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A review of polyols - biotechnological production, food applications, regulation, labeling and health effects

Critical reviews in food science and nutrition, 2020-07, Vol.60 (12), p.2034-2051

2020

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Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Food research international, 2018-08, Vol.110, p.42-51

2018

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Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

Applied microbiology and biotechnology, 2016-02, Vol.100 (3), p.1121-1135

2016

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Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Plant foods for human nutrition (Dordrecht), 2017-03, Vol.72 (1), p.26-33

2017

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Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review

Critical reviews in food science and nutrition, 2013-01, Vol.53 (8), p.853-861

2013

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Cereal Grains for the Food and Beverage Industries

Elke K Arendt, Emanuele Zannini

1, 2013

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Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

Frontiers in microbiology, 2020-04, Vol.11, p.764-764

2020

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Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Comprehensive reviews in food science and food safety, 2019-09, Vol.18 (5), p.1327-1360

2019

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Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Journal of cereal science, 2012-09, Vol.56 (2), p.239-247

2012

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In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

Journal of cereal science, 2013-11, Vol.58 (3), p.431-436

2013

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Starch Characteristics Linked to Gluten-Free Products

Foods, 2017-04, Vol.6 (4), p.29

2017

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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Foods, 2020-03, Vol.9 (3), p.322

2020

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Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

European food research & technology, 2010-01, Vol.230 (3), p.437-445

2010

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Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules (Basel, Switzerland), 2020-12, Vol.26 (1), p.165

2020

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Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Microbial cell factories, 2011-08, Vol.10 Suppl 1 (Suppl 1), p.S15-S15

2011

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Arabinoxylans as Functional Food Ingredients: A Review

Foods, 2022-04, Vol.11 (7), p.1026

2022

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Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

Food microbiology, 2009-10, Vol.26 (7), p.676-684

2009

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Impact of sourdough on the texture of bread

Food microbiology, 2007-04, Vol.24 (2), p.165-174

2007

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Applications of microbial fermentations for production of gluten-free products and perspectives

Applied microbiology and biotechnology, 2012-01, Vol.93 (2), p.473-485

2012

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Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Critical reviews in food science and nutrition, 2017-11, Vol.57 (16), p.3528-3542

2017

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Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

PloS one, 2020-05, Vol.15 (5), p.e0231696-e0231696

2020

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Impact of Salt Reduction in Bread: A Review

Critical reviews in food science and nutrition, 2012-06, Vol.52 (6), p.514-524

2012

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Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods, 2021-07, Vol.10 (7), p.1639

2021

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Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Foods, 2022-04, Vol.11 (9), p.1307

2022

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An update on water kefir: Microbiology, composition and production

International journal of food microbiology, 2021-05, Vol.345, p.109128-109128, Article 109128

2021

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A review of polyols - biotechnological production, food applications, regulation, labeling and health effects

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review

Cereal Grains for the Food and Beverage Industries

Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

Starch Characteristics Linked to Gluten-Free Products

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Arabinoxylans as Functional Food Ingredients: A Review

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

Impact of sourdough on the texture of bread

Applications of microbial fermentations for production of gluten-free products and perspectives

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

Impact of Salt Reduction in Bread: A Review

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

An update on water kefir: Microbiology, composition and production

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