Author:
Axel Claudia,Brosnan Brid,Zannini Emanuele,Peyer Lorenzo C.,Furey Ambrose,Coffey Aidan,Arendt Elke K.
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Reference41 articles.
1. Arbeitsgemeinschaft Getreideforschung e.V. (1994) Standard-Methoden für Getreide, Mehl und Brot. Verlag Moritz Schäfer Detmold, Ger. vol. 7:
2. Arendt EK, Dal Bello F, Ryan LAM (2009) Increasing the shelf life of bakery and patisserie products by using the antifungal Lactobacillus amylovorus DSM 19280. WO/2009/14: http://patentscope.wipo.int/search/en/WO2009141427 .
3. Axel C, Roecker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK (2015) Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiol 47:36–44. doi: 10.1016/j.fm.2014.10.005
4. Aziz NH, Farag SE, Mousa LAA, Abo-Zaid MA (1998) Comparative antibacterial and antifungal effects of some phenolic compounds. Microbios 93:43–54
5. Belz MCE, Mairinger R, Zannini E, Ryan LAM, Cashman KD, Arendt EK (2012) The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. Appl Microbiol Biotechnol 96:493–501. doi: 10.1007/s00253-012-4052-x
Cited by
100 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献