C. Clarke

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

D. Sinderen, J. Schnürer, T. J. Schober, 2007 .

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

L. Greco, S. Auricchio, R. Di Cagno, 2004, Applied and Environmental Microbiology.

Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties

P. Dockery, T. J. Schober, E. Arendt, 2004 .

Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality

T. J. Schober, E. Arendt, Charmaine I. Clarke, 2002 .

The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread

T. J. Schober, E. Arendt, Charmaine I. Clarke, 2002 .

Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements

T. J. Schober, M. Kuhn, C. Clarke, 2002 .

A review of the application of sourdough technology to wheat breads.

E. Arendt, Charmaine I. Clarke, C. Clarke, 2005, Advances in food and nutrition research.

Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality

T. J. Schober, E. Arendt, Charmaine I. Clarke, 2003 .