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Journal Abstract Search

208 related items for PubMed ID: 31257912

  • 1. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
    Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG.
    Crit Rev Food Sci Nutr; 2020; 60(13):2158-2173. PubMed ID: 31257912
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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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  • 8. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
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  • 10. Nutritional enrichment of bakery products by supplementation with nonwheat flours.
    Chavan JK, Kadam SS.
    Crit Rev Food Sci Nutr; 1993 Feb 28; 33(3):189-226. PubMed ID: 8484866
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  • 11. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.
    Irakli M, Mygdalia A, Chatzopoulou P, Katsantonis D.
    Food Chem; 2019 Jul 01; 285():231-239. PubMed ID: 30797340
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  • 12. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
    Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M.
    Int J Food Microbiol; 2016 Dec 19; 239():44-53. PubMed ID: 27460169
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  • 14. 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 19; 56():1-13. PubMed ID: 26919812
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  • 19. [Baked product development based fermented legumes and cereals for schoolchildren snack].
    Granito M, Valero Y, Zambrano R.
    Arch Latinoam Nutr; 2010 Mar 19; 60(1):85-92. PubMed ID: 21090280
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