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Items: 1 to 20 of 52

1.

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
2.

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
3.

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
4.

Liquid sourdough fermentation: industrial application perspectives.

Carnevali P, Ciati R, Leporati A, Paese M.

Food Microbiol. 2007 Apr;24(2):150-4. Epub 2006 Sep 20. Review.

PMID:
17008158
5.

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

Arendt EK, Moroni A, Zannini E.

Microb Cell Fact. 2011 Aug 30;10 Suppl 1:S15. doi: 10.1186/1475-2859-10-S1-S15. Epub 2011 Aug 30. Review.

6.

Impact of sourdough on the texture of bread.

Arendt EK, Ryan LA, Dal Bello F.

Food Microbiol. 2007 Apr;24(2):165-74. Epub 2006 Sep 20. Review.

PMID:
17008161
7.

Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.

Gänzle MG, Vermeulen N, Vogel RF.

Food Microbiol. 2007 Apr;24(2):128-38. Epub 2006 Sep 7. Review.

PMID:
17008155
8.

Microbial ecology of sourdough fermentations: diverse or uniform?

De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S.

Food Microbiol. 2014 Feb;37:11-29. doi: 10.1016/j.fm.2013.06.002. Epub 2013 Jun 18. Review.

PMID:
24230469
9.

Sourdough products for convenient use in baking.

Brandt MJ.

Food Microbiol. 2007 Apr;24(2):161-4. Epub 2006 Sep 8. Review.

PMID:
17008160
10.

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.

De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.

Food Microbiol. 2009 Oct;26(7):666-75. doi: 10.1016/j.fm.2009.07.012. Epub 2009 Jul 18. Review.

PMID:
19747599
11.

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.

Coda R, Cagno RD, Gobbetti M, Rizzello CG.

Food Microbiol. 2014 Feb;37:51-8. doi: 10.1016/j.fm.2013.06.018. Epub 2013 Jul 5. Review.

PMID:
24230473
12.

Microbial Ecology and Process Technology of Sourdough Fermentation.

De Vuyst L, Van Kerrebroeck S, Leroy F.

Adv Appl Microbiol. 2017;100:49-160. doi: 10.1016/bs.aambs.2017.02.003. Epub 2017 Apr 17. Review.

PMID:
28732554
13.

Applications of microbial fermentations for production of gluten-free products and perspectives.

Zannini E, Pontonio E, Waters DM, Arendt EK.

Appl Microbiol Biotechnol. 2012 Jan;93(2):473-85. doi: 10.1007/s00253-011-3707-3. Epub 2011 Nov 18. Review.

PMID:
22094979
14.

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.

Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M.

Int J Food Microbiol. 2016 Dec 19;239:44-53. doi: 10.1016/j.ijfoodmicro.2016.07.013. Epub 2016 Jul 12. Review.

PMID:
27460169
15.

Bran fermentation as a means to enhance technological properties and bioactivity of rye.

Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Landberg R, Aman P, Poutanen K.

Food Microbiol. 2007 Apr;24(2):175-86. Epub 2006 Sep 12. Review.

PMID:
17008162
16.

Enzymatic and bacterial conversions during sourdough fermentation.

Gänzle MG.

Food Microbiol. 2014 Feb;37:2-10. doi: 10.1016/j.fm.2013.04.007. Epub 2013 Apr 25. Review.

PMID:
24230468
17.

Biodiversity and identification of sourdough lactic acid bacteria.

De Vuyst L, Vancanneyt M.

Food Microbiol. 2007 Apr;24(2):120-7. Epub 2006 Sep 11. Review.

PMID:
17008154
18.

Ecological parameters influencing microbial diversity and stability of traditional sourdough.

Minervini F, De Angelis M, Di Cagno R, Gobbetti M.

Int J Food Microbiol. 2014 Feb 3;171:136-46. doi: 10.1016/j.ijfoodmicro.2013.11.021. Epub 2013 Dec 1. Review.

PMID:
24355817
19.

A review of the application of sourdough technology to wheat breads.

Clarke CI, Arendt EK.

Adv Food Nutr Res. 2005;49:137-61. Review. No abstract available.

PMID:
15797345
20.

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

Gobbetti M, Minervini F, Pontonio E, Di Cagno R, De Angelis M.

Int J Food Microbiol. 2016 Dec 19;239:3-18. doi: 10.1016/j.ijfoodmicro.2016.05.022. Epub 2016 May 25. Review.

PMID:
27240934

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