المؤلفون: Zhen Wang, Luyang Wang

المصدر: Grain & Oil Science and Technology, Vol 7, Iss 2, Pp 124-132 (2024)

مصطلحات موضوعية: Sourdough fermentation, Lactic acid bacteria, Proteolysis, Starch hydrolysis, Low-GI, Nutrients, Agriculture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2590259824000190Test; https://doaj.org/toc/2590-2598Test

الوصول الحر: https://doaj.org/article/c1f7ae700f5f4f12b82c94a6c6480450Test

المؤلفون: Kashika Arora, Giulia Gaudioso, Pavel Solovyev, Kieran Tuohy, Raffaella Di Cagno, Marco Gobbetti, Francesca Fava

المصدر: Current Research in Microbial Sciences, Vol 6, Iss , Pp 100214- (2024)

مصطلحات موضوعية: Tritordeum, Sourdough fermentation, Simulated in vitro digestion, Gut microbiota, Epithelial integrity, Microbiology, QR1-502, Genetics, QH426-470

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2666517423000354Test; https://doaj.org/toc/2666-5174Test

الوصول الحر: https://doaj.org/article/90ea689574df41279ab07b6f79710469Test

المؤلفون: Arora, K., Gaudioso, G., Solovyev, P., Tuohy, K., Di Cagno, R., Gobbetti, M., Fava, F.

المساهمون: Arora, K., Gaudioso, G., Solovyev, P., Tuohy, K., Di Cagno, R., Gobbetti, M., Fava, F.

مصطلحات موضوعية: Tritordeum, Sourdough fermentation, Simulated in vitro digestion, Gut microbiota, Epithelial integrity, Settore CHIM/01 - CHIMICA ANALITICA

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001139880000001; volume:6; journal:CURRENT RESEARCH IN MICROBIAL SCIENCES; https://hdl.handle.net/10449/83439Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85179983352

الإتاحة: https://doi.org/10.1016/j.crmicr.2023.100214Test
https://hdl.handle.net/10449/83439Test

المؤلفون: Morena Gabriele, Andrea Cavallero, Elena Tomassi, Nafiou Arouna, Július Árvay, Vincenzo Longo, Laura Pucci

المصدر: Foods, Vol 13, Iss 5, p 704 (2024)

مصطلحات موضوعية: pearl millet, sourdough fermentation, antioxidant capacity, HT-29 cell line, anti-inflammatory capacity, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/5/704Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/9d86672511444df4b6cbfdec3fd9b6c2Test

المؤلفون: Vera D’Amico, Michael Gänzle, Lisa Call, Benjamin Zwirzitz, Heinrich Grausgruber, Stefano D’Amico, Fred Brouns

المصدر: Frontiers in Nutrition, Vol 10 (2023)

مصطلحات موضوعية: sourdough fermentation, cereals, gastrointestinal disorders, immunogenic proteins, FODMAPs, health benefits, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fnut.2023.1230043/fullTest; https://doaj.org/toc/2296-861XTest

الوصول الحر: https://doaj.org/article/12beffc31ab149b1a7aa639041fb2835Test

المؤلفون: Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym

المصدر: Foods, Vol 12, Iss 19, p 3552 (2023)

مصطلحات موضوعية: sourdough fermentation, wheat bread, antioxidant activity, FODMAP, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/12/19/3552Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/cddbf716552443ba971647c9fdc4c746Test

المؤلفون: Regine Schoenlechner, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, Ram Yamsaengsung

المصدر: Foods, Vol 12, Iss 16, p 3125 (2023)

مصطلحات موضوعية: dry fractionation, quinoa flour, sorghum flour, gluten-free bread, sourdough fermentation, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/12/16/3125Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/735e636975a6476fbf61ed210042d881Test

المؤلفون: ALIOĞLU, Tuba, ÖZÜLKÜ, Görkem

المصدر: Food Science and Technology. December 2021 41(4)

مصطلحات موضوعية: biscuit, whole wheat flour, sourdough fermentation, quality

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000401009Test

المؤلفون: Schoenlechner, Regine, Bender, Denisse, D'Amico, Stefano, Kinner, Mathias, Tömösközi, Sandor, Yamsaengsung, Ram

المصدر: ISSN:2304-8158 ; Foods.

مصطلحات موضوعية: Dry fractionation, Gluten-free bread, Quinoa flour, Sorghum flour, Sourdough fermentation, info:eu-repo/classification/ddc/664

وصف الملف: application/pdf

العلاقة: https://doi.org/10.3390/foods12163125Test; https://doi.org/10.21256/zhaw-29744Test; https://hdl.handle.net/11475/29744Test; https://digitalcollection.zhaw.ch/handle/11475/29744Test

الإتاحة: https://doi.org/10.3390/foods12163125Test
https://doi.org/10.21256/zhaw-29744Test
https://hdl.handle.net/11475/29744Test
https://digitalcollection.zhaw.ch/handle/11475/29744Test

المؤلفون: Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello

المساهمون: Perri, Giuseppe, Minisci, Andrea, Montemurro, Marco, Pontonio, Erica, Verni, Michela, Rizzello, Carlo G.

مصطلحات موضوعية: barley, germination, sourdough fermentation, bread, sprouted barley grain

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001090426300001; volume:187; firstpage:1; lastpage:11; numberofpages:11; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11573/1701251Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85173556615

الإتاحة: https://doi.org/10.1016/j.lwt.2023.115326Test
https://hdl.handle.net/11573/1701251Test