Results 161 to 170 of about 17,439 (230)

Proposal of <i>Furfurilactobacillus cerevisiae</i> sp. nov. isolated from spoiled beer and <i>Furfurilactobacillus cerealis</i> sp. nov. isolated from sourdough. [PDF]

Int J Syst Evol Microbiol
Zipori D, Qiao N, Brychcy M, Gänzle MG, Schmidt H.   +4 more
europepmc   +1 more source

Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains. [PDF]

Curr Microbiol
Musi V, Aiello E, Arena MP, De Vero L, Pulvirenti A, Gullo M.   +5 more
europepmc   +1 more source

Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. [PDF]

Life (Basel)
Rosati S, Gaeta I, Maiuro L, Trivisonno MC, Messia MC, Sorrentino E.   +5 more
europepmc   +1 more source

Use of Agave Bagasse and <i>Lactococcus lactis</i> in Sourdough Production: Drying Effects on Bioactive Compounds. [PDF]

Foods
Bautista-Espinoza PI, Falciano A, Reynoso-Camacho R, Mares-Mares E, Amaya-Llamo SL, Regalado-González C, Di Pierro P.   +6 more
europepmc   +1 more source

Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies. [PDF]

Molecules
Sehar N, Pino R, Pellegrino M, Loizzo MR.   +3 more
europepmc   +1 more source

Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods. [PDF]

Foods
Kahraman Ilıkkan Ö, Bağdat EŞ, Yılmaz R, Çetin B, Çon AH, Erten H, Göksungur MY, Şimşek Ö.   +7 more
europepmc   +1 more source

The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour. [PDF]

Foods
Sanmartín G, Prieto JA, Morard M, Estruch F, Blasco-García J, Randez-Gil F.   +5 more
europepmc   +1 more source

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. [PDF]

Curr Res Food Sci
Stringari A, Tlais AZA, Polo A, Ameur H, De Micheli T, Aquaro N, Zannini E, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Bioprospecting the production of functional type II sourdough using novel yeast <i>Meyerozyma guilliermondii</i> YB1: a step towards SDGs. [PDF]

Food Sci Biotechnol
Khanna R, Arora R, Kocher GS.
europepmc   +1 more source

Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials. [PDF]

Foods
Nedelcheva A, Zocchi DM, Sulaiman N, Sõukand R, Pieroni A, Pasqualone A.   +5 more
europepmc   +1 more source