The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread

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

(2020) Hosein Purabdolah et al.   Journal of Food Measurement and Characterization

The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread

(2020) Maryam Ebrahimi et al.   ANNALS OF MICROBIOLOGY

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

(2018) Marco Gobbetti 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

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

(2017) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation

(2017) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

(2016) Iuliana Banu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of lactic acid bacteria isolated from wheat bran sourdough

(2016) F. Manini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven

(2014) Renata Różyło et al.   JOURNAL OF TEXTURE STUDIES

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini 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

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products

(2012) Cristiana Garofalo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

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

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

(2011) Anne Rieder et al.   JOURNAL OF CEREAL SCIENCE

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

(2010) Edith K. Hüttner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of wheat sourdough process on the quality of mixed oat-wheat bread

(2010) L. Flander et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

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

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

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

(2008) Carla Luciana Gerez et al.   FOOD CONTROL