Detalles de la búsqueda
1.
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
Food Microbiol
; 90: 103491, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32336362
2.
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products.
Int J Food Sci Nutr
; 70(6): 701-713, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-30810427
3.
Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors.
Appl Environ Microbiol
; 82(23): 6899-6911, 2016 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-27637884
4.
Cloning, expression and characterization of a ß-D-xylosidase from Lactobacillus rossiae DSM 15814(T).
Microb Cell Fact
; 15: 72, 2016 May 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-27142164
5.
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
Appl Environ Microbiol
; 81(9): 3192-204, 2015 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25724957
6.
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
Food Microbiol
; 47: 99-110, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25583343
7.
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.
Appl Environ Microbiol
; 80(10): 3161-72, 2014 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-24632249
8.
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
Food Microbiol
; 44: 96-107, 2014 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-25084651
9.
Microbial ecology dynamics during rye and wheat sourdough preparation.
Appl Environ Microbiol
; 79(24): 7827-36, 2013 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-24096427
10.
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.
Foods
; 12(3)2023 Jan 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-36766014
11.
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives.
Foods
; 12(5)2023 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-36900500
12.
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product.
Microorganisms
; 11(6)2023 Jun 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-37375109
13.
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread.
Int J Food Microbiol
; 404: 110322, 2023 Nov 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-37454506
14.
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.
Antioxidants (Basel)
; 12(8)2023 Jul 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-37627516
15.
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties.
Antioxidants (Basel)
; 12(4)2023 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37107220
16.
Applications of microbial fermentations for production of gluten-free products and perspectives.
Appl Microbiol Biotechnol
; 93(2): 473-85, 2012 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22094979
17.
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater.
Front Microbiol
; 13: 1000962, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36212839
18.
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges.
Foods
; 10(2)2021 Jan 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-33494460
19.
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.
Foods
; 10(2)2021 Feb 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-33672491
20.
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.
Foods
; 10(2)2021 Feb 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33546307