| Nome |
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Improvement of the protein quality of wheat bread through faba bean sourdough addition, file dd9e0c64-ed71-1e9c-e053-3a05fe0a45ef
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185
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Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods, file dd9e0c68-0087-1e9c-e053-3a05fe0a45ef
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122
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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria, file dd9e0c63-fe8b-1e9c-e053-3a05fe0a45ef
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100
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Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads, file dd9e0c67-f64a-1e9c-e053-3a05fe0a45ef
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88
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Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file afde4549-e501-46da-9b02-1cee9efae79a
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84
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Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity, file dd9e0c67-ca8c-1e9c-e053-3a05fe0a45ef
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78
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How fermentation affects the antioxidant properties of cereals and legumes, file dd9e0c68-17bb-1e9c-e053-3a05fe0a45ef
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76
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Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation, file dd9e0c68-1912-1e9c-e053-3a05fe0a45ef
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75
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Exploitation of autochthonous Tuscan sourdough yeasts as potential starters, file dd9e0c68-1d9c-1e9c-e053-3a05fe0a45ef
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75
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Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread, file dd9e0c67-d4e0-1e9c-e053-3a05fe0a45ef
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74
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Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis, file dd9e0c67-da15-1e9c-e053-3a05fe0a45ef
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74
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Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion, file dd9e0c68-191c-1e9c-e053-3a05fe0a45ef
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72
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Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes, file dd9e0c67-ca95-1e9c-e053-3a05fe0a45ef
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63
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Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages, file dd9e0c67-ca97-1e9c-e053-3a05fe0a45ef
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61
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Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses, file dd9e0c66-643e-1e9c-e053-3a05fe0a45ef
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60
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Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria, file dd9e0c67-bf87-1e9c-e053-3a05fe0a45ef
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60
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Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta, file dd9e0c69-01a3-1e9c-e053-3a05fe0a45ef
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59
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Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights, file dd9e0c67-f657-1e9c-e053-3a05fe0a45ef
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57
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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making, file dd9e0c67-d4dd-1e9c-e053-3a05fe0a45ef
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56
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Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity, file d4ac7d04-e934-4602-b978-e6e38f704245
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51
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Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides, file dd9e0c63-ff30-1e9c-e053-3a05fe0a45ef
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49
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Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour., file dd9e0c64-02e2-1e9c-e053-3a05fe0a45ef
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46
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Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries, file dd9e0c64-0524-1e9c-e053-3a05fe0a45ef
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45
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Emerging technology to develop novel red winemaking practices: An overview, file 42d3718c-28f0-4498-9cfa-64f304f67398
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4
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Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria, file dd9e0c63-ff34-1e9c-e053-3a05fe0a45ef
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4
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Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity, file dd9e0c64-13f6-1e9c-e053-3a05fe0a45ef
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4
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Prototype gluten-free breads from processed durum wheat: Use of monovarietal flours and implications for gluten detoxification strategies, file dd9e0c6b-0b0b-1e9c-e053-3a05fe0a45ef
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4
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Emerging technology to develop novel red winemaking practices: An overview, file dd9e0c63-c6e9-1e9c-e053-3a05fe0a45ef
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3
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Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation, file dd9e0c64-ee9e-1e9c-e053-3a05fe0a45ef
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3
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Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification, file dd9e0c65-3d87-1e9c-e053-3a05fe0a45ef
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3
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Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file dd9e0c67-bb42-1e9c-e053-3a05fe0a45ef
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3
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Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes, file dd9e0c67-de62-1e9c-e053-3a05fe0a45ef
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3
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Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications, file dd9e0c67-e548-1e9c-e053-3a05fe0a45ef
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3
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Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread, file dd9e0c67-f00a-1e9c-e053-3a05fe0a45ef
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3
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Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads, file dd9e0c68-190e-1e9c-e053-3a05fe0a45ef
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3
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Novel insights on the functional/nutritional features of the sourdough fermentation, file 9460137a-7e55-4f9e-8330-126e1e53d9d2
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2
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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread, file dd9e0c64-02b6-1e9c-e053-3a05fe0a45ef
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2
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Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran, file dd9e0c67-b3ae-1e9c-e053-3a05fe0a45ef
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2
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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties, file dd9e0c68-0241-1e9c-e053-3a05fe0a45ef
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2
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Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides, file dd9e0c68-c64c-1e9c-e053-3a05fe0a45ef
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2
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Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria, file dd9e0c68-d0b0-1e9c-e053-3a05fe0a45ef
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2
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Teff type-I sourdough to produce gluten-free muffin, file dd9e0c68-d3d6-1e9c-e053-3a05fe0a45ef
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2
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Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread, file dd9e0c62-6a2d-1e9c-e053-3a05fe0a45ef
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1
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Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making, file dd9e0c63-2fd7-1e9c-e053-3a05fe0a45ef
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1
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Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery, file dd9e0c63-fe56-1e9c-e053-3a05fe0a45ef
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1
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Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread, file dd9e0c64-02e0-1e9c-e053-3a05fe0a45ef
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1
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Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread, file dd9e0c64-e99c-1e9c-e053-3a05fe0a45ef
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1
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null, file dd9e0c67-5a33-1e9c-e053-3a05fe0a45ef
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1
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null, file dd9e0c67-9f5d-1e9c-e053-3a05fe0a45ef
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1
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Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation, file dd9e0c67-b567-1e9c-e053-3a05fe0a45ef
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1
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Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta, file dd9e0c67-bb34-1e9c-e053-3a05fe0a45ef
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1
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Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread, file dd9e0c67-d2a9-1e9c-e053-3a05fe0a45ef
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1
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Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features, file dd9e0c67-d464-1e9c-e053-3a05fe0a45ef
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1
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Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation, file dd9e0c67-d46e-1e9c-e053-3a05fe0a45ef
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1
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The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry, file dd9e0c67-d4db-1e9c-e053-3a05fe0a45ef
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1
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Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours, file dd9e0c67-eddb-1e9c-e053-3a05fe0a45ef
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1
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Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products, file dd9e0c67-f005-1e9c-e053-3a05fe0a45ef
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1
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Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing, file dd9e0c67-f476-1e9c-e053-3a05fe0a45ef
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1
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Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours, file dd9e0c67-fec9-1e9c-e053-3a05fe0a45ef
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1
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Bran bioprocessing for enhanced functional properties, file dd9e0c68-0243-1e9c-e053-3a05fe0a45ef
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1
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Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs, file dd9e0c68-17b9-1e9c-e053-3a05fe0a45ef
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1
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Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges, file dd9e0c6b-9bcc-1e9c-e053-3a05fe0a45ef
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1
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| Totale |
1.784 |