Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Text availability
Article attribute
Article type
Publication date

Search Results

44 results
Filters applied: . Clear all Results are displayed in a computed author sort order. Results by year timeline is unavailable
Page 1
Impact of sourdough on the texture of bread.
Arendt EK, Ryan LA, Dal Bello F. Arendt EK, et al. Food Microbiol. 2007 Apr;24(2):165-74. doi: 10.1016/j.fm.2006.07.011. Epub 2006 Sep 20. Food Microbiol. 2007. PMID: 17008161 Review.
Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology.
Waters DM, Ryan LA, Murray PG, Arendt EK, Tuohy MG. Waters DM, et al. Enzyme Microb Technol. 2011 Jul 10;49(2):229-36. doi: 10.1016/j.enzmictec.2011.04.006. Epub 2011 Apr 15. Enzyme Microb Technol. 2011. PMID: 22112414
The impact of salt reduction in bread: a review.
Belz MC, Ryan LA, Arendt EK. Belz MC, et al. Crit Rev Food Sci Nutr. 2012;52(6):514-24. doi: 10.1080/10408398.2010.502265. Crit Rev Food Sci Nutr. 2012. PMID: 22452731 Review.
Pressure-induced gelatinization of starch in excess water.
Vallons KJ, Ryan LA, Arendt EK. Vallons KJ, et al. Crit Rev Food Sci Nutr. 2014;54(3):399-409. doi: 10.1080/10408398.2011.587037. Crit Rev Food Sci Nutr. 2014. PMID: 24188310 Review.
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
Belz MC, Mairinger R, Zannini E, Ryan LA, Cashman KD, Arendt EK. Belz MC, et al. Appl Microbiol Biotechnol. 2012 Oct;96(2):493-501. doi: 10.1007/s00253-012-4052-x. Epub 2012 May 9. Appl Microbiol Biotechnol. 2012. PMID: 22569634
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
Ryan LA, Zannini E, Dal Bello F, Pawlowska A, Koehler P, Arendt EK. Ryan LA, et al. Int J Food Microbiol. 2011 Apr 29;146(3):276-83. doi: 10.1016/j.ijfoodmicro.2011.02.036. Epub 2011 Mar 3. Int J Food Microbiol. 2011. PMID: 21429613
Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread.
Ryan LA, Dal Bello F, Arendt EK, Koehler P. Ryan LA, et al. J Agric Food Chem. 2009 Oct 28;57(20):9563-8. doi: 10.1021/jf902033v. J Agric Food Chem. 2009. PMID: 19807105
Micellarisation of carotenoids from raw and cooked vegetables.
Ryan L, O'Connell O, O'Sullivan L, Aherne SA, O'Brien NM. Ryan L, et al. Plant Foods Hum Nutr. 2008 Sep;63(3):127-33. doi: 10.1007/s11130-008-0081-0. Epub 2008 Jun 29. Plant Foods Hum Nutr. 2008. PMID: 18587647
44 results
Jump to page
Feedback