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Journal Abstract Search

156 related items for PubMed ID: 32429251

  • 1. 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
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  • 3. 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
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  • 4. Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.
    Zannini E, Garofalo C, Aquilanti L, Santarelli S, Silvestri G, Clementi F.
    Food Microbiol; 2009 Oct 18; 26(7):744-53. PubMed ID: 19747608
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  • 9. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 18; 37():44-50. PubMed ID: 24230472
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  • 11. 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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  • 12. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
    Rizzello CG, Cavoski I, Turk J, Ercolini D, Nionelli L, Pontonio E, De Angelis M, De Filippis F, Gobbetti M, Di Cagno R.
    Appl Environ Microbiol; 2015 May 01; 81(9):3192-204. PubMed ID: 25724957
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  • 13. Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough.
    Galli V, Mazzoli L, Luti S, Venturi M, Guerrini S, Paoli P, Vincenzini M, Granchi L, Pazzagli L.
    Int J Food Microbiol; 2018 Dec 02; 286():55-65. PubMed ID: 30036730
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  • 17. How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread.
    Costantini A, Da Ros A, Nikoloudaki O, Montemurro M, Di Cagno R, Genot B, Gobbetti M, Giuseppe Rizzello C.
    Food Res Int; 2022 Sep 02; 159():111614. PubMed ID: 35940807
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  • 18. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.
    Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T.
    J Biosci Bioeng; 2018 Jan 02; 125(1):97-104. PubMed ID: 28927834
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  • 19. 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
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  • 20. 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
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