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

Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

(2021) Prabin Koirala et al.   Microbial Cell Factories

The Effect of Fusarium verticillioides Fumonisins on Fatty Acids, Sphingolipids, and Oxylipins in Maize Germlings

(2021) Marzia Beccaccioli et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

(2021) Marco Montemurro et al.   Foods

Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients

(2021) Peiyi Shen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

(2021) Raquel Rodríguez-Solana et al.   Processes

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

(2020) Fernanda G. Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Industrial Hemp (Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals

(2020) H. P. Vasantha Rupasinghe et al.   MOLECULES

Extracellular polysaccharides produced by bacteria of the Leuconostoc genus

(2020) Peteris Zikmanis et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Clean label: Why this ingredient but not that one?

(2020) Sara Maruyama et al.   FOOD QUALITY AND PREFERENCE

Overview of exopolysaccharides produced by Weissella genus – A review

(2020) Digambar Kavitake et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

(2020) Erica Pontonio et al.   Antioxidants

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

(2020) Jolita Jagelaviciute et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review

(2019) Chandra S. Pundir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

(2019) Marco Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

(2019) Rosa Schettino et al.   Foods

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

(2018) Kieran M. Lynch et al.   FOOD RESEARCH INTERNATIONAL

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

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

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification

(2018) Luana Nionelli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M

(2018) Ying Hu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

(2018) Carlo G. Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta

(2018) Beatrice Allen et al.   Nutrients

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

(2018) Jessica Aschemann-Witzel et al.   FOOD QUALITY AND PREFERENCE

The impact of a gluten-free claim on the perceived healthfulness, calories, level of processing and expected taste of food products

(2018) Marília Prada et al.   FOOD QUALITY AND PREFERENCE

Epidemiology of Celiac Disease

(2018) Jonas F. Ludvigsson et al.   GASTROENTEROLOGY CLINICS OF NORTH AMERICA

Properties and Food Uses of Chestnut Flour and Starch

(2017) Fan Zhu   Food and Bioprocess Technology

Effects of starch damage and yeast fermentation on acrylamide formation in bread

(2017) Shujun Wang et al.   FOOD CONTROL

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

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

(2017) Yan Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gluten-free bakery and pasta products: prevalence and quality improvement

(2017) Yupeng Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional and sensory challenges of gluten-free bakery products: a review

(2017) Sophie E. Stantiall et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Celiac Disease and Nonceliac Gluten Sensitivity

(2017) Maureen M. Leonard et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

(2017) Michela Verni et al.   Frontiers in Microbiology

Gluten free diet and nutrient deficiencies: A review

(2016) Giorgia Vici et al.   CLINICAL NUTRITION

Chestnut flour sourdough for gluten-free bread making

(2016) Núria Aguilar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

(2016) Onofrio Corona et al.   FOOD MICROBIOLOGY

Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food

(2016) Digambar Kavitake et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Current and forward looking experimental approaches in gluten-free bread making research

(2016) Hanne G. Masure et al.   JOURNAL OF CEREAL SCIENCE

Gluten-free breadmaking: Improving nutritional and bioactive compounds

(2016) Vanessa D. Capriles et al.   JOURNAL OF CEREAL SCIENCE

Reducing the acrylamide-forming potential of wheat

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

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

(2015) Ilkka Kajala et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Nutritional aspects of gluten-free products

(2015) Nicoletta Pellegrini 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

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

(2011) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2011) MONICA ELÍA   JOURNAL OF SENSORY STUDIES

Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method

(2010) James D. House et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY