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Journal Abstract Search

613 related items for PubMed ID: 22417505

  • 1. Utilization of African grains for sourdough bread making.
    Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.
    J Food Sci; 2011 Aug; 76(6):M329-35. PubMed ID: 22417505
    [Abstract] [Full Text] [Related]

  • 2. Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.
    Coda R, Di Cagno R, Edema MO, Nionelli L, Gobbetti M.
    Food Microbiol; 2010 Dec; 27(8):1043-50. PubMed ID: 20832683
    [Abstract] [Full Text] [Related]

  • 3. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
    Mamhoud A, Nionelli L, Bouzaine T, Hamdi M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2016 May 16; 225():9-19. PubMed ID: 26974248
    [Abstract] [Full Text] [Related]

  • 4. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
    Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.
    Food Microbiol; 2015 May 16; 47():99-110. PubMed ID: 25583343
    [Abstract] [Full Text] [Related]

  • 5. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
    [Abstract] [Full Text] [Related]

  • 6. Application of novel starter cultures for sourdough bread production.
    Plessas S, Alexopoulos A, Mantzourani I, Koutinas A, Voidarou C, Stavropoulou E, Bezirtzoglou E.
    Anaerobe; 2011 Dec 16; 17(6):486-9. PubMed ID: 21513810
    [Abstract] [Full Text] [Related]

  • 7. Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
    Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.
    J Food Prot; 2008 Jul 16; 71(7):1491-5. PubMed ID: 18680953
    [Abstract] [Full Text] [Related]

  • 8. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
    [Abstract] [Full Text] [Related]

  • 9. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 20; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 10. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
    Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E.
    Food Microbiol; 2020 Sep 20; 90():103491. PubMed ID: 32336362
    [Abstract] [Full Text] [Related]

  • 11. Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread.
    Clark CS, Ohstrom A, Rolon ML, Smith M, Wolfe BE, Wee J, Van Buiten CB.
    J Food Sci; 2024 Mar 20; 89(3):1414-1427. PubMed ID: 38328986
    [Abstract] [Full Text] [Related]

  • 12. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.
    Nionelli L, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Feb 02; 266():173-182. PubMed ID: 29223035
    [Abstract] [Full Text] [Related]

  • 13. 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 02; 59():43-56. PubMed ID: 27375243
    [Abstract] [Full Text] [Related]

  • 14. Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.
    Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M.
    Nutrients; 2019 Dec 04; 11(12):. PubMed ID: 31817104
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.
    Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M.
    J Appl Microbiol; 2010 Mar 28; 108(3):925-935. PubMed ID: 19735330
    [Abstract] [Full Text] [Related]

  • 17. 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 28; 106():254-262. PubMed ID: 29579925
    [Abstract] [Full Text] [Related]

  • 18. Liquid sourdough fermentation: industrial application perspectives.
    Carnevali P, Ciati R, Leporati A, Paese M.
    Food Microbiol; 2007 Apr 28; 24(2):150-4. PubMed ID: 17008158
    [Abstract] [Full Text] [Related]

  • 19. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough.
    Jekle M, Houben A, Mitzscherling M, Becker T.
    J Sci Food Agric; 2010 Oct 28; 90(13):2326-32. PubMed ID: 20632390
    [Abstract] [Full Text] [Related]

  • 20. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
    Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E.
    Int J Food Microbiol; 2019 Aug 02; 302():59-68. PubMed ID: 30115373
    [Abstract] [Full Text] [Related]

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