Concepedia

Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics

Hana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, Serena Cozzi, Michele Suman, Raffaella Di Cagno, Marco Gobbetti, Andrea Polo

International Journal of Food Microbiology · 2023 · 13 citations · 33 references

DOIFull text

Open access

Concepts

References

33

Contents of Phenolic Acids, Alkyl- and Alkenylresorcinols, and Avenanthramides in Commercial Grain Products

Pirjo Mattila, Juha‐Matti Pihlava, Jarkko Hellström · Journal of Agricultural and Food Chemistry · 2005 · 564 citations

, , +16

Modified colorimetric ninhydrin methods for peptidase assay

Etsushiro Doi, Daisuke Shibata, Teruyoshi Matoba · Analytical Biochemistry · 1981 · 477 citations

, , +7

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

, , +17

Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma

Walter Weiss, Claus Vogelmeier, Angelika Görg · Electrophoresis · 1993 · 267 citations

, , +16

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda et al. · Food Chemistry · 2009 · 258 citations

, , +16