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Journal Abstract Search

1027 related items for PubMed ID: 24361837

  • 21.
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  • 22. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.
    Huang C, Huang J, Zhang B, Omedi JO, Chen C, Zhou L, Liang L, Zou Q, Zheng J, Zeng Y, Huang W.
    Foods; 2023 Feb 01; 12(3):. PubMed ID: 36766134
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  • 23.
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  • 24. Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M.
    Hu Y, Gänzle MG.
    Int J Food Microbiol; 2018 Sep 02; 280():27-34. PubMed ID: 29772465
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  • 25. Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough.
    Choi H, Kim YW, Hwang I, Kim J, Yoon S.
    Food Chem; 2012 Oct 15; 134(4):2208-16. PubMed ID: 23442676
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  • 26. 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 15; 106():254-262. PubMed ID: 29579925
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  • 27. 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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  • 28. 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 12; 26(4):344-352. PubMed ID: 31870194
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  • 29.
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  • 30. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 12; 24(2):165-74. PubMed ID: 17008161
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  • 31. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
    Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2020 Aug 19; 68(33):8907-8914. PubMed ID: 32806122
    [Abstract] [Full Text] [Related]

  • 32. In situ production and analysis of Weissella confusa dextran in wheat sourdough.
    Katina K, Maina NH, Juvonen R, Flander L, Johansson L, Virkki L, Tenkanen M, Laitila A.
    Food Microbiol; 2009 Oct 19; 26(7):734-43. PubMed ID: 19747607
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  • 33. Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides.
    Compaore-Sereme D, Hama-Ba F, Tapsoba FW, Manner H, Maina NH, Dicko MH, Sawadogo-Lingani H.
    Heliyon; 2023 Mar 19; 9(3):e13837. PubMed ID: 36915561
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  • 34.
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  • 35. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.
    Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M.
    Foods; 2022 Dec 05; 11(23):. PubMed ID: 36496735
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  • 36.
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  • 38. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 05; 81(9):H2263-72. PubMed ID: 27505458
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  • 39.
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  • 40.
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