Detalles de la búsqueda
1.
Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research.
Mol Ecol
; 32(10): 2413-2427, 2023 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35892285
2.
Sourdough microbial community dynamics: An analysis during French organic bread-making processes.
Food Microbiol
; 53(Pt A): 41-50, 2016 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-26611168
3.
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity.
Probiotics Antimicrob Proteins
; 14(5): 779-791, 2022 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34081268
4.
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Food Res Int
; 133: 109159, 2020 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32466901
5.
The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
Food Res Int
; 106: 974-981, 2018 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-29580011
6.
Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor.
J Food Sci
; 82(4): 985-992, 2017 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-28267876
7.
Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products.
Int J Food Microbiol
; 240: 75-84, 2017 Jan 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-27325576
8.
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.
Int J Food Microbiol
; 226: 13-9, 2016 Jun 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-27015297
9.
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
Int J Food Microbiol
; 239: 44-53, 2016 Dec 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-27460169
10.
Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods.
Int J Food Microbiol
; 239: 35-43, 2016 Dec 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-27539249
11.
Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products.
J Food Prot
; 78(9): 1689-98, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-26319723
12.
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics.
Int J Food Microbiol
; 213: 40-8, 2015 Nov 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-26051957
13.
Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time.
Int J Food Microbiol
; 211: 86-94, 2015 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26188372
14.
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
Int J Food Microbiol
; 215: 161-70, 2015 Dec 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-26439422
15.
Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations.
J Food Prot
; 65(2): 333-8, 2002 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-11848564
16.
Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH.
Int J Food Microbiol
; 186: 95-104, 2014 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25016208
17.
A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
Int Microbiol
; 17(1): 1-9, 2014 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-25296441
18.
Editorial.
Int J Food Microbiol
; 239: 1-2, 2016 12 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-27726959
19.
A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough
Int. microbiol
; 17(1): 1-9, mar. 2014. ilus, tab
Artículo
en Inglés
| IBECS (España) | ID: ibc-124622
20.
Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
Food Microbiol
; 24(7-8): 678-86, 2007.
Artículo
en Inglés
| MEDLINE | ID: mdl-17613364