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Journal Abstract Search

234 related items for PubMed ID: 28373683

  • 21. 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; 60():112-23. PubMed ID: 27554152
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. 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 19; 127(3):778-793. PubMed ID: 31211891
    [Abstract] [Full Text] [Related]

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  • 25. Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features.
    Arora K, Carafa I, Fava F, Tuohy KM, Nikoloudaki O, Gobbetti M, Cagno RD.
    Int J Food Microbiol; 2022 Aug 02; 374():109725. PubMed ID: 35643037
    [Abstract] [Full Text] [Related]

  • 26. 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]

  • 27. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
    Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G.
    J Appl Microbiol; 2009 Apr 03; 106(4):1081-92. PubMed ID: 19187144
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29. Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process.
    Cardinali F, Garofalo C, Reale A, Boscaino F, Osimani A, Milanović V, Taccari M, Aquilanti L.
    Food Res Int; 2022 Nov 03; 161():111796. PubMed ID: 36192883
    [Abstract] [Full Text] [Related]

  • 30. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
    Minervini F, Lattanzi A, De Angelis M, Celano G, Gobbetti M.
    Food Microbiol; 2015 Dec 03; 52():66-76. PubMed ID: 26338118
    [Abstract] [Full Text] [Related]

  • 31. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr 03; 62():256-269. PubMed ID: 27889157
    [Abstract] [Full Text] [Related]

  • 32. Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.
    Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M.
    Nutrients; 2019 Dec 04; 11(12):. PubMed ID: 31817104
    [Abstract] [Full Text] [Related]

  • 33. 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 04; 51():57-68. PubMed ID: 26187828
    [Abstract] [Full Text] [Related]

  • 34. 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
    [Abstract] [Full Text] [Related]

  • 35. Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling.
    Verni M, Torreggiani A, Patriarca A, Brasili E, Sciubba F, Rizzello CG.
    Int J Food Microbiol; 2024 Aug 16; 421():110805. PubMed ID: 38917489
    [Abstract] [Full Text] [Related]

  • 36. Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system.
    Oshiro M, Zendo T, Nakayama J.
    J Biosci Bioeng; 2021 Apr 16; 131(4):333-340. PubMed ID: 33358094
    [Abstract] [Full Text] [Related]

  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38. Omics approaches to understand sourdough fermentation processes.
    Weckx S, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2019 Aug 02; 302():90-102. PubMed ID: 29935929
    [Abstract] [Full Text] [Related]

  • 39. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.
    Arendt EK, Moroni A, Zannini E.
    Microb Cell Fact; 2011 Aug 30; 10 Suppl 1(Suppl 1):S15. PubMed ID: 21995616
    [Abstract] [Full Text] [Related]

  • 40. Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation.
    Minervini F, Dinardo FR, De Angelis M, Gobbetti M.
    Sci Rep; 2019 Jan 24; 9(1):570. PubMed ID: 30679519
    [Abstract] [Full Text] [Related]

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