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For: Xu D, Tang K, Hu Y, Xu X, Gänzle MG. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread. J Agric Food Chem 2018;66:9770-9776. [PMID: 30175916 DOI: 10.1021/acs.jafc.8b03298] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Number Cited by Other Article(s)
1
Yang B, Wang X, Li W, Liu G, Li D, Xie C, Yang R, Jiang D, Zhou Q, Wang P. Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein. Food Chem 2024;456:139984. [PMID: 38876063 DOI: 10.1016/j.foodchem.2024.139984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 05/10/2024] [Accepted: 06/03/2024] [Indexed: 06/16/2024]
2
De Bondt Y, Verdonck C, Brandt MJ, De Vuyst L, Gänzle MG, Gobbetti M, Zannini E, Courtin CM. Wheat Sourdough Breadmaking: A Scoping Review. Annu Rev Food Sci Technol 2024;15:265-282. [PMID: 38271645 DOI: 10.1146/annurev-food-110923-034834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
3
Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024;23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
4
D’Amico V, Gänzle M, Call L, Zwirzitz B, Grausgruber H, D’Amico S, Brouns F. Does sourdough bread provide clinically relevant health benefits? Front Nutr 2023;10:1230043. [PMID: 37545587 PMCID: PMC10399781 DOI: 10.3389/fnut.2023.1230043] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 06/27/2023] [Indexed: 08/08/2023]  Open
5
Gayathiri E, Prakash P, Pratheep T, Ramasubburayan R, Thirumalaivasan N, Gaur A, Govindasamy R, Rengasamy KRR. Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation. Crit Rev Food Sci Nutr 2023;64:10925-10949. [PMID: 37401803 DOI: 10.1080/10408398.2023.2230491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
6
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
7
Probiotics in the Sourdough Bread Fermentation: Current Status. FERMENTATION 2023. [DOI: 10.3390/fermentation9020090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]  Open
8
Fu W, Jia X, Liu C, Meng X, Zhang K, Tao S, Xue W. Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
9
Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
10
Xu C, Xiong X, Zeng Q, Yuan Y, He S, Dong L, Huang F, Nag A, Su D. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size. J Food Sci 2022;87:3026-3035. [PMID: 35638338 DOI: 10.1111/1750-3841.16181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/22/2022] [Accepted: 04/18/2022] [Indexed: 11/29/2022]
11
Xu D, Guan W, Wu F, Jin Y, Yang N, Jin Z, Xu X. Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
12
Won S, Curtis J, Gänzle M. LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking. J Appl Microbiol 2021;133:120-129. [PMID: 34724302 DOI: 10.1111/jam.15346] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/26/2021] [Indexed: 12/20/2022]
13
De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021;63:2447-2479. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
14
Zhou J, Yan B, Wu Y, Zhu H, Lian H, Zhao J, Zhang H, Chen W, Fan D. Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
15
Wang Y, Wu J, Lv M, Shao Z, Hungwe M, Wang J, Bai X, Xie J, Wang Y, Geng W. Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. Front Bioeng Biotechnol 2021;9:612285. [PMID: 34055755 PMCID: PMC8149962 DOI: 10.3389/fbioe.2021.612285] [Citation(s) in RCA: 249] [Impact Index Per Article: 62.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 04/16/2021] [Indexed: 12/31/2022]  Open
16
Degradation of Wheat Germ Agglutinin during Sourdough Fermentation. Foods 2021;10:foods10020340. [PMID: 33562539 PMCID: PMC7915439 DOI: 10.3390/foods10020340] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/26/2021] [Accepted: 02/02/2021] [Indexed: 12/15/2022]  Open
17
Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.09.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
18
Garzon R, Skendi A, Antonio Lazo-Velez M, Papageorgiou M, Rosell CM. Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chem 2020;344:128710. [PMID: 33272764 DOI: 10.1016/j.foodchem.2020.128710] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/15/2020] [Accepted: 11/19/2020] [Indexed: 10/22/2022]
19
Guo L, Xu D, Fang F, Jin Z, Xu X. Effect of glutathione on wheat dough properties and bread quality. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103116] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
20
Guo L, Fang F, Zhang Y, Xu D, Jin Z, Xu X. Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14806] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
21
Xu D, Zhang H, Xi J, Jin Y, Chen Y, Guo L, Jin Z, Xu X. Improving bread aroma using low-temperature sourdough fermentation. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100704] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
22
Guo L, Fang F, Zhang Y, Xu D, Xu X, Jin Z. Effect of glutathione on gelatinization and retrogradation of wheat flour and starch. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
23
Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020;68:8907-8914. [PMID: 32806122 DOI: 10.1021/acs.jafc.0c02703] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
24
Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products. Foods 2020;9:foods9060751. [PMID: 32517155 PMCID: PMC7353608 DOI: 10.3390/foods9060751] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/27/2023]  Open
25
Yu W, Xu D, Zhang H, Guo L, Hong T, Zhang W, Jin Y, Xu X. Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105591] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
26
Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100443] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
27
Xu D, Zhang Y, Tang K, Hu Y, Xu X, Gänzle MG. Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread. Front Microbiol 2019;10:2113. [PMID: 31552010 PMCID: PMC6746982 DOI: 10.3389/fmicb.2019.02113] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 08/27/2019] [Indexed: 11/20/2022]  Open
28
Zhang G, Tu J, Sadiq FA, Zhang W, Wang W. Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review. Compr Rev Food Sci Food Saf 2019;18:1209-1226. [DOI: 10.1111/1541-4337.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/08/2019] [Indexed: 12/21/2022]
29
Wang P, Liu K, Yang R, Gu Z, Zhou Q, Jiang D. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:3480-3490. [PMID: 30817141 DOI: 10.1021/acs.jafc.9b00200] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
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