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584 related items for PubMed ID: 29579925

  • 1. 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; 106():254-262. PubMed ID: 29579925
    [Abstract] [Full Text] [Related]

  • 2. Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S, Harth H, Comasio A, De Vuyst L.
    J Sci Food Agric; 2018 Jul; 98(9):3501-3512. PubMed ID: 29314016
    [Abstract] [Full Text] [Related]

  • 3. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.
    Warburton A, Silcock P, Eyres GT.
    Food Res Int; 2022 Nov; 161():111885. PubMed ID: 36192996
    [Abstract] [Full Text] [Related]

  • 4. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
    Comasio A, Harth H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2019 Jan 16; 289():88-105. PubMed ID: 30218873
    [Abstract] [Full Text] [Related]

  • 5. Effect of a novel Lactobacillus paracasei starter on sourdough bread quality.
    Mantzourani I, Plessas S, Odatzidou M, Alexopoulos A, Galanis A, Bezirtzoglou E, Bekatorou A.
    Food Chem; 2019 Jan 15; 271():259-265. PubMed ID: 30236675
    [Abstract] [Full Text] [Related]

  • 6. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
    Ravyts F, De Vuyst L.
    Food Microbiol; 2011 Sep 15; 28(6):1129-39. PubMed ID: 21645811
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 59():43-56. PubMed ID: 27375243
    [Abstract] [Full Text] [Related]

  • 8. A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics.
    Van Kerrebroeck S, Bastos FC, Harth H, De Vuyst L.
    Int J Food Microbiol; 2016 Dec 19; 239():54-64. PubMed ID: 27450514
    [Abstract] [Full Text] [Related]

  • 9. Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.
    Comasio A, Van Kerrebroeck S, Harth H, Verté F, De Vuyst L.
    Microorganisms; 2020 Oct 06; 8(10):. PubMed ID: 33036188
    [Abstract] [Full Text] [Related]

  • 10. Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation.
    Van Kerrebroeck S, Vercammen J, Wuyts R, De Vuyst L.
    J Agric Food Chem; 2015 Jan 28; 63(3):829-35. PubMed ID: 25549013
    [Abstract] [Full Text] [Related]

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  • 12. Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads.
    Ua-Arak T, Jakob F, Vogel RF.
    Food Microbiol; 2017 Aug 28; 65():95-104. PubMed ID: 28400025
    [Abstract] [Full Text] [Related]

  • 13. 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 28; 125(1):97-104. PubMed ID: 28927834
    [Abstract] [Full Text] [Related]

  • 14. Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699.
    Comasio A, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2021 Feb 02; 339():109020. PubMed ID: 33360296
    [Abstract] [Full Text] [Related]

  • 15. 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. Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach.
    Nissen L, Bordoni A, Gianotti A.
    Nutrients; 2020 Apr 10; 12(4):. PubMed ID: 32290149
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  • 19. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Apr 10; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 20. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.
    García-Mantrana I, Monedero V, Haros M.
    Food Chem; 2015 Jul 01; 178():267-75. PubMed ID: 25704711
    [Abstract] [Full Text] [Related]

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