Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria

Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables

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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle, Jussi Loponen, Marco Gobbetti · Trends in Food Science & Technology · 2008 · 342 citations

Food Chemistry, Bread Quality, Biosynthesis +10

Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation

Dila Donmez, Lorena Silva Pinho, Bhavesh Patel et al. · Current Opinion in Food Science · 2021 · 281 citations

Food Chemistry, Biopolymer Gel, Starch–water Interactions +5

In situ production and analysis of Weissella confusa dextran in wheat sourdough

Kati Katina, Ndegwa Henry Maina, Riikka Juvonen et al. · Food Microbiology · 2009 · 247 citations

Wheat Sourdough, Situ Production, Biotechnology +3

Lactic acid bacteria: their antimicrobial compounds and their uses in food production

Pongsak Rattanachaikunsopon, Parichat Phumkhachorn · Annals of biological research · 2010 · 175 citations

Antimicrobial Compounds, Probiotic, Food Fermentation +12