Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough

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

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

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

(2019) Yaqin Wang et al.   FOOD CHEMISTRY

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

(2019) Manuel Venturi et al.   Foods

Effects of dextran with different molecular weights on the quality of wheat sourdough breads

(2018) Yao Zhang et al.   FOOD CHEMISTRY

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

(2018) Yaqin Wang et al.   FOOD HYDROCOLLOIDS

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

Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data

(2018) Chandrima Shrivastava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

(2018) Carlo G. Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

(2017) Yan Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of the protein quality of wheat bread through faba bean sourdough addition

(2017) Rossana Coda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

(2017) Simon Van Kerrebroeck et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

(2016) Graziano Caggianiello et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Nomadic lifestyle of Lactobacillus plantarum revealed by comparative genomics of 54 strains isolated from different habitats

(2016) Maria Elena Martino et al.   ENVIRONMENTAL MICROBIOLOGY

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

(2015) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

(2014) Emanuele Zannini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

(2013) A. Wolter et al.   FOOD MICROBIOLOGY

Organoleptic and glycemic properties of chickpea-wheat composite breads

(2013) Tasleem A. Zafar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough

(2012) Myriam Amari et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction

(2011) F. Donot et al.   CARBOHYDRATE POLYMERS

Dough rheology and bread quality of wheat–chickpea flour blends

(2011) Idriss Mohammed et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activity of an exopolysaccharide purified from Lactococcus lactis subsp. lactis 12

(2010) Daodong Pan et al.   CARBOHYDRATE POLYMERS

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

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

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

(2008) Ndegwa Henry Maina et al.   CARBOHYDRATE RESEARCH

Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough

(2008) Ali Ketabi et al.   FOOD RESEARCH INTERNATIONAL

ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN

(2008) MUHAMMAD ZIA-UL-HAQ et al.   JOURNAL OF FOOD LIPIDS