Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation

Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food

(2016) Vijay Kumar et al.   ANNALS OF MICROBIOLOGY

Reduction of d-lactate content in sauerkraut using starter cultures of recombinant Leuconostoc mesenteroides expressing the ldhL gene

(2016) Qing Jin et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Characterization of lactic acid bacteria isolated from wheat bran sourdough

(2016) F. Manini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

(2016) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism

(2016) Jennifer Postles et al.   Frontiers in Plant Science

Reducing the acrylamide-forming potential of wheat

(2016) Tanya Y. Curtis et al.   Food and Energy Security

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

(2015) Giusi Ventimiglia et al.   FOOD MICROBIOLOGY

Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits

(2014) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enantioselective Regulation of Lactate Racemization by LarR in Lactobacillus plantarum

(2014) Benoît Desguin et al.   JOURNAL OF BACTERIOLOGY

Effect ofLactobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

(2014) Zhijian Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

(2013) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread

(2013) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: Immune modulation and longevity

(2011) Jin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional Properties of Lactobacillus plantarum Strains Isolated from Maasai Traditional Fermented Milk Products in Kenya

(2008) Julius Maina Mathara et al.   CURRENT MICROBIOLOGY

Acrylamide–asparagine relationship in baked/toasted wheat and rye breads

(2008) Kit Granby et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE