Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

(2013) A. Wolter et al.   FOOD MICROBIOLOGY

Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

(2013) Anika Wolter et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients

(2013) Outi E. Mäkinen et al.   PLANT FOODS FOR HUMAN NUTRITION

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Celiac Disease

(2012) Alessio Fasano et al.   NEW ENGLAND JOURNAL OF MEDICINE

Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights

(2011) Alice V. Moroni et al.   JOURNAL OF CEREAL SCIENCE

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

(2011) Elke K Arendt et al.   Microbial Cell Factories

Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough

(2010) Sandra Galle et al.   FOOD MICROBIOLOGY

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

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

Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough

(2010) Andreas Houben et al.   JOURNAL OF CEREAL SCIENCE

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

(2009) Stephanie A. Vogelmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

(2008) L.A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY