主题：【已应助】再求助7篇（序号4-10）

【序号】：1
【作者】：Kaisa Poutanen, Laura Flander, Kati Katina
【题名】：Sourdough and cereal fermentation in a nutritional perspective
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 693-699
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WSY4C0-3-1&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLzVlz-zSkWA&md5=b4d92651e3fe8cb8c14bfdc8b5785b8b&ie=/sdarticle.pdf

【序号】：2
【作者】：M.J.Rob Nout 
【题名】：Rich nutrition from the poorest – Cereal fermentations in Africa and Asia 
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 685-692
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WS9BMM-1-3&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLzVlz-zSkWA&md5=ba3877ca37a9171744c7b519c3a4203a&ie=/sdarticle.pdf

序号】：3
【作者】：Alice V. Moroni, Fabio Dal Bello and Elke K. Arendt 
【题名】：Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 676-684
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WRD3J7-1-3&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLzVlz-zSkWA&md5=9c632807425a10afd31438c4b9593a88&ie=/sdarticle.pdf


【序号】：4
【作者】：L. De Vuyst, G. Vrancken, F. Ravyts, T. Rimaux, S. Weckx
【题名】：Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 666-675
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WSY4C0-1-3&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLzVtb-zSkzV&md5=59f0c87ce251499c10eb02cbcb5abb55&ie=/sdarticle.pdf

【序号】：5
【作者】：Michael G. Gänzle, Chonggang Zhang, Bonno-Sekwati Monang, Vivian Lee, Clarissa Schwab
【题名】：Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 712-719
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4WSRF1C-2-7&_cdi=6800&_user=10&_orig=browse&_coverDate=10%2F31%2F2009&_sk=999739992&view=c&wchp=dGLzVtb-zSkzV&md5=0e48c184e1afc522e220da6747ac193d&ie=/sdarticle.pdf

【序号】：6
【作者】：M. Gaggiano, R. Di Cagno, M. De Angelis, P. Arnault, P. Tossut, P.F. Fox, M. Gobbetti
【题名】：Defined multi-species semi-liquid ready-to-use sourdough starter
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 15-24
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4JT83SN-1-W&_cdi=6800&_user=10&_orig=browse&_coverDate=02%2F28%2F2007&_sk=999759998&view=c&wchp=dGLbVzb-zSkzS&md5=b61aa82df2f47e1ae2e495fe6e71029f&ie=/sdarticle.pdf


【序号】：7
【作者】：Elke K. Arendt, Liam A.M. Ryan, Fabio Dal Bello
【题名】：Impact of sourdough on the texture of bread
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 165-174
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KXWJT3-2-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVlz-zSkzS&md5=9efba4d937117c611f88f2af384a2fea&ie=/sdarticle.pdf

【序号】：8
【作者】：Marco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Maria De Angelis
【题名】：Sourdough lactobacilli and celiac disease
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 187-196
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KW5WD3-2-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVlz-zSkzS&md5=0c1ec734fa9e372f7e3588681784b39a&ie=/sdarticle.pdf

【序号】：9
【作者】：P. Carnevali, R. Ciati, A. Leporati, M. Paese
【题名】：Liquid sourdough fermentation: Industrial application perspectives
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 150-154
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KXVCXP-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVlz-zSkzS&md5=3c27c597774abe6c8482b2d61c44e52a&ie=/sdarticle.pdf

【序号】：10
【作者】：Markus J. Brandt
【题名】：Sourdough products for convenient use in baking
【期刊】：Food Microbiology
【年卷期】：Volume 26, Issue 7, October 2009, Pages 161-164
【全文链接】：http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6WFP-4KV8TC5-1-1&_cdi=6800&_user=10&_orig=browse&_coverDate=04%2F30%2F2007&_sk=999759997&view=c&wchp=dGLbVlz-zSkzS&md5=7f09cd12a54ba5f0b41f3b3d8ef9f827&ie=/sdarticle.pdf