Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

Alice Moroni, Elke K. Arendt, Fabio Dal Bello · Food Microbiology · 2010 · 163 citations

Agriculture, Food Science, Microbiology +16

Extracellular Oxidoreduction Potential Modifies Carbon and Electron Flow in <i>Escherichia coli</i>

Christophe Riondet, Rémy Cachon, Yves Waché et al. · Journal of Bacteriology · 2000 · 144 citations

Life Sciences, Biochemistry, Microbiology +17

Formation of Oligosaccharides and Polysaccharides by <i>Lactobacillus reuteri</i> LTH5448 and <i>Weissella cibaria</i> 10M in Sorghum Sourdoughs

Clarissa Schwab, Mario Mastrangelo, Aldo Corsetti et al. · Cereal Chemistry · 2008 · 133 citations

Agriculture, Food Science, Microbiology +16

Glutathione Reductase from <i>Lactobacillus sanfranciscensis</i> DSM20451 ^T : Contribution to Oxygen Tolerance and Thiol Exchange Reactions in Wheat Sourdoughs

André Jänsch, Maher Korakli, Rudi F. Vogel et al. · Applied and Environmental Microbiology · 2007 · 109 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Redox potential to discriminate among species of lactic acid bacteria

Milena Brasca, Stefano Morandi, R. Lodi et al. · Journal of Applied Microbiology · 2007 · 89 citations

Agriculture, Food Science, Microbiology +13