Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2008-04

AUTHORS

M. M. Moore, F. Dal Bello, E. K. Arendt

ABSTRACT

Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. Fundamental rheological tests revealed that the addition of sourdough to the gluten-free mix led to an increase in firmness and increase in elasticity overtime (P < 0.05). Bread characteristics such as pH, total titratable acidity, and crumb hardness (5-day storage) were evaluated. Results showed that the biologically acidified gluten-free breads were softer after 5 days than the chemically acidified gluten-free breads (P < 0.001). Antifungal challenge tests employing conidial suspensions of Fusariumculmorum were carried out using the sourdough, non-acidified batter and bread. The rate of mould growth for the fungal species used was retarded by L. plantarum FST 1.7 when compared to the controls. In conclusion, the results of this study indicate that L. plantarum FST 1.7 can be used to produce gluten-free bread with increased quality and shelf life. More... »

PAGES

1309-1316

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-007-0659-z

DOI

http://dx.doi.org/10.1007/s00217-007-0659-z

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1003141219


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0703", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Crop and Pasture Production", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/07", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Agricultural and Veterinary Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland", 
            "Biotransfer Unit, University College Cork, Cork, Republic of Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Moore", 
        "givenName": "M. M.", 
        "id": "sg:person.013607064207.09", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013607064207.09"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland", 
            "Biotransfer Unit, University College Cork, Cork, Republic of Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Bello", 
        "givenName": "F. Dal", 
        "id": "sg:person.01146604204.04", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01146604204.04"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "E. K.", 
        "id": "sg:person.012624253635.03", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012624253635.03"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1056/nejmra010852", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001548127"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.copbio.2004.02.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001623406"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0168-1605(01)00611-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001979764"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0167-4838(98)00146-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004577465"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s002170000281", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006569711", 
          "https://doi.org/10.1007/s002170000281"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1128/aem.68.9.4322-4327.2002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013097201"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0733-5210(09)80135-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018259808"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1053/gast.2001.22123", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019606405"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01197726", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019863827", 
          "https://doi.org/10.1007/bf01197726"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01197726", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019863827", 
          "https://doi.org/10.1007/bf01197726"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0168-1605(96)01153-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020593095"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-002-0500-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026579191", 
          "https://doi.org/10.1007/s00217-002-0500-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-003-0747-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031125927", 
          "https://doi.org/10.1007/s00217-003-0747-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1128/aem.69.1.634-640.2003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034038003"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.femsle.2005.03.047", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035605619"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1271/bbb1961.46.767", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038225350"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1042/bst0190694", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043843378"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1042/bst0190694", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043843378"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1128/aem.66.9.4084-4090.2000", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045481619"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1998.tb15739.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045951041"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1998.tb15739.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045951041"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1053/j.gastro.2005.02.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051097470"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf011248q", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899322"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf011248q", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899322"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf990070t", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055931196"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf990070t", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055931196"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf990853e", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055931714"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf990853e", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055931714"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1997.74.6.739", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074624"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2002.79.1.45", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075280"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2002.79.5.640", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075372"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2004.81.3.409", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075636"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2004.81.5.567", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075662"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1074264007", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1082505171", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1082696217", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2008-04", 
    "datePublishedReg": "2008-04-01", 
    "description": "Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. Fundamental rheological tests revealed that the addition of sourdough to the gluten-free mix led to an increase in firmness and increase in elasticity overtime (P < 0.05). Bread characteristics such as pH, total titratable acidity, and crumb hardness (5-day storage) were evaluated. Results showed that the biologically acidified gluten-free breads were softer after 5 days than the chemically acidified gluten-free breads (P < 0.001). Antifungal challenge tests employing conidial suspensions of Fusariumculmorum were carried out using the sourdough, non-acidified batter and bread. The rate of mould growth for the fungal species used was retarded by L. plantarum FST 1.7 when compared to the controls. In conclusion, the results of this study indicate that L. plantarum FST 1.7 can be used to produce gluten-free bread with increased quality and shelf life.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-007-0659-z", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isFundedItemOf": [
      {
        "id": "sg:grant.3766753", 
        "type": "MonetaryGrant"
      }
    ], 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "226"
      }
    ], 
    "name": "Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread", 
    "pagination": "1309-1316", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "0ef678272142121131c0b51300a67515b0a82cf4ac15f18f602bac07c7f240c5"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-007-0659-z"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1003141219"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-007-0659-z", 
      "https://app.dimensions.ai/details/publication/pub.1003141219"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T15:00", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8663_00000510.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-007-0659-z"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0659-z'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0659-z'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0659-z'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0659-z'


 

This table displays all metadata directly associated to this object as RDF triples.

169 TRIPLES      21 PREDICATES      57 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-007-0659-z schema:about anzsrc-for:07
2 anzsrc-for:0703
3 schema:author N219a1028004e444abda60c23187e9036
4 schema:citation sg:pub.10.1007/bf01197726
5 sg:pub.10.1007/s00217-002-0500-7
6 sg:pub.10.1007/s00217-003-0747-7
7 sg:pub.10.1007/s002170000281
8 https://app.dimensions.ai/details/publication/pub.1074264007
9 https://app.dimensions.ai/details/publication/pub.1082505171
10 https://app.dimensions.ai/details/publication/pub.1082696217
11 https://doi.org/10.1016/0168-1605(96)01153-1
12 https://doi.org/10.1016/j.copbio.2004.02.001
13 https://doi.org/10.1016/j.femsle.2005.03.047
14 https://doi.org/10.1016/s0167-4838(98)00146-0
15 https://doi.org/10.1016/s0168-1605(01)00611-0
16 https://doi.org/10.1016/s0733-5210(09)80135-5
17 https://doi.org/10.1021/jf011248q
18 https://doi.org/10.1021/jf990070t
19 https://doi.org/10.1021/jf990853e
20 https://doi.org/10.1042/bst0190694
21 https://doi.org/10.1053/gast.2001.22123
22 https://doi.org/10.1053/j.gastro.2005.02.015
23 https://doi.org/10.1056/nejmra010852
24 https://doi.org/10.1094/cchem.1997.74.6.739
25 https://doi.org/10.1094/cchem.2002.79.1.45
26 https://doi.org/10.1094/cchem.2002.79.5.640
27 https://doi.org/10.1094/cchem.2004.81.3.409
28 https://doi.org/10.1094/cchem.2004.81.5.567
29 https://doi.org/10.1111/j.1365-2621.1998.tb15739.x
30 https://doi.org/10.1128/aem.66.9.4084-4090.2000
31 https://doi.org/10.1128/aem.68.9.4322-4327.2002
32 https://doi.org/10.1128/aem.69.1.634-640.2003
33 https://doi.org/10.1271/bbb1961.46.767
34 schema:datePublished 2008-04
35 schema:datePublishedReg 2008-04-01
36 schema:description Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. Fundamental rheological tests revealed that the addition of sourdough to the gluten-free mix led to an increase in firmness and increase in elasticity overtime (P < 0.05). Bread characteristics such as pH, total titratable acidity, and crumb hardness (5-day storage) were evaluated. Results showed that the biologically acidified gluten-free breads were softer after 5 days than the chemically acidified gluten-free breads (P < 0.001). Antifungal challenge tests employing conidial suspensions of Fusariumculmorum were carried out using the sourdough, non-acidified batter and bread. The rate of mould growth for the fungal species used was retarded by L. plantarum FST 1.7 when compared to the controls. In conclusion, the results of this study indicate that L. plantarum FST 1.7 can be used to produce gluten-free bread with increased quality and shelf life.
37 schema:genre research_article
38 schema:inLanguage en
39 schema:isAccessibleForFree false
40 schema:isPartOf N05f15fb618c945d489d3a573b86d0d5d
41 N111e247323814bdb9f563c6ad4f3e8b8
42 sg:journal.1312167
43 schema:name Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
44 schema:pagination 1309-1316
45 schema:productId N69678e9c817a4171bb7855eb8c9cfc78
46 N9052f3f5370848d2b5c7d475b042a88f
47 Ncf3ed79c630a45c9b2a60b439aaeef1b
48 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003141219
49 https://doi.org/10.1007/s00217-007-0659-z
50 schema:sdDatePublished 2019-04-10T15:00
51 schema:sdLicense https://scigraph.springernature.com/explorer/license/
52 schema:sdPublisher Nb99d66132b88416585d53f22785b91d6
53 schema:url http://link.springer.com/10.1007%2Fs00217-007-0659-z
54 sgo:license sg:explorer/license/
55 sgo:sdDataset articles
56 rdf:type schema:ScholarlyArticle
57 N05f15fb618c945d489d3a573b86d0d5d schema:volumeNumber 226
58 rdf:type schema:PublicationVolume
59 N111e247323814bdb9f563c6ad4f3e8b8 schema:issueNumber 6
60 rdf:type schema:PublicationIssue
61 N219a1028004e444abda60c23187e9036 rdf:first sg:person.013607064207.09
62 rdf:rest Nf47b52b620c940bd84c416bd2f340085
63 N6881f66a4bbb41e2bc682c97552b0ec8 rdf:first sg:person.012624253635.03
64 rdf:rest rdf:nil
65 N69678e9c817a4171bb7855eb8c9cfc78 schema:name readcube_id
66 schema:value 0ef678272142121131c0b51300a67515b0a82cf4ac15f18f602bac07c7f240c5
67 rdf:type schema:PropertyValue
68 N9052f3f5370848d2b5c7d475b042a88f schema:name doi
69 schema:value 10.1007/s00217-007-0659-z
70 rdf:type schema:PropertyValue
71 Nb99d66132b88416585d53f22785b91d6 schema:name Springer Nature - SN SciGraph project
72 rdf:type schema:Organization
73 Ncf3ed79c630a45c9b2a60b439aaeef1b schema:name dimensions_id
74 schema:value pub.1003141219
75 rdf:type schema:PropertyValue
76 Nf47b52b620c940bd84c416bd2f340085 rdf:first sg:person.01146604204.04
77 rdf:rest N6881f66a4bbb41e2bc682c97552b0ec8
78 anzsrc-for:07 schema:inDefinedTermSet anzsrc-for:
79 schema:name Agricultural and Veterinary Sciences
80 rdf:type schema:DefinedTerm
81 anzsrc-for:0703 schema:inDefinedTermSet anzsrc-for:
82 schema:name Crop and Pasture Production
83 rdf:type schema:DefinedTerm
84 sg:grant.3766753 http://pending.schema.org/fundedItem sg:pub.10.1007/s00217-007-0659-z
85 rdf:type schema:MonetaryGrant
86 sg:journal.1312167 schema:issn 0044-3026
87 1438-2385
88 schema:name European Food Research and Technology
89 rdf:type schema:Periodical
90 sg:person.01146604204.04 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
91 schema:familyName Bello
92 schema:givenName F. Dal
93 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01146604204.04
94 rdf:type schema:Person
95 sg:person.012624253635.03 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
96 schema:familyName Arendt
97 schema:givenName E. K.
98 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012624253635.03
99 rdf:type schema:Person
100 sg:person.013607064207.09 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
101 schema:familyName Moore
102 schema:givenName M. M.
103 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013607064207.09
104 rdf:type schema:Person
105 sg:pub.10.1007/bf01197726 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019863827
106 https://doi.org/10.1007/bf01197726
107 rdf:type schema:CreativeWork
108 sg:pub.10.1007/s00217-002-0500-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026579191
109 https://doi.org/10.1007/s00217-002-0500-7
110 rdf:type schema:CreativeWork
111 sg:pub.10.1007/s00217-003-0747-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031125927
112 https://doi.org/10.1007/s00217-003-0747-7
113 rdf:type schema:CreativeWork
114 sg:pub.10.1007/s002170000281 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006569711
115 https://doi.org/10.1007/s002170000281
116 rdf:type schema:CreativeWork
117 https://app.dimensions.ai/details/publication/pub.1074264007 schema:CreativeWork
118 https://app.dimensions.ai/details/publication/pub.1082505171 schema:CreativeWork
119 https://app.dimensions.ai/details/publication/pub.1082696217 schema:CreativeWork
120 https://doi.org/10.1016/0168-1605(96)01153-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020593095
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/j.copbio.2004.02.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001623406
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1016/j.femsle.2005.03.047 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035605619
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1016/s0167-4838(98)00146-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004577465
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/s0168-1605(01)00611-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001979764
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/s0733-5210(09)80135-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018259808
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1021/jf011248q schema:sameAs https://app.dimensions.ai/details/publication/pub.1055899322
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1021/jf990070t schema:sameAs https://app.dimensions.ai/details/publication/pub.1055931196
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1021/jf990853e schema:sameAs https://app.dimensions.ai/details/publication/pub.1055931714
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1042/bst0190694 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043843378
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1053/gast.2001.22123 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019606405
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1053/j.gastro.2005.02.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051097470
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1056/nejmra010852 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001548127
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1094/cchem.1997.74.6.739 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074624
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1094/cchem.2002.79.1.45 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075280
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1094/cchem.2002.79.5.640 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075372
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1094/cchem.2004.81.3.409 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075636
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1094/cchem.2004.81.5.567 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075662
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1111/j.1365-2621.1998.tb15739.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1045951041
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1128/aem.66.9.4084-4090.2000 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045481619
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1128/aem.68.9.4322-4327.2002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013097201
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1128/aem.69.1.634-640.2003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034038003
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1271/bbb1961.46.767 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038225350
165 rdf:type schema:CreativeWork
166 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
167 schema:name Biotransfer Unit, University College Cork, Cork, Republic of Ireland
168 Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
169 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...