Skip to main content

5 articles related to "Bakeries"

No matches to your query could be found. Try another search term.
No matches to your query could be found. Try another search term.
No matches to your query could be found. Try another search term.
No matches to your query could be found. Try another search term.
No matches to your query could be found. Try another search term.

Articles

Original Research

Published on 18 Feb 2019

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

in Food Microbiology

Charlotte Urien
Judith Legrand
Pierre Montalent
Serge Casaregola
Delphine Sicard

Frontiers in Microbiology

doi 10.3389/fmicb.2019.00201

12,062 views
61 citations

Original Research

Published on 14 Jan 2025

Insights into the salt levels in bread offers in Slovenia: trends and differences

in Nutritional Epidemiology

Saša Kugler
Hristo Hristov
Urška Blaznik
Maša Hribar
Edvina Hafner
Anita Kušar
Igor Pravst

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473362

2,511 views
2 citations

Original Research

Published on 27 Aug 2018

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

in Food Microbiology

Fabio Minervini
Francesca R. Dinardo
Giuseppe Celano
Maria De Angelis
Marco Gobbetti

Frontiers in Microbiology

doi 10.3389/fmicb.2018.01984

7,262 views
27 citations

Original Research

Published on 15 Jul 2020

Diverse Microbial Composition of Sourdoughs From Different Origins

in Food Microbiology

Andrea Comasio
Marko Verce
Simon Van Kerrebroeck
Luc De Vuyst

Frontiers in Microbiology

doi 10.3389/fmicb.2020.01212

15,273 views
100 citations

Review

Published on 17 Mar 2015

The genus Weissella: taxonomy, ecology and biotechnological potential

in Food Microbiology

Vincenzina Fusco
Grazia M. Quero
Gyu-Sung Cho
Jan Kabisch
Diana Meske
Horst Neve
Wilhelm Bockelmann
Charles M. A. P. Franz

Frontiers in Microbiology

doi 10.3389/fmicb.2015.00155

60,576 views
407 citations