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Suchbegriffe: sourdough, . Treffer: 11

** = Publikationen gelistet in SCI/SSCI (veröffentlicht im Web of Science)
* = Publikationen in sonstigen peer-reviewten Journalen (ggf. noch nicht im WoS veröffentlicht)
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** Farkas, A; Szepesvari, P; Nemeth, R; Bender, D; Schoenlechner, R; Tomoskozi, S Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems.

J CEREAL SCI. 2021; 101, 103292 WoS FullText FullText_BOKU

** Muller, DC; Mischler, S; Schonlechner, R; Schwenninger, SM Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations.

MICROORGANISMS. 2021; 9(8), 1633 WoS PubMed FullText FullText_BOKU

** Muller, DC; Nguyen, H; Li, Q; Schonlechner, R; Schwenninger, SM; Wismer, W; Ganzle, M Enzymatic and microbial conversions to achieve sugar reduction in bread.

FOOD RES INT. 2021; 143, 110296 WoS PubMed FullText FullText_BOKU


** Fraberger, V; Ammer, C; Domig, KJ; Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria..

Microorganisms. 2020; 8(12): WoS PubMed FullText FullText_BOKU

** Fraberger, V; Ladurner, M; Nemec, A; Grunwald-Gruber, C; Call, LM; Hochegger, R; Domig, KJ; D"Amico, S; Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat..

Microorganisms. 2020; 8(11): WoS PubMed FullText FullText_BOKU

** Fraberger, V; Unger, C; Kummer, C; Domig, KJ Insights into microbial diversity of traditional Austrian sourdough.

LWT-FOOD SCI TECHNOL. 2020; 127, 109358 WoS FullText FullText_BOKU


** Bartkiene, E; Lele, V; Ruzauskas, M; Domig, KJ; Starkute, V; Zavistanaviciute, P; Bartkevics, V; Pugajeva, I; Klupsaite, D; Juodeikiene, G; Mickiene, R; Rocha, JM; Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation..

Microorganisms. 2019; 8(1): WoS PubMed FullText FullText_BOKU


** Bender, D; Fraberger, V; Szepasvari, P; DxxxAmico, S; Tomoskozi, S; Cavazzi, G; Jager, H; Domig, KJ; Schoenlechner, R Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

EUR FOOD RES TECHNOL. 2018; 244(6): 1037-1046. WoS PubMed PUBMED Central FullText FullText_BOKU

** Fraberger, V; Call, LM; Domig, KJ; D"Amico, S; Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs..

Nutrients. 2018; 10(9): WoS PubMed FullText FullText_BOKU


** Bartkiene, E; Bartkevics, V; Pugajeva, I; Krungleviciute, V; Mayrhofer, S; Domig, K Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation.

INT J FOOD SCI TECH. 2017; 52(6): 1473-1482. WoS FullText FullText_BOKU


** Prückler, M; Lorenz, C; Endo, A; Kraler, M; Dürrschmid, K; Hendriks, K; Soares da Silva, F; Auterith, E; Kneifel, W; Michlmayr, H; Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread..

Food Microbiol. 2015; 49:211-219 WoS PubMed FullText FullText_BOKU

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