Teff Type-I Sourdough to Produce Gluten-Free Muffin

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

(2019) Erica Pontonio et al.   Frontiers in Microbiology

Effect of salt reduction on quality and acceptability of durum wheat bread

(2019) Antonella Pasqualone et al.   FOOD CHEMISTRY

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

(2019) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

(2018) Pasquale Filannino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Chemical composition and food uses of teff ( Eragrostis tef )

(2018) Fan Zhu   FOOD CHEMISTRY

Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

(2018) Joana Pico et al.   FOOD CHEMISTRY

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

(2018) Jing Liu et al.   FOOD RESEARCH INTERNATIONAL

Use of olive leaf extract to reduce lipid oxidation of baked snacks

(2018) Graziana Difonzo et al.   FOOD RESEARCH INTERNATIONAL

How to improve the gluten-free diet: The state of the art from a food science perspective

(2018) Marco Gobbetti et al.   FOOD RESEARCH INTERNATIONAL

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

(2018) Henning Harth et al.   Food Science & Nutrition

Gluten-free baking: Combating the challenges - A review

(2017) Farah Naqash et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant Potentials and Phenolic Composition of Tef Varieties: An Indigenous Ethiopian Cereal

(2016) Habtu Shumoy et al.   CEREAL CHEMISTRY

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

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

(2016) Eva Campo et al.   JOURNAL OF CEREAL SCIENCE

Diversifying crops for food and nutrition security - a case of teff

(2015) Acga Cheng et al.   BIOLOGICAL REVIEWS

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

(2015) Erica Pontonio et al.   FOOD MICROBIOLOGY

Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads

(2014) Anika Wolter et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Gluten-free is not enough – perception and suggestions of celiac consumers

(2014) Amanda Bagolin do Nascimento et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

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

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

(2013) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

(2013) Francesco Caponio et al.   FOOD RESEARCH INTERNATIONAL

Effect of fatty acids on the β-oxidation system and thioesterase of Lactococcus lactis subspecies lactis

(2013) Liang Li et al.   JOURNAL OF DAIRY SCIENCE

Phenolic Composition and Bioactive Properties of Cell Wall Preparations and Whole Grains of Selected Cereals and Legumes

(2013) Sule O. Salawu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

(2012) Andrea Micaela Dallagnol et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

(2012) Mekonnen Melaku Gebremariam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

(2012) J. A. Reis et al.   Food Engineering Reviews

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

(2012) Vanessa D. Capriles et al.   Food & Function

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

(2011) Kristel Kaseleht et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Development of buckwheat and teff sourdoughs with the use of commercial starters

(2010) Alice V. Moroni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients

(2010) Francisco Cabrera-Chávez et al.   JOURNAL OF CEREAL SCIENCE

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Fully Automated Spectrometric Protocols for Determination of Antioxidant Activity: Advantages and Disadvantages

(2010) Jiri Sochor et al.   MOLECULES

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

(2009) A. Polaki et al.   JOURNAL OF FOOD ENGINEERING

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

(2009) Francesco Caponio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

(2008) R. Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY