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Fix indentation/align on references (#316)

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Just a small cleanup to make sure all references are similarly
formatted.
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Hendrik Kleinwaechter
2023-12-18 13:55:32 +01:00
committed by GitHub
parent 6283e4e3d7
commit 0fecb8e252
1 changed files with 107 additions and 85 deletions
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book/references.bib
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@@ -92,7 +92,8 @@
@article{jordan+bread,
author = {Amaia Arranz-Otaegui et al.},
title = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
title = {Archaeobotanical evidence reveals the origins of
bread 14,400 years ago in northeastern Jordan},
journal = {Proc Natl Acad Sci USA},
year = {2018},
howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
@@ -107,7 +108,8 @@
@article{evans+mill,
author = {Jeremy Norman},
title = {Oliver Evans Builds the First Automated Flour Mill: Origins of the Integrated and Automated Factory},
title = {Oliver Evans Builds the First Automated Flour Mill: Origins
of the Integrated and Automated Factory},
howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
note = {Accessed: 2023-12-04}
}
@@ -193,9 +195,10 @@
}
@article{egyptian+bread,
title = {Investigation of ancient Egyptian baking and brewing methods by correlative microscopy},
title = {Investigation of ancient Egyptian baking
and brewing methods by correlative microscopy},
volume = {273},
DOI = {10.1126/science.273.5274.488},
doi = {10.1126/science.273.5274.488},
number = {5274},
journal = {Science},
author = {Samuel, Delwen},
@@ -251,7 +254,8 @@
@article{effects+oxygen+yeast+growth,
author = {Hiroshi Kuriyama et al.},
title = {Effects of oxygen supply on yeast growth and metabolism in continuous fermentation},
title = {Effects of oxygen supply on yeast growth
and metabolism in continuous fermentation},
year = {1993},
journal = {Journal of Fermentation and Bioengineering},
publisher = {Elsevier},
@@ -270,7 +274,8 @@
@article{leaf+surface+sugars+epiphytes,
author = {Julien Mercier},
title = {Role of Leaf Surface Sugars in Colonization of Plants by Bacterial Epiphytes},
title = {Role of Leaf Surface Sugars in Colonization of
Plants by Bacterial Epiphytes},
year = {2000},
journal = {Applied and Environmental Microbiology},
volume = {66,1}
@@ -278,7 +283,8 @@
@article{yeasts+biocontrol+agent,
author = {Gianluca Bleve et al.},
title = {Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape},
title = {Isolation of epiphytic yeasts with potential for
biocontrol of Aspergillus carbonarius and A. niger on grape},
year = {2006},
journal = {International Journal of Food Microbiology},
volume = {108,2}
@@ -286,7 +292,8 @@
@article{saccharomyces+cerevisiae+pathogen,
author = {Sabine Gognies et al.},
title = {Saccharomyces cerevisiae, a potential pathogen towards grapevine, Vitis vinifera},
title = {Saccharomyces cerevisiae, a potential pathogen
towards grapevine, Vitis vinifera},
year = {2001},
journal = {FEMS Microbiology Ecology},
volume = {37,2}
@@ -317,7 +324,8 @@
}
@article{effects+temperature+flavor+wine,
title = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine},
title = {Effects of Fermentation Temperature on Key Aroma
Compounds and Sensory Properties of Apple Wine},
author = {Bangzhu Peng et al.},
year = {2015},
journal = {Food science},
@@ -325,7 +333,9 @@
}
@article{effects+temperature+flavor,
title = {Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment},
title = {Analysis of domestic refrigerator temperatures and home
storage time distributions for shelf-life
studies and food safety risk assessment},
author = {Anna Roccato et al.},
year = {2017},
journal = {Food Research},
@@ -333,7 +343,8 @@
}
@article{lactobacillus+sanfrancisco,
title = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
title = {Lactobacillus sanfrancisco a key sourdough
lactic acid bacterium: a review},
author = {M. Gobbetti et al.},
year = {1997},
journal = {Food Microbiology},
@@ -349,7 +360,8 @@
}
@article{shelflife+acidity,
title = {The effect of pH on shelf-life of pork during aging and simulated retail display},
title = {The effect of pH on shelf-life of pork during
aging and simulated retail display},
author = {S F Holmer et al.},
year = {2009},
journal = {Meat Science},
@@ -357,7 +369,8 @@
}
@article{temperature+bacteria+corn,
title = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
title = {Effect of temperature (5-25°C) on epiphytic lactic acid
bacteria populations and fermentation of whole-plant corn silage},
author = {Y Zhou et al.},
year = {2016},
journal = {Applied Microbiology and Biotechnology},
@@ -365,7 +378,8 @@
}
@article{acetic+acid+oxygen,
title = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
title = {Effects of Oxygen Availability on Acetic Acid Tolerance
and Intracellular pH in Dekkera bruxellensis},
author = {Claudia Capusoni et al.},
year = {2016},
journal = {Applied Microbiology and Biotechnology},
@@ -373,7 +387,8 @@
}
@article{starch+damage+flour,
title = {A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems},
title = {A review of milling damaged starch: Generation, measurement,
functionality and its effect on starch-based food systems},
author = {Qingfa Wang et al.},
year = {2020},
journal = {Food chemistry},
@@ -414,7 +429,8 @@
}
@article{rye+pentosans,
author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik
and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
journal = {Food Research International},
keywords = {Rye bread, Wholemeal, Pentosans, Starch},
number = {8},
@@ -443,12 +459,14 @@
author = {Rachana Poudel},
title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
year = {2018},
page = {67},
page = {67}
}
@article{review+of+sourdough+starters,
author = {Calvert MD, Madden AA et al.},
title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research},
title = {A review of sourdough starters: ecology, practices, and
sensory quality with applications for baking
and recommendations for future research},
year = {2021},
page = {3},
url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
@@ -457,7 +475,8 @@
@article{gluten+development+temperatures,
author = {Koga S., Böcker U. et al.},
title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.},
title = {Influence of temperature during grain filling on gluten
viscoelastic properties and gluten protein composition.},
year = {2015},
journal = {Journal of the Science of Food and Agriculture},
number = {96},
@@ -469,13 +488,16 @@
journal = {Cereal Chemistry},
number = {2},
pages = {239-252},
title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
title = {Characterizing whole-wheat flours produced using a
commercial stone mill, laboratory mills, and household
single-stream flour mills},
volume = {95},
year = {2018}
}
@article{freezing+toasting+bread,
title = {The impact of freezing and toasting on the glycaemic response of White Bread},
title = {The impact of freezing and toasting on the
glycaemic response of White Bread},
volume = {62},
doi = {10.1038/sj.ejcn.1602746},
number = {5},