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Journal Abstract Search

385 related items for PubMed ID: 30172442

  • 1.
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  • 2. In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour.
    Xu Y, Wang Y, Coda R, Säde E, Tuomainen P, Tenkanen M, Katina K.
    Int J Food Microbiol; 2017 May 02; 248():63-71. PubMed ID: 28258980
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  • 4. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
    Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2017 May 02; 248():10-21. PubMed ID: 28242419
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  • 6. Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria.
    Verni M, Wang C, Montemurro M, De Angelis M, Katina K, Rizzello CG, Coda R.
    Front Microbiol; 2017 May 02; 8():2461. PubMed ID: 29312174
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  • 8. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.
    Capuani A, Behr J, Vogel RF.
    Int J Food Microbiol; 2013 Jul 15; 165(2):148-55. PubMed ID: 23728431
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  • 11. 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
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  • 13. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
    Coda R, Melama L, Rizzello CG, Curiel JA, Sibakov J, Holopainen U, Pulkkinen M, Sozer N.
    Int J Food Microbiol; 2015 Jan 16; 193():34-42. PubMed ID: 25462921
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  • 14. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 16; 37():44-50. PubMed ID: 24230472
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  • 15. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes.
    Verni M, De Mastro G, De Cillis F, Gobbetti M, Rizzello CG.
    Food Res Int; 2019 Nov 16; 125():108571. PubMed ID: 31554105
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  • 16. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.
    Sáez GD, Hébert EM, Saavedra L, Zárate G.
    Food Res Int; 2017 Dec 16; 102():605-615. PubMed ID: 29195991
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  • 17. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
    Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.
    BMC Microbiol; 2012 May 17; 12():75. PubMed ID: 22594449
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  • 18. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
    Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E.
    Food Microbiol; 2020 Sep 17; 90():103491. PubMed ID: 32336362
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  • 20. 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 17; 62():256-269. PubMed ID: 27889157
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