المؤلفون: Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica

المساهمون: Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica

مصطلحات موضوعية: type-I sourdough, teff, gluten-free, nutritional profile, celiac disease

Relation: info:eu-repo/semantics/altIdentifier/pmid/32751312; info:eu-repo/semantics/altIdentifier/wos/WOS:000564757800001; volume:8; issue:8; numberofpages:20; journal:MICROORGANISMS; http://hdl.handle.net/11573/1459151; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85090642213

الاتاحة: http://hdl.handle.net/11573/1459151
https://doi.org/10.3390/microorganisms8081149

المؤلفون: Bowen Yan, Faizan A. Sadiq, Yijie Cai, Daming Fan, Hao Zhang, Jianxin Zhao, Wei Chen

المصدر: International Journal of Molecular Sciences; Volume 20; Issue 4; Pages: 818

مصطلحات موضوعية: Chinese steamed bread, type I sourdough, metabolomics, odor activity value, aroma compounds

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Molecular Biology; https://dx.doi.org/10.3390/ijms20040818

الاتاحة: https://doi.org/10.3390/ijms20040818

المؤلفون: Federica Cardinali, Cristiana Garofalo, Anna Reale, Floriana Boscaino, Andrea Osimani, Vesna Milanović, Manuela Taccari, Lucia Aquilanti

المساهمون: Cardinali, Federica, Garofalo, Cristiana, Reale, Anna, Boscaino, Floriana, Osimani, Andrea, Milanović, Vesna, Taccari, Manuela, Aquilanti, Lucia

مصطلحات موضوعية: Type I sourdough, Type II sourdough, lactic acid bacteria, PCR-DGGE, bread sensory properties, VOCs

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000855249900010; volume:161; issue:111796; firstpage:1; lastpage:11; numberofpages:11; journal:FOOD RESEARCH INTERNATIONAL; http://hdl.handle.net/11566/305259; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85138443713; https://www.sciencedirect.com/science/article/abs/pii/S0963996922008547?via=ihub

الاتاحة: http://hdl.handle.net/11566/305259
https://www.sciencedirect.com/science/article/abs/pii/S0963996922008547?via=ihub

المؤلفون: Arora, Kashika, Carafa, Ilaria, Fava, Francesca, Tuohy, Kieran M., Nikoloudaki, Olga, Gobbetti, Marco, Cagno, Raffaella Di

المساهمون: Arora, K., Carafa, I., Fava, F., Tuohy, K.M., Nikoloudaki, O., Gobbetti, M., Cagno, R.D.

مصطلحات موضوعية: Type I sourdough, Sustainable cereals, Baked goods, Sourdough microbiota, Settore BIO/19 - MICROBIOLOGIA GENERALE

وصف الملف: Elettronico/Electronic

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000809664800007; volume:374; journal:INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; http://hdl.handle.net/10449/75116; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85131771515

الاتاحة: http://hdl.handle.net/10449/75116
https://doi.org/10.1016/j.ijfoodmicro.2022.109725

المؤلفون: Erica Pontonio, Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello

المساهمون: Dingeo, Cinzia, Difonzo, Graziana, Paradiso, VITO MICHELE, Rizzello, CARLO GIUSEPPE, Pontonio, Erica

المصدر: Microorganisms
Volume 8
Issue 8
Microorganisms, Vol 8, Iss 1149, p 1149 (2020)

مصطلحات موضوعية: 0106 biological sciences, Microbiology (medical), Antioxidant, medicine.medical_treatment, Fortification, Free amino, 01 natural sciences, Microbiology, Article, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, Virology, Protein digestibility, medicine, Food science, gluten-free, lcsh:QH301-705.5, Phytic acid, type-I sourdough, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, teff, nutritional profile, celiac disease, Lactic acid, Starch hydrolysis, lcsh:Biology (General), chemistry, Gluten free

وصف الملف: ELETTRONICO; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::070d0dac3741d9f48b270e1254b7d8ce
https://hdl.handle.net/11587/441442

المؤلفون: Yijie Cai, Bowen Yan, Faizan A. Sadiq, Wei Chen, Hao Zhang, Jianxin Zhao, Daming Fan

المصدر: International Journal of Molecular Sciences, Vol 20, Iss 4, p 818 (2019)
International Journal of Molecular Sciences
Volume 20
Issue 4

مصطلحات موضوعية: 0301 basic medicine, Ethyl acetate, Acetates, Chinese steamed bread, type I sourdough, lcsh:Chemistry, chemistry.chemical_compound, Hexyl acetate, Palmitoleic acid, Food science, lcsh:QH301-705.5, Triticum, Spectroscopy, biology, digestive, oral, and skin physiology, food and beverages, Bread, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, metabolomics, Computer Science Applications, Acrylates, Lactates, Linoleic acid, Steaming, odor activity value, Article, Catalysis, Inorganic Chemistry, 03 medical and health sciences, 0404 agricultural biotechnology, Humans, Physical and Theoretical Chemistry, Furans, Molecular Biology, Aroma, Leavening agent, 030109 nutrition & dietetics, aroma compounds, Organic Chemistry, biology.organism_classification, Yeast, Lactobacillus, chemistry, lcsh:Biology (General), lcsh:QD1-999, Fermentation, Odorants, Food Analysis

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6027c567f3c2c31bf0a93f742c4082c6
https://www.mdpi.com/1422-0067/20/4/818