Exploitation of sprouted barley grains and flour through sourdough fermentation-Reference-Cited by-同舟云学术

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Exploitation of sprouted barley grains and flour through sourdough fermentation

Published:2023-09 Issue: Volume:187 Page:115326
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Perri Giuseppe,Minisci Andrea,Montemurro Marco,Pontonio Erica,Verni Michela,Rizzello Carlo G.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. A pepsin pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chemistry,2010

3. Towards improving the nutrition and health of the aged: The role of sprouted grains and encapsulation of bioactive compounds in functional bread–a review;Amoah;International Journal of Food Science and Technology,2019

4. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures;Arora;Food Chemistry,2010

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

Cited by 4 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

1. Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour;Food Technology and Biotechnology;2024-06

2. Using the germination process to increase the antioxidant properties of raw materials;Agrarian Bulletin of the;2024-02-27

3. Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato;Scientific Reports;2024-01-23

4. Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review;Fermentation;2023-12-21

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