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

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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 extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

(2009) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda et al.   JOURNAL OF APPLIED MICROBIOLOGY

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