Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia-Reference-Cited by-同舟云学术

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Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia

Published:2024-06 Issue: Volume:120 Page:104474
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Sanmartín Gemma,Sánchez-Adriá Isabel E.,Prieto Jose A.,Estruch Francisco,Randez-Gil Francisca

Funder

Consejo Superior de Investigaciones Científicas

Generalitat Valenciana Conselleria de Educación Cultura y Deporte

Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana

Publisher

Elsevier BV

Reference71 articles.

1. Diversity and technological potential of lactic acid bacteria of wheat flours;Alfonzo;Food Microbiol.,2013

2. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs;Almeida;Appl. Environ. Microbiol.,1996

3. Consumers' preferences and attitudes toward local food products;Aprile;J. Food Prod. Market.,2016

4. Thirty years of knowledge on sourdough fermentation: a systematic review;Arora;Trends Food Sci. Technol.,2021

5. Evidence for two main Domestication trajectories in Saccharomyces cerevisiae linked to distinct bread-making processes;Bigey;Curr. Biol.,2021

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1. Internationalization Through Digital Empowerment for Women Filigree Jewelry Artisan Entrepreneurs in Portugal;Thunderbird International Business Review;2024-06-15

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