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Journal Abstract Search

518 related items for PubMed ID: 24230468

  • 1. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 2. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S.
    Food Microbiol; 2014 Feb; 37():11-29. PubMed ID: 24230469
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  • 4. How the sourdough may affect the functional features of leavened baked goods.
    Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M.
    Food Microbiol; 2014 Feb; 37():30-40. PubMed ID: 24230470
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  • 7. Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.
    Lin XB, Gänzle MG.
    Int J Food Microbiol; 2014 Sep 01; 186():42-8. PubMed ID: 24984221
    [Abstract] [Full Text] [Related]

  • 8. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 01; 77():43-51. PubMed ID: 30297055
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  • 9. Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.
    Coda R, Cagno RD, Gobbetti M, Rizzello CG.
    Food Microbiol; 2014 Feb 01; 37():51-8. PubMed ID: 24230473
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  • 10. 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
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  • 11. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Feb 28; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 12. 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 28; 27(8):1000-8. PubMed ID: 20832677
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG, Zheng J.
    Int J Food Microbiol; 2019 Aug 02; 302():15-23. PubMed ID: 30172443
    [Abstract] [Full Text] [Related]

  • 15. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2007 Oct 02; 103(4):1197-205. PubMed ID: 17897224
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  • 16. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 02; 24(2):165-74. PubMed ID: 17008161
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  • 17. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
    Gänzle MG, Vermeulen N, Vogel RF.
    Food Microbiol; 2007 Apr 02; 24(2):128-38. PubMed ID: 17008155
    [Abstract] [Full Text] [Related]

  • 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 02; 44():96-107. PubMed ID: 25084651
    [Abstract] [Full Text] [Related]

  • 19. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A, Ito K, Narushima N, Miyamoto T.
    J Biosci Bioeng; 2019 May 02; 127(5):575-581. PubMed ID: 30392963
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  • 20. 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 02; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

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