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Journal Abstract Search

148 related items for PubMed ID: 36496735

  • 1. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.
    Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M.
    Foods; 2022 Dec 05; 11(23):. PubMed ID: 36496735
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  • 2. Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread.
    Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M.
    Foods; 2022 Dec 09; 11(24):. PubMed ID: 36553727
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  • 3. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
    Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F.
    Food Chem; 2022 Apr 16; 374():131710. PubMed ID: 34891089
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  • 4. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
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  • 5. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.
    Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M.
    J Appl Microbiol; 2010 Mar 17; 108(3):925-935. PubMed ID: 19735330
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  • 6. Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.
    Novotni D, Mutak N, Nanjara L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D.
    Food Technol Biotechnol; 2020 Dec 17; 58(4):465-474. PubMed ID: 33505209
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  • 7. Durum and soft wheat flours in sourdough and straight-dough bread-making.
    Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E.
    J Food Sci Technol; 2015 Oct 17; 52(10):6254-65. PubMed ID: 26396371
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  • 11. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.
    Nutrients; 2017 Nov 04; 9(11):. PubMed ID: 29113045
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  • 16. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.
    Harth H, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2016 Jul 02; 228():22-32. PubMed ID: 27088869
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  • 17. New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.
    Frankin S, Cna'ani A, Bonfil DJ, Tzin V, Nashef K, Degen D, Simhon Y, Baizerman M, Ibba MI, González Santoyo HI, Luna CV, Cervantes Lopez JF, Ogen A, Goldberg BZ, Abbo S, Ben-David R.
    Front Nutr; 2023 Jul 02; 10():1059078. PubMed ID: 37275635
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  • 19. Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.
    Xu D, Zhang Y, Tang K, Hu Y, Xu X, Gänzle MG.
    Front Microbiol; 2019 Jul 02; 10():2113. PubMed ID: 31552010
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  • 20. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
    Keramari S, Nouska C, Hatzikamari M, Biliaderis CG, Lazaridou A.
    Foods; 2024 Jul 22; 13(14):. PubMed ID: 39063384
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