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Journal Abstract Search

459 related items for PubMed ID: 27240932

  • 1. Composition and function of sourdough microbiota: From ecological theory to bread quality.
    Gänzle M, Ripari V.
    Int J Food Microbiol; 2016 Dec 19; 239():19-25. PubMed ID: 27240932
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  • 4. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 19; 37():2-10. PubMed ID: 24230468
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  • 5. Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.
    Lin XB, Gänzle MG.
    Int J Food Microbiol; 2014 Sep 01; 186():42-8. PubMed ID: 24984221
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  • 7. 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 01; 37():11-29. PubMed ID: 24230469
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  • 8. Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
    Sekwati-Monang B, Valcheva R, Gänzle MG.
    Int J Food Microbiol; 2012 Oct 15; 159(3):240-6. PubMed ID: 23107503
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  • 9. 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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  • 11. 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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  • 12. Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.
    Gobbetti M, Minervini F, Pontonio E, Di Cagno R, De Angelis M.
    Int J Food Microbiol; 2016 Dec 19; 239():3-18. PubMed ID: 27240934
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  • 13. Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
    Vrancken G, Rimaux T, Weckx S, Leroy F, De Vuyst L.
    Appl Environ Microbiol; 2011 Apr 19; 77(8):2716-26. PubMed ID: 21335386
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  • 14. 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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  • 15. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.
    Food Microbiol; 2009 Oct 16; 26(7):666-75. PubMed ID: 19747599
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  • 16. 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
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  • 17. 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
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  • 18. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 05; 77():43-51. PubMed ID: 30297055
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