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Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.
Int J Mol Sci. 2021 Aug 19;22(16):8945. doi: 10.3390/ijms22168945.
Int J Mol Sci. 2021.
PMID: 34445648
Free PMC article.
Review.
Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.
Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A.
Păucean A, et al. Among authors: serban lr.
Food Chem X. 2024 Apr 1;22:101298. doi: 10.1016/j.fochx.2024.101298. eCollection 2024 Jun 30.
Food Chem X. 2024.
PMID: 38586221
Free PMC article.
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Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.
Șerban LR, Păucean A, Chiș MS, Pop CR, Man SM, Pușcaș A, Ranga F, Socaci SA, Alexa E, Berbecea A, Semeniuc CA, Mureșan V.
Șerban LR, et al.
Foods. 2023 Mar 4;12(5):1096. doi: 10.3390/foods12051096.
Foods. 2023.
PMID: 36900613
Free PMC article.
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