Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

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

Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

(2019) Viola Galli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible insects as innovative foods: Nutritional and functional assessments

(2019) Seema Patel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

(2019) Przemysław Łukasz Kowalczewski et al.   Foods

Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour

(2019) Viola Galli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional value, protein and peptide composition of edible cricket powders

(2019) Magdalena Montowska et al.   FOOD CHEMISTRY

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

(2019) Carolina da Rosa Machado et al.   Innovative Food Science & Emerging Technologies

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

(2019) Messina et al.   Foods

Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development

(2019) Alessio Cappelli et al.   FOOD CONTROL

Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?

(2019) Alessio Cappelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

(2018) Yaqin Wang et al.   FOOD HYDROCOLLOIDS

Insects as ingredients for bakery goods. A comparison study of H. illucens , A. domestica and T. molitor flours

(2018) Cristina M. González et al.   Innovative Food Science & Emerging Technologies

Bread enriched with cricket powder ( Acheta domesticus ): A technological, microbiological and nutritional evaluation

(2018) Andrea Osimani et al.   Innovative Food Science & Emerging Technologies

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification

(2018) Luana Nionelli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough

(2018) Viola Galli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

(2018) Gabriel D. Sáez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type

(2018) Elpiniki Vandera et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The microbiota of marketed processed edible insects as revealed by high-throughput sequencing

(2017) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

(2017) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem

(2017) F. Boiocchi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

(2016) Andrea Osimani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

(2016) Annalisa Casaburi et al.   FOOD CONTROL

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

(2016) Joachim J. Schouteten et al.   FOOD QUALITY AND PREFERENCE

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

(2016) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

(2014) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of a Prokaryotic Universal Primer for Simultaneous Analysis of Bacteria and Archaea Using Next-Generation Sequencing

(2014) Shunsuke Takahashi et al.   PLoS One

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini 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

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential of Insects as Food and Feed in Assuring Food Security

(2012) Arnold van Huis   Annual Review of Entomology

Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles

(2012) Manuel Venturi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Do diet and taxonomy influence insect gut bacterial communities?

(2012) D. R. Colman et al.   MOLECULAR ECOLOGY

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

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

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments

(2008) C.L. Gerez et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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