These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

345 related items for PubMed ID: 27332783

  • 1. 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; 81(8):M1996-2005. PubMed ID: 27332783
    [Abstract] [Full Text] [Related]

  • 2. Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.
    De Angelis M, Minervini F, Siragusa S, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2019 Aug 02; 302():35-46. PubMed ID: 30177230
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. 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]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 May 02; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.
    Minervini F, Lattanzi A, De Angelis M, Di Cagno R, Gobbetti M.
    Appl Environ Microbiol; 2012 Aug 02; 78(15):5328-40. PubMed ID: 22635989
    [Abstract] [Full Text] [Related]

  • 13. Ecological parameters influencing microbial diversity and stability of traditional sourdough.
    Minervini F, De Angelis M, Di Cagno R, Gobbetti M.
    Int J Food Microbiol; 2014 Feb 03; 171():136-46. PubMed ID: 24355817
    [Abstract] [Full Text] [Related]

  • 14. 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 03; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
    Minervini F, Celano G, Lattanzi A, De Angelis M, Gobbetti M.
    Food Microbiol; 2016 Dec 03; 60():112-23. PubMed ID: 27554152
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. 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 03; 125(1):97-104. PubMed ID: 28927834
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.