Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products

Glutenin and Gliadin, a Piece in the Puzzle of their Structural Properties in the Cell Described through Monte Carlo Simulations

(2020) Joel Markgren et al.   Biomolecules

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

(2020) Xin Huang et al.   Foods

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

(2020) Vera Fraberger et al.   Microorganisms

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

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

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

(2018) Leidiane A. A. Menezes et al.   Frontiers in Microbiology

The roles of cysteine proteases and phytocystatins in development and germination of cereal seeds

(2016) Joanna Szewińska et al.   JOURNAL OF PLANT PHYSIOLOGY

Peptigram: A Web-Based Application for Peptidomics Data Visualization

(2016) Jean Manguy et al.   JOURNAL OF PROTEOME RESEARCH

Mass-spectrometric exploration of proteome structure and function

(2016) Ruedi Aebersold et al.   NATURE

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

(2016) Jochen U. Ziegler et al.   Journal of Functional Foods

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

(2016) RAFFAELLA DI CAGNO et al.   JOURNAL OF FOOD PROTECTION

Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier)

(2015) Gianluca Picariello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

(2013) A. Reale et al.   JOURNAL OF FOOD SCIENCE

Effect of sourdough at different concentrations on quality and shelf life of bread

(2013) E. Torrieri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

(2009) M. De Angelis et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Quantitation of LMW-GS to HMW-GS Ratio in Wheat Flours

(2008) Francisco J. Cinco-Moroyoqui et al.   CEREAL 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

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

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