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Research article

First published 2013-6

Physico-chemical and functional properties of spray-dried sourdough in breadmaking

Abolfazl Golshan Tafti, Seyed Hadi Peighambardoust, Javad Hesari [...]

Food Science and Technology International

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Review article

First published 2016-1

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Yousef I Hassan, Ting Zhou, Lloyd B Bullerman

Food Science and Technology International

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Research article

First published 2001-04

Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes

A. Devesa, M. A. Martlnez-Anaya

Food Science and Technology International

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Research article

First published 2015-9

Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape,apple and yogurt

Elena Gordún, Luis J del Valle, Marta Ginovart [...]

Food Science and Technology International

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Research article

First published 2000-4

Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

M.A. Martínez-Anaya, A. Devesa

Food Science and Technology International

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Research article

First published 2023-3

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab

Food Science and Technology International

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Research article

First published 2020-6

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

Rosa Carbó, Elena Gordún, Antía Fernández [...]

Food Science and Technology International

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Research article

First published 2025-12

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

Julia Nutter, Amelia Ivone Saiz

Food Science and Technology International

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Research article

First published 2023-10

Starting to care: making place with microbes

Molly McConnell

cultural geographies

Open access

Case report

First published 2025

Rising Into Relevance: A Rare Case of Saccharomyces cerevisiae Pyelonephritis in an Immunosuppressed Patient With Exposure to Sourdough Starter

Alissa Mingo, Drew Stone, Andrew D. Schreiner [...]

Journal of Investigative Medicine High Impact Case Reports

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