Publications in OpenAlex of which a co-author is affiliated to this organization
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| Title | DOI |
|---|---|
| https://doi.org/10.1111/1541-4337.12414 | Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review |
| https://doi.org/10.1016/j.tifs.2004.04.012 | Bread technology and sourdough technology |
| https://doi.org/10.1016/j.fm.2006.07.015 | Emerging fermentation technologies: Development of novel sourdoughs |
| https://doi.org/10.1016/j.ijfoodmicro.2015.09.015 | Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs |
| https://doi.org/10.3390/nu11122954 | Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses |
| https://doi.org/10.1186/1475-2891-11-36 | A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylan-oligosaccharides enriched bread in healthy volunteers |
| https://doi.org/10.1016/j.jcs.2005.08.002 | Use of glycoside hydrolase family 8 xylanases in baking |
| https://doi.org/10.1128/aem.01420-08 | Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage |
| https://doi.org/10.1128/msphere.00950-19 | Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread |
| https://doi.org/10.1111/1541-4337.12488 | Ingredient Functionality During Foam‐Type Cake Making: A Review |
| https://doi.org/10.3945/jn.111.146464 | Consumption of Breads Containing In Situ–Produced Arabinoxylan Oligosaccharides Alters Gastrointestinal Effects in Healthy Volunteers3 |
| https://doi.org/10.1186/s40168-022-01301-3 | Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance |
| https://doi.org/10.1016/j.foodchem.2017.09.007 | The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb |
| https://doi.org/10.1111/ijfs.14359 | Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making |
| https://doi.org/10.1046/j.1365-2672.2003.01879.x | Overproduction of laccase by a monokaryotic strain of Pycnoporus cinnabarinus using ethanol as inducer |
| https://doi.org/10.1016/j.micres.2004.07.002 | Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites |
| https://doi.org/10.1017/s0007114507772689 | Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread |
| https://doi.org/10.1111/j.1365-2672.2009.04497.x | Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making |
| https://doi.org/10.1016/s0740-0020(02)00102-8 | Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties |
| https://doi.org/10.1007/s11947-012-1028-x | Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans |
| https://doi.org/10.1016/j.foodchem.2011.08.043 | Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials |
| https://doi.org/10.1021/jf201752g | Use of Psychrophilic Xylanases Provides Insight into the Xylanase Functionality in Bread Making |
| https://doi.org/10.1016/j.foodres.2014.04.009 | Effect of different conching processes on procyanidin content and antioxidant properties of chocolate |
| https://doi.org/10.1016/j.foodchem.2013.06.110 | Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming |
| https://doi.org/10.1016/j.snb.2014.10.049 | Quartz crystal microbalance gas sensor arrays for the quality control of chocolate |
| https://doi.org/10.1016/j.foodhyd.2016.05.001 | Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins |
| https://doi.org/10.1016/j.foodchem.2013.01.062 | Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients |
| https://doi.org/10.1016/j.jfoodeng.2008.03.019 | Contribution to the modelling of chocolate tempering process |
| https://doi.org/10.1007/s11746-014-2455-9 | Mapping the Chemical Variability of Vegetable Lecithins |
| https://doi.org/10.1111/j.1745-459x.2008.00203.x | THE ATTITUDES OF EUROPEAN CONSUMERS TOWARD INNOVATION IN BREAD; INTEREST OF THE CONSUMERS TOWARD SELECTED QUALITY ATTRIBUTES |
| https://doi.org/10.1006/fmic.1998.0254 | Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria |
| https://doi.org/10.1016/j.foodres.2019.01.057 | Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates) |
| https://doi.org/10.1016/j.foodhyd.2016.07.036 | Protein network formation during pound cake baking: The role of egg yolk and its fractions |
| https://doi.org/10.1016/j.foodres.2018.06.038 | Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making |
| https://doi.org/10.1016/j.jcs.2019.01.008 | Ohmic versus conventional heating for studying molecular changes during pound cake baking |
| https://doi.org/10.1007/978-1-4614-5425-0_1 | History and Social Aspects of Sourdough |
| https://doi.org/10.1094/cfw-62-5-0221 | The Magic and Challenges of Sprouted Grains |
| https://doi.org/10.1016/j.foodres.2020.109116 | Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates) |
| https://doi.org/10.1016/j.foodchem.2018.07.181 | Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake |
| https://doi.org/10.1016/j.foodres.2022.111614 | How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread |
| https://doi.org/10.1016/j.heliyon.2023.e13604 | Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties |
| https://doi.org/10.1016/j.foodres.2013.04.011 | Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats |
| https://doi.org/10.3389/fmicb.2021.674413 | Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications |
| https://doi.org/10.3390/nu15030590 | The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
| https://doi.org/10.1016/j.foodres.2022.111878 | The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making |
| https://doi.org/10.3390/foods10010107 | The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting |
| https://doi.org/10.1016/j.foodres.2020.110007 | Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter |
| https://doi.org/10.1007/978-3-031-23084-4_4 | Technology of Sourdough Fermentation and Sourdough Application |
| https://doi.org/10.1016/j.foodhyd.2024.110344 | Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes |
| https://doi.org/10.1038/s41538-023-00225-y | Sucrose substitution in cake systems is not a piece of cake |
| https://doi.org/10.1016/j.fufo.2025.100643 | Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking |
| https://doi.org/10.1016/j.foodres.2025.117045 | Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages |
| https://doi.org/10.1021/acsfoodscitech.5c00164 | Enhancing Superior Bread Anti-Staling Properties of Sourdough through Genetic Engineering: Silencing UlpRTF1 and Dual-Site Mutation in Companilactobacillus paralimentarius |
| https://doi.org/10.1016/j.crfs.2025.101208 | Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility |
| https://doi.org/10.1007/s00253-006-0764-0 | Substrate and product hydrolysis specificity in family 11 glycoside hydrolases: an analysis of Penicillium funiculosum and Penicillium griseofulvum xylanases |
| https://doi.org/10.1016/j.fm.2006.04.003 | Defined multi-species semi-liquid ready-to-use sourdough starter |
| https://doi.org/10.1016/j.bbapap.2008.11.024 | Molecular determinants of substrate and inhibitor specificities of the Penicillium griseofulvum family 11 xylanases |
| https://doi.org/10.1016/j.foodhyd.2015.03.014 | Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter |
| https://doi.org/10.1016/j.foodchem.2017.05.089 | Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread |
| https://doi.org/10.1093/femsle/fny236 | Improving control in microbial cell factories: from single cell to large-scale bioproduction |
| https://doi.org/10.1016/j.foodchem.2011.11.109 | Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans |
| https://doi.org/10.3390/biology2010177 | Novel Cold-Adapted Esterase MHlip from an Antarctic Soil Metagenome |
| https://doi.org/10.1016/j.foodchem.2018.05.014 | Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread |
| https://doi.org/10.1016/j.foodchem.2018.09.019 | Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose |
| https://doi.org/10.1016/j.jretconser.2020.102047 | Capturing implicit texture–flavour associations to predict consumers’ new product preferences |
| https://doi.org/10.1007/978-3-031-23084-4_1 | History and Social Aspects of Sourdough |
| https://doi.org/10.1016/j.nbt.2024.11.003 | Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making |
| https://doi.org/10.1007/s11947-012-0980-9 | Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats |
| https://doi.org/10.1002/star.201100055 | The impact of sourdough addition to frozen stored wheat‐flour rolls on glycemic response in human volunteers |
| https://doi.org/10.1016/j.foodres.2008.07.007 | Influence of the polarity of the water phase on the mesomorphic behaviour and the α-gel stability of a commercial distilled monoglyceride |
| https://doi.org/10.1094/cchem-07-16-0183-r | 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making |
| https://doi.org/10.1016/j.jcs.2017.03.026 | The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough |
| https://doi.org/10.1002/ejlt.202000155 | Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage |
| https://doi.org/10.3390/microorganisms8101534 | Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs |
| https://doi.org/10.1016/j.lwt.2021.112277 | An Ohmic heating study of the functionality of leavening acids in cream cake systems |
| https://doi.org/10.1094/cchem-07-10-0106 | Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology |
| https://doi.org/10.1007/s11483-021-09679-7 | How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology |
| https://doi.org/10.1016/j.foodhyd.2022.108427 | Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems |
| https://doi.org/10.1080/10242420500071664 | Enzymatic production of D-mannitol with theLeuconostocpseudomesenteroides mannitol dehydrogenase coupled to a coenzyme regeneration system |
| Pycnoporus cinnabarinus laccases: an interesting tool for food or non-food applications. | |
| https://doi.org/10.1002/prot.22029 | Structure‐based mutagenesis of Penicillium griseofulvum xylanase using computational design |
| https://doi.org/10.1094/cchem-11-10-0162 | In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High‐Quality Bread |
| https://doi.org/10.1016/j.foodres.2007.12.001 | Influence of sodium soap and ionic strength on the mesomorphic behavior and the α-gel stability of a commercial distilled monoglyceride |
| https://doi.org/10.1016/j.foodchem.2019.05.161 | Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking |
| https://doi.org/10.1051/ocl.2012.0441 | Balancing functional and nutritional quality of oils and fats: Current requirements and future trends |
| https://doi.org/10.1016/j.jcs.2014.06.007 | Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives |
| https://doi.org/10.1533/9781782422587.3.335 | Adoption and use of Flash Profiling in daily new product development: a testimonial |
| https://doi.org/10.1002/cche.10548 | Release of 14C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making |
| https://doi.org/10.1016/j.lwt.2024.116647 | The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes |
| https://doi.org/10.1016/j.foodres.2025.116062 | Predicting puff pastry margarine performances based on LAOS output |
| https://doi.org/10.1002/ejlt.200800290 | Modeling temperature in chocolate mass to predict tempering quality |
| https://doi.org/10.52750/512507 | Sourdough Library |
| https://doi.org/10.3390/molecules30122582 | Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O2), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH) |
| https://doi.org/10.1039/d5fo02108a | Attenuation of colitis-related metabolic dysregulation via consumption of wholemeal sourdough bread but not wholemeal bread: a molecular discovery |
| https://doi.org/10.1111/j.1574-6968.2006.00373.x | Cloning, sequence analysis and heterologous expression of theMyrothecium gramineumorotidine-5â²-monophosphate decarboxylase gene |
| https://doi.org/10.1007/s10529-007-9483-6 | Rapid isolation of fungal genomic DNA suitable for long distance PCR |
| https://doi.org/10.1111/j.1574-6968.2008.01091.x | Cloning and characterization of the glyceraldehyde-3-phosphate dehydrogenase gene and the use of its promoter for expression in Myrothecium gramineum, a novel expression host |
| https://doi.org/10.1007/s10529-005-0684-6 | Gluconobacter oxydans NAD-dependent, D-fructose reducing, polyol dehydrogenases activity: screening, medium optimisation and application for enzymatic polyol production |
| Wheat-based dried distillers’ grains are variable in chemical composition | |
| https://doi.org/10.21603/2074-9414-2021-4-779-783 | Biologically Active Substances from Powdered Barberry and Viburnum |