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1.
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.
Crit Rev Food Sci Nutr
; 63(15): 2447-2479, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-34523363
2.
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Food Microbiol
; 109: 104115, 2023 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-36309429
3.
Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
J Sci Food Agric
; 98(9): 3501-3512, 2018 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-29314016
4.
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms.
Food Microbiol
; 42: 72-81, 2014 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-24929720
5.
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699.
Int J Food Microbiol
; 339: 109020, 2021 Feb 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33360296
6.
Diverse Microbial Composition of Sourdoughs From Different Origins.
Front Microbiol
; 11: 1212, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32760353
7.
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.
Microorganisms
; 8(10)2020 Oct 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33036188
8.
Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.
Front Microbiol
; 11: 616875, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-33505385
9.
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Int J Food Microbiol
; 289: 88-105, 2019 Jan 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-30218873
10.
Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
Food Res Int
; 106: 254-262, 2018 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-29579925
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