| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
|
Rizzello, Carlo G.
|
|
2019
|
302 |
C |
p. 24-34
|
artikel
|
| 2 |
Editorial Board
|
|
|
2019
|
302 |
C |
p. ii
|
artikel
|
| 3 |
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
|
Palla, Michela
|
|
2019
|
302 |
C |
p. 59-68
|
artikel
|
| 4 |
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
|
Quattrini, Mattia
|
|
2019
|
302 |
C |
p. 8-14
|
artikel
|
| 5 |
ICFMH Announcment
|
|
|
2019
|
302 |
C |
p. I
|
artikel
|
| 6 |
Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1
|
Belz, Markus C.E.
|
|
2019
|
302 |
C |
p. 69-79
|
artikel
|
| 7 |
Industrial production of sourdoughs for the baking branch – An overview
|
Brandt, Markus J.
|
|
2019
|
302 |
C |
p. 3-7
|
artikel
|
| 8 |
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
|
Montemurro, Marco
|
|
2019
|
302 |
C |
p. 47-58
|
artikel
|
| 9 |
Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns
|
Sahin, Aylin W.
|
|
2019
|
302 |
C |
p. 80-89
|
artikel
|
| 10 |
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
|
Gänzle, Michael G.
|
|
2019
|
302 |
C |
p. 15-23
|
artikel
|
| 11 |
Novel insights on the functional/nutritional features of the sourdough fermentation
|
Gobbetti, Marco
|
|
2019
|
302 |
C |
p. 103-113
|
artikel
|
| 12 |
Omics approaches to understand sourdough fermentation processes
|
Weckx, Stefan
|
|
2019
|
302 |
C |
p. 90-102
|
artikel
|
| 13 |
The 7th International Symposium on Sourdough – “Sourdough for health”
|
Zannini, Emanuele
|
|
2019
|
302 |
C |
p. 1-2
|
artikel
|
| 14 |
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs
|
De Angelis, Maria
|
|
2019
|
302 |
C |
p. 35-46
|
artikel
|
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