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

Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough

(2014) Xiaoxi B. Lin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

(2013) Brenna A. Black et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers

(2013) Cindy J. Zhao et al.   JOURNAL OF CEREAL SCIENCE

Recent developments on umami ingredients of edible mushrooms – A review

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

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

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

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

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

LC-MS/MS Quantification of Bioactive Angiotensin I-Converting Enzyme Inhibitory Peptides in Rye Malt Sourdoughs

(2011) Ying Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteolysis and Bioconversion of Cereal Proteins to Glutamate and γ-Aminobutyrate (GABA) in Rye Malt Sourdoughs

(2011) Achim Stromeck et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Salt reduction lowers cardiovascular risk: meta-analysis of outcome trials

(2011) Feng J He et al.   LANCET

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation

(2011) Marcia S Su et al.   Microbial Cell Factories

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

(2007) Martin R. Yeomans et al.   PHYSIOLOGY & BEHAVIOR