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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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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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| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
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| Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread | | European journal of lipid science and technology |
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| Effects of yeasts and bacteria on the levels of folates in rye sourdoughs | | International journal of food microbiology |
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| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
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| The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation | | Journal of agricultural and food chemistry |
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| Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye) | | Biosystems engineering |
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| High-fiber rye bread improves bowel function in postmenopausal women but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota | | Nutrition research |
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| Fermentation-induced changes in the nutritional value of native or germinated rye | | Journal of cereal science |
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| Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough | | Food research international |
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| Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread | | Journal of cereal science |
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| l( +)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84 | | Food microbiology |
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| Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria | | Journal of agricultural and food chemistry |
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