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There are 5925 results for: content related to: Predominant Bacteria Diversity in Chinese Traditional Sourdough

  1. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: H2263–H2272, Carlo Giuseppe Rizzello, Marco Montemurro and Marco Gobbetti

    Version of Record online : 9 AUG 2016, DOI: 10.1111/1750-3841.13410

  2. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: M1996–M2005, Manuela Taccari, Lucia Aquilanti, Serena Polverigiani, Andrea Osimani, Cristiana Garofalo, Vesna Milanović and Francesca Clementi

    Version of Record online : 22 JUN 2016, DOI: 10.1111/1750-3841.13372

  3. Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1487–C1494, Gabrielle Yezbick, Jennifer Ahn-Jarvis, Steven J. Schwartz and Yael Vodovotz

    Version of Record online : 11 SEP 2013, DOI: 10.1111/1750-3841.12246

  4. Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: M2535–M2542, Guohua Zhang, Faizan A. Sadiq, Liying Zhu, Tongjie Liu, Huanyi Yang, Xin Wang and Guoqing He

    Version of Record online : 13 OCT 2015, DOI: 10.1111/1750-3841.13093

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    State of the Art in Gluten-Free Research

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: R1067–R1076, Norah O'Shea, Elke Arendt and Eimear Gallagher

    Version of Record online : 1 MAY 2014, DOI: 10.1111/1750-3841.12479

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    “Potential Health Benefits of Lunasin: A Multifaceted Soy-Derived Bioactive Peptide”

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: R485–R494, Vaibhao Kisanrao Lule, Sheenam Garg, Sarang Dilip Pophaly, Hitesh and Sudhir Kumar Tomar

    Version of Record online : 27 JAN 2015, DOI: 10.1111/1750-3841.12786

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    Diet Effects in Gut Microbiome and Obesity

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R442–R451, Jia Chen, Xianzhi He and Jinhai Huang

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12397

  9. Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1811–S1822, Rebecca Walker, Angela Tseng, George Cavender, Andrew Ross and Yanyun Zhao

    Version of Record online : 7 AUG 2014, DOI: 10.1111/1750-3841.12554

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    Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1713–C1724, Byung Hee Kim and Casimir C. Akoh

    Version of Record online : 17 JUL 2015, DOI: 10.1111/1750-3841.12953

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    Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: R377–R386, Farid Menaa, Abder Menaa, Jacques Tréton and Bouzid Menaa

    Version of Record online : 4 MAR 2013, DOI: 10.1111/1750-3841.12055

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    Mycotoxins in Bovine Milk and Dairy Products: A Review

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: R544–R552, Tania Aparecida Becker-Algeri, Denise Castagnaro, Kennidy de Bortoli, Camila de Souza, Deisy Alessandra Drunkler and Eliana Badiale-Furlong

    Version of Record online : 22 JAN 2016, DOI: 10.1111/1750-3841.13204

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    Advances in Mycotoxin Research: Public Health Perspectives

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: T2970–T2983, Hyun Jung Lee and Dojin Ryu

    Version of Record online : 13 NOV 2015, DOI: 10.1111/1750-3841.13156

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    A Review of Poly(Lactic Acid)-Based Materials for Antimicrobial Packaging

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: R1477–R1490, Intan S. M. A. Tawakkal, Marlene J. Cran, Joseph Miltz and Stephen W. Bigger

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12534

  15. Toward a Philosophy and Theory of Volumetric Nonthermal Processing

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: E1431–E1446, Sudhir K. Sastry

    Version of Record online : 5 MAY 2016, DOI: 10.1111/1750-3841.13324

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  17. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  18. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  20. Safety Assessment and Probiotic Evaluation of Enterococcus Faecium YF5 Isolated from Sourdough

    Journal of Food Science

    Volume 78, Issue 4, April 2013, Pages: M587–M593, Qianglai Tan, Hengyi Xu, Zoraida P. Aguilar, Shanshan Peng, Suqin Dong, Baogui Wang, Ping Li, Tingtao Chen, Feng Xu and Hua Wei

    Version of Record online : 12 MAR 2013, DOI: 10.1111/1750-3841.12079