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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

221 related items for PubMed ID: 31606627

  • 21. Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.
    Milanović V, Osimani A, Garofalo C, Belleggia L, Maoloni A, Cardinali F, Mozzon M, Foligni R, Aquilanti L, Clementi F.
    PLoS One; 2020; 15(7):e0236190. PubMed ID: 32702068
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  • 24. Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.
    Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M.
    J Agric Food Chem; 2009 Nov 11; 57(21):10239-44. PubMed ID: 19817458
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  • 28. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
    Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2020 Aug 19; 68(33):8907-8914. PubMed ID: 32806122
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  • 34. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture.
    Mohd Roby BH, Muhialdin BJ, Abadl MMT, Mat Nor NA, Marzlan AA, Lim SAH, Mustapha NA, Meor Hussin AS.
    J Food Sci; 2020 Aug 19; 85(8):2286-2295. PubMed ID: 32691422
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  • 37. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach.
    Sahin AW, Zannini E, Coffey A, Arendt EK.
    Food Res Int; 2019 Dec 19; 126():108583. PubMed ID: 31732069
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  • 38. Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.
    Palla M, Blandino M, Grassi A, Giordano D, Sgherri C, Quartacci MF, Reyneri A, Agnolucci M, Giovannetti M.
    Sci Rep; 2020 Jul 30; 10(1):12856. PubMed ID: 32732890
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