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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...
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Resonance Raman Intensities Demonstrate that C5 Substituents Affect the Initial Excited-state Structural Dynamics of Uracil More than C6 Substituents
Download2016-01-01
Teimoory, Faranak, Loppnow, Glen R.
Resonance Raman derived initial excited‐state structural dynamics provide insight into the photochemical mechanisms of pyrimidine nucleobases, in which the photochemistry appears to be dictated by the C5 and C6 substituents. The absorption and resonance Raman spectra and excitation profiles of...