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Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Food chemistry, 2008-03, Vol.107 (2), p.883-889

2008

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Bread making using kefir grains as baker’s yeast

Food chemistry, 2005-12, Vol.93 (4), p.585-589

2005

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Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Food chemistry, 2004-11, Vol.88 (2), p.237-242

2004

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Cells immobilized in a starch–gluten–milk matrix usable for food production

Food chemistry, 2005-02, Vol.89 (2), p.175-179

2005

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Immobilization of yeast on dried raisin berries for use in dry white wine-making

Food chemistry, 2004-08, Vol.87 (1), p.11-15

2004

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Low temperature brewing using cells immobilized on brewer’s spent grains

Food chemistry, 2007, Vol.104 (2), p.480-488

2007

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Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

Food chemistry, 2007, Vol.105 (1), p.187-194

2007

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Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

Food chemistry, 2019-01, Vol.271, p.259-265

2019

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Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Food chemistry, 2020-03, Vol.308, p.125658-125658, Article 125658

2020

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Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation

Food chemistry, 2021-04, Vol.342, p.128161-128161, Article 128161

2021

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Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Food chemistry, 2014-02, Vol.145, p.710-716

2014

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Tubular cellulose/starch gel composite as food enzyme storehouse

Food chemistry, 2015-12, Vol.188, p.106-110

2015

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Immobilized rennin in TC/SG composite in cheese production

Food chemistry, 2016-06, Vol.200, p.76-82

2016

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Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

Food chemistry, 2011-01, Vol.124 (2), p.627-633

2011

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Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition

Food chemistry, 2007, Vol.104 (3), p.918-927

2007

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Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

Food chemistry, 2010, Vol.124 (2), p.627-633

2010

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Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Bread making using kefir grains as baker’s yeast

Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Cells immobilized in a starch–gluten–milk matrix usable for food production

Immobilization of yeast on dried raisin berries for use in dry white wine-making

Low temperature brewing using cells immobilized on brewer’s spent grains

Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Tubular cellulose/starch gel composite as food enzyme storehouse

Immobilized rennin in TC/SG composite in cheese production

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

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