相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana
Duygu Zehir Senturk et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Novel insights on the functional/nutritional features of the sourdough fermentation
Marco Gobbetti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
Mariaelena Di Biase et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2019)
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a Yeast-Free Bread
Palmira De Bellis et al.
FOODS (2019)
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
Xingli Liu et al.
FOOD CHEMISTRY (2018)
Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M
Ying Hu et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Production, characterization and antibacterial activity of exopolysaccharide from a newly isolated Weissella cibaria under sucrose effect
You-Jin Yu et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2018)
Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits
Kieran M. Lynch et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Fat Replacers in Baked Food Products
Kathryn Colla et al.
FOODS (2018)
Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
Loreto Alonso-Miravalles et al.
FOODS (2018)
The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
Seher Serin et al.
FOOD SCIENCE AND TECHNOLOGY (2017)
The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
Seher Serin et al.
FOOD SCIENCE AND TECHNOLOGY (2017)
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
Francesca Valerio et al.
FOOD CHEMISTRY (2017)
Shaping food systems towards improved nutrition: a case study on Tuscan Bread Protected Designation of Origin
Francesca Galli et al.
INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW (2017)
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Emanuele Zannini et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Formulation and Quality Attributes of Quinoa Food Products
Sunan Wang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
Shabir Ahmad Mir et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Exopolysaccharides from Sourdough Lactic Acid Bacteria
Sandra Galle et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
A. Wolter et al.
FOOD MICROBIOLOGY (2014)
Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
Rossana Coda et al.
FOOD MICROBIOLOGY (2014)
Microbial ecology of sourdough fermentations: Diverse or uniform?
L. De Vuyst et al.
FOOD MICROBIOLOGY (2014)
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage
Francesca Valerio et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Characterization and biocompatibility of glucan: a safe food additive from probiotic Lactobacillus plantarum DM5
Deeplina Das et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity
Andrea Micaela Dallagnol et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage
E. Zannini et al.
JOURNAL OF APPLIED MICROBIOLOGY (2013)
Possibilities to increase the quality in gluten-free bread production: an overview
Andreas Houben et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs
Christine Ruehmkorf et al.
FOOD MICROBIOLOGY (2012)
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
Sandra Galle et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours
Anna-Sophie Hager et al.
JOURNAL OF CEREAL SCIENCE (2012)
New perspectives for Lactobacilli exopolysaccharides
S. Badel et al.
BIOTECHNOLOGY ADVANCES (2011)
Glutelin protein fraction as a tool for clear identification of Amaranth accessions
Maria Dzunkova et al.
JOURNAL OF CEREAL SCIENCE (2011)
Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality
Lorena S. Sciarini et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
Rossana Coda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant
Palmira De Bellis et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs
Sandra Galle et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
Alice V. Moroni et al.
FOOD MICROBIOLOGY (2009)
In situ production and analysis of Weissella confusa dextran in wheat sourdough
Kati Katina et al.
FOOD MICROBIOLOGY (2009)
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota
L. De Vuyst et al.
FOOD MICROBIOLOGY (2009)
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products
Francesca Valerio et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2009)
Comparison of the results of SDS PAGE and chip electrophoresis of wheat storage proteins
Jana Bradova et al.
CHROMATOGRAPHIA (2008)
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage
Francesca Valerio et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Emerging fermentation technologies: Development of novel sourdoughs
G. Lacaze et al.
FOOD MICROBIOLOGY (2007)
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
A. Lazaridou et al.
JOURNAL OF FOOD ENGINEERING (2007)
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum
Raffaella Di Cagno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
P Lavermicocca et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties
R Di Cagno et al.
FOOD MICROBIOLOGY (2003)
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
A Corsetti et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
Isolation and characterization of two exopolysaccharides produced by Lactobacillus plantarum EP56
R Tallon et al.
RESEARCH IN MICROBIOLOGY (2003)
Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis
M Korakli et al.
JOURNAL OF APPLIED MICROBIOLOGY (2002)
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell et al.
FOOD HYDROCOLLOIDS (2001)
分享论文
