sourdough

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1
-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.
Nami, Yousef;Gharekhani, Mehdi;Aalami, Mehran;Hejazi, Mohammad Amin;
2019 Journal of food science and technology DOI: 10.1007/s13197-019-0... 233 views
2
Early initiation of breastfeeding and severe illness in the early newborn period: An observational study in rural Bangladesh.
Raihana, Shahreen;Dibley, Michael J;Rahman, Mohammad Masudur;Tahsina, Tazeen;Siddique, Md Abu Bakkar...
2019 plos medicine DOI: 10.1371/journal.pmed... 259 views
3
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
Dentice Maidana, Stefania;Aristimuño Ficoseco, Cecilia;Bassi, Daniela;Cocconcelli, Pier Sandro;Pugli...
2019 International journal of food microbiology DOI: S0168-1605(19)30356-... 226 views
4
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
Debonne, Els;Van Schoors, Fien;Maene, Peter;Van Bockstaele, Filip;Vermeir, Pieter;Verwaeren, Jan;Eec...
2020 International journal of food microbiology DOI: S0168-1605(20)30045-... 206 views
5
Diffusion Tensor Tractrography Visualizes Partial Nerve Laceration Severity as Early as 1 Week After Surgical Repair in a Rat Model Ex Vivo.
Farinas, Angel F;Manzanera Esteve, Isaac V;Pollins, Alonda C;Cardwell, Nancy L;Does, Mark D;Dortch,...
2020 Military Medicine DOI: 10.1093/milmed/usz36... 253 views
6
Chlorin e6 and polydopamine modified gold nanoflowers for combined photothermal and photodynamic therapy.
Wu, Fengren;Liu, Yongjia;Wu, Yan;Song, Dianwen;Qian, Jiwen;Zhu, Bangshang;
2020 journal of materials chemistry b DOI: 10.1039/c9tb02646k 342 views
7
Organic bases catalyze the synthesis of urea from ammonium salts derived from recovered environmental ammonia.
Manaka, Yuichi;Nagatsuka, Yuki;Motokura, Ken;
2020 Scientific reports DOI: 10.1038/s41598-020-5... 211 views
8
from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix
;Mattia Pia Arena;Pasquale Russo;Giuseppe Spano;Vittorio Capozzi
2020 j DOI: 10.3390/j3010003 336 views

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gluten-free bread millet probiotic starters lactic acid bacteria chia culturing and hts approaches technological-safety traits acetic acid bread shelf-life undissociated acid bacteria Science safety Innovation quality Biodiversity food yeast