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Journal Abstract Search

442 related items for PubMed ID: 30115373

  • 1. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
    Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E.
    Int J Food Microbiol; 2019 Aug 02; 302():59-68. PubMed ID: 30115373
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  • 3. Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.
    Palla M, Blandino M, Grassi A, Giordano D, Sgherri C, Quartacci MF, Reyneri A, Agnolucci M, Giovannetti M.
    Sci Rep; 2020 Jul 30; 10(1):12856. PubMed ID: 32732890
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  • 4. 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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  • 5. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
    Korcari D, Ricci G, Quattrini M, Fortina MG.
    Lett Appl Microbiol; 2020 Jan 16; 70(1):48-54. PubMed ID: 31642537
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  • 6. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
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  • 7. Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening.
    Alfonzo A, Sicard D, Di Miceli G, Guezenec S, Settanni L.
    Food Microbiol; 2021 Apr 20; 94():103666. PubMed ID: 33279089
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  • 8. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
    Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.
    Food Microbiol; 2015 May 20; 47():99-110. PubMed ID: 25583343
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  • 15. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 20; 63(2):147-54. PubMed ID: 27282128
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  • 16. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
    Rizzello CG, Cavoski I, Turk J, Ercolini D, Nionelli L, Pontonio E, De Angelis M, De Filippis F, Gobbetti M, Di Cagno R.
    Appl Environ Microbiol; 2015 May 01; 81(9):3192-204. PubMed ID: 25724957
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  • 17. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
    Nionelli L, Curri N, Curiel JA, Di Cagno R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG.
    Food Microbiol; 2014 Dec 01; 44():96-107. PubMed ID: 25084651
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  • 18. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 01; 56():1-13. PubMed ID: 26919812
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  • 19. 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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  • 20. 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
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