriel V, Robert H, Morel S, Moulis C, Gabriel B, Remaud-Siméon M, Fontagné-Faucher C.
    Appl Microbiol Biotechnol; 2013 Jun 15; 97(12):5413-22. PubMed ID: 23053097
    [Abstract] [Full Text] [Related]

  • 20. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
    Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M.
    Appl Environ Microbiol; 2009 Feb 15; 75(4):1099-109. PubMed ID: 19088320
    [Abstract] [Full Text] [Related]

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