Detalhe da pesquisa
1.
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
J Appl Microbiol
; 133(1): 76-90, 2022 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34687568
2.
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
Crit Rev Food Sci Nutr
; 60(13): 2158-2173, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-31257912
3.
Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion.
Appl Environ Microbiol
; 83(14)2017 07 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-28500039
4.
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread.
Food Microbiol
; 64: 72-82, 2017 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-28213038
5.
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity.
Food Microbiol
; 65: 25-35, 2017 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-28400010
6.
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
Food Microbiol
; 56: 1-13, 2016 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-26919812
7.
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.
Appl Environ Microbiol
; 81(12): 4195-206, 2015 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25862230
8.
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
Appl Environ Microbiol
; 81(9): 3192-204, 2015 May 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-25724957
9.
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries.
Microb Cell Fact
; 14: 67, 2015 May 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-25947251
10.
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.
Microb Cell Fact
; 14: 168, 2015 Oct 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-26494432
11.
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.
Food Microbiol
; 52: 18-30, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-26338113
12.
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
Food Microbiol
; 47: 99-110, 2015 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-25583343
13.
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.
Food Microbiol
; 37: 51-8, 2014 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-24230473
14.
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
Food Microbiol
; 37: 59-68, 2014 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-24230474
15.
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
Food Microbiol
; 44: 96-107, 2014 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-25084651
16.
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods.
Foods
; 13(1)2024 Jan 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-38201180
17.
Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.
Curr Res Food Sci
; 8: 100697, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38487179
18.
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ.
Microb Cell Fact
; 12: 105, 2013 Nov 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-24215546
19.
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.
Microb Cell Fact
; 12: 44, 2013 May 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-23642310
20.
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.
Foods
; 12(3)2023 Jan 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-36766014