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There are 5300 results for: content related to: Characterization of an acid phosphatase from Lactobacillus pentosus : regulation and biochemical properties

  1. You have free access to this content
    Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

    Journal of Applied Microbiology

    Volume 96, Issue 3, March 2004, Pages: 521–534, A. Corsetti, L. Settanni and D. Van Sinderen

    Version of Record online : 9 JAN 2004, DOI: 10.1111/j.1365-2672.2004.02171.x

  2. Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells


    Volume 10, Issue 11, No. 11 June 2010, Pages: 2175–2190, Raffaella Di Cagno, Maria De Angelis, Maria Calasso, Olimpia Vincentini, Pamela Vernocchi, Maurice Ndagijimana, Massimo De Vincenzi, Maria Rita Dessì, Maria Elisabetta Guerzoni and Marco Gobbetti

    Version of Record online : 30 MAR 2010, DOI: 10.1002/pmic.200900565

  3. The genus Lactobacillus

    Lactic Acid Bacteria: Biodiversity and Taxonomy

    Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner, Peter Vandamme, Pages: 249–353, 2014

    Published Online : 2 MAY 2014, DOI: 10.1002/9781118655252.ch19

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    Bacterial population in traditional sourdough evaluated by molecular methods

    Journal of Applied Microbiology

    Volume 99, Issue 2, August 2005, Pages: 251–258, C.L. Randazzo, H. Heilig, C. Restuccia, P. Giudici and C. Caggia

    Version of Record online : 19 JUL 2005, DOI: 10.1111/j.1365-2672.2005.02624.x

  5. You have free access to this content
    Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 3, May 2011, Pages: 169–182, Rupesh S. Chavan and Shraddha R. Chavan

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1541-4337.2011.00148.x

  6. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  7. Utilization of African Grains for Sourdough Bread Making

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: M329–M335, Rossana Coda, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema and Marco Gobbetti

    Version of Record online : 21 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02240.x

  8. 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

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    Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

    Journal of Applied Microbiology

    Volume 112, Issue 4, April 2012, Pages: 732–742, A. Digaitiene, Å.S. Hansen, G. Juodeikiene, D. Eidukonyte and J. Josephsen

    Version of Record online : 29 FEB 2012, DOI: 10.1111/j.1365-2672.2012.05249.x

  10. Sourdough

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 511–521, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch29

  11. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Version of Record online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  12. You have free access to this content
    Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

    Journal of Applied Microbiology

    Volume 106, Issue 4, April 2009, Pages: 1081–1092, I. Scheirlinck, R. Van der Meulen, L. De Vuyst, P. Vandamme and G. Huys

    Version of Record online : 2 FEB 2009, DOI: 10.1111/j.1365-2672.2008.04094.x

  13. Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarumLUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1473–1482, Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Sigrid Mayrhofer and Konrad Domig

    Version of Record online : 26 APR 2017, DOI: 10.1111/ijfs.13412

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    Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

    FEMS Yeast Research

    Volume 10, Issue 4, June 2010, Pages: 471–481, Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys, Peter Vandamme and Heide-Marie Daniel

    Version of Record online : 10 MAR 2010, DOI: 10.1111/j.1567-1364.2010.00621.x

  15. Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1256–C1262, Stavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou and Eugenia Bezirtzoglou

    Version of Record online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02985.x

  16. Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation

    Journal of Texture Studies

    Volume 47, Issue 5, October 2016, Pages: 443–453, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Monika Siastała and Renata Polak

    Version of Record online : 7 MAR 2016, DOI: 10.1111/jtxs.12180

  17. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

    Journal of Food Process Engineering

    Volume 38, Issue 2, March 2015, Pages: 135–143, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski and Dariusz Dziki

    Version of Record online : 3 OCT 2014, DOI: 10.1111/jfpe.12152

  18. Sourdough

    Bakery Products: Science and Technology

    A. Diowksz, W. Ambroziak, Pages: 365–380, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch20

  19. Lactobacillus

    Standard Article

    Bergey's Manual of Systematics of Archaea and Bacteria

    Walter P. Hammes and Christian Hertel

    Published Online : 14 SEP 2015, DOI: 10.1002/9781118960608.gbm00604

  20. New Trends in Cereal-Based Products Using Lactic Acid Bacteria

    Biotechnology of Lactic Acid Bacteria: Novel Applications

    Graciela Font de Valdez, Carla L. Gerez, María Inés Torino, Graciela Rollán, Pages: 273–287, 2010

    Published Online : 25 MAR 2010, DOI: 10.1002/9780813820866.ch15