Antifungal Activity of Lactobacillus plantarum Against Penicillium roqueforti in Vitro and the Preservation Effect on Chinese Steamed Bread

Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes

(2015) Chiara Cevoli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

(2015) José Antonio Curiel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

(2014) R. Di Monaco et al.   Food and Bioprocess Technology

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

(2014) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect ofLactobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

(2014) Zhijian Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

(2014) Manuela Mariotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diversity in Robustness of Lactococcus lactis Strains during Heat Stress, Oxidative Stress, and Spray Drying Stress

(2013) Annereinou R. Dijkstra et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810

(2013) Kun Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads

(2013) Doo-Jee Shin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

(2013) Chong Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

(2012) Chao Wu et al.   JOURNAL OF CEREAL SCIENCE

Thermotolerant Bacteriocin-Producing Lactic Acid Bacteria Isolated from Thai Local Fermented Foods and Their Bacteriocin Productivity

(2011) VICHAI LEELAVATCHARAMAS et al.   BIOCONTROL SCIENCE

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

(2011) Rupesh S. Chavan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance

(2010) Lucía M. Mendoza et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

(2010) George Katsinis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

(2008) R. Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

(2008) Y KIM et al.   FOOD CHEMISTRY

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

(2008) L.A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY