Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

An application of PCR-DGGE analysis to profile the yeast populations in raw milk

Luca Cocolin, D. Aggio, Marisa Manzano et al. · International Dairy Journal · 2002 · 168 citations

Agriculture, Food Science, Microbiology +16

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Pasquale Russo, Vittorio Capozzi, Mattia Pia Arena et al. · Applied Microbiology and Biotechnology · 2014 · 161 citations · Full text

Agriculture, Food Science, Microbiology +15

Influence of commercial baker's yeasts on bread aroma profiles

Anja N. Birch, Mikael Agerlin Petersen, Nils Arneborg et al. · Food Research International · 2013 · 146 citations

Agriculture, Food Science, Microbiology +14

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

Wei Huang, H ZHU, Patricia Rayas‐Duarte · Food Chemistry · 2008 · 135 citations

Agriculture, Food Science, Food Analysis +15

Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products

Christian Andrighetto, Evdoxios Psomas, N. Tzanetakis et al. · Letters in Applied Microbiology · 2000 · 113 citations

Life Sciences, Microbiology, Molecular Genetics +16