|
π’
|
Impact of sourdough on the texture of bread.
E. Arendt,
L. Ryan,
F. Dal Bello
|
9 |
2007 |
9
π’
|
|
π¬
|
Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
Alice V. Moroni,
F. Dal Bello,
E. Arendt
|
8 |
2009 |
8
π¬
|
|
π¬
|
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
L. Ryan,
E. Zannini,
F. Dal Bello,
A. PawΕowska,
P. Koehler,
E. Arendt
|
7 |
2011 |
7
π¬
|
|
π¬
|
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
S. Galle,
C. Schwab,
F. Dal Bello,
A. Coffey,
M. GΓ€nzle,
E. Arendt
|
7 |
2012 |
7
π¬
|
|
π’
|
Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
Alice V. Moroni,
E. Arendt,
F. Dal Bello
|
7 |
2011 |
7
π’
|
|
π
|
A High-Molecular-Mass Surface Protein (Lsp) and Methionine Sulfoxide Reductase B (MsrB) Contribute to the Ecological Performance of Lactobacillus reuteri in the Murine Gut
8 auth.
J. Walter,
P. Chagnaud,
G. Tannock,
D. Loach,
F. Dal Bello,
H. Jenkinson,
...
W. Hammes,
C. Hertel
|
7 |
2005 |
7
π
|
|
π¦
|
Oral cavity as natural reservoir for intestinal lactobacilli.
F. Dal Bello,
C. Hertel
|
6 |
2006 |
6
π¦
|
|
π
|
Ecological Behavior of Lactobacillus reuteri 100-23 Is Affected by Mutation of the luxS Gene
11 auth.
G. Tannock,
Salina Ghazally,
J. Walter,
D. Loach,
H. Brooks,
G. Cook,
...
M. Surette,
Cameron Simmers,
P. Bremer,
F. Dal Bello,
C. Hertel
|
6 |
2005 |
6
π
|
|
π¬
|
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
F. Minervini,
S. Siragusa,
M. Faccia,
F. Dal Bello,
M. Gobbetti,
M. De Angelis
|
6 |
2012 |
6
π¬
|
|
π’
|
Development of buckwheat and teff sourdoughs with the use of commercial starters.
Alice V. Moroni,
E. Arendt,
J. Morrissey,
F. Dal Bello
|
6 |
2010 |
6
π’
|
