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PUBMED FOR HANDHELDS

Journal Abstract Search


593 related items for PubMed ID: 30218873

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  • 5. 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; 28(6):1129-39. PubMed ID: 21645811
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  • 6. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Sep; 100():49-160. PubMed ID: 28732554
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  • 11. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.
    Alfonzo A, Urso V, Corona O, Francesca N, Amato G, Settanni L, Di Miceli G.
    Int J Food Microbiol; 2016 Dec 19; 239():65-78. PubMed ID: 27374130
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  • 15. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
    Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M.
    Microbiologyopen; 2020 Apr 19; 9(4):e1009. PubMed ID: 32045510
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  • 16. 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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  • 18. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
    Minervini F, Celano G, Lattanzi A, De Angelis M, Gobbetti M.
    Food Microbiol; 2016 Dec 20; 60():112-23. PubMed ID: 27554152
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  • 20. 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 20; 125(1):97-104. PubMed ID: 28927834
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