Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)

Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree

(2019) Alireza Sadeghi et al.   Journal of Food Measurement and Characterization

Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread

(2018) Adriana Skendi et al.   FOOD CHEMISTRY

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

(2018) Michael G. Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread

(2018) Alireza Sadeghi et al.   FOOD CONTROL

Fermentation of acorn dough by lactobacilli strains: Phytic acid degradation and antioxidant activity

(2018) Seyed Mohammad Bagher Hashemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

(2018) Solvej Siedler et al.   CURRENT OPINION IN BIOTECHNOLOGY

Alkylated Piperazines and Piperazine-Azole Hybrids as Antifungal Agents

(2017) Nishad Thamban Chandrika et al.   JOURNAL OF MEDICINAL CHEMISTRY

Recent developments in gluten-free bread baking approaches: a review

(2017) Kun WANG et al.   Food Science and Technology

Structural role of fibre addition to increase knowledge of non-gluten bread

(2016) Κleopatra Tsatsaragkou et al.   JOURNAL OF CEREAL SCIENCE

Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)

(2016) Sara Silva et al.   Journal of Food Measurement and Characterization

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

(2015) Jarosław Korus et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

(2015) Mohammad B. Habibi Najafi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

(2014) Dariusz Dziki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

(2013) Brenna A. Black et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0

(2013) Koichiro Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

(2013) Sarah Crowley et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

(2011) Rossana Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Diets Enriched in Oat Bran or Wheat Bran Temporally and Differentially Alter the Composition of the Fecal Community of Rats

(2009) Khalil Abnous et al.   JOURNAL OF NUTRITION

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

(2008) Carla Luciana Gerez et al.   FOOD CONTROL

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY