Phytic acid

Nutritional and end-use perspectives of sprouted grains: A comprehensive review

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

Wheat bran: its composition and benefits to health, a European perspective

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

Sourdough Bread

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Isolation and identification of Phytase-active yeasts from sourdoughs

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Sourdough and cereal fermentation in a nutritional perspective

Impact of sourdough on the texture of bread