Results 81 to 90 of about 3,411 (163)

Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread-Double-Isotope Crossover and Single-Blind Absorption Studies. [PDF]

Nutrients
Hoppe M, Sandberg AS, Hulthén L.
europepmc   +1 more source

Draft genome sequences of three <i>Lactococcus lactis</i> strains with multiple bacteriocin gene clusters isolated from sourdough samples. [PDF]

Microbiol Resour Announc
Tadesse BT, Molloy JC, Zhao S, Rasmussen EJF, Ruhdal Jensen P, Solem C.   +5 more
europepmc   +1 more source

The role of fermented foods in managing food allergies in children and adults: a systematic review. [PDF]

Front Nutr
Hyseni B, Papadimitriou K, Issa A, Tonay AN, Ergün BG, Gonzalez-Domenech CM, Arranz E, Pula EL, Erem E, Garcia-Gutierrez E, Bouchaud G, Szajewska H, Yıldırım HK, Künili İE, Markiewicz L, Caruana Grech Perry M, Kilic-Akyilmaz M, El Jalil MH, Merabti R, Mojsova S, Karagül Yüceer Y, Gulsunoglu-Konuskan Z, Akpınar A, Karakaş-Budak B, Chassard C, Pracer S, Vergères G, Bavaro SL.   +27 more
europepmc   +1 more source

A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]

Foods
Marianelli A, Offei CA, Macaluso M, Mercanti N, Casu B, Zinnai A.   +5 more
europepmc   +1 more source

Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System. [PDF]

Foods
Offei CA, Marianelli A, Macaluso M, Mercanti N, Pereira De Sousa BAC, Rondanini MA, Borsani S, Zinnai A.   +7 more
europepmc   +1 more source

Development of Organic Sourdough Bread with Paste from Germinated Seeds. [PDF]

Foods
Akiki A, Muhammed YMR, Minervini F, Cavoski I.   +3 more
europepmc   +1 more source

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility. [PDF]

Curr Res Food Sci
Verdonck C, Lambrechts E, Pradal I, De Vuyst L, Verté F, Hellemans T, Delannoy F, Duijsens D, Verkempinck S, Grauwet T, De Bondt Y, Courtin CM.   +11 more
europepmc   +1 more source

Nutritional Profile and Sensory Acceptance of Sourdough Breads Enriched With Ora-pro-nóbis Leaf Powder. [PDF]

J Food Sci
Silva DLG, Andrich F, Porciuncula BDA, Batista MA, Terhaag MM, Barros BCB.   +5 more
europepmc   +1 more source

Insights into the production of erythritol by strains of <i>Limosilactobacillus fermentum</i> of sourdough origin. [PDF]

Appl Environ Microbiol
González-Alonso V, Verce M, Pradal I, Leroy F, De Vuyst L.   +4 more
europepmc   +1 more source

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]

Foods
Zugravu CA, Constantin C.
europepmc   +1 more source