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Ferulic acid content variation from wheat to bread.
Boudaoud S, Sicard D, Suc L, Conéjéro G, Segond D, Aouf C. Boudaoud S, et al. Among authors: segond d. Food Sci Nutr. 2021 Mar 26;9(5):2446-2457. doi: 10.1002/fsn3.2171. eCollection 2021 May. Food Sci Nutr. 2021. PMID: 34026062 Free PMC article.
Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research.
von Gastrow L, Michel E, Legrand J, Amelot R, Segond D, Guezenec S, Rué O, Chable V, Goldringer I, Dousset X, Serpolay-Bessoni E, Taupier-Letage B, Vindras-Fouillet C, Onno B, Valence F, Sicard D. von Gastrow L, et al. Among authors: segond d. Mol Ecol. 2023 May;32(10):2413-2427. doi: 10.1111/mec.16630. Epub 2022 Aug 12. Mol Ecol. 2023. PMID: 35892285 Free article.
Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread.
Mietton L, Mata-Orozco J, Guezenec S, Marlin T, Samson MF, Canaguier E, Godet T, Nolleau V, Segond D, Cassan D, Baylet M, Bedouelle P, Bonnel L, Bouquin H, Christin G, Courteau M, Doucoure M, Hazard V, Kober T, Montard A, Nodet M, Parent M, Dalmasso C, Gainon A, Jouve O, Pichard S, Puel J, Simon R, Nidelet T, Sicard D. Mietton L, et al. Among authors: segond d. Food Microbiol. 2024 Apr;118:104426. doi: 10.1016/j.fm.2023.104426. Epub 2023 Nov 19. Food Microbiol. 2024. PMID: 38049266
14 results