Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods

The Effect of Mushroom Culture Filtrates on the Inhibition of Mycotoxins Produced by Aspergillus flavus and Aspergillus carbonarius

(2023) Jelena Loncar et al.   Toxins

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

(2023) Marco Montemurro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

(2023) Andrea Torreggiani et al.   Antioxidants

Bioactivity of Biomass and Crude Exopolysaccharides Obtained by Controlled Submerged Cultivation of Medicinal Mushroom Trametes versicolor

(2022) Galena Angelova et al.   Journal of Fungi

A safety assessment of hot aqueous mycelium extracts from Trametes versicolor and Lepista nuda as a food supplement

(2021) Salim Cerig   BIOLOGIA

Potential of Fumagillin and Agaricus blazei Mushroom Extract to Reduce Nosema ceranae in Honey Bees

(2021) Uros Glavinic et al.   Insects

Trametes versicolor in lignocellulose-based bioeconomy: State of the art, challenges and opportunities

(2021) Marina Tišma et al.   BIORESOURCE TECHNOLOGY

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

(2021) Luc De Vuyst et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioactives from Mushroom: Health Attributes and Food Industry Applications

(2021) Aarti Bains et al.   Materials

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

(2021) Michela Verni et al.   Frontiers in Microbiology

In vitro bioactivity, antimicrobial and anti-inflammatory efficacy of modified solvent evaporation assisted Trametes versicolor extract

(2020) Aarti Bains et al.   3 Biotech

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

(2020) L. Nionelli et al.   FOOD CONTROL

Thirty years of knowledge on sourdough fermentation: A systematic review

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

Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process

(2019) Marcelo Valle Garcia et al.   FOOD RESEARCH INTERNATIONAL

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

(2019) Thibaut Thery et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Use of the Secreted Proteome of Trametes versicolor for Controlling the Cereal Pathogen Fusarium langsethiae

(2019) Alessia Parroni et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Simple microencapsulation of plant essential oil in porous starch granules: Adsorption kinetics and antibacterial activity evaluation

(2019) Jian Ju et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Synergistic inhibition effect of citral and eugenol against Aspergillus niger and their application in bread preservation

(2019) Jian Ju et al.   FOOD CHEMISTRY

The effect of Agaricus brasiliensis extract supplementation on honey bee colonies

(2018) JEVROSIMA STEVANOVIC et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods

(2018) Jian Ju et al.   FOOD CHEMISTRY

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

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

The microbiota of marketed processed edible insects as revealed by high-throughput sequencing

(2017) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

(2017) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

(2017) C. Luz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Functional foods based on extracts or compounds derived from mushrooms

(2017) Filipa S. Reis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Challenges of Eliminating or Substituting Antimicrobial Preservatives in Foods

(2017) Marilyn C. Erickson et al.   Annual Review of Food Science and Technology

Tramesan, a novel polysaccharide from Trametes versicolor. Structural characterization and biological effects

(2017) Marzia Scarpari et al.   PLoS One

Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat

(2016) Mina Ghabraie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Antibacterial Activity of Coriolus versicolor Methanol Extract and Its Effect on Ultrastructural Changes of Staphylococcus aureus and Salmonella Enteritidis

(2016) Danka Matijašević et al.   Frontiers in Microbiology

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

(2015) Carlo Giuseppe Rizzello et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Trametes versicolorbioactive compounds stimulateAspergillus flavusantioxidant system and inhibit aflatoxin synthesis

(2015) M. Scarpari et al.   PLANT BIOSYSTEMS

Aflatoxin Control in Maize by Trametes versicolor

(2014) Marzia Scarpari et al.   Toxins

Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus

(2013) Lishuai Ma et al.   FOOD CHEMISTRY

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

(2012) Markus C. E. Belz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

(2012) Rossana Coda et al.   FOOD MICROBIOLOGY

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

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

A PROCEDURE FOR SENSORY EVALUATION OF BREAD: PROTOCOL DEVELOPED BY A TRAINED PANEL

(2011) MONICA ELÍA   JOURNAL OF SENSORY STUDIES

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

(2008) R. Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY