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Journal Abstract Search

270 related items for PubMed ID: 32806122

  • 1. 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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  • 2. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.
    Chen XY, Levy C, Gänzle MG.
    Int J Food Microbiol; 2016 Dec 19; 239():95-102. PubMed ID: 27321351
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  • 3. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G.
    J Food Sci; 2017 Oct 19; 82(10):2371-2378. PubMed ID: 28877331
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  • 6. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 19; 24(2):165-74. PubMed ID: 17008161
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  • 7. Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread.
    Zhang J, Yao Y, Li J, Ju X, Wang L.
    Food Chem; 2023 Nov 01; 425():136369. PubMed ID: 37269640
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  • 9. 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 01; 127(5):575-581. PubMed ID: 30392963
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  • 11. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
    Galle S, Schwab C, Arendt EK, Gänzle MG.
    Food Microbiol; 2011 May 01; 28(3):547-53. PubMed ID: 21356463
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  • 13. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG, Zheng J.
    Int J Food Microbiol; 2019 Aug 02; 302():15-23. PubMed ID: 30172443
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  • 14. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
    Korcari D, Ricci G, Quattrini M, Fortina MG.
    Lett Appl Microbiol; 2020 Jan 02; 70(1):48-54. PubMed ID: 31642537
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  • 15. Exopolysaccharides from sourdough lactic acid bacteria.
    Galle S, Arendt EK.
    Crit Rev Food Sci Nutr; 2014 Jan 02; 54(7):891-901. PubMed ID: 24499068
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  • 16. Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products.
    Lynch KM, Coffey A, Arendt EK.
    Food Res Int; 2018 Aug 02; 110():52-61. PubMed ID: 30029706
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  • 18. Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation.
    Buksa K, Kowalczyk M, Boreczek J.
    Food Chem; 2021 Nov 15; 362():130221. PubMed ID: 34098436
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  • 19. Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread.
    Tang KX, Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2017 May 31; 65(21):4321-4328. PubMed ID: 28502176
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  • 20. 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 May 31; 15(7):e0236190. PubMed ID: 32702068
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