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Journal Abstract Search

290 related items for PubMed ID: 31670259

  • 1. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
    Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2020 Jan 16; 313():108384. PubMed ID: 31670259
    [Abstract] [Full Text] [Related]

  • 2. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 16; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
    Montemurro M, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2019 Aug 02; 302():47-58. PubMed ID: 30115372
    [Abstract] [Full Text] [Related]

  • 5. Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation.
    Pontonio E, Dingeo C, Gobbetti M, Rizzello CG.
    Front Microbiol; 2019 Aug 02; 10():561. PubMed ID: 30941115
    [Abstract] [Full Text] [Related]

  • 6. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 16; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 16; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 10. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y.
    J Food Sci; 2020 Nov 16; 85(11):3943-3953. PubMed ID: 33037629
    [Abstract] [Full Text] [Related]

  • 11. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
    Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.
    Food Microbiol; 2015 May 16; 47():99-110. PubMed ID: 25583343
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, Soares da Silva F, Auterith E, Kneifel W, Michlmayr H.
    Food Microbiol; 2015 Aug 16; 49():211-9. PubMed ID: 25846933
    [Abstract] [Full Text] [Related]

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  • 16. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.
    García-Mantrana I, Monedero V, Haros M.
    Food Chem; 2015 Jul 01; 178():267-75. PubMed ID: 25704711
    [Abstract] [Full Text] [Related]

  • 17. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B, Baumgartner B, Özkaya H.
    J Texture Stud; 2018 Feb 01; 49(1):84-93. PubMed ID: 28742221
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  • 19. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
    De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2020 Mar 02; 316():108426. PubMed ID: 31722270
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