Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa

Hermann Schägger, Gebhard von Jagow · Analytical Biochemistry · 1987 · 11.5K citations

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Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21B

Paola Lavermicocca, Francesca Valerio, Antonio Evidente et al. · Applied and Environmental Microbiology · 2000 · 623 citations · Full text

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The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst, Patricia Neysens · Trends in Food Science & Technology · 2004 · 621 citations

Life Sciences, Biology, Microbiology +13

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