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Starter cultures for cereal based foodsBRANDT, Markus J.Food microbiology. 2014, Vol 37, pp 41-43, issn 0740-0020, 3 p.Conference Paper

Generation of aroma compounds in sourdough : Effects of stress exposure and lactobacilli-yeasts interactionsGUERZONI, M. E; VERNOCCHI, P; NDAGIJIMANA, M et al.Food microbiology. 2007, Vol 24, Num 2, pp 139-148, issn 0740-0020, 10 p.Conference Paper

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Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughsFOIS, Simonetta; FADDA, Costantino; TONELLI, Roberto et al.Food research international. 2012, Vol 49, Num 1, pp 193-200, issn 0963-9969, 8 p.Article

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Comparative study of culture media used for sourdough lactobacilliVERA, Annabelle; RIGOBELLO, Véronique; DEMARIGNY, Yann et al.Food microbiology. 2009, Vol 26, Num 7, pp 728-733, issn 0740-0020, 6 p.Conference Paper

Evaluation of the microbial community in industrial rye sourdough upon continuous back―slopping propagation revealed Lactobacillus helveticus as the dominant speciesVIIARD, E; MIHHALEVSKI, A; RÜHKA, T et al.Journal of applied microbiology (Print). 2013, Vol 114, Num 2, pp 404-412, issn 1364-5072, 9 p.Article

The role of oxygen in the liquid fermentation of wheat branSAVOLAINEN, Otto I; CODA, Rossana; SUOMI, Katja et al.Food chemistry. 2014, Vol 153, pp 424-431, issn 0308-8146, 8 p.Article

How the sourdough may affect the functional features of leavened baked goodsGOBBETTI, Marco; RIZZELLO, Carlo G; DI CAGNO, Raffaella et al.Food microbiology. 2014, Vol 37, pp 30-40, issn 0740-0020, 11 p.Conference Paper

Characteristics of bread making doughs : influence of sourdough fermentation on the fundamental rheological propertiesANGIOLONI, Alessandro; ROMANI, Santina; PINNAVAIA, Gian Gaetano et al.European food research & technology (Print). 2006, Vol 222, Num 1-2, pp 54-57, issn 1438-2377, 4 p.Article

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsLATTANZI, Anna; MINERVINI, Fabio; DI CAGNO, Raffaella et al.International journal of food microbiology. 2013, Vol 163, Num 2-3, pp 71-79, issn 0168-1605, 9 p.Article

Exploitation of buckwheat sourdough for the production of wheat breadMORONI, Alice V; ZANNINI, Emanuele; SENSIDONI, Gloria et al.European food research & technology (Print). 2012, Vol 235, Num 4, pp 659-668, issn 1438-2377, 10 p.Article

Predominant Bacteria Diversity in Chinese Traditional SourdoughGUOHUA ZHANG; GUOQING HE.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, M1218-M1223Article

Molecular identification of the microbiota of french sourdough using temporal temperature gradient gel electrophoresisFERCHICHI, Mounir; VALCHEVA, Rosica; PREVOST, Hervé et al.Food microbiology. 2007, Vol 24, Num 7-8, pp 678-686, issn 0740-0020, 9 p.Article

Microbial population changes during sourdough fermentation monitored by DGGE analysis of 16S and 26S rRNA gene fragmentsGATTO, V; TORRIANI, S.Annals of microbiology. 2004, Vol 54, Num 1, pp 31-42, issn 1590-4261, 12 p.Article

Utilization of African Grains for Sourdough Bread MakingCODA, Rossana; DI CAGNO, Raffaella; RIZZELLO, Carlo G et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, M329-M335Article

Effects of selected lactic acid bacteria on the characteristics of amaranth sourdoughJEKLE, Mario; HOUBEN, Andreas; MITZSCHERLING, Martin et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 13, pp 2326-2332, issn 0022-5142, 7 p.Article

Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)ZOTTA, Teresa; PIRAINO, Paolo; PARENTE, Eugenio et al.World journal of microbiology & biotechnology. 2008, Vol 24, Num 9, pp 1785-1795, issn 0959-3993, 11 p.Article

Impact of ecological factors on the stability of microbial associations in sourdough fermentationVOGELMANN, Stephanie A; HERTEL, Christian.Food microbiology. 2011, Vol 28, Num 3, pp 583-589, issn 0740-0020, 7 p.Article

Wickerhamomyces anomalus in the sourdough microbial ecosystemDANIEL, Heide-Marie; MOONS, Marie-Chantal; HURET, Stéphanie et al.Antonie van Leeuwenhoek. 2011, Vol 99, Num 1, pp 63-73, issn 0003-6072, 11 p.Article

Propionic acid production by cofermentation of Cactobacillus buchneri and Cactobacillus diolivorans in sourdoughCHONGGANG ZHANG; BRANDT, Markus J; SCHWAB, Clarissa et al.Food microbiology. 2010, Vol 27, Num 3, pp 390-395, issn 0740-0020, 6 p.Article