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Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

International journal of food microbiology, 2020-08, Vol.327, p.108652-108652, Article 108652

2020

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Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

International journal of food microbiology, 2017-02, Vol.242, p.124-131

2017

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Degradation of cellulose polymorphs into glucose by HCl gas with simultaneous suppression of oxidative discoloration

Carbohydrate polymers, 2023-02, Vol.302, p.120388-120388, Article 120388

2023

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The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

International journal of food microbiology, 2015-08, Vol.207, p.109-118

2015

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Weissella confusa Cab3 dextransucrase: Properties and in vitro synthesis of dextran and glucooligosaccharides

Carbohydrate polymers, 2014-01, Vol.101, p.554-564

2014

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Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran

Toxins, 2024-06, Vol.16 (7), p.288

2024

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Lignin-Rich PHWE Hemicellulose Extracts Responsible for Extended Emulsion Stabilization

Frontiers in chemistry, 2019-12, Vol.7, p.871-871

2019

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A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibility

Public health nutrition, 2021-04, Vol.24 (5), p.834-844

2021

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Reaction pathways during oxidation of cereal β-glucans

Carbohydrate polymers, 2017-02, Vol.157, p.1769-1776

2017

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Enhanced Lignocellulolytic Enzyme Activities on Hardwood and Softwood during Interspecific Interactions of White- and Brown-Rot Fungi

Journal of fungi (Basel), 2021-03, Vol.7 (4), p.265

2021

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Structural Analysis of Enzyme-Resistant Isomaltooligosaccharides Reveals the Elongation of α-(1→3)-Linked Branches in Weissella confusa Dextran

Biomacromolecules, 2011-02, Vol.12 (2), p.409-418

2011

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Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

Microbial cell factories, 2021-01, Vol.20 (1), p.23-23, Article 23

2021

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Structural analysis of linear mixed-linkage glucooligosaccharides by tandem mass spectrometry

Food chemistry, 2013-02, Vol.136 (3-4), p.1496-1507

2013

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Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Foods, 2021-10, Vol.10 (11), p.2566

2021

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Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella

Food microbiology, 2015-04, Vol.46, p.418-427

2015

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NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

Carbohydrate research, 2008-07, Vol.343 (9), p.1446-1455

2008

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In situ production and analysis of Weissella confusa dextran in wheat sourdough

Food microbiology, 2009-10, Vol.26 (7), p.734-743

2009

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Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking

PloS one, 2015-01, Vol.10 (1), p.e0116418-e0116418

2015

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Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Journal of functional foods, 2022-12, Vol.99, p.105324, Article 105324

2022

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Yield Gaps of Major Cereal and Grain Legume Crops in Ethiopia: A Review

Agronomy (Basel), 2022-10, Vol.12 (10), p.2528

2022

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Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

Trends in food science & technology, 2021-07, Vol.113, p.232-244

2021

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Nutritional intake and food sources in an adult urban Kenyan population

Nutrition bulletin, 2022-12, Vol.47 (4), p.423-437

2022

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Fungal Cell Biomass From Enzyme Industry as a Sustainable Source of Hydrocolloids

Frontiers in chemical engineering, 2020-09, Vol.2

2020

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Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

Heliyon, 2023-03, Vol.9 (3), p.e13837-e13837, Article e13837

2023

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Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Food hydrocolloids, 2018-11, Vol.84, p.396-405

2018

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Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)

Degradation of cellulose polymorphs into glucose by HCl gas with simultaneous suppression of oxidative discoloration

The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

Weissella confusa Cab3 dextransucrase: Properties and in vitro synthesis of dextran and glucooligosaccharides

Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran

Lignin-Rich PHWE Hemicellulose Extracts Responsible for Extended Emulsion Stabilization

A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibility

Reaction pathways during oxidation of cereal β-glucans

Enhanced Lignocellulolytic Enzyme Activities on Hardwood and Softwood during Interspecific Interactions of White- and Brown-Rot Fungi

Structural Analysis of Enzyme-Resistant Isomaltooligosaccharides Reveals the Elongation of α-(1→3)-Linked Branches in Weissella confusa Dextran

Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

Structural analysis of linear mixed-linkage glucooligosaccharides by tandem mass spectrometry

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella

NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

In situ production and analysis of Weissella confusa dextran in wheat sourdough

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking

Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Yield Gaps of Major Cereal and Grain Legume Crops in Ethiopia: A Review

Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

Nutritional intake and food sources in an adult urban Kenyan population

Fungal Cell Biomass From Enzyme Industry as a Sustainable Source of Hydrocolloids

Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

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