Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus

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

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

(2020) Biao Suo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?

(2020) Héliciane Clement et al.   FOOD RESEARCH INTERNATIONAL

Aflatoxigenic fungi and mycotoxins in food: a review

(2019) Samuel Ayofemi Olalekan Adeyeye   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum

(2019) A.O. Olojede et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of different bread types: Chemical and physical parameters

(2019) Márcio Carocho et al.   FOOD CHEMISTRY

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

(2017) Pasquale Russo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

(2016) Claudia Axel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

(2015) Yousef I Hassan et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties

(2014) Kontham Kulangara Varsha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

(2014) Antonella Marongiu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Effect of nitrite on the odourant volatile fraction of cooked ham

(2013) Caroline Thomas et al.   FOOD CHEMISTRY

Influence of commercial baker's yeasts on bread aroma profiles

(2013) Anja N. Birch et al.   FOOD RESEARCH INTERNATIONAL

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

(2013) Sarah Crowley et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods

(2012) Manuel Venturi et al.   FOOD MICROBIOLOGY

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

(2010) Mario Jekle et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

(2009) D.K.D. Dalié et al.   FOOD CONTROL