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Journal Abstract Search

467 related items for PubMed ID: 34851178

  • 1.
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  • 2. Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.
    Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M.
    Nutrients; 2019 Dec 04; 11(12):. PubMed ID: 31817104
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  • 3. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
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  • 5. 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 05; 70(1):48-54. PubMed ID: 31642537
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  • 6. Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread.
    Clark CS, Ohstrom A, Rolon ML, Smith M, Wolfe BE, Wee J, Van Buiten CB.
    J Food Sci; 2024 Mar 05; 89(3):1414-1427. PubMed ID: 38328986
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  • 7. Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
    Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.
    J Food Prot; 2008 Jul 05; 71(7):1491-5. PubMed ID: 18680953
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  • 9. 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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  • 11. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
    Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP.
    J Food Sci; 2019 Jul 20; 84(7):1854-1863. PubMed ID: 31206699
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  • 12. Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome.
    Costabile A, Santarelli S, Claus SP, Sanderson J, Hudspith BN, Brostoff J, Ward JL, Lovegrove A, Shewry PR, Jones HE, Whitley AM, Gibson GR.
    PLoS One; 2014 Jul 20; 9(10):e111225. PubMed ID: 25356771
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  • 13. 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 20; 56():1-13. PubMed ID: 26919812
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  • 14. 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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  • 15. Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features.
    Arora K, Carafa I, Fava F, Tuohy KM, Nikoloudaki O, Gobbetti M, Cagno RD.
    Int J Food Microbiol; 2022 Aug 02; 374():109725. PubMed ID: 35643037
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  • 16. Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads.
    Pontonio E, Di Cagno R, Mahony J, Lanera A, De Angelis M, van Sinderen D, Gobbetti M.
    Sci Rep; 2017 Apr 03; 7(1):624. PubMed ID: 28373683
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  • 17. Sourdough bread enriched with exopolysaccharides and gazpacho by-products modulates in vitro the microbiota dysbiosis.
    Nieto JA, Rosés C, Viadel B, Gallego E, Romo-Hualde A, Milagro FI, Barceló A, Virto R, Saldaña G, Luengo E.
    Int J Biol Macromol; 2024 Jun 03; 272(Pt 1):132906. PubMed ID: 38851991
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  • 18. 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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  • 19. Metabolic profiling of sourdough fermented wheat and rye bread.
    Koistinen VM, Mattila O, Katina K, Poutanen K, Aura AM, Hanhineva K.
    Sci Rep; 2018 Apr 09; 8(1):5684. PubMed ID: 29632321
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  • 20. In vitro faecal fermentation of Tritordeum breads and its effect on the human gut health.
    Arora K, Gaudioso G, Solovyev P, Tuohy K, Di Cagno R, Gobbetti M, Fava F.
    Curr Res Microb Sci; 2024 Apr 09; 6():100214. PubMed ID: 38116184
    [Abstract] [Full Text] [Related]

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