Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality

By M. Gänzle, J. Loponen, M. Gobbetti. 2008

332 citations recorded by the source corpus.

Subfields: Gastroenterology, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/95708b12a7ee1690edc7dd671c33d253a371c2fb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. M. Gänzle

In Plant Science

1. Cindy J. Zhao
2. Andreas Schieber

Citations in the corpus

• Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. (2016, background): “…which include lactic acid bacteria as fermentation 251 organisms, however provide suitable conditions for proteolytic conversion of cereal proteins, and 252 accumulate peptides and amino acids as flavour precursor compounds or taste-active compounds 253 (Gänzle et al., 2008; Thiele et al., 2002).”