M. R. Spier

Food and Bioprocess Technology · 2017–2018

A researcher in the Science corpus: 2 papers; trusts 0 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Papers from M. R. Spier's perspective

Ordered by how strongly the researchers M. R. Spier trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
  2. Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B (Applied and Environmental Microbiology)
  3. Bread Staling: Molecular Basis and Control. (Comprehensive Reviews in Food Science and Food Safety)
  4. The sourdough microflora: biodiversity and metabolic interactions
  5. Impact of sourdough on the texture of bread. (Food microbiology)
  6. Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread
  7. Exopolysaccharides from cereal-associated lactobacilli
  8. Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
  9. Yeast autolysis in sparkling wine – a review
  10. Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

Their papers