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Journal Abstract Search

299 related items for PubMed ID: 25807196

  • 1. Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system.
    Ekinci R, Şimşek Ö, Küçükçuban A, Nas S.
    Prep Biochem Biotechnol; 2016; 46(3):247-53. PubMed ID: 25807196
    [Abstract] [Full Text] [Related]

  • 2. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun; 25(4):616-25. PubMed ID: 18456117
    [Abstract] [Full Text] [Related]

  • 3. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Jun; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Application of novel starter cultures for sourdough bread production.
    Plessas S, Alexopoulos A, Mantzourani I, Koutinas A, Voidarou C, Stavropoulou E, Bezirtzoglou E.
    Anaerobe; 2011 Dec; 17(6):486-9. PubMed ID: 21513810
    [Abstract] [Full Text] [Related]

  • 6. 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; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 7. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
    [Abstract] [Full Text] [Related]

  • 10. 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 05; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.
    De Angelis M, Mariotti L, Rossi J, Servili M, Fox PF, Rollán G, Gobbetti M.
    Appl Environ Microbiol; 2002 Dec 16; 68(12):6193-201. PubMed ID: 12450844
    [Abstract] [Full Text] [Related]

  • 13. 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 16; 62(1):26-33. PubMed ID: 20715901
    [Abstract] [Full Text] [Related]

  • 14. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough.
    Jekle M, Houben A, Mitzscherling M, Becker T.
    J Sci Food Agric; 2010 Oct 16; 90(13):2326-32. PubMed ID: 20632390
    [Abstract] [Full Text] [Related]

  • 15. In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation.
    Settanni L, Massitti O, Van Sinderen D, Corsetti A.
    J Appl Microbiol; 2005 Oct 16; 99(3):670-81. PubMed ID: 16108809
    [Abstract] [Full Text] [Related]

  • 16. 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 16; 127(5):575-581. PubMed ID: 30392963
    [Abstract] [Full Text] [Related]

  • 17. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
    Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K.
    J Appl Microbiol; 2019 Sep 16; 127(3):778-793. PubMed ID: 31211891
    [Abstract] [Full Text] [Related]

  • 18. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M.
    Food Microbiol; 2007 Feb 16; 24(1):15-24. PubMed ID: 16943090
    [Abstract] [Full Text] [Related]

  • 19. 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 16; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 20. Sourdough microbial community dynamics: An analysis during French organic bread-making processes.
    Lhomme E, Urien C, Legrand J, Dousset X, Onno B, Sicard D.
    Food Microbiol; 2016 Feb 16; 53(Pt A):41-50. PubMed ID: 26611168
    [Abstract] [Full Text] [Related]

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