FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future-Reference-Cited by-同舟云学术

FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future

Published:2023-06 Issue: Volume:136 Page:24-47
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Sadeghi Alireza,Ebrahimi Maryam,Hajinia Fahimeh,Kharazmi Mohammad Saeed,Jafari Seid Mahdi^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference195 articles.

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3. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review;Adebo;International Journal of Food Science and Technology,2021

4. Medical nutrition therapy: Use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread;Arendt;Microbial Cell Factories,2011

5. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

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