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。Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough
Luping Fang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2023)
Effect of bread fortification with pomegranate peel powder on glycemic indicators, antioxidant status, inflammation and mood in patients with type 2 diabetes: study protocol for a randomized, triple-blind, and placebo-controlled trial
Maryam Zare et al.
JOURNAL OF DIABETES AND METABOLIC DISORDERS (2023)
Designing healthier bread through the lens of the gut microbiota
Yaqin Wang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)
White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
Luciano M. Guardianelli et al.
FOODS (2023)
Probiotics in the Sourdough Bread Fermentation: Current Status
Ingrid Teixeira Akamine et al.
FERMENTATION-BASEL (2023)
Polyphenols-Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics
Diana Plamada et al.
NUTRIENTS (2022)
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices
Stavros Kazakos et al.
FOODS (2022)
Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains
Elena Bartkiene et al.
FERMENTATION-BASEL (2022)
Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application
Stavros Plessas
FERMENTATION-BASEL (2022)
Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread
Manel Issaoui et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
Robert Rusinek et al.
SENSORS (2021)
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
Martha D. Calvert et al.
PEERJ (2021)
Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
Ewa Pejcz et al.
MOLECULES (2021)
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
Ester Betoret et al.
CEREAL CHEMISTRY (2020)
Innovative approaches towards improved gluten-free bread properties
Denisse Bender et al.
JOURNAL OF CEREAL SCIENCE (2020)
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
Stavros Plessas et al.
FOODS (2020)
Effectiveness of probiotics, prebiotics, and prebiotic-like components in common functional foods
Mengfei Peng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
Valentina Melini et al.
ANTIOXIDANTS (2020)
Novel insights on the functional/nutritional features of the sourdough fermentation
Marco Gobbetti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Development of a functional food (pan bread) using amla fruit powder
Dina Alkandari et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads
R. Meral et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2019)
Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread
Rusen Metin Yildirim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of a novel Lactobacillus paracasei starter on sourdough bread quality
Ioanna Mantzourani et al.
FOOD CHEMISTRY (2019)
Assessment of Ready-to-Use Freeze-Dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
Ioanna Mantzourani et al.
FOODS (2019)
Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice
Ioanna Mantzourani et al.
FOODS (2019)
Prebiotic in fruit juice: processing challenges, advances, and perspectives
Thatyane Vidal Fonteles et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Effects of pomegranate seed flour on dough rheology and bread quality
Hulya Gul et al.
CYTA-JOURNAL OF FOOD (2017)
Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars
Bojana Filipcev et al.
JOURNAL OF FOOD QUALITY (2014)
Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread
Muhammad H. Alu'datt et al.
FOOD HYDROCOLLOIDS (2012)
Supplementation of common white bread by coriander leaf powder
Lipi Das et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage
Stavros Plessas et al.
FOOD CHEMISTRY (2011)
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
Nuria Mateo Anson et al.
JOURNAL OF NUTRITION (2011)
Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method
Pharn Van Hung et al.
FOOD RESEARCH INTERNATIONAL (2009)
Phytase activity and degradation of phytic acid during rye bread making
Merete Moller Nielsen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)