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Items: 1 to 20 of 103

1.

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

Calasso M, Vincentini O, Valitutti F, Felli C, Gobbetti M, Di Cagno R.

Eur J Nutr. 2012 Jun;51(4):507-12. doi: 10.1007/s00394-012-0303-y. Epub 2012 Feb 4.

PMID:
22307223
2.

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.

Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.

J Food Prot. 2008 Jul;71(7):1491-5.

PMID:
18680953
3.

Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.

Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.

Lett Appl Microbiol. 2016 Aug;63(2):147-54. doi: 10.1111/lam.12604.

PMID:
27282128
4.

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M.

Appl Environ Microbiol. 2004 Feb;70(2):1088-96.

5.

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

Collar C, Conte P, Fadda C, Piga A.

Food Sci Technol Int. 2015 Oct;21(7):523-36. doi: 10.1177/1082013214552862. Epub 2014 Sep 17.

PMID:
25231269
6.

Sourdough lactobacilli and celiac disease.

Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M.

Food Microbiol. 2007 Apr;24(2):187-96. Epub 2006 Sep 12. Review.

PMID:
17008163
7.

Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough.

Jekle M, Houben A, Mitzscherling M, Becker T.

J Sci Food Agric. 2010 Oct;90(13):2326-32. doi: 10.1002/jsfa.4091.

PMID:
20632390
8.

Development of a Type I gluten-free sourdough.

Picozzi C, Mariotti M, Cappa C, Tedesco B, Vigentini I, Foschino R, Lucisano M.

Lett Appl Microbiol. 2016 Feb;62(2):119-25. doi: 10.1111/lam.12525.

PMID:
26581944
9.

Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

Moroni AV, Dal Bello F, Arendt EK.

Food Microbiol. 2009 Oct;26(7):676-84. doi: 10.1016/j.fm.2009.07.001. Epub 2009 Jul 26. Review.

PMID:
19747600
10.

Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.

Capuani A, Behr J, Vogel RF.

Int J Food Microbiol. 2013 Jul 15;165(2):148-55. doi: 10.1016/j.ijfoodmicro.2013.04.020. Epub 2013 Apr 29.

PMID:
23728431
11.

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.

Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.

Int J Food Microbiol. 2016 Dec 19;239:86-94. doi: 10.1016/j.ijfoodmicro.2016.05.006. Epub 2016 May 7.

PMID:
27236463
12.

Increased Intraepithelial Vα24 Invariant NKT Cells in the Celiac Duodenum.

Montalvillo E, Bernardo D, Martínez-Abad B, Allegretti Y, Fernández-Salazar L, Calvo C, Chirdo FG, Garrote JA, Arranz E.

Nutrients. 2015 Oct 30;7(11):8960-76. doi: 10.3390/nu7115444.

13.

Gluten hydrolysis and depolymerization during sourdough fermentation.

Thiele C, Grassl S, Gänzle M.

J Agric Food Chem. 2004 Mar 10;52(5):1307-14.

PMID:
14995138
14.

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.

Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M.

Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May 18.

15.

Utilization of African grains for sourdough bread making.

Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.

J Food Sci. 2011 Aug;76(6):M329-35. doi: 10.1111/j.1750-3841.2011.02240.x. Epub 2011 Jun 21.

PMID:
22417505
16.

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.

Mandile R, Picascia S, Parrella C, Camarca A, Gobbetti M, Greco L, Troncone R, Gianfrani C, Auricchio R.

Aliment Pharmacol Ther. 2017 Aug;46(4):440-446. doi: 10.1111/apt.14175. Epub 2017 Jun 19.

PMID:
28627070
17.

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation.

Curiel JA, Coda R, Centomani I, Summo C, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2015 Mar 2;196:51-61. doi: 10.1016/j.ijfoodmicro.2014.11.032. Epub 2014 Dec 4.

PMID:
25522057
18.

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M.

Appl Environ Microbiol. 2002 Feb;68(2):623-33.

19.

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

Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.

Int J Food Microbiol. 2009 Apr 15;130(3):205-12. doi: 10.1016/j.ijfoodmicro.2009.01.020. Epub 2009 Jan 29.

PMID:
19239979
20.

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs.

Ua-Arak T, Jakob F, Vogel RF.

Int J Food Microbiol. 2016 Dec 19;239:103-112. doi: 10.1016/j.ijfoodmicro.2016.04.009. Epub 2016 Apr 18.

PMID:
27118673

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