Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

(2020) Laura Mitrea et al.   Polymers

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

(2020) Katalin Szabo et al.   Coatings

Recent advances in the biotechnological production of erythritol and mannitol

(2020) Gheorghe Adrian Martău et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

The effect of crude glycerol impurities on 1,3-propanediol biosynthesis by Klebsiella pneumoniae DSMZ 2026

(2020) Mitrea Laura et al.   RENEWABLE ENERGY

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

(2019) Xinyang Sun et al.   FOOD HYDROCOLLOIDS

Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

(2019) Chang‐Hui Hu et al.   Food Science & Nutrition

Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

(2019) M. Winters et al.   JOURNAL OF APPLIED MICROBIOLOGY

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

(2019) Marco Montemurro et al.   Foods

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

(2019) Silvia Mironeasa et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life

(2019) Abbas Abedfar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biodiesel-Derived Glycerol Obtained from Renewable Biomass—A Suitable Substrate for the Growth of Candida zeylanoides Yeast Strain ATCC 20367

(2019) Laura Mitrea et al.   Microorganisms

Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation

(2019) Da Min Park et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

(2019) Dalin Ly et al.   Biomolecules

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

(2019) Lavinia Florina Călinoiu et al.   Antioxidants

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

(2019) Tongjie Liu et al.   FOOD CHEMISTRY

A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

(2019) Lei Sun et al.   FOOD CONTROL

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

(2019) Stefania Dentice Maidana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods

(2019) Matthew A. Renschler et al.   JOURNAL OF DAIRY SCIENCE

Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition

(2019) Katalin Szabo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

(2018) Sander Sieuwerts et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New perspectives of Lactobacillus plantarum as a probiotic: The gut-heart-brain axis

(2018) Yen-Wenn Liu et al.   JOURNAL OF MICROBIOLOGY

The Lactobacillus casei Group: History and Health Related Applications

(2018) Daragh Hill et al.   Frontiers in Microbiology

Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

(2018) Binle Zhang et al.   CEREAL CHEMISTRY

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

(2018) Lavinia Florina Călinoiu et al.   Nutrients

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

(2018) Zheng Zhao et al.   FOOD CHEMISTRY

Effects of whey and soy protein addition on bread rheological property of wheat flour

(2017) Jianmin Zhou et al.   JOURNAL OF TEXTURE STUDIES

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

(2016) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

(2016) Onofrio Corona et al.   FOOD MICROBIOLOGY

Polyol production during heterofermentative growth of the plant isolateLactobacillus florum2F

(2016) C.A. Tyler et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation

(2016) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isoflavones in soy flour diet have different effects on whole-genome expression patterns than purified isoflavone mix in human MCF-7 breast tumors in ovariectomized athymic nude mice

(2015) Yunxian Liu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Wheat dough rheology at low water contents and the influence of xylanases

(2014) N.A. Hardt et al.   FOOD RESEARCH INTERNATIONAL

Proteolytic activity of Lactobacillus strains on soybean proteins

(2014) Laura Aguirre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic engineering of Lactobacillus plantarum for succinic acid production through activation of the reductive branch of the tricarboxylic acid cycle

(2013) Akira Tsuji et al.   ENZYME AND MICROBIAL TECHNOLOGY

Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 efficiency during in vitro and sourdough fermentation

(2013) Adriana Paucean et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

Soy ingredients stabilize bread dough during frozen storage

(2012) Amber L. Simmons et al.   JOURNAL OF CEREAL SCIENCE

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

(2011) Liam A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Morphology, FTIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice

(2010) Dan C. Vodnar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Non-isoflavone Phytochemicals in Soy and Their Health Effects

(2010) Jie Kang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Malic Acid Production by Saccharomyces cerevisiae: Engineering of Pyruvate Carboxylation, Oxaloacetate Reduction, and Malate Export

(2008) R. M. Zelle et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY