Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: Dimitrellou D, Kandylis P, Kourkoutas Y, Koutinas AA, Kanellaki M. Evaluation of thermally-dried Kluyveromyces marxianus as baker’s yeast. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.050] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]

For:	Dimitrellou D, Kandylis P, Kourkoutas Y, Koutinas AA, Kanellaki M. Evaluation of thermally-dried Kluyveromyces marxianus as baker’s yeast. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.050] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]

Number

Cited by Other Article(s)

Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111545] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]

Reale A, Zotta T, Ianniello RG, Mamone G, Di Renzo T. Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110092] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]

Akyüz G, Mazı BG. Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14498] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]

Rusinek R, Gancarz M, Nawrocka A. Application of an electronic nose with novel method for generation of smellprints for testing the suitability for consumption of wheat bread during 4-day storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108665] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y. Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chem 2015;178:201-7. [DOI: 10.1016/j.foodchem.2015.01.068] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2014] [Revised: 10/11/2014] [Accepted: 01/13/2015] [Indexed: 01/28/2023]

Papapostolou H, Servetas Y, Bosnea LA, Kanellaki M, Koutinas AA. Novel Technology Development through Thermal Drying of Encapsulated Kluyveromyces marxianus in Micro- and Nano-tubular Cellulose in Lactose Fermentation and Its Evaluation for Food Production. Appl Biochem Biotechnol 2012;168:2148-59. [DOI: 10.1007/s12010-012-9924-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2012] [Accepted: 10/03/2012] [Indexed: 11/28/2022]

Paraskevopoulou A, Chrysanthou A, Koutidou M. Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.028] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1691-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]

Banu I, Vasilean I, Aprodu I. Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures. FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.617251] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]

Fu N, Chen XD. Towards a maximal cell survival in convective thermal drying processes. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.053] [Citation(s) in RCA: 143] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.086] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]

Thermal Drying of Lactobacillus delbrueckii subsp. bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making. Appl Biochem Biotechnol 2010;162:1270-85. [DOI: 10.1007/s12010-009-8904-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2009] [Accepted: 12/28/2009] [Indexed: 10/19/2022]

Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open