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915 related items for PubMed ID: 27236463

  • 1. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Int J Food Microbiol; 2016 Dec 19; 239():86-94. PubMed ID: 27236463
    [Abstract] [Full Text] [Related]

  • 2. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C, Röcker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Food Microbiol; 2015 May 19; 47():36-44. PubMed ID: 25583336
    [Abstract] [Full Text] [Related]

  • 3. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M.
    Int J Food Microbiol; 2019 Aug 02; 302():8-14. PubMed ID: 30220438
    [Abstract] [Full Text] [Related]

  • 4. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
    Debonne E, Van Schoors F, Maene P, Van Bockstaele F, Vermeir P, Verwaeren J, Eeckhout M, Devlieghere F.
    Int J Food Microbiol; 2020 May 16; 321():108551. PubMed ID: 32078867
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.
    Axel C, Brosnan B, Zannini E, Peyer LC, Furey A, Coffey A, Arendt EK.
    Appl Microbiol Biotechnol; 2016 Feb 16; 100(4):1701-1711. PubMed ID: 26481620
    [Abstract] [Full Text] [Related]

  • 7. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
    Belz MC, Mairinger R, Zannini E, Ryan LA, Cashman KD, Arendt EK.
    Appl Microbiol Biotechnol; 2012 Oct 16; 96(2):493-501. PubMed ID: 22569634
    [Abstract] [Full Text] [Related]

  • 8. Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.
    Dallagnol AM, Pescuma M, Rollán G, Torino MI, de Valdez GF.
    Appl Microbiol Biotechnol; 2015 May 16; 99(9):3839-49. PubMed ID: 25758954
    [Abstract] [Full Text] [Related]

  • 9. Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria.
    Rizzello CG, Lorusso A, Russo V, Pinto D, Marzani B, Gobbetti M.
    Int J Food Microbiol; 2017 Jan 16; 241():252-261. PubMed ID: 27810447
    [Abstract] [Full Text] [Related]

  • 10. Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds.
    Debonne E, Vermeulen A, Bouboutiefski N, Ruyssen T, Van Bockstaele F, Eeckhout M, Devlieghere F.
    Food Microbiol; 2020 Jun 16; 88():103407. PubMed ID: 31997763
    [Abstract] [Full Text] [Related]

  • 11. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 16; 59():43-56. PubMed ID: 27375243
    [Abstract] [Full Text] [Related]

  • 12. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 16; 37():44-50. PubMed ID: 24230472
    [Abstract] [Full Text] [Related]

  • 13. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.
    Zhang C, Brandt MJ, Schwab C, Gänzle MG.
    Food Microbiol; 2010 May 16; 27(3):390-5. PubMed ID: 20227604
    [Abstract] [Full Text] [Related]

  • 14. 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 16; 106():254-262. PubMed ID: 29579925
    [Abstract] [Full Text] [Related]

  • 15. Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk.
    Mieszkin S, Hymery N, Debaets S, Coton E, Le Blay G, Valence F, Mounier J.
    Int J Food Microbiol; 2017 May 02; 248():47-55. PubMed ID: 28244372
    [Abstract] [Full Text] [Related]

  • 16. Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products.
    Ouiddir M, Bettache G, Leyva Salas M, Pawtowski A, Donot C, Brahimi S, Mabrouk K, Coton E, Mounier J.
    Food Microbiol; 2019 Sep 02; 82():160-170. PubMed ID: 31027770
    [Abstract] [Full Text] [Related]

  • 17. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM.
    J Appl Microbiol; 2016 May 02; 120(5):1289-301. PubMed ID: 26909667
    [Abstract] [Full Text] [Related]

  • 18. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.
    Black BA, Zannini E, Curtis JM, Gänzle MG.
    Appl Environ Microbiol; 2013 Mar 02; 79(6):1866-73. PubMed ID: 23315734
    [Abstract] [Full Text] [Related]

  • 19. 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 02; 127(5):575-581. PubMed ID: 30392963
    [Abstract] [Full Text] [Related]

  • 20. Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
    Ryan LA, Zannini E, Dal Bello F, Pawlowska A, Koehler P, Arendt EK.
    Int J Food Microbiol; 2011 Apr 29; 146(3):276-83. PubMed ID: 21429613
    [Abstract] [Full Text] [Related]

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