Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread

Differentiation of <i>Lactobacillus plantarum,</i> <i>L. pentosus,</i> and <i>L. paraplantarum</i> by <i>recA</i> Gene Sequence Analysis and Multiplex PCR Assay with <i>recA</i> Gene-Derived Primers

Sandra Torriani, Giovanna E. Felis, Franco Dellaglio · Applied and Environmental Microbiology · 2001 · 614 citations · Full text

Life Sciences, Biology, Microbiology +17

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

Joseph A. Maga · Journal of Agricultural and Food Chemistry · 1982 · 572 citations

Agriculture, Chemistry, Food Science +10

Potential of sourdough for healthier cereal products

Kati Katina, Elke K. Arendt, Kirsi Liukkonen et al. · Trends in Food Science & Technology · 2005 · 322 citations

Agriculture, Food Science, Nutrition +12

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1

Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo et al. · International Journal of Food Microbiology · 2003 · 288 citations

Agriculture, Food Science, Microbiology +14

The effect of minerals and mineral chelators on the formation of phytase-resistant and phytase-susceptible forms of phytic acid in solution and in a slurry of canola meal

D.D. Maenz, Carmen M. Engele-Schaan, Rex W. Newkirk et al. · Animal Feed Science and Technology · 1999 · 257 citations

Agriculture, Agronomy, Soil Sciences +16