Author:
Axel Claudia,Brosnan Brid,Zannini Emanuele,Furey Ambrose,Coffey Aidan,Arendt Elke K.
Funder
Irish Department of Agriculture Food Institutional Research Measure
Subject
General Medicine,Microbiology,Food Science
Reference59 articles.
1. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties;Adom;J. Agric. Food Chem.,2005
2. Cereal Grains for the Food and Beverage Industries;Arendt,2013
3. Antifungal activities of three different lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough;Axel;Appl. Microbiol. Biotechnol.,2015
4. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life;Axel;Food Microbiol.,2015
5. Mould spoilage of bread and its biopreservation: a review of current strategies for bread shelf life extension;Axel;Crit. Rev. Food Sci. Nutr.,2016
Cited by
66 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献