Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
Pontonio, Erica, Arora, Kashika, Dingeo, Cinzia, Carafa, Ilaria, Celano, Giuseppe, Scarpino, Valentina, Genot, Bernard, Gobbetti, Marco, Di Cagno, Raffaella
Published in Frontiers in microbiology (12.07.2021)
Published in Frontiers in microbiology (12.07.2021)
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Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
Rizzello, Carlo Giuseppe, Portincasa, Piero, Montemurro, Marco, Di Palo, Domenica Maria, Lorusso, Michele Pio, De Angelis, Maria, Bonfrate, Leonilde, Genot, Bernard, Gobbetti, Marco
Published in Nutrients (04.12.2019)
Published in Nutrients (04.12.2019)
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How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread
Costantini, Alice, Da Ros, Alessio, Nikoloudaki, Olga, Montemurro, Marco, Di Cagno, Raffaella, Genot, Bernard, Gobbetti, Marco, Giuseppe Rizzello, Carlo
Published in Food research international (01.09.2022)
Published in Food research international (01.09.2022)
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Use of glycoside hydrolase family 8 xylanases in baking
Collins, Tony, Hoyoux, Anne, Dutron, Agnès, Georis, Jacques, Genot, Bernard, Dauvrin, Thierry, Arnaut, Filip, Gerday, Charles, Feller, Georges
Published in Journal of cereal science (2006)
Published in Journal of cereal science (2006)
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