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Dynamics of Microbial Ecology and Aromatic Composition During the Elaboration of Panettones Using Sourdough-Isolated Strains as Starter Cultures
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Rapid determination of short‐chain fatty acids in colonic contents and faeces of humans and rats by acidified water‐extraction and direct‐injection gas chromatography
inferredcites →https://doi.org/10.1002/j.1538-7305.1948.tb01338.xopenalex-extracted
A Mathematical Theory of Communication
inferredcites →https://doi.org/10.1007/978-1-4614-5425-0openalex-extracted
Handbook on Sourdough Biotechnology
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/j.cofs.2019.02.014openalex-extracted
Yeasts and molds in fermented food production: an ancient bioprocess
inferredcites →https://doi.org/10.1016/j.fm.2009.07.010openalex-extracted
Comparative study of culture media used for sourdough lactobacilli
inferredcites →https://doi.org/10.1016/j.fm.2012.02.011openalex-extracted
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods
inferredcites →https://doi.org/10.1016/j.foodcont.2009.07.011openalex-extracted
Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review
inferredcites →https://doi.org/10.1016/j.foodcont.2018.05.017openalex-extracted
Consumers complaints about moldy foods in a Brazilian website
inferredcites →https://doi.org/10.1016/j.foodres.2015.12.020openalex-extracted
Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production
inferredcites →https://doi.org/10.1016/j.foodres.2018.09.035openalex-extracted
Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
inferredcites →https://doi.org/10.1016/j.foodres.2019.108593openalex-extracted
Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process
inferredcites →https://doi.org/10.1016/j.foodres.2022.111885openalex-extracted
Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2011.02.036openalex-extracted
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
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.2020.108551openalex-extracted
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2022.109723openalex-extracted
Efficacy of weak acid preservatives on spoilage fungi of bakery products
inferredcites →https://doi.org/10.1016/j.lwt.2013.12.005openalex-extracted
Effect of sourdough at different concentrations on quality and shelf life of bread
inferredcites →https://doi.org/10.1016/j.lwt.2014.03.022openalex-extracted
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs
inferredcites →https://doi.org/10.1016/j.lwt.2014.05.030openalex-extracted
Passion fruit (Passiflora edulis) peel increases colonic production of short-chain fatty acids in Wistar rats
inferredcites →https://doi.org/10.1016/j.lwt.2014.07.030openalex-extracted
Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread
inferredcites →https://doi.org/10.1016/j.lwt.2017.11.029openalex-extracted
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology
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.procbio.2004.12.021openalex-extracted
Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure
inferredcites →https://doi.org/10.1016/j.soilbio.2013.05.014openalex-extracted
Illumina metabarcoding of a soil fungal community
inferredcites →https://doi.org/10.1038/nmeth.f.303openalex-extracted
QIIME allows analysis of high-throughput community sequencing data
inferredcites →https://doi.org/10.1073/pnas.1000080107openalex-extracted
Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample
inferredcites →https://doi.org/10.1080/10408690490263774openalex-extracted
Shelf Life and Safety Concerns of Bakery Products—A Review
inferredcites →https://doi.org/10.1093/bioinformatics/btp636openalex-extracted
PyNAST: a flexible tool for aligning sequences to a template alignment
inferredcites →https://doi.org/10.1093/bioinformatics/btq461openalex-extracted
Search and clustering orders of magnitude faster than BLAST
inferredcites →https://doi.org/10.1093/bioinformatics/btr381openalex-extracted
UCHIME improves sensitivity and speed of chimera detection
inferredcites →https://doi.org/10.1099/ijsem.0.004107openalex-extracted
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
inferredcites →https://doi.org/10.1111/j.1365-2672.2008.03768.xopenalex-extracted
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone
inferredcites →https://doi.org/10.1111/j.1541-4337.2003.tb00011.xopenalex-extracted
Bread Staling: Molecular Basis and Control
inferredcites →https://doi.org/10.1128/aem.02669-10openalex-extracted
Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread
inferredcites →https://doi.org/10.1128/aem.66.9.4084-4090.2000openalex-extracted
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
inferredcites →https://doi.org/10.1177/1082013214565722openalex-extracted
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
inferredcites →https://doi.org/10.1590/s1984-82502013000300012openalex-extracted
Quality parameters of some Brazilian panettones
inferredcites →https://doi.org/10.3390/microorganisms9051093openalex-extracted
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains
inferredcites →https://doi.org/10.15159/ar.23.017openalex-snapshot
Volatile organic compounds and their generation in sourdough
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