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Journal Abstract Search

378 related items for PubMed ID: 23763660

  • 1. 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; 64(7):890-6. PubMed ID: 23763660
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  • 2. 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; 82(10):2371-2378. PubMed ID: 28877331
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  • 3. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov; 34(11):1904-1914. PubMed ID: 28952425
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  • 4. 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; 37():59-68. PubMed ID: 24230474
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  • 9. 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; 62(1):26-33. PubMed ID: 20715901
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  • 11. 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; 28(6):1129-39. PubMed ID: 21645811
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  • 12. Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.
    De Angelis M, Minervini F, Siragusa S, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2019 Aug 02; 302():35-46. PubMed ID: 30177230
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  • 14. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.
    Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G, Cizeikiene D.
    J Food Sci; 2018 Jun 02; 83(6):1560-1568. PubMed ID: 29786839
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  • 15. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread.
    Perri G, Coda R, Rizzello CG, Celano G, Ampollini M, Gobbetti M, De Angelis M, Calasso M.
    Food Chem; 2021 Sep 01; 355():129638. PubMed ID: 33799242
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  • 17. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 01; 24(2):165-74. PubMed ID: 17008161
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  • 18. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
    Nionelli L, Curri N, Curiel JA, Di Cagno R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG.
    Food Microbiol; 2014 Dec 01; 44():96-107. PubMed ID: 25084651
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  • 19. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
    Bartkiene E, Juodeikiene G, Vidmantiene D.
    Int J Food Sci Nutr; 2012 Sep 01; 63(6):722-9. PubMed ID: 22229277
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  • 20. 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
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