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Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions.
Food Chem. 2024 Jan 1;430:137037. doi: 10.1016/j.foodchem.2023.137037. Epub 2023 Jul 29.
Food Chem. 2024.
PMID: 37541040
Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures.
Menezes LAA, De Marco I, Neves Oliveira Dos Santos N, Costa Nunes C, Leite Cartabiano CE, Molognoni L, Pereira GVM, Daguer H, De Dea Lindner J.
Menezes LAA, et al.
Int J Food Sci Nutr. 2021 Nov;72(7):912-922. doi: 10.1080/09637486.2021.1892603. Epub 2021 Mar 2.
Int J Food Sci Nutr. 2021.
PMID: 33653200
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Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil.
Menezes LAA, Sardaro MLS, Duarte RTD, Mazzon RR, Neviani E, Gatti M, De Dea Lindner J.
Menezes LAA, et al.
Food Microbiol. 2020 Feb;85:103302. doi: 10.1016/j.fm.2019.103302. Epub 2019 Aug 14.
Food Microbiol. 2020.
PMID: 31500708
Free article.
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Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects.
Menezes LAA, Minervini F, Filannino P, Sardaro MLS, Gatti M, Lindner JD.
Menezes LAA, et al.
Front Microbiol. 2018 Aug 21;9:1972. doi: 10.3389/fmicb.2018.01972. eCollection 2018.
Front Microbiol. 2018.
PMID: 30186276
Free PMC article.
Review.
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