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Journal Abstract Search

300 related items for PubMed ID: 30175916

  • 1. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
    Xu D, Tang K, Hu Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2018 Sep 19; 66(37):9770-9776. PubMed ID: 30175916
    [Abstract] [Full Text] [Related]

  • 2. Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread.
    Tang KX, Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2017 May 31; 65(21):4321-4328. PubMed ID: 28502176
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  • 3. Glutathione reductase from Lactobacillus sanfranciscensis DSM20451T: contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs.
    Jänsch A, Korakli M, Vogel RF, Gänzle MG.
    Appl Environ Microbiol; 2007 Jul 31; 73(14):4469-76. PubMed ID: 17496130
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  • 4. Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs.
    Loponen J, König K, Wu J, Gänzle MG.
    J Agric Food Chem; 2008 May 14; 56(9):3357-62. PubMed ID: 18412365
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  • 5. 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 14; 62(2):119-25. PubMed ID: 26581944
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  • 6. Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
    Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.
    J Food Prot; 2008 Jul 14; 71(7):1491-5. PubMed ID: 18680953
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  • 7. Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.
    Xu D, Zhang Y, Tang K, Hu Y, Xu X, Gänzle MG.
    Front Microbiol; 2019 Jul 14; 10():2113. PubMed ID: 31552010
    [Abstract] [Full Text] [Related]

  • 8. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov 14; 34(11):1904-1914. PubMed ID: 28952425
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  • 14. Unconventional bacterial association for dough leavening.
    Musatti A, Mapelli C, Foschino R, Picozzi C, Rollini M.
    Int J Food Microbiol; 2016 Nov 21; 237():28-34. PubMed ID: 27541979
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