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1.
Improving the inhibitory resistance of xylanase FgXyn11C from Fusarium graminearum to SyXIP-I by site-directed mutagenesis.
Int J Biol Macromol
; 271(Pt 1): 132434, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38788879
2.
Expression and characterization of ß-1,3-1,4-glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making.
J Food Sci
; 89(3): 1403-1413, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38282363
3.
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.
Foods
; 12(3)2023 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36766134
4.
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota.
Food Funct
; 14(16): 7413-7425, 2023 Aug 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-37475602
5.
The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.
Foods
; 11(22)2022 Nov 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-36429279
6.
Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects.
Foods
; 11(21)2022 Oct 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-36360031
7.
Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread.
Heliyon
; 7(11): e08290, 2021 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-34778581
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