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المؤلفون: Johan Schnürer, Katrin Ström, Charmaine I. Clarke, H. M. Ulmer, Jörgen Sjögren, Tilman J. Schober, F. Dal Bello, D. van Sinderen, Elke K. Arendt, Liam A. M. Ryan
المصدر: Journal of Cereal Science. 45:309-318
مصطلحات موضوعية: biology, Food spoilage, food and beverages, Lactobacillus sanfranciscensis, Lactobacillaceae, biology.organism_classification, Biochemistry, Lactic acid, chemistry.chemical_compound, chemistry, Lactobacillus, Fusarium culmorum, Fermentation, Food science, Lactobacillus plantarum, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::9f519efceb00c9d647be0dec091b6d90Test
https://doi.org/10.1016/j.jcs.2006.09.004Test -
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المؤلفون: Kathleen O'Sullivan, Peter Dockery, Elke K. Arendt, Charmaine I. Clarke, Tilman J. Schober
المصدر: Cereal Chemistry Journal. 81:409-417
مصطلحات موضوعية: chemistry.chemical_classification, chemistry, Rheology, Creep, Sourdough fermentation, fungi, Organic Chemistry, food and beverages, Fermentation, Food science, Gluten, Food Science, Amorphous solid
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::a3fe3fbf2152d3871c777cd64cbb2a19Test
https://doi.org/10.1094/cchem.2004.81.3.409Test -
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المؤلفون: Tilman J. Schober, Elke K. Arendt, E. Angst, Charmaine I. Clarke
المصدر: European Food Research and Technology. 217:23-33
مصطلحات موضوعية: biology, Lactobacillus brevis, food and beverages, Titratable acid, General Chemistry, Wheat bread, biology.organism_classification, Biochemistry, Industrial and Manufacturing Engineering, Yeast, Single strain, Starter, Volume (thermodynamics), Food science, Response surface methodology, Food Science, Biotechnology, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3bc25ac26052434d6dc18a53affe4749Test
https://doi.org/10.1007/s00217-003-0724-1Test -
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المؤلفون: Charmaine I. Clarke, Elke K. Arendt, Tilman J. Schober
المصدر: Cereal Chemistry Journal. 79:640-647
مصطلحات موضوعية: Fermentation starter, biology, Strain (chemistry), Rheometer, Organic Chemistry, food and beverages, biology.organism_classification, Lactic acid, chemistry.chemical_compound, Starter, chemistry, Dynamic modulus, Fermentation, Food science, Lactobacillus plantarum, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::29408f34af2d720e7d3b67aa69adff3bTest
https://doi.org/10.1094/cchem.2002.79.5.640Test -
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المصدر: European Food Research and Technology. 214:489-496
مصطلحات موضوعية: Objective measurement, General Chemistry, Wheat bread, Biochemistry, Industrial and Manufacturing Engineering, Standard procedure, Warehouse, Chewiness, Digital image analysis, Food science, Grain structure, Food Science, Biotechnology, Mathematics, Shrinkage
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3d0806ecc40d6fa25810bd0497408251Test
https://doi.org/10.1007/s00217-002-0500-7Test -
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المؤلفون: Charmaine I. Clarke, Tilman J. Schober, Manfred Kuhn
المصدر: Cereal Chemistry Journal. 79:408-417
مصطلحات موضوعية: chemistry.chemical_classification, chemistry, Rheology, Organic Chemistry, Botany, Multiple linear regression analysis, Gluten Proteins, Food science, Cultivar, Gluten, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::320cb1bf9a085b657943fe2c36ad4572Test
https://doi.org/10.1094/cchem.2002.79.3.408Test -
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المؤلفون: Charmaine I, Clarke, Elke K, Arendt
المصدر: Advances in food and nutrition research. 49
مصطلحات موضوعية: Food Handling, Food Preservation, Secale, Taste, Fermentation, Food Microbiology, Food Technology, Bread, Saccharomyces cerevisiae, Nutritive Value, Triticum
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=pmid________::bd7b82e2792598251bb5260dc67ec960Test
https://pubmed.ncbi.nlm.nih.gov/15797345Test -
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المؤلفون: Charmaine I. Clarke, Elke K. Arendt
مصطلحات موضوعية: business.industry, Sourdough fermentation, Microorganism, digestive, oral, and skin physiology, food and beverages, Biology, Yeast, Lactic acid, chemistry.chemical_compound, chemistry, Food processing, Fermentation, Food science, business, Bread making, Leavening agent
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4f52dfd198aaec936b9963ec40372398Test
https://doi.org/10.1016/s1043-4526Test(05)49004-x