Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

(2021) Hilal Demirkesen-Bicak et al.   Foods

Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough

(2020) Fei Pei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough

(2020) Romina Lancetti et al.   CURRENT MICROBIOLOGY

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

(2020) Rossana Sidari et al.   Foods

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

(2019) Dan Xu et al.   Frontiers in Microbiology

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

(2018) Pasquale Filannino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

(2018) Lavinia Florina Călinoiu et al.   Nutrients

Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread

(2017) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches

(2016) Tongjie Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

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

Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

(2014) Luana Nionelli et al.   FOOD MICROBIOLOGY

Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

(2014) Anika Wolter et al.   Food & Function

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

(2013) Luca Settanni et al.   FOOD RESEARCH INTERNATIONAL

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

(2013) Oliver Buddrick et al.   JOURNAL OF CEREAL SCIENCE

Differences in faecal bacteria populations and faecal bacteria metabolism in healthy adults and celiac disease patients

(2012) Esther Nistal et al.   BIOCHIMIE

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

(2011) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

(2011) Kristel Kaseleht et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

(2011) Elke K Arendt et al.   Microbial Cell Factories

Glycemic index and phenolics of partially-baked frozen bread with sourdough

(2010) Dubravka Novotni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes

(2009) U. Uthumporn et al.   FOOD AND BIOPRODUCTS PROCESSING

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

(2008) Anthony Fardet et al.   JOURNAL OF CEREAL SCIENCE