Wickerhamomyces anomalus in the sourdough microbial ecosystem.
- Published in:
- Antonie van Leeuwenhoek, 2011, v. 99, n. 1, p. 63, doi. 10.1007/s10482-010-9517-2
- By:
- Publication type:
- Article
Works matching DE "COOKING with sourdough"
Results: 50
1
2
Application of sourdough in the production of fat- and salt-reduced puff pastry.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 9, p. 1581, doi. 10.1007/s00217-018-3071-y
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- Publication type:
- Article
3
Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 2, p. 185, doi. 10.1007/s00217-015-2444-8
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- Publication type:
- Article
4
Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 5, p. 977, doi. 10.1007/s00217-014-2402-x
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- Publication type:
- Article
5
Degradation of gluten in rye sourdough products by means of a proline-specific peptidase.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 3, p. 517, doi. 10.1007/s00217-014-2350-5
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- Publication type:
- Article
6
Exploitation of buckwheat sourdough for the production of wheat bread.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 4, p. 659, doi. 10.1007/s00217-012-1790-z
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- Publication type:
- Article
7
Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation.
- Published in:
- European Food Research & Technology, 2012, v. 234, n. 5, p. 769, doi. 10.1007/s00217-012-1691-1
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- Publication type:
- Article
8
Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 6, p. 883, doi. 10.1007/s00217-010-1345-0
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- Publication type:
- Article
9
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 3, p. 431, doi. 10.1007/s00217-010-1300-0
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- Publication type:
- Article
10
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 6, p. 1309
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- Publication type:
- Article
11
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties.
- Published in:
- European Food Research & Technology, 2007, v. 225, n. 5/6, p. 821, doi. 10.1007/s00217-006-0487-6
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- Publication type:
- Article
12
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation.
- Published in:
- European Food Research & Technology, 2003, v. 216, n. 5, p. 377
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- Publication type:
- Article
13
Sourdough lactic acid bacteria effects on bread firmness and staling.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 347, doi. 10.1111/j.1365-2621.1998.tb15739.x
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- Publication type:
- Article
14
FROM STARTER TO FINISH: Producing Sourdough Breads To Illustrate the Use of Industrial Microorganisms.
- Published in:
- American Biology Teacher (National Association of Biology Teachers), 2005, v. 67, n. 2, p. 96, doi. 10.1662/0002-7685(2005)067[0096:FSTFPS]2.0.CO;2
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- Publication type:
- Article
15
Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2004, v. 44, n. 7/8, p. 545, doi. 10.1080/10408690490489288
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- Publication type:
- Article
16
LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 3, p. 269
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- Publication type:
- Article
17
ABSTRACTS OF DOCTORAL RESEARCH IN FOOD SCIENCE.
- Published in:
- 2005
- Publication type:
- Abstract
18
Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation.
- Published in:
- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2017, v. 12, n. 1/2, p. 44
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- Publication type:
- Article
19
Sourdough Technology-A Traditional Way for Wholesome Foods: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2011, v. 10, n. 3, p. 169, doi. 10.1111/j.1541-4337.2011.00148.x
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- Publication type:
- Article
20
Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 283, doi. 10.1002/jib.215
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- Publication type:
- Article
21
Modelling the growth of Weissella cibaria as a function of fermentation conditions.
- Published in:
- Journal of Applied Microbiology, 2009, v. 107, n. 5, p. 1528, doi. 10.1111/j.1365-2672.2009.04335.x
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- Publication type:
- Article
22
Glutamine deamidation by cereal-associated lactic acid bacteria.
- Published in:
- Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 1197, doi. 10.1111/j.1365-2672.2007.03333.x
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- Publication type:
- Article
23
Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli.
- Published in:
- Journal of Applied Microbiology, 2005, v. 99, n. 6, p. 1495, doi. 10.1111/j.1365-2672.2005.02730.x
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- Publication type:
- Article
24
Biodiversity ofLactobacillus sanfranciscensisstrains isolated from five sourdoughs.
- Published in:
- Letters in Applied Microbiology, 2005, v. 40, n. 5, p. 353, doi. 10.1111/j.1472-765X.2005.01678.x
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- Publication type:
- Article
25
IDENTIFICATION OF YEAST ISOLATED FROM LABORATORY SOURDOUGHS PREPARED WITH GRAPE, APPLE, AND YOGURT.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 4, p. 399, doi. 10.15414/jmbfs.2018.7.4.399-403
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- Publication type:
- Article
26
Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 553, doi. 10.1111/j.1365-2621.2005.01105.x
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- Publication type:
- Article
27
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1772, doi. 10.1002/jsfa.6490
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- Publication type:
- Article
28
Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 2, p. 115, doi. 10.1111/jtxs.12003
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- Publication type:
- Article
29
Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
- Published in:
- Letters in Applied Microbiology, 2016, v. 63, n. 2, p. 147, doi. 10.1111/lam.12604
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- Publication type:
- Article
30
Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs.
- Published in:
- Letters in Applied Microbiology, 2008, v. 47, n. 6, p. 555, doi. 10.1111/j.1472-765X.2008.02466.x
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- Publication type:
- Article
31
Reflection: Making kin with sourdough during a pandemic.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2021, v. 29, n. 1, p. 87, doi. 10.1080/07409710.2021.1860336
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- Publication type:
- Article
32
Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 6, p. 428, doi. 10.1177/1082013214543033
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- Publication type:
- Article
33
Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
- Published in:
- Food Science & Technology International, 2013, v. 19, n. 3, p. 271, doi. 10.1177/1082013212452415
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- Publication type:
- Article
34
COMBINED APPROACH FOR THE INVESTIGATION OF DOMINANT FERMENTING MICROBIOTA IN TWO TRADITIONAL SOURDOUGHS PRODUCED IN SICILY.
- Published in:
- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 5
- By:
- Publication type:
- Article
35
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041
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- Publication type:
- Article
36
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem.
- Published in:
- Journal of Applied Microbiology, 2017, v. 123, n. 4, p. 944, doi. 10.1111/jam.13546
- By:
- Publication type:
- Article
37
Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 2, p. 145, doi. 10.1106/WE51-T8BY-JEVV-X13G
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- Publication type:
- Article
38
Do Sourdough.
- Published in:
- 2015
- Publication type:
- Book Review
39
Crumb pasting and staling properties of white and traditional Vakfıkebir breads.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2009, v. 33, n. 5, p. 435, doi. 10.3906/tar-0901-28
- By:
- Publication type:
- Article
40
Effects of Loaf Weight and Storage Time on the Qualitative Properties of White and Traditional Vakfေkebir Breads.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2008, v. 32, n. 5, p. 459
- By:
- Publication type:
- Article
41
Identification of predominant Lactobacillus species in liquid sourdough fermentation.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 4, p. 1739
- By:
- Publication type:
- Article
42
Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins.
- Published in:
- Starch / Staerke, 2013, v. 65, n. 11/12, p. 969, doi. 10.1002/star.201200262
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- Publication type:
- Article
43
Improvement of fonio dough properties through starch modification by sourdough fermentation.
- Published in:
- Starch / Staerke, 2013, v. 65, n. 9/10, p. 730, doi. 10.1002/star.201200248
- By:
- Publication type:
- Article
44
Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. E226, doi. 10.1111/j.1750-3841.2009.01168.x
- By:
- Publication type:
- Article
45
Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 261, doi. 10.1111/j.1365-2621.2001.tb11328.x
- By:
- Publication type:
- Article
46
Production and characterisation of gluten-free chestnut sourdough breads.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 3, p. 349, doi. 10.3920/QAS2014.0580
- By:
- Publication type:
- Article
47
Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of Dough.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 4, p. 361, doi. 10.17221/183/2012-cjfs
- By:
- Publication type:
- Article
48
IMPACT OF MIXED LACTIC ACID BACTERIAL (LAB) CULTURE ON FLAVORING PROFILE AND QUALITY ATTRIBUTES OF SPRING WHEAT SOURDOUGH BREAD.
- Published in:
- Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 1, p. 225, doi. 10.21162/PAKJAS/16.4599
- By:
- Publication type:
- Article
49
Frozen stored barley sourdough: stability and application to wheat bread.
- Published in:
- Croatian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 173, doi. 10.17508/CJFST.2017.9.2.14
- By:
- Publication type:
- Article
50
Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions.
- Published in:
- World Journal of Microbiology & Biotechnology, 2009, v. 25, n. 6, p. 1119, doi. 10.1007/s11274-009-9972-y
- By:
- Publication type:
- Article