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International Journal of Food Microbiology
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Volume 302 Pages 1-114 (2 August 2019), Hidden issue
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1. The 7th International Symposium on Sourdough – “Sourdough for health”
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Tác giả
Emanuele Zannini, Marco Gobbetti.
2. Industrial production of sourdoughs for the baking branch – An overview
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Tác giả
Markus J. Brandt.
3. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
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Tác giả
Mattia Quattrini, Nuanyi Liang, Maria Grazia Fortina, Sheng Xiang, ... Michael Gänzle.
4. Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
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Tác giả
Michael G. Gänzle, Jinshui Zheng.
5. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
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Tác giả
Carlo G. Rizzello, Rossana Coda, Yaqin Wang, Michela Verni, ... Arja Laitila.
6. Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs
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Tác giả
Maria De Angelis, Fabio Minervini, Sonya Siragusa, Carlo Giuseppe Rizzello, Marco Gobbetti.
7. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
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Marco Montemurro, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello.
8. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
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Tác giả
Michela Palla, Monica Agnolucci, Antonella Calzone, Manuela Giovannetti, ... Erica Pontonio.
9. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1
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Tác giả
Markus C.E. Belz, Claudia Axel, Elke K. Arendt, Kieran M. Lynch, ... Emanuele Zannini.
10. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns
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Aylin W. Sahin, Tom Rice, Emanuele Zannini, Claudia Axel, ... Elke K. Arendt.
11. Omics approaches to understand sourdough fermentation processes
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Stefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst.
12. Novel insights on the functional/nutritional features of the sourdough fermentation
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Tác giả
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Maria Calasso, ... Carlo Giuseppe Rizzello.
13. ICFMH Announcment
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