Found: 12
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Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 7, p. 1701, doi. 10.1007/s00217-021-03740-y
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- Article
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour.
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- European Food Research & Technology, 2019, v. 245, n. 11, p. 2353, doi. 10.1007/s00217-019-03353-6
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- Article
Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.
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- Scientific Reports, 2019, v. 9, n. 1, p. 1, doi. 10.1038/s41598-019-55840-1
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- Article
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk.
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- Fermentation (Basel), 2022, v. 8, n. 8, p. 407, doi. 10.3390/fermentation8080407
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- Article
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3291, doi. 10.3390/app11073291
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- Article
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries.
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- Sustainability (2071-1050), 2021, v. 13, n. 16, p. 9389, doi. 10.3390/su13169389
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- Article
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5277, doi. 10.1111/ijfs.15097
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- Article
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer.
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- Foods, 2023, v. 12, n. 18, p. 3354, doi. 10.3390/foods12183354
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- Article
Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity.
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- Foods, 2023, v. 12, n. 4, p. 748, doi. 10.3390/foods12040748
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- Article
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production.
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- Foods, 2020, v. 9, n. 9, p. 1322, doi. 10.3390/foods9091322
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- Article
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains.
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- Foods, 2020, v. 9, n. 5, p. 640, doi. 10.3390/foods9050640
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- Article
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
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- Foods, 2019, v. 8, n. 6, p. 218, doi. 10.3390/foods8060218
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- Article