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Michael G. Gaenzle et al.
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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
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Bacterial population in traditional sourdough evaluated by molecular methods
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour
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FEMS MICROBIOLOGY LETTERS (2003)
Response of wheat sourdough parameters to temperature, NaCl and sucrose variations
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FOOD MICROBIOLOGY (2003)
In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria
M Tieking et al.
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APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis
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APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
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APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation
L De Vuyst et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
Important aroma compounds in freshly ground wholemeal and white wheat flour - Identifidation and quantitative changes during sourdough fermentation
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Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays
E Kirchhoff et al.
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Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance
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Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast
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Polyphasic identification of wild yeast strains isolated from Greek sourdoughs
S Paramithiotis et al.
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