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Journal Abstract Search

357 related items for PubMed ID: 21356463

  • 21. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.
    Zhang C, Brandt MJ, Schwab C, Gänzle MG.
    Food Microbiol; 2010 May; 27(3):390-5. PubMed ID: 20227604
    [Abstract] [Full Text] [Related]

  • 22. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
    Moroni AV, Dal Bello F, Arendt EK.
    Food Microbiol; 2009 Oct; 26(7):676-84. PubMed ID: 19747600
    [Abstract] [Full Text] [Related]

  • 23. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
    Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2020 Aug 19; 68(33):8907-8914. PubMed ID: 32806122
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  • 24. Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.
    Minervini F, De Angelis M, Surico RF, Di Cagno R, Gänzle M, Gobbetti M.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):130-5. PubMed ID: 20398955
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  • 25. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria.
    Bounaix MS, Gabriel V, Morel S, Robert H, Rabier P, Remaud-Siméon M, Gabriel B, Fontagné-Faucher C.
    J Agric Food Chem; 2009 Nov 25; 57(22):10889-97. PubMed ID: 19848387
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  • 26. 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 25; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 27. 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
    [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. 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 01; 27(8):1000-8. PubMed ID: 20832677
    [Abstract] [Full Text] [Related]

  • 30. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C, Röcker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Food Microbiol; 2015 May 01; 47():36-44. PubMed ID: 25583336
    [Abstract] [Full Text] [Related]

  • 31. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
    De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J, Kalantzopoulos G, Tsakalidou E, Messens W.
    Appl Environ Microbiol; 2002 Dec 01; 68(12):6059-69. PubMed ID: 12450829
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  • 33. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.
    Schober TJ, Bean SR, Boyle DL.
    J Agric Food Chem; 2007 Jun 27; 55(13):5137-46. PubMed ID: 17536829
    [Abstract] [Full Text] [Related]

  • 34. 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
    [Abstract] [Full Text] [Related]

  • 35. Liquid sourdough fermentation: industrial application perspectives.
    Carnevali P, Ciati R, Leporati A, Paese M.
    Food Microbiol; 2007 Apr 27; 24(2):150-4. PubMed ID: 17008158
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  • 38. 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
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