Results 121 to 130 of about 91,625 (204)

Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation. [PDF]

Int J Mol Sci
Amodeo G, Franchi S, Galimberti G, Pignatelli A, Giacomoni C, Solari E, Moschetti G, Ceruti S, Sacerdote P, Vellani V.   +9 more
europepmc   +1 more source

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal. [PDF]

Foods
Nakov G, Jukić M, Soler F, Syleimanova S, Lukinac J, Estivi L, Brandolini A, Hidalgo A.   +7 more
europepmc   +1 more source

Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread. [PDF]

Foods
Mou T, Xu R, Li Q, Li J, Liu S, Ao X, Chen S, Liu A.   +7 more
europepmc   +1 more source

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications. [PDF]

Front Microbiol, 2021
Pontonio E, Arora K, Dingeo C, Carafa I, Celano G, Scarpino V, Genot B, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods. [PDF]

Food Chem X
Ping C, Li B, Gao Y, Li X, Wang F.
europepmc   +1 more source

Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model. [PDF]

Front Microbiol
Koc F, Arendt E, Coffey A, Ross RP, Stanton C.   +4 more
europepmc   +1 more source

Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread. [PDF]

J Food Sci Technol, 2021
Martins IE, Shittu TA, Onabanjo OO, Adesina AD, Soares AG, Okolie PI, Kupoluyi AO, Ojo OA, Obadina AO.   +8 more
europepmc   +1 more source

Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial. [PDF]

Curr Res Food Sci
Chatonidi G, Pradal I, De Vuyst L, Courtin CM, Verbeke K.   +4 more
europepmc   +1 more source

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread. [PDF]

Foods, 2021
Demirkesen-Bicak H, Arici M, Yaman M, Karasu S, Sagdic O.   +4 more
europepmc   +1 more source

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. [PDF]

Antioxidants (Basel)
Chulibert ME, Roppolo P, Buzzanca C, Alfonzo A, Viola E, Sciurba L, Tinebra I, D'Amico A, Farina V, Piazzese D, Di Stefano V, Barbera M, Gaglio R, Settanni L.   +13 more
europepmc   +1 more source