Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs

Published:2013-12 Issue:3 Volume:141 Page:2394-2404
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aponte M.,Boscaino F.,Sorrentino A.,Coppola R.,Masi P.,Romano A.

Funder

Regione Campania

Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey;Annan;European Food Research and Technology,2003

2. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation;Aponte;Food Microbiology,2012

3. Lactic acid bacteria during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches;Aponte;International Dairy Journal,2008

4. Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiation;Blaiotta;Applied and Environmental Microbiology,2008

5. Additional studies on flavor components of corn tortilla chips;Buttery;Journal of Agricultural and Food Chemistry,1998

Cited by 48 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. Sourdough Bread Quality: Facts and Factors;Foods;2024-07-04

2. Application of sourdough in gluten-free bakery products;Critical Reviews in Food Science and Nutrition;2024-05-23

3. Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale;International Journal of Food Microbiology;2024-01

4. Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products;Sourdough Microbiota and Starter Cultures for Industry;2024

5. How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota;Food Bioscience;2023-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3