Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

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

(2020) Juhui Jin et al.   FOOD CHEMISTRY

Willingness to eat bread with health benefits: habits, taste and health in bread choice

(2019) M. Sajdakowska et al.   PUBLIC HEALTH

Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study

(2019) Paola Vitellio et al.   Nutrients

Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread

(2019) Annalisa De Boni et al.   JOURNAL OF CLEANER PRODUCTION

Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential

(2019) Marta Cialiè Rosso et al.   JOURNAL OF CHROMATOGRAPHY A

Perspective: Whole and Refined Grains and Health—Evidence Supporting “Make Half Your Grains Whole”

(2019) Julie Miller Jones et al.   Advances in Nutrition

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

(2019) Carlo Giuseppe Rizzello et al.   Nutrients

Comparison of different bread types: Chemical and physical parameters

(2019) Márcio Carocho et al.   FOOD CHEMISTRY

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

(2018) Simon Van Kerrebroeck et al.   FOOD RESEARCH INTERNATIONAL

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

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

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

(2018) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

(2018) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

(2016) Kabo Masisi et al.   FOOD CHEMISTRY

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

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

(2015) Cindy J. Zhao et al.   CEREAL CHEMISTRY

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: An Overview. Part I. Role of Carbohydrates in Health

(2015) Julie M. Jones et al.   CEREAL FOODS WORLD

Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

(2014) Marina Diana et al.   JOURNAL OF CEREAL SCIENCE

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Recent developments on umami ingredients of edible mushrooms – A review

(2013) Yin Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rye bread intake improves oxidation resistance of LDL in healthy humans

(2012) P.P. Söderholm et al.   ATHEROSCLEROSIS

Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers

(2012) Bojana Filipcev et al.   Hemijska Industrija

EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUMMOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES

(2012) MAHMUT HAYALI ATALAY et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Antioxidant Effects of Oats Avenanthramides on Human Serum

(2011) Sen LIU et al.   Agricultural Sciences in China

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

d-Fagomine lowers postprandial blood glucose and modulates bacterial adhesion

(2011) Livia Gómez et al.   BRITISH JOURNAL OF NUTRITION

Glycemic Impact and Health: New Horizons in White Bread Formulations

(2011) Pat M. Burton et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

(2011) Muhammad H. Alu’datt et al.   FOOD HYDROCOLLOIDS

Scouting the application of sourdough to frozen dough bread technology

(2011) Fabio Minervini et al.   JOURNAL OF CEREAL SCIENCE

Relieving Occupational Fatigue by Consumption of a Beverage Containing γ-Amino Butyric Acid

(2011) Tsutomu KANEHIRA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Chemistry of bread aroma: A review

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

Fatty Acids, Epicatechin-Dimethylgallate, and Rutin Interact with Buckwheat Starch Inhibiting Its Digestion by Amylase: Implications for the Decrease in Glycemic Index by Buckwheat Flour

(2010) Umeo Takahama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

(2008) C. G. Rizzello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

l-Ornithine supplementation attenuates physical fatigue in healthy volunteers by modulating lipid and amino acid metabolism

(2008) Tomohiro Sugino et al.   NUTRITION RESEARCH

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY