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Journal Abstract Search

103 related items for PubMed ID: 21271723

  • 1. Proteolysis and bioconversion of cereal proteins to glutamate and γ-Aminobutyrate (GABA) in Rye malt sourdoughs.
    Stromeck A, Hu Y, Chen L, Gänzle MG.
    J Agric Food Chem; 2011 Feb 23; 59(4):1392-9. PubMed ID: 21271723
    [Abstract] [Full Text] [Related]

  • 2. LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs.
    Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG.
    J Agric Food Chem; 2011 Nov 23; 59(22):11983-9. PubMed ID: 21985248
    [Abstract] [Full Text] [Related]

  • 3. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 23; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 4. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
    [Abstract] [Full Text] [Related]

  • 5. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2007 Oct 18; 103(4):1197-205. PubMed ID: 17897224
    [Abstract] [Full Text] [Related]

  • 6. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.
    J Agric Food Chem; 2008 Aug 27; 56(16):7236-42. PubMed ID: 18666777
    [Abstract] [Full Text] [Related]

  • 7. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
    Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M.
    Appl Environ Microbiol; 2007 Jul 27; 73(14):4499-507. PubMed ID: 17513580
    [Abstract] [Full Text] [Related]

  • 8. Utilization of barley or wheat bran to bioconvert glutamate to γ-aminobutyric acid (GABA).
    Jin WJ, Kim MJ, Kim KS.
    J Food Sci; 2013 Sep 27; 78(9):C1376-82. PubMed ID: 24024689
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Metabolism of gamma-aminobutyric acid during cold acclimation and freezing and its relationship to frost tolerance in barley and wheat.
    Mazzucotelli E, Tartari A, Cattivelli L, Forlani G.
    J Exp Bot; 2006 Apr 23; 57(14):3755-66. PubMed ID: 16997899
    [Abstract] [Full Text] [Related]

  • 11. Gluten hydrolysis and depolymerization during sourdough fermentation.
    Thiele C, Grassl S, Gänzle M.
    J Agric Food Chem; 2004 Mar 10; 52(5):1307-14. PubMed ID: 14995138
    [Abstract] [Full Text] [Related]

  • 12. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.
    Int J Food Microbiol; 2009 Apr 15; 130(3):205-12. PubMed ID: 19239979
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 28; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 15. Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.
    Rühmkorf C, Jungkunz S, Wagner M, Vogel RF.
    Food Microbiol; 2012 Dec 28; 32(2):286-94. PubMed ID: 22986191
    [Abstract] [Full Text] [Related]

  • 16. Alkylresorcinols in cereals and cereal products.
    Ross AB, Shepherd MJ, Schüpphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2003 Jul 02; 51(14):4111-8. PubMed ID: 12822955
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
    Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis M, Rizzello CG, Cassone A, Terrone G, Timpone L, D'Aniello M, Maglio M, Troncone R, Auricchio S.
    Clin Gastroenterol Hepatol; 2011 Jan 14; 9(1):24-9. PubMed ID: 20951830
    [Abstract] [Full Text] [Related]

  • 19. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.
    Rizzello CG, Cassone A, Di Cagno R, Gobbetti M.
    J Agric Food Chem; 2008 Aug 27; 56(16):6936-43. PubMed ID: 18627167
    [Abstract] [Full Text] [Related]

  • 20. Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation.
    Su MS, Schlicht S, Gänzle MG.
    Microb Cell Fact; 2011 Aug 30; 10 Suppl 1(Suppl 1):S8. PubMed ID: 21995488
    [Abstract] [Full Text] [Related]

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