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Journal Abstract Search

241 related items for PubMed ID: 22986191

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

  • 2. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472
    [Abstract] [Full Text] [Related]

  • 3. Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs.
    Ua-Arak T, Jakob F, Vogel RF.
    Int J Food Microbiol; 2016 Dec 19; 239():103-112. PubMed ID: 27118673
    [Abstract] [Full Text] [Related]

  • 4. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
    Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK.
    Int J Food Microbiol; 2012 Apr 16; 155(3):105-12. PubMed ID: 22342455
    [Abstract] [Full Text] [Related]

  • 5. Development of buckwheat and teff sourdoughs with the use of commercial starters.
    Moroni AV, Arendt EK, Morrissey JP, Dal Bello F.
    Int J Food Microbiol; 2010 Aug 15; 142(1-2):142-8. PubMed ID: 20643489
    [Abstract] [Full Text] [Related]

  • 6. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.
    Capuani A, Behr J, Vogel RF.
    Int J Food Microbiol; 2013 Jul 15; 165(2):148-55. PubMed ID: 23728431
    [Abstract] [Full Text] [Related]

  • 7. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
    [Abstract] [Full Text] [Related]

  • 8. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 17; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 9. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV, Arendt EK, Dal Bello F.
    Food Microbiol; 2011 May 17; 28(3):497-502. PubMed ID: 21356457
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  • 15. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
    Carbó R, Gordún E, Fernández A, Ginovart M.
    Food Sci Technol Int; 2020 Jun 17; 26(4):344-352. PubMed ID: 31870194
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  • 17. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs.
    Galle S, Schwab C, Arendt E, Gänzle M.
    J Agric Food Chem; 2010 May 12; 58(9):5834-41. PubMed ID: 20405917
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  • 18. 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 12; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 19. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.
    Chen XY, Levy C, Gänzle MG.
    Int J Food Microbiol; 2016 Dec 19; 239():95-102. PubMed ID: 27321351
    [Abstract] [Full Text] [Related]

  • 20. Sourdough lactobacilli and celiac disease.
    Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M.
    Food Microbiol; 2007 Apr 19; 24(2):187-96. PubMed ID: 17008163
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