edible grain / microbiology*

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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
Wolter A;Hager AS;Zannini E;Galle S;Gänzle MG;Waters DM;Arendt EK;;
2014 food microbiology 243 views
2
In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential
Pérez-Ramos A;Mohedano ML;López P;Spano G;Fiocco D;Russo P;Capozzi V;;
2017 International journal of molecular sciences 226 views
3
Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review
Waters DM;Mauch A;Coffey A;Arendt EK;Zannini E;;
2015 critical reviews in food science and nutrition 178 views
4
In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential
Adrián Pérez-Ramos;María Luz Mohedano;Paloma López;Giuseppe Spano;Daniela Fiocco;Pasquale Russo;Vitt...
2017 International journal of molecular sciences DOI: 10.3390/ijms18071588 180 views

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National Center for Biotechnology Information NCBI NLM MEDLINE pubmed abstract nih national institutes of health national library of medicine research support non-u.s. gov't Evaluation Study polysaccharides fermentation bacterial / chemistry pmid:24230472 doi:10.1016/j.fm.2013.06.009 a wolter a-s hager e k arendt bread / analysis