Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

(2009) F. Martin et al.   FOOD RESEARCH INTERNATIONAL

Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers

(2009) Maegan J. Olsen et al.   JOURNAL OF FOOD SCIENCE

Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

(2008) Clarissa Schwab et al.   CEREAL CHEMISTRY

Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation

(2008) Sophie Jeanson et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Thiol Metabolism of Lactobacilli on Egg White Proteins in Wheat Sourdoughs

(2008) Jussi Loponen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Measurement of the Oxidation–Reduction Potential of cheddar Cheese

(2008) A. Topcu et al.   JOURNAL OF FOOD SCIENCE