These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

239 related items for PubMed ID: 31216730

  • 1. Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
    Venturi M, Galli V, Pini N, Guerrini S, Granchi L.
    Foods; 2019 Jun 18; 8(6):. PubMed ID: 31216730
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. 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 19; 63(2):147-54. PubMed ID: 27282128
    [Abstract] [Full Text] [Related]

  • 8. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.
    Coțovanu I, Stroe SG, Ursachi F, Mironeasa S.
    Foods; 2022 Dec 27; 12(1):. PubMed ID: 36613349
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. 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]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains.
    Galli V, Venturi M, Guerrini S, Blandino M, Luti S, Pazzagli L, Granchi L.
    Foods; 2020 May 15; 9(5):. PubMed ID: 32429251
    [Abstract] [Full Text] [Related]

  • 13. Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.
    Novotni D, Mutak N, Nanjara L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D.
    Food Technol Biotechnol; 2020 Dec 15; 58(4):465-474. PubMed ID: 33505209
    [Abstract] [Full Text] [Related]

  • 14. Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera.
    Peñalver R, Ros G, Nieto G.
    Foods; 2023 Oct 26; 12(21):. PubMed ID: 37959040
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Utilization of African grains for sourdough bread making.
    Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.
    J Food Sci; 2011 Aug 16; 76(6):M329-35. PubMed ID: 22417505
    [Abstract] [Full Text] [Related]

  • 20. Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.
    Calderón de la Barca AM, Porras-Loaiza MAP, Pineda-Díaz EA, González-Ríos H, Heredia-Sandoval NG, Islas-Rubio AR.
    Plant Foods Hum Nutr; 2022 Dec 16; 77(4):591-598. PubMed ID: 35987934
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.