Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice

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

(2023) Luping Fang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of bread fortification with pomegranate peel powder on glycemic indicators, antioxidant status, inflammation and mood in patients with type 2 diabetes: study protocol for a randomized, triple-blind, and placebo-controlled trial

(2023) Maryam Zare et al.   Journal of Diabetes and Metabolic Disorders

Designing healthier bread through the lens of the gut microbiota

(2023) Yaqin Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

(2023) Luciano M. Guardianelli et al.   Foods

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

(2022) Stavros Kazakos et al.   Foods

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

(2021) Robert Rusinek et al.   SENSORS

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

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

(2021) Ewa Pejcz et al.   MOLECULES

Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics

(2021) Diana Plamada et al.   Nutrients

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

(2020) Stavros Plessas et al.   Foods

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

(2020) Mengfei Peng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Enrichment of white flour with spices positively impact safety and consumer acceptance of bread

(2020) Manel Issaoui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

(2020) Valentina Melini et al.   Antioxidants

The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads

(2019) R. Meral et al.   Quality Assurance and Safety of Crops & Foods

Development of a functional food (pan bread) using amla fruit powder

(2019) Dina Alkandari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread

(2019) Rusen Metin Yildirim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

(2019) Ester Betoret et al.   CEREAL CHEMISTRY

Innovative approaches towards improved gluten-free bread properties

(2019) Denisse Bender et al.   JOURNAL OF CEREAL SCIENCE

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Prebiotic in fruit juice: processing challenges, advances, and perspectives

(2018) Thatyane Vidal Fonteles et al.   Current Opinion in Food Science

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

(2018) Ioanna Mantzourani et al.   FOOD CHEMISTRY

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Effects of pomegranate seed flour on dough rheology and bread quality

(2017) Hülya Gül et al.   CyTA-Journal of Food

Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars

(2014) Bojana Filipčev et al.   JOURNAL OF FOOD QUALITY

Supplementation of common white bread by coriander leaf powder

(2012) Lipi Das et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

(2011) Muhammad H. Alu’datt et al.   FOOD HYDROCOLLOIDS

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

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method

(2008) Pham Van Hung et al.   FOOD RESEARCH INTERNATIONAL