Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

(2021) YiNing Dong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

(2021) Alba Martín-Garcia et al.   FOOD REVIEWS INTERNATIONAL

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

(2021) Yaxi Dai et al.   JOURNAL OF FOOD SCIENCE

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

(2021) Martha D. Calvert et al.   PeerJ

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

(2021) Christos Bontsidis et al.   Foods

Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products

(2021) Fereshteh Ansari et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

(2021) Stavros Plessas et al.   Applied Sciences-Basel

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

(2021) Sen Ma et al.   FOOD CHEMISTRY

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

(2021) Ahui Zhao et al.   FOOD HYDROCOLLOIDS

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

(2020) Stavros Plessas et al.   Foods

Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos)

(2020) Haydee Eliza Romero-Luna et al.   CURRENT MICROBIOLOGY

Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation

(2020) Latife Betul Gul et al.   CRYOBIOLOGY

Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads

(2020) Simone Luti et al.   FOOD CHEMISTRY

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology

(2020) Ahasanul Karim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus casei CSL3: Evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro

(2020) Helena Reissig Soares Vitola et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Vera Fraberger et al.   Microorganisms

Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir Grains

(2020) Stavros Plessas et al.   Biomedicines

Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

(2020) Nagihan Caglar et al.   JOURNAL OF FOOD ENGINEERING

Thirty years of knowledge on sourdough fermentation: A systematic review

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

Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems

(2019) Ioanna Mantzourani 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

Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports

(2018) Dragana Mladenović et al.   INDUSTRIAL CROPS AND PRODUCTS

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

(2018) Mattia Quattrini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

(2018) Michael G. Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

(2018) Ioanna Mantzourani et al.   FOOD CHEMISTRY

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

Sourdough volatile compounds and their contribution to bread: A review

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

Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

(2016) Valery Ripari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

(2016) Sorelle Nsogning Dongmo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.

(2013) I. Mantzourani et al.   FOOD CHEMISTRY

Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making

(2012) Stavros Plessas et al.   JOURNAL OF FOOD SCIENCE

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

(2010) Stavros Plessas et al.   FOOD CHEMISTRY