Development of a Type I gluten-free sourdough

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

(2015) Giusi Ventimiglia et al.   FOOD MICROBIOLOGY

Candida milleri species reveals intraspecific genetic and metabolic polymorphisms

(2014) Ileana Vigentini et al.   FOOD MICROBIOLOGY

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

(2013) Carola Cappa et al.   CARBOHYDRATE POLYMERS

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

(2012) Manuela Mariotti et al.   FOOD HYDROCOLLOIDS

Natural history of celiac disease autoimmunity in a USA cohort followed since 1974

(2010) Carlo Catassi et al.   ANNALS OF MEDICINE

Impact of ecological factors on the stability of microbial associations in sourdough fermentation

(2010) Stephanie A. Vogelmann et al.   FOOD MICROBIOLOGY

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

(2010) C. Picozzi et al.   MICROBIOLOGY-SGM

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

(2009) Manuela Mariotti et al.   FOOD RESEARCH INTERNATIONAL

Hydrocolloids in gluten-free breads: A review

(2007) Alex A. Anton et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION