Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products-Reference-Cited by-同舟云学术

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Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products

Published:2021-10 Issue: Volume:359 Page:129955
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Reale Anna,Di Stasio Luigia,Di Renzo Tiziana,De Caro Salvatore,Ferranti Pasquale,Picariello Gianluca,Addeo Francesco,Mamone Gianfranco

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Determination of degree of hydrolysis of food proteins hydrolysates by trinitrobenzensulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Mass-spectrometric exploration of proteome structure and function;Aebersold;Nature.,2016

3. Thirty years of knowledge on sourdough fermentation: A systematic review;Arora;Trends in Food Science and technology,2021

4. Quantitation of LMW-GS to HMW-GS ratio in wheat flours;Cinco-Moroyoqui;Cereal Chemistry,2008

5. Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours;Coda;Applied and Environmental Microbiology,2012

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1. Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages;Food Chemistry;2025-01

2. Bioactive peptides released by lactic acid bacteria fermented pistachio beverages;Food Bioscience;2024-06

3. Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications;Grain & Oil Science and Technology;2024-06

4. Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions;Food Chemistry;2024-01

5. Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant;LWT;2024-01

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