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Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.
Crit Rev Food Sci Nutr. 2018 May 3;58(7):1152-1164. doi: 10.1080/10408398.2016.1244153. Epub 2017 Jun 12.
Crit Rev Food Sci Nutr. 2018.
PMID: 27874287
Review.
Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products.
Ispiryan L, Heitmann M, Hoehnel A, Zannini E, Arendt EK.
Ispiryan L, et al. Among authors: heitmann m.
J Agric Food Chem. 2019 Apr 17;67(15):4384-4392. doi: 10.1021/acs.jafc.9b00382. Epub 2019 Apr 9.
J Agric Food Chem. 2019.
PMID: 30915837
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Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads.
Horstmann SW, Belz MC, Heitmann M, Zannini E, Arendt EK.
Horstmann SW, et al. Among authors: heitmann m.
Foods. 2016 Apr 21;5(2):30. doi: 10.3390/foods5020030.
Foods. 2016.
PMID: 28231125
Free PMC article.
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Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts.
Rice T, Sahin AW, Heitmann M, Lynch KM, Jacob F, Arendt EK, Coffey A.
Rice T, et al. Among authors: heitmann m.
Food Microbiol. 2020 Sep;90:103464. doi: 10.1016/j.fm.2020.103464. Epub 2020 Feb 21.
Food Microbiol. 2020.
PMID: 32336355
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