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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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| Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough | | Applied microbiology and biotechnology |
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| Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat) | | Nutrition |
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| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods | | International journal of food microbiology |
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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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| Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus | | Bioresource technology |
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| Structural analysis of linear mixed-linkage glucooligosaccharides by tandem mass spectrometry | | Food chemistry |
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| Effect of native and lyophilized kefir grains on sensory and physical attributes of wheat bread | | Journal of food processing and preservation |
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| Bread making of durum wheat with chickpea sourdough or compressed baker's yeast | | Journal of food quality |
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| Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli | | Food microbiology |
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| Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera | | Food chemistry |
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| Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) | | Antonie van Leeuwenhoek |
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| Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads | | Journal of cereal science |
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| Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread | | Nutrition journal |
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| Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China | | Food control |
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| Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough | | Food microbiology |
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| Isolation and identification of phytase-active yeasts from sourdoughs | | Lebensmittel-Wissenschaft |
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| Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture | | Applied and environmental microbiology AEM. |
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| Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs | | Applied and environmental microbiology AEM |
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| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
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| Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread | | International journal of food science and technology |
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| Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR | | European food research and technology |
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| Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread | | International journal of food microbiology |
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| Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T | | Food microbiology |
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| Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs | | Applied and environmental microbiology AEM |
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| Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough | | Journal of cereal science |
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| Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality | | European food research and technology |
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| Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking | | Food and bioprocess technology |
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| Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread | | European food research and technology |
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| Glutathione improves the cold resistance of Lactobacillus sanfranciscensis by physiological regulation | | Food microbiology |
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| Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs | | European food research and technology |
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| Scouting the application of sourdough to frozen dough bread technology | | Journal of cereal science |
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| Impact of the Baking Duration on Bread Staling Kinetics | | Food and bioprocess technology |
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| Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage | | Food chemistry |
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| Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread | | European food research and technology |
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| Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana | | International journal of food microbiology |
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| Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread | | Journal of cereal science |
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