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Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
Food Microbiol. 2019 Feb;77:43-51. doi: 10.1016/j.fm.2018.08.009. Epub 2018 Aug 21.
Food Microbiol. 2019.
PMID: 30297055
Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs.
Ripari V, Cecchi T, Berardi E.
Ripari V, et al.
Food Chem. 2016 Aug 15;205:297-307. doi: 10.1016/j.foodchem.2016.02.150. Epub 2016 Feb 27.
Food Chem. 2016.
PMID: 27006243
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Composition and function of sourdough microbiota: From ecological theory to bread quality.
Gänzle M, Ripari V.
Gänzle M, et al. Among authors: ripari v.
Int J Food Microbiol. 2016 Dec 19;239:19-25. doi: 10.1016/j.ijfoodmicro.2016.05.004. Epub 2016 May 7.
Int J Food Microbiol. 2016.
PMID: 27240932
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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials.
Ripari V, Gänzle MG, Berardi E.
Ripari V, et al.
Int J Food Microbiol. 2016 Sep 2;232:35-42. doi: 10.1016/j.ijfoodmicro.2016.05.025. Epub 2016 May 21.
Int J Food Microbiol. 2016.
PMID: 27240218
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