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https://doi.org/10.2139/ssrn.4526616

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/s00217-010-1236-4openalex-extracted
Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality
inferredcites →https://doi.org/10.1016/b978-0-12-372180-8.50042-1openalex-extracted
AMPLIFICATION AND DIRECT SEQUENCING OF FUNGAL RIBOSOMAL RNA GENES FOR PHYLOGENETICS
inferredcites →https://doi.org/10.1016/bs.aambs.2017.02.003openalex-extracted
Microbial Ecology and Process Technology of Sourdough Fermentation
inferredcites →https://doi.org/10.1016/j.cofs.2015.03.001openalex-extracted
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
inferredcites →https://doi.org/10.1016/j.cpb.2020.100161openalex-extracted
Plant microbiome–an account of the factors that shape community composition and diversity
inferredcites →https://doi.org/10.1016/j.fm.2012.09.003openalex-extracted
Exploitation of vegetables and fruits through lactic acid fermentation
inferredcites →https://doi.org/10.1016/j.foodres.2017.09.042openalex-extracted
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina
inferredcites →https://doi.org/10.1016/j.foodres.2020.109785openalex-extracted
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
inferredcites →https://doi.org/10.1016/j.fshw.2020.02.006openalex-extracted
An overview of plant-autochthonous microorganisms and fermented vegetable foods
inferredcites →https://doi.org/10.1016/j.idairyj.2011.01.001openalex-extracted
Microbiological and chemical properties of Norwegian kefir during storage
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.11.021openalex-extracted
Ecological parameters influencing microbial diversity and stability of traditional sourdough
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.04.005openalex-extracted
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.10.012openalex-extracted
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.11.032openalex-extracted
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.05.004openalex-extracted
Composition and function of sourdough microbiota: From ecological theory to bread quality
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.02.009openalex-extracted
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2018.05.018openalex-extracted
Novel insights on the functional/nutritional features of the sourdough fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2021.109059openalex-extracted
Investigation of the microbiota associated with ungerminated and germinated Norwegian barley cultivars with focus on lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.lwt.2018.03.040openalex-extracted
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina
inferredcites →https://doi.org/10.1016/j.lwt.2019.02.004openalex-extracted
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings
inferredcites →https://doi.org/10.1016/j.lwt.2020.110796openalex-extracted
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review
inferredcites →https://doi.org/10.1016/j.tifs.2004.02.012openalex-extracted
The sourdough microflora: biodiversity and metabolic interactions
inferredcites →https://doi.org/10.1016/s0140-6736(18)31788-4openalex-extracted
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
inferredcites →https://doi.org/10.1038/nmeth.3869openalex-extracted
DADA2: High-resolution sample inference from Illumina amplicon data
inferredcites →https://doi.org/10.1038/s41598-020-77054-6openalex-extracted
A core microbiota dominates a rich microbial diversity in the bovine udder and may indicate presence of dysbiosis
inferredcites →https://doi.org/10.1038/srep32452openalex-extracted
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour
inferredcites →https://doi.org/10.1099/00207713-41-2-324openalex-extracted
Phylogenetic Analysis of Aquaspirillum magnetotacticum Using Polymerase Chain Reaction-Amplified 16S rRNA-Specific DNA
inferredcites →https://doi.org/10.1111/1541-4337.13032openalex-extracted
Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies
inferredcites →https://doi.org/10.1128/aem.00315-07openalex-extracted
Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
inferredcites →https://doi.org/10.1128/aem.02955-13openalex-extracted
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
inferredcites →https://doi.org/10.1128/aem.03870-12openalex-extracted
Improved Selection of Internal Transcribed Spacer-Specific Primers Enables Quantitative, Ultra-High-Throughput Profiling of Fungal Communities
inferredcites →https://doi.org/10.1186/s40168-022-01301-3openalex-extracted
Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
inferredcites →https://doi.org/10.1371/journal.pone.0095449openalex-extracted
Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation
inferredcites →https://doi.org/10.14601/phytopathol_mediterr-14998u1.29openalex-extracted
BIOEDIT: A USER-FRIENDLY BIOLOGICAL SEQUENCE ALIGNMENT EDITOR AND ANALYSIS PROGRAM FOR WINDOWS 95/98/ NT
inferredcites →https://doi.org/10.15414/jmbfs.2018.8.2.821-828openalex-extracted
FUNGAL CITRIC ACID PRODUCTION USING WASTE MATERIALS: A MINI-REVIEW
inferredcites →https://doi.org/10.2166/wst.1994.0299openalex-extracted
Molecular Identification of Activated Sludge Foaming Bacteria
inferredcites →https://doi.org/10.3389/fmicb.2019.01091openalex-extracted
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina
inferredcites →https://doi.org/10.3390/app12178916openalex-extracted
Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.
inferredcites →https://doi.org/10.3390/foods6070053openalex-extracted
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
inferredcites →https://doi.org/10.3390/foods8100451openalex-extracted
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
inferredcites →https://doi.org/10.4315/0362-028x.jfp-12-349openalex-extracted
Predicting and Preventing Mold Spoilage of Food Products
inferredcites →https://doi.org/10.6027/nord2023-003openalex-extracted
Nordic Nutrition Recommendations 2023
inferredcites →https://doi.org/10.7326/0003-4819-112-5-391_3openalex-extracted
Bergey's Manual of Systematic Bacteriology

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inferred← citeshttps://doi.org/10.3390/microorganisms13030477openalex-snapshot
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development
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