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Journal Abstract Search

391 related items for PubMed ID: 25724957

  • 1. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
    Rizzello CG, Cavoski I, Turk J, Ercolini D, Nionelli L, Pontonio E, De Angelis M, De Filippis F, Gobbetti M, Di Cagno R.
    Appl Environ Microbiol; 2015 May 01; 81(9):3192-204. PubMed ID: 25724957
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  • 2. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
    Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M.
    Int J Food Microbiol; 2016 Dec 19; 239():44-53. PubMed ID: 27460169
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  • 3. 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 19; 44():96-107. PubMed ID: 25084651
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  • 8. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
    Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F.
    J Food Sci; 2016 Aug 19; 81(8):M1996-2005. PubMed ID: 27332783
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  • 9. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
    Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M.
    Appl Environ Microbiol; 2009 Feb 19; 75(4):1099-109. PubMed ID: 19088320
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  • 12. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
    Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2017 May 02; 248():10-21. PubMed ID: 28242419
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  • 13. 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 02; 28(3):497-502. PubMed ID: 21356457
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  • 15. 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
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  • 16. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
    Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):95-104. PubMed ID: 11252516
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  • 17. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
    Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E.
    Int J Food Microbiol; 2019 Aug 02; 302():59-68. PubMed ID: 30115373
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  • 18. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
    Lhomme E, Lattanzi A, Dousset X, Minervini F, De Angelis M, Lacaze G, Onno B, Gobbetti M.
    Int J Food Microbiol; 2015 Dec 23; 215():161-70. PubMed ID: 26439422
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  • 20. 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
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