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Keyword Connections - sourdough Keywords

Connection Type	Connection
Journals	Scientific reports International journal of food microbiology Journal of food science and technology plos medicine Frontiers in microbiology journal of materials chemistry b Military Medicine
Research Groups	No Research Group Connected
Bibliographies	[1] -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour. [2] Early initiation of breastfeeding and severe illness in the early newborn period: An observational study in rural Bangladesh. [3] Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. [4] Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread. [5] Diffusion Tensor Tractrography Visualizes Partial Nerve Laceration Severity as Early as 1 Week After Surgical Repair in a Rat Model Ex Vivo. [6] Chlorin e6 and polydopamine modified gold nanoflowers for combined photothermal and photodynamic therapy. [7] Organic bases catalyze the synthesis of urea from ammonium salts derived from recovered environmental ammonia. [8] from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix [9] Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Bread. [10] -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour. [11] Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. [12] Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods [13] Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread [14] Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. [15] Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough [16] Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread. [17] from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix [18] Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours [19] Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread [20] Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model