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Journal Abstract Search

565 related items for PubMed ID: 26974248

  • 1. 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
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  • 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
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  • 3. 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
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  • 7. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
    Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E.
    Food Microbiol; 2020 Sep 20; 90():103491. PubMed ID: 32336362
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  • 8. 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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  • 9. 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
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  • 10. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.
    Nionelli L, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Feb 02; 266():173-182. PubMed ID: 29223035
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  • 15. 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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  • 17. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.
    Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T.
    J Biosci Bioeng; 2018 Jan 28; 125(1):97-104. PubMed ID: 28927834
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  • 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 28; 82(10):2371-2378. PubMed ID: 28877331
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  • 20. 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 28; 27(7):897-908. PubMed ID: 20688231
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