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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > dough > sourdough × 103 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) ecology (9)    (Click to View) Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota International journal of food microbiology (Click to View) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage Lebensmittel-Wissenschaft (Click to View) Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs Applied and environmental microbiology AEM (Click to View) Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs Applied and environmental microbiology AEM (Click to View) Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs Food microbiology (Click to View) Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for Monitoring Common Sourdough-Associated Lactobacillus Species Applied and environmental microbiology (Click to View) Biodiversity and identification of sourdough lactic acid bacteria Food microbiology (Click to View) Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions Food microbiology (Click to View) The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations Journal of the science of food and agriculture environmental science (1)    (Click to View) Impact of ecological factors on the stability of microbial associations in sourdough fermentation Food microbiology geography (1)    (Click to View) 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. hydrology (1)    (Click to View) A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics International journal of food microbiology natural resources (14)    (Click to View) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage Lebensmittel-Wissenschaft (Click to View) Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus Bioresource technology (Click to View) Bread making of durum wheat with chickpea sourdough or compressed baker's yeast Journal of food quality (Click to View) Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli Food microbiology (Click to View) 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 (Click to View) Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T Food microbiology (Click to View) Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs Food microbiology (Click to View) Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for Monitoring Common Sourdough-Associated Lactobacillus Species Applied and environmental microbiology (Click to View) Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour Journal of cereal science (Click to View) Biodiversity and identification of sourdough lactic acid bacteria Food microbiology (Click to View) Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs International journal of food microbiology (Click to View) Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations Food microbiology (Click to View) The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations Journal of the science of food and agriculture (Click to View) Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis Food microbiology soil science (1)    (Click to View) Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights Journal of cereal science