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Journal Abstract Search

1049 related items for PubMed ID: 24794619

  • 1. 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]

  • 2. 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]

  • 3. 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 16; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 4. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
    Montemurro M, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2019 Aug 02; 302():47-58. PubMed ID: 30115372
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 02; 76(6):M329-35. PubMed ID: 22417505
    [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. 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]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 11. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec 28; 98(6):1196-205. PubMed ID: 17697425
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation.
    Curiel JA, Coda R, Centomani I, Summo C, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2015 Mar 02; 196():51-61. PubMed ID: 25522057
    [Abstract] [Full Text] [Related]

  • 14. 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 02; 108(3):925-935. PubMed ID: 19735330
    [Abstract] [Full Text] [Related]

  • 15. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, Soares da Silva F, Auterith E, Kneifel W, Michlmayr H.
    Food Microbiol; 2015 Aug 02; 49():211-9. PubMed ID: 25846933
    [Abstract] [Full Text] [Related]

  • 16. 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 02; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 17. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.
    Food Microbiol; 2010 Oct 02; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 18. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough.
    Bojňanská T, Musilová J, Vollmannová A.
    Foods; 2021 May 14; 10(5):. PubMed ID: 34068906
    [Abstract] [Full Text] [Related]

  • 19. 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 14; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 20. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.
    Harth H, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2016 Jul 02; 228():22-32. PubMed ID: 27088869
    [Abstract] [Full Text] [Related]

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