Detalhe da pesquisa
1.
Sourdough microbial community dynamics: An analysis during French organic bread-making processes.
Food Microbiol;
53(Pt A): 41-50, 2016 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26611168
2.
Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making.
Food Microbiol;
36(2): 223-30, 2013 Dec.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24010601
3.
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.
Int J Food Microbiol;
226: 13-9, 2016 Jun 02.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27015297
4.
Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods.
Int J Food Microbiol;
239: 35-43, 2016 Dec 19.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27539249
5.
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics.
Int J Food Microbiol;
213: 40-8, 2015 Nov 20.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26051957
6.
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
Int J Food Microbiol;
215: 161-70, 2015 Dec 23.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26439422
7.
A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
Int Microbiol;
17(1): 1-9, 2014 Mar.
Artigo
em Inglês
| MEDLINE
| ID: mdl-25296441