Massa mare (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Massa mare" in Catalan language version.

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  • Gobbetti «The Sourdough Microflora: Interactions of Lactic Acid Bacteria and Yeasts» (en anglès). Trends in Food Science and Technology, 1998, pàg. 267–274.
  • ; Neysens, P. «The Sourdough Microflora: Biodiversity and Metabolic Interactions» (en anglès). Trends in Food Science and Technology, 2005, pàg. 43–56.
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  • Suh, S.-O., Blackwell, M., Kurtzman, C.P. and Lachance, M.-A. (2006) Phylogenetics of Saccharomycetales, the Ascomycete Yeasts. Mycologia, 98, 1006–1017. http://dx.doi.org/10.3852/mycologia.98.6.1006
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  • Meroth, C.B., Walter, J., Hertel, C., Brandt, M.J. and Hammes, W.P. (2003) Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis. Applied and Environmental Microbiology, 69, 475–482. http://dx.doi.org/10.1128/AEM.69.1.475-482.2003.
  • Succi, M., Reale, A., Andrighetto, C., Lombardi, A., Sorrentino, E. and Coppola, R. (2003) Presence of Yeasts in Southern Italian Sourdoughs from Triticum Aestivum Flour. FEMS Microbiology Letters, 225, 143–148. http://dx.doi.org/10.1016/S0378-1097(03)00500-7.
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  • Neysens, P. and De Vuyst, L. (2005) Kinetics and Modelling of Sourdough Lactic Acid Bacteria. Trends in Food Science and Technology, 95–103. http://dx.doi.org/10.1016/j.tifs.2004.02.016.
  • Brandt, M.J., Hammes, W.P. and Gänzle, M.G. (2004) Effects of Process Parameters on Growth and Metabolism of Lactobacillus Sanfranciscensis and Candida Humilis during Rye Sourdough Fermentation. European Food Research and Technology, 218, 333–338. http://dx.doi.org/10.1007/s00217-003-0867-0.
  • Van Der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys, G., Vancanneyt, M., Vandamme, P. and De Vuyst, L. (2007) Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs. Applied and Environmental Microbiology, 73, 4741-4750. http://dx.doi.org/10.1128/AEM.00315-07
  • Minervini, F., Lattanzi, A., De Angelis, M., Di Cagno, R. and Gobbetti, M. (2012) Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas. Applied and Environmental Microbiology, 78, 5328–5340. http://dx.doi.org/10.1128/AEM.00572-12
  • Vrancken, G., Rimaux, T., Weckx, S., Leroy, F. and De Vuyst, L. (2011) Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation. Applied and Environmental Microbiology, 77, 2716–2726. http://dx.doi.org/10.1128/AEM.02470-10.
  • Siragusa, S., Di Cagno, R., Ercolini, D., Minervini, F., Gobbetti, M. and De Angelis, M. (2009) Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus Sanfranciscensis Starters. Applied and Environmental Microbiology, 75, 1099–1109. http://dx.doi.org/10.1128/AEM.01524-08
  • Lappi, J., Selinheimo, E., Schwab, U., Katina, K., Lehtinen, P., Mykk??nen, H., Kolehmainen, M. and Poutanen, K. (2010) Sourdough Fermentation of Wholemeal Wheat Bread Increases Solubility of Arabinoxylan and Protein and Decreases Postprandial Glucose and Insulin Responses. Journal of Cereal Science, 51, 152–158. http://dx.doi.org/10.1016/j.jcs.2009.11.006.
  • Novotni, D., Curić, D., Bituh, M., Colić Barić, I., Skevin, D. and Cukelj, N. (2011) Glycemic Index and Phenolics of Partially-Baked Frozen Bread with Sourdough. International Journal of Food Sciences and Nutrition, 62, 26–33. http://dx.doi.org/10.3109/09637486.2010.506432.
  • Batifoulier, F., Verny, M.A., Chanliaud, E., Rémésy, C. and Demigné, C. (2005) Effect of Different Breadmaking Methods on Thiamine, Riboflavin and Pyridoxine Contents of Wheat Bread. Journal of Cereal Science, 42, 101–108. http://dx.doi.org/10.1016/j.jcs.2005.03.003.
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  • Coda, R., Rizzello, C.G., Pinto, D. and Gobbetti, M. (2012) Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours. Applied and Environmental Microbiology, 78, 1087–1096. http://dx.doi.org/10.1128/AEM.06837-11.
  • Angelis, M. De, Rizzello, C.G., Fasano, A., Clemente, M.G., Simone, C. De, Silano, M., Vincenzi, M. De, Losito, I. and Gobbetti, M. (2006) VSL#3 Probiotic Preparation Has the Capacity to Hydrolyze Gliadin Polypeptides Responsible for Celiac Sprue. Biochimica et Biophysica Acta - Molecular Basis of Disease, 1762, 80–93. http://dx.doi.org/10.1016/j.bbadis.2005.09.008.

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