Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough

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

Gluten-Free Sorghum Bread Improved by Sourdough Fermentation:  Biochemical, Rheological, and Microstructural Background

T. Schober, Scott R. Bean, Daniel L. Boyle · Journal of Agricultural and Food Chemistry · 2007 · 233 citations

Agriculture, Biochemistry, Food Science +17

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

M. Mariotti, Maria Ambrogina Pagani, M. Lucisano · Food Hydrocolloids · 2012 · 171 citations

Agriculture, Food Science, Cereal Science +8

Utilization of electron acceptors by lactobacilli isolated from sourdough

Peter Stolz, Rudi F. Vogel, Walter P. Hammes · European Food Research and Technology · 1995 · 157 citations

Agriculture, Food Science, Microbiology +9