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zadetkov: 47
1.
  • Effect of sourdough ferment... Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread
    Saa, Danielle Taneyo; Di Silvestro, Raffaella; Dinelli, Giovanni ... Food science & technology, 09/2017, Letnik: 83
    Journal Article
    Recenzirano

    This work aimed to study the interaction of sourdough fermentation based on a mixed culture of Lactobacillus plantarum 98a, Lactobacillus sanfranciscensis BB12, Lactobacillus brevis 3BHI with baking ...
Celotno besedilo
2.
  • Effect of sourdough ferment... Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread
    Saa, Danielle Taneyo; Di Silvestro, Raffaella; Nissen, Lorenzo ... Food science & technology, 03/2018, Letnik: 89
    Journal Article
    Recenzirano

    The dietary fiber complex of cereal whole grain is an important source of host beneficial molecules, such as: beta-glucans, fructans, resistant starch and arabinoxylans. The bioavailability of these ...
Celotno besedilo
3.
  • Health benefits of ancient ... Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells
    Valli, Veronica; Taccari, Annalisa; Di Nunzio, Mattia ... Food research international, 20/May , Letnik: 107
    Journal Article
    Recenzirano
    Odprti dostop

    Nowadays the higher nutritional value of whole grains compared to refined grains is recognized. In the last decade, there has been a renewed interest in the ancient wheat varieties for producing ...
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4.
  • Metabolomic approach to stu... Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products
    Saa, Danielle Laure Taneyo; Nissen, Lorenzo; Gianotti, Andrea Food research international, 20/May , Letnik: 119
    Journal Article
    Recenzirano
    Odprti dostop

    Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw ...
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5.
  • Improving the functional an... Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach
    Ferri, Maura; Serrazanetti, Diana Isabella; Tassoni, Annalisa ... Food research international, 11/2016, Letnik: 89
    Journal Article
    Recenzirano
    Odprti dostop

    Metabolomics was recently applied in food science for monitoring the quality, processing, safety, and microbiology of both raw materials and final products to improve the consumer's health and ...
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6.
  • (Poly)phenolic Content and ... (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction
    Danesi, Francesca; Calani, Luca; Valli, Veronica ... Molecules (Basel, Switzerland), 06/2020, Letnik: 25, Številka: 12
    Journal Article
    Recenzirano
    Odprti dostop

    It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. ...
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7.
  • Flavoring Production in Kam... Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum , and Lactobacillus brevis : A SPME-GC/MS Study
    Di Renzo, Tiziana; Reale, Anna; Boscaino, Floriana ... Frontiers in microbiology, 03/2018, Letnik: 9
    Journal Article
    Recenzirano
    Odprti dostop

    This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa ...
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8.
  • Antioxidative and anti-infl... Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
    Valli, Veronica; Danesi, Francesca; Gianotti, Andrea ... Food research international, 10/2016, Letnik: 88
    Journal Article
    Recenzirano
    Odprti dostop

    There is an increased amount of evidence showing that consumption of whole grains and whole-grain-based products is associated with a reduction of the risk of developing many diseases, due mainly to ...
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9.
  • Ancient wheat and health: a... Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat
    Bordoni, Alessandra; Danesi, Francesca; Di Nunzio, Mattia ... International journal of food sciences and nutrition, 05/2017, Letnik: 68, Številka: 3
    Journal Article
    Recenzirano
    Odprti dostop

    After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. durum and spp. aestivum (durum wheat and common wheat) based on higher yields and technological ...
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10.
  • Determination of flavor con... Determination of flavor constituents in particular types of flour and derived pasta by heart-cutting multidimensional gas chromatography coupled with mass spectrometry and multiple headspace solid-phase microextraction
    Costa, Rosaria; Albergamo, Ambrogina; Bua, Giuseppe D. ... Food science & technology, 12/2017, Letnik: 86
    Journal Article
    Recenzirano

    A Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was optimized for the isolation and quantification of volatile compounds from samples of flour and pasta, obtained from buckwheat ...
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zadetkov: 47

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