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https://github.com/hendricius/the-sourdough-framework
synced 2025-12-02 07:43:59 -06:00
Fix indentation/align on references (#316)
Just a small cleanup to make sure all references are similarly formatted.
This commit is contained in:
Hendrik Kleinwaechter
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commit
0fecb8e252
@@ -1,11 +1,11 @@
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@article{raffaella+di+cagno,
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author = {Di Cagno, Raffaella et al.},
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title = {Proteolysis by sourdough lactic acid bacteria:
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effects on wheat flour protein fractions and
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gliadin peptides involved in human cereal intolerance},
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journal = {Applied and environmental microbiology},
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publisher = {Dover},
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volume = {68,2}
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author = {Di Cagno, Raffaella et al.},
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title = {Proteolysis by sourdough lactic acid bacteria:
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effects on wheat flour protein fractions and
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gliadin peptides involved in human cereal intolerance},
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journal = {Applied and environmental microbiology},
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publisher = {Dover},
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volume = {68,2}
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}
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@misc{too+hot+baking,
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@@ -17,13 +17,13 @@
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}
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@article{rye-defects,
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author = {Marie Oest et al.},
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title = {Rye Bread Defects: Analysis of Composition and
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Further Influence Factors as Determinants
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of Dry-Baking},
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journal = {Applied and environmental microbiology},
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publisher = {Foods},
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howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
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author = {Marie Oest et al.},
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title = {Rye Bread Defects: Analysis of Composition and
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Further Influence Factors as Determinants
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of Dry-Baking},
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journal = {Applied and environmental microbiology},
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publisher = {Foods},
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howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
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}
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@article{stiff+starter,
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@@ -91,10 +91,11 @@
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}
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@article{jordan+bread,
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author = {Amaia Arranz-Otaegui et al.},
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title = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
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journal = {Proc Natl Acad Sci USA},
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year = {2018},
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author = {Amaia Arranz-Otaegui et al.},
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title = {Archaeobotanical evidence reveals the origins of
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bread 14,400 years ago in northeastern Jordan},
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journal = {Proc Natl Acad Sci USA},
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year = {2018},
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howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
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}
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@@ -107,7 +108,8 @@
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@article{evans+mill,
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author = {Jeremy Norman},
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title = {Oliver Evans Builds the First Automated Flour Mill: Origins of the Integrated and Automated Factory},
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title = {Oliver Evans Builds the First Automated Flour Mill: Origins
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of the Integrated and Automated Factory},
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howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
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note = {Accessed: 2023-12-04}
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}
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@@ -193,9 +195,10 @@
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}
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@article{egyptian+bread,
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title = {Investigation of ancient Egyptian baking and brewing methods by correlative microscopy},
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title = {Investigation of ancient Egyptian baking
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and brewing methods by correlative microscopy},
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volume = {273},
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DOI = {10.1126/science.273.5274.488},
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doi = {10.1126/science.273.5274.488},
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number = {5274},
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journal = {Science},
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author = {Samuel, Delwen},
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@@ -204,25 +207,25 @@
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}
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@article{vienna+breadrolls,
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author = {Eben Norton Horsford},
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title = {Report on Vienna bread},
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year = {1875},
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author = {Eben Norton Horsford},
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title = {Report on Vienna bread},
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year = {1875},
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howpublished = {\url{https://archive.org/details/bub_gb_6jRDAAAAIAAJ/page/n100/mode/2up}},
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note = {Accessed: 2022-05-02}
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}
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@article{coeliac+disease,
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author = {Giovanni Battista Gasbarrini et al.},
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title = {Coeliac disease: an old or a new disease? History of a pathology},
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year = {2014},
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journal = {Intern Emerg Med.},
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author = {Giovanni Battista Gasbarrini et al.},
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title = {Coeliac disease: an old or a new disease? History of a pathology},
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year = {2014},
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journal = {Intern Emerg Med.},
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howpublished = {\url{https://pubmed.ncbi.nlm.nih.gov/24435555/}}
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}
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@article{interview+karl+de+smedt,
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author = {Hendrik Kleinwächter},
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title = {Interview with Karl de Smedt},
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year = {2021},
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author = {Hendrik Kleinwächter},
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title = {Interview with Karl de Smedt},
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year = {2021},
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howpublished = {\url{https://www.youtube.com/watch?v=vfDIfkqBCuk}},
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note = {Accessed: 2022-05-06}
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}
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@@ -251,7 +254,8 @@
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@article{effects+oxygen+yeast+growth,
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author = {Hiroshi Kuriyama et al.},
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title = {Effects of oxygen supply on yeast growth and metabolism in continuous fermentation},
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title = {Effects of oxygen supply on yeast growth
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and metabolism in continuous fermentation},
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year = {1993},
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journal = {Journal of Fermentation and Bioengineering},
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publisher = {Elsevier},
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@@ -270,7 +274,8 @@
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@article{leaf+surface+sugars+epiphytes,
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author = {Julien Mercier},
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title = {Role of Leaf Surface Sugars in Colonization of Plants by Bacterial Epiphytes},
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title = {Role of Leaf Surface Sugars in Colonization of
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Plants by Bacterial Epiphytes},
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year = {2000},
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journal = {Applied and Environmental Microbiology},
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volume = {66,1}
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@@ -278,7 +283,8 @@
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@article{yeasts+biocontrol+agent,
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author = {Gianluca Bleve et al.},
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title = {Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape},
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title = {Isolation of epiphytic yeasts with potential for
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biocontrol of Aspergillus carbonarius and A. niger on grape},
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year = {2006},
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journal = {International Journal of Food Microbiology},
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volume = {108,2}
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@@ -286,7 +292,8 @@
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@article{saccharomyces+cerevisiae+pathogen,
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author = {Sabine Gognies et al.},
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title = {Saccharomyces cerevisiae, a potential pathogen towards grapevine, Vitis vinifera},
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title = {Saccharomyces cerevisiae, a potential pathogen
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towards grapevine, Vitis vinifera},
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year = {2001},
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journal = {FEMS Microbiology Ecology},
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volume = {37,2}
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@@ -317,7 +324,8 @@
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}
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@article{effects+temperature+flavor+wine,
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title = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine},
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title = {Effects of Fermentation Temperature on Key Aroma
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Compounds and Sensory Properties of Apple Wine},
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author = {Bangzhu Peng et al.},
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year = {2015},
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journal = {Food science},
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@@ -325,7 +333,9 @@
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}
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@article{effects+temperature+flavor,
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title = {Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment},
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title = {Analysis of domestic refrigerator temperatures and home
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storage time distributions for shelf-life
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studies and food safety risk assessment},
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author = {Anna Roccato et al.},
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year = {2017},
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journal = {Food Research},
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@@ -333,7 +343,8 @@
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}
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@article{lactobacillus+sanfrancisco,
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title = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
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title = {Lactobacillus sanfrancisco a key sourdough
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lactic acid bacterium: a review},
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author = {M. Gobbetti et al.},
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year = {1997},
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journal = {Food Microbiology},
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@@ -349,7 +360,8 @@
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}
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@article{shelflife+acidity,
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title = {The effect of pH on shelf-life of pork during aging and simulated retail display},
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title = {The effect of pH on shelf-life of pork during
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aging and simulated retail display},
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author = {S F Holmer et al.},
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year = {2009},
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journal = {Meat Science},
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@@ -357,7 +369,8 @@
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}
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@article{temperature+bacteria+corn,
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title = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
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title = {Effect of temperature (5-25°C) on epiphytic lactic acid
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bacteria populations and fermentation of whole-plant corn silage},
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author = {Y Zhou et al.},
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year = {2016},
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journal = {Applied Microbiology and Biotechnology},
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@@ -365,7 +378,8 @@
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}
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@article{acetic+acid+oxygen,
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title = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
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title = {Effects of Oxygen Availability on Acetic Acid Tolerance
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and Intracellular pH in Dekkera bruxellensis},
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author = {Claudia Capusoni et al.},
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year = {2016},
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journal = {Applied Microbiology and Biotechnology},
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@@ -373,7 +387,8 @@
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}
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@article{starch+damage+flour,
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title = {A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems},
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title = {A review of milling damaged starch: Generation, measurement,
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functionality and its effect on starch-based food systems},
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author = {Qingfa Wang et al.},
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year = {2020},
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journal = {Food chemistry},
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@@ -395,7 +410,7 @@
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howpublished = {\url{https://www.sourdough.co.uk/glossary/bassinage/}},
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year = {2022},
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note = {Accessed: 2022-12-22}
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}
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}
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@article{oxidization+dough,
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title = {Enzymes and pH matter, troubleshoot my loaf},
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@@ -403,7 +418,7 @@
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howpublished = {\url{https://bread.blog/enzymes-and-ph-matter-troubleshoot-my-loaf/}},
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year = {2022},
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note = {Accessed: 2022-12-28}
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}
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}
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@article{stretch+and+fold+technique,
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title = {How And When To Stretch And Fold Your Sourdough},
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@@ -411,71 +426,78 @@
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howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
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year = {2022},
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note = {Accessed: 2023-01-06}
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}
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}
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@article{rye+pentosans,
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author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
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journal = {Food Research International},
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keywords = {Rye bread, Wholemeal, Pentosans, Starch},
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number = {8},
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pages = {2045-2051},
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title = {The role of pentosans and starch in baking of wholemeal rye bread},
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url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
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volume = {43},
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year = {2010}
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author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik
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and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
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journal = {Food Research International},
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keywords = {Rye bread, Wholemeal, Pentosans, Starch},
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number = {8},
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pages = {2045-2051},
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title = {The role of pentosans and starch in baking of wholemeal rye bread},
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url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
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volume = {43},
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year = {2010}
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}
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@article{storing+bread,
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author = {King Author},
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title = {Storing yeast based bread},
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url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
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note = {Accessed: 2023-02-03}
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author = {King Author},
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title = {Storing yeast based bread},
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url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
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note = {Accessed: 2023-02-03}
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}
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@misc{wheat+kernel,
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author = {W. Berghoff},
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title = {A wheat kernel and its nutritional value.},
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url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
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note = {Accessed: 2023-03-30}
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author = {W. Berghoff},
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title = {A wheat kernel and its nutritional value.},
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url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
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note = {Accessed: 2023-03-30}
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}
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@article{enzymatic+activity+whole+wheat,
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author = {Rachana Poudel},
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title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
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year = {2018},
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page = {67},
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author = {Rachana Poudel},
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title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
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year = {2018},
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page = {67}
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}
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@article{review+of+sourdough+starters,
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author = {Calvert MD, Madden AA et al.},
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title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research},
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year = {2021},
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page = {3},
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url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
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note = {Accessed: 2023-03-30}
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author = {Calvert MD, Madden AA et al.},
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title = {A review of sourdough starters: ecology, practices, and
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sensory quality with applications for baking
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and recommendations for future research},
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year = {2021},
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page = {3},
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url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
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note = {Accessed: 2023-03-30}
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}
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@article{gluten+development+temperatures,
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author = {Koga S., Böcker U. et al.},
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title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.},
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year = {2015},
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author = {Koga S., Böcker U. et al.},
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title = {Influence of temperature during grain filling on gluten
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viscoelastic properties and gluten protein composition.},
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year = {2015},
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journal = {Journal of the Science of Food and Agriculture},
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number = {96},
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pages = {122-130}
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number = {96},
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pages = {122-130}
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}
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@article{milling+commercial+home+mill+comparison,
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author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
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journal = {Cereal Chemistry},
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number = {2},
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pages = {239-252},
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title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
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volume = {95},
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year = {2018}
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author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
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journal = {Cereal Chemistry},
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number = {2},
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pages = {239-252},
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title = {Characterizing whole-wheat flours produced using a
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commercial stone mill, laboratory mills, and household
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single-stream flour mills},
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volume = {95},
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year = {2018}
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}
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@article{freezing+toasting+bread,
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title = {The impact of freezing and toasting on the glycaemic response of White Bread},
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title = {The impact of freezing and toasting on the
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glycaemic response of White Bread},
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volume = {62},
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doi = {10.1038/sj.ejcn.1602746},
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number = {5},
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Reference in New Issue
Block a user