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PUBMED FOR HANDHELDS

Journal Abstract Search

212 related items for PubMed ID: 28502176

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  • 6. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri.
    Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2016 Oct 12; 64(40):7561-7568. PubMed ID: 27641253
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  • 9. Development of a Type I gluten-free sourdough.
    Picozzi C, Mariotti M, Cappa C, Tedesco B, Vigentini I, Foschino R, Lucisano M.
    Lett Appl Microbiol; 2016 Feb 12; 62(2):119-25. PubMed ID: 26581944
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  • 10. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Feb 12; 100():49-160. PubMed ID: 28732554
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  • 12. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F, Lattanzi A, Dinardo FR, De Angelis M, Gobbetti M.
    Food Microbiol; 2018 Apr 12; 70():162-171. PubMed ID: 29173623
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  • 17. 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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  • 19. Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough.
    Lee H, Baek H, Lim SB, Hur JS, Shim S, Shin SY, Han NS, Seo JH.
    Int J Food Microbiol; 2015 May 04; 200():80-6. PubMed ID: 25702881
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