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Journal Abstract Search

403 related items for PubMed ID: 21678896

  • 1. Biotechnological production of vitamin B2-enriched bread and pasta.
    Capozzi V, Menga V, Digesu AM, De Vita P, van Sinderen D, Cattivelli L, Fares C, Spano G.
    J Agric Food Chem; 2011 Jul 27; 59(14):8013-20. PubMed ID: 21678896
    [Abstract] [Full Text] [Related]

  • 2. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
    di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M.
    J Agric Food Chem; 2005 Jun 01; 53(11):4393-402. PubMed ID: 15913301
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.
    Sonnante G, Montemurro C, Morgese A, Sabetta W, Blanco A, Pasqualone A.
    J Agric Food Chem; 2009 Nov 11; 57(21):10199-204. PubMed ID: 19886680
    [Abstract] [Full Text] [Related]

  • 5. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.
    Food Microbiol; 2010 Oct 11; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 6. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr 11; 62():256-269. PubMed ID: 27889157
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  • 7. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Apr 11; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 8. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
    Ravyts F, De Vuyst L.
    Food Microbiol; 2011 Sep 11; 28(6):1129-39. PubMed ID: 21645811
    [Abstract] [Full Text] [Related]

  • 9. [Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content].
    Stepanova EN, Shatniuk LN, Verzhinskaia MF, Kostyleva MG, Bukina NA.
    Vopr Pitan; 1988 Sep 11; (2):67-71. PubMed ID: 3388814
    [Abstract] [Full Text] [Related]

  • 10. 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 11; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 11; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 13. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria.
    Coda R, Rizzello CG, Trani A, Gobbetti M.
    Food Microbiol; 2011 May 11; 28(3):526-36. PubMed ID: 21356461
    [Abstract] [Full Text] [Related]

  • 14. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
    Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N.
    Int J Food Sci Nutr; 2011 Feb 11; 62(1):26-33. PubMed ID: 20715901
    [Abstract] [Full Text] [Related]

  • 15. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
    Bartkiene E, Jakobsone I, Juodeikiene G, Vidmantiene D, Pugajeva I, Bartkevics V.
    Int J Food Sci Nutr; 2013 Nov 11; 64(7):890-6. PubMed ID: 23763660
    [Abstract] [Full Text] [Related]

  • 16. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.
    Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R.
    Food Microbiol; 2019 Feb 11; 77():61-68. PubMed ID: 30297057
    [Abstract] [Full Text] [Related]

  • 17. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb 11; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 18. 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 11; 27(8):1000-8. PubMed ID: 20832677
    [Abstract] [Full Text] [Related]

  • 19. Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites.
    Pasqualone A, Montemurro C, Grinn-Gofron A, Sonnante G, Blanco A.
    J Agric Food Chem; 2007 May 02; 55(9):3312-8. PubMed ID: 17394336
    [Abstract] [Full Text] [Related]

  • 20. 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]

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