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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

221 related items for PubMed ID: 31606627

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  • 3. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
    Lopez HW, Krespine V, Guy C, Messager A, Demigne C, Remesy C.
    J Agric Food Chem; 2001 May; 49(5):2657-62. PubMed ID: 11368651
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  • 4. 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; 76(6):M329-35. PubMed ID: 22417505
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  • 5. 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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  • 12. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A, Ito K, Narushima N, Miyamoto T.
    J Biosci Bioeng; 2019 May 20; 127(5):575-581. PubMed ID: 30392963
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  • 14. 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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  • 15. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 16; 24(2):165-74. PubMed ID: 17008161
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