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Journal Abstract Search

103 related items for PubMed ID: 21271723

  • 21. Impact of ecological factors on the stability of microbial associations in sourdough fermentation.
    Vogelmann SA, Hertel C.
    Food Microbiol; 2011 May; 28(3):583-9. PubMed ID: 21356468
    [Abstract] [Full Text] [Related]

  • 22. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V.
    Int J Food Microbiol; 2006 Feb 01; 106(2):137-43. PubMed ID: 16213050
    [Abstract] [Full Text] [Related]

  • 23. Non-dairy lactic fermentations: the cereal world.
    Vogel RF, Knorr R, Müller MR, Steudel U, Gänzle MG, Ehrmann MA.
    Antonie Van Leeuwenhoek; 1999 Feb 01; 76(1-4):403-11. PubMed ID: 10532397
    [Abstract] [Full Text] [Related]

  • 24. Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.
    Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H.
    J Agric Food Chem; 2007 Feb 07; 55(3):978-84. PubMed ID: 17263502
    [Abstract] [Full Text] [Related]

  • 25. Determination of the activity of acidic phytate-degrading enzymes in cereal seeds.
    Greiner R, Egli I.
    J Agric Food Chem; 2003 Feb 12; 51(4):847-50. PubMed ID: 12568536
    [Abstract] [Full Text] [Related]

  • 26. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
    Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.
    Food Microbiol; 2010 Dec 12; 27(8):1000-8. PubMed ID: 20832677
    [Abstract] [Full Text] [Related]

  • 27. Identification of barley and rye varieties using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry with neural networks.
    Bloch HA, Petersen M, Sperotto MM, Keşmir C, Radzikowski L, Jacobsen S, Søndergaard I.
    Rapid Commun Mass Spectrom; 2001 Dec 12; 15(6):440-5. PubMed ID: 11291123
    [Abstract] [Full Text] [Related]

  • 28. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
    Baye K, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Guyot JP.
    Food Chem; 2013 May 01; 138(1):430-6. PubMed ID: 23265508
    [Abstract] [Full Text] [Related]

  • 29. Stability of cereal allergens.
    Varjonen E, Björkstén F, Savolainen J.
    Clin Exp Allergy; 1996 Apr 01; 26(4):436-43. PubMed ID: 8732241
    [Abstract] [Full Text] [Related]

  • 30. Effects of ensiling cereal grains (barley, wheat, triticale and rye) on total and pre-caecal digestibility of proximate nutrients and amino acids in pigs.
    Hackl W, Pieper B, Pieper R, Korn U, Zeyner A.
    J Anim Physiol Anim Nutr (Berl); 2010 Dec 01; 94(6):729-35. PubMed ID: 20666865
    [Abstract] [Full Text] [Related]

  • 31. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity.
    Dallagnol AM, Pescuma M, De Valdez GF, Rollán G.
    Appl Microbiol Biotechnol; 2013 Apr 01; 97(7):3129-40. PubMed ID: 23129182
    [Abstract] [Full Text] [Related]

  • 32. Glutamate:glyoxylate aminotransferase from the seedlings of rye (Secale cereale L.).
    Paszkowski A, Niedzielska A.
    Acta Biochim Pol; 1989 Apr 01; 36(1):17-29. PubMed ID: 2750408
    [Abstract] [Full Text] [Related]

  • 33. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products.
    Scherf KA, Wieser H, Koehler P.
    Food Res Int; 2018 Aug 01; 110():62-72. PubMed ID: 30029707
    [Abstract] [Full Text] [Related]

  • 34. Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.
    Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J.
    J Agric Food Chem; 2010 Jan 27; 58(2):1263-9. PubMed ID: 20043636
    [Abstract] [Full Text] [Related]

  • 35. Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties.
    Combe AL, Ang JK, Bamforth CW.
    J Sci Food Agric; 2013 Jul 27; 93(9):2094-101. PubMed ID: 23450736
    [Abstract] [Full Text] [Related]

  • 36. Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography-Mass Spectrometry To Determine Gluten Concentrations.
    Schalk K, Koehler P, Scherf KA.
    J Agric Food Chem; 2018 Apr 04; 66(13):3581-3592. PubMed ID: 29392950
    [Abstract] [Full Text] [Related]

  • 37. [Cereal products as a source of iron and manganese].
    Kot A, Zareba S.
    Rocz Panstw Zakl Hig; 2005 Apr 04; 56(1):91-6. PubMed ID: 16080449
    [Abstract] [Full Text] [Related]

  • 38. Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
    De Angelis M, Cassone A, Rizzello CG, Gagliardi F, Minervini F, Calasso M, Di Cagno R, Francavilla R, Gobbetti M.
    Appl Environ Microbiol; 2010 Jan 04; 76(2):508-18. PubMed ID: 19948868
    [Abstract] [Full Text] [Related]

  • 39. Enhanced production of gamma-aminobutyric acid using rice bran extracts by Lactobacillus sakei B2-16.
    Kook MC, Seo MJ, Cheigh CI, Pyun YR, Cho SC, Park H.
    J Microbiol Biotechnol; 2010 Apr 04; 20(4):763-6. PubMed ID: 20467250
    [Abstract] [Full Text] [Related]

  • 40. Metabolic fate of glutamate and evaluation of flux through the 4-aminobutyrate (GABA) shunt in Aspergillus niger.
    Kumar S, Punekar NS, SatyaNarayan V, Venkatesh KV.
    Biotechnol Bioeng; 2000 Mar 05; 67(5):575-84. PubMed ID: 10649232
    [Abstract] [Full Text] [Related]

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