sourdough kamut
Selected indexed studies
- Role of cereal type and processing in whole grain in vivo protection from oxidative stress. (Front Biosci (Landmark Ed), 2011) [PMID:21196251]
- Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). (Nutrition, 2012) [PMID:22129853]
- Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products. (Food Res Int, 2019) [PMID:30884683]
_Worker-drafted node — pending editorial review._
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Sources
- Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study. (2018) pubmed
- Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products. (2019) pubmed
- Role of cereal type and processing in whole grain in vivo protection from oxidative stress. (2011) pubmed
- Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). (2012) pubmed
- Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours. (2012) pubmed
- (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction. (2020) pubmed