Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs

Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 751 citations

Agriculture, Food Science, Cereal Science +13

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher · International Journal of Food Sciences and Nutrition · 2009 · 396 citations

Agriculture, Nutrition, Nutritional Sciences +16

Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

Christiane B. Meroth, Jens Walter, Christian Hertel et al. · Applied and Environmental Microbiology · 2003 · 376 citations · Full text

Agriculture, Food Science, Microbiology +17

Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

Claudia Thiele, Michael G. Gänzle, Rudi F. Vogel · Cereal Chemistry · 2002 · 354 citations

Agriculture, Food Science, Microbiology +17

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle, Jussi Loponen, Marco Gobbetti · Trends in Food Science & Technology · 2008 · 348 citations

Agriculture, Food Science, Microbiology +14