Axel C - Search Results

1

Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.

Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK. Sahin AW, et al. Among authors: axel c. Int J Food Microbiol. 2019 Aug 2;302:80-89. doi: 10.1016/j.ijfoodmicro.2018.06.026. Epub 2018 Jul 2. Int J Food Microbiol. 2019. PMID: 31208534

2

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.

Axel C, Röcker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK. Axel C, et al. Food Microbiol. 2015 May;47:36-44. doi: 10.1016/j.fm.2014.10.005. Epub 2014 Oct 22. Food Microbiol. 2015. PMID: 25583336

3

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.

Axel C, Brosnan B, Zannini E, Peyer LC, Furey A, Coffey A, Arendt EK. Axel C, et al. Appl Microbiol Biotechnol. 2016 Feb;100(4):1701-1711. doi: 10.1007/s00253-015-7051-x. Appl Microbiol Biotechnol. 2016. PMID: 26481620

4

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

Axel C, Zannini E, Arendt EK. Axel C, et al. Crit Rev Food Sci Nutr. 2017 Nov 2;57(16):3528-3542. doi: 10.1080/10408398.2016.1147417. Crit Rev Food Sci Nutr. 2017. PMID: 26980564 Review.

5

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.

Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK. Axel C, et al. Int J Food Microbiol. 2016 Dec 19;239:86-94. doi: 10.1016/j.ijfoodmicro.2016.05.006. Epub 2016 May 7. Int J Food Microbiol. 2016. PMID: 27236463

6

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns.

Sahin AW, Axel C, Zannini E, Arendt EK. Sahin AW, et al. Among authors: axel c. Food Funct. 2018 Apr 25;9(4):2201-2212. doi: 10.1039/C8FO00066B. Food Funct. 2018. PMID: 29546258

7

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1.

Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E. Belz MCE, et al. Among authors: axel c. Int J Food Microbiol. 2019 Aug 2;302:69-79. doi: 10.1016/j.ijfoodmicro.2018.07.015. Epub 2018 Jul 12. Int J Food Microbiol. 2019. PMID: 30017109

8

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains.

Lynch KM, Zannini E, Guo J, Axel C, Arendt EK, Kildea S, Coffey A. Lynch KM, et al. Among authors: axel c. J Appl Microbiol. 2016 Aug;121(2):485-94. doi: 10.1111/jam.13171. J Appl Microbiol. 2016. PMID: 27155088

9

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.

Axel C, Zannini E, Coffey A, Guo J, Waters DM, Arendt EK. Axel C, et al. Appl Microbiol Biotechnol. 2012 Oct;96(1):37-48. doi: 10.1007/s00253-012-4282-y. Epub 2012 Aug 4. Appl Microbiol Biotechnol. 2012. PMID: 22864968 Review.

10

Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay.

Axel C, Zannini E, Arendt EK, Waters DM, Czerny M. Axel C, et al. Anal Bioanal Chem. 2014 Apr;406(9-10):2433-44. doi: 10.1007/s00216-014-7620-3. Epub 2014 Jan 30. Anal Bioanal Chem. 2014. PMID: 24477717

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