panettone
Selected indexed studies
- Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains. (Microorganisms, 2021) [PMID:34069676]
- Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone. (Foods, 2022) [PMID:36076752]
- Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru. (Foods, 2024) [PMID:38790807]
_Worker-drafted node — pending editorial review._
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Sources
- Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. (2004) pubmed
- Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains. (2021) pubmed
- Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone. (2022) pubmed
- Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru. (2024) pubmed
- PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone. (2008) pubmed
- The effects of a fibre-enriched bakery product on glucose, insulin values and appetite. A pilot randomised cross-over trial. (2024) pubmed
- Brazilian Front-of-Package Labeling: A Product Compliance Analysis 12 Months after Implementation of Regulations. (2024) pubmed
- Celiac disease and immigration in Northeastern Italy: the "drawn double nostalgia" of "cozonac" and "panettone" slices. (2011) pubmed
- Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. (2012) pubmed
- Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products. (2012) pubmed