Skip to content
New issue

Have a question about this project? Sign up for a free GitHub account to open an issue and contact its maintainers and the community.

Sign up for GitHub

By clicking “Sign up for GitHub”, you agree to our terms of service and privacy statement. We’ll occasionally send you account related emails.

Already on GitHub? Sign in to your account

Fix indentation/align on references #316

Merged
merged 1 commit into from
Dec 18, 2023
Merged

Fix indentation/align on references #316

Changes from all commits
Commits
Show all changes
1 commit
Select commit
File filter

Filter by extension

Filter by extension
Conversations
Failed to load comments.
Loading
Jump to
Jump to file
Failed to load files.
Loading
Diff view
Diff view
192 changes: 107 additions & 85 deletions book/references.bib
View file
Open in desktop
Original file line number Diff line number Diff line change
@@ -1,11 +1,11 @@
@article{raffaella+di+cagno,
author = {Di Cagno, Raffaella et al.},
title = {Proteolysis by sourdough lactic acid bacteria:
effects on wheat flour protein fractions and
gliadin peptides involved in human cereal intolerance},
journal = {Applied and environmental microbiology},
publisher = {Dover},
volume = {68,2}
author = {Di Cagno, Raffaella et al.},
title = {Proteolysis by sourdough lactic acid bacteria:
effects on wheat flour protein fractions and
gliadin peptides involved in human cereal intolerance},
journal = {Applied and environmental microbiology},
publisher = {Dover},
volume = {68,2}
}

@misc{too+hot+baking,
Expand All @@ -17,13 +17,13 @@ @misc{too+hot+baking
}

@article{rye-defects,
author = {Marie Oest et al.},
title = {Rye Bread Defects: Analysis of Composition and
Further Influence Factors as Determinants
of Dry-Baking},
journal = {Applied and environmental microbiology},
publisher = {Foods},
howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
author = {Marie Oest et al.},
title = {Rye Bread Defects: Analysis of Composition and
Further Influence Factors as Determinants
of Dry-Baking},
journal = {Applied and environmental microbiology},
publisher = {Foods},
howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
}

@article{stiff+starter,
Expand Down Expand Up @@ -91,10 +91,11 @@ @article{acetic+acid+production
}

@article{jordan+bread,
author = {Amaia Arranz-Otaegui et al.},
title = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
journal = {Proc Natl Acad Sci USA},
year = {2018},
author = {Amaia Arranz-Otaegui et al.},
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/}}
}

Expand All @@ -107,7 +108,8 @@ @article{fleischmann+history

@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}
}
Expand Down Expand Up @@ -193,9 +195,10 @@ @book{Yong+2017+Leeuwen
}

@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},
Expand All @@ -204,25 +207,25 @@ @article{egyptian+bread
}

@article{vienna+breadrolls,
author = {Eben Norton Horsford},
title = {Report on Vienna bread},
year = {1875},
author = {Eben Norton Horsford},
title = {Report on Vienna bread},
year = {1875},
howpublished = {\url{https://archive.org/details/bub_gb_6jRDAAAAIAAJ/page/n100/mode/2up}},
note = {Accessed: 2022-05-02}
}

@article{coeliac+disease,
author = {Giovanni Battista Gasbarrini et al.},
title = {Coeliac disease: an old or a new disease? History of a pathology},
year = {2014},
journal = {Intern Emerg Med.},
author = {Giovanni Battista Gasbarrini et al.},
title = {Coeliac disease: an old or a new disease? History of a pathology},
year = {2014},
journal = {Intern Emerg Med.},
howpublished = {\url{https://pubmed.ncbi.nlm.nih.gov/24435555/}}
}

@article{interview+karl+de+smedt,
author = {Hendrik Kleinwächter},
title = {Interview with Karl de Smedt},
year = {2021},
author = {Hendrik Kleinwächter},
title = {Interview with Karl de Smedt},
year = {2021},
howpublished = {\url{https://www.youtube.com/watch?v=vfDIfkqBCuk}},
note = {Accessed: 2022-05-06}
}
Expand Down Expand Up @@ -251,7 +254,8 @@ @article{molecular+mechanisms+yeast

@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},
Expand All @@ -270,23 +274,26 @@ @article{endophytes+in+plants

@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}
}

@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}
}

@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}
Expand Down Expand Up @@ -317,23 +324,27 @@ @article{mold+anaerobic
}

@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},
volume = {80,12}
}

@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},
volume = {96,171-181}
}

@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},
Expand All @@ -349,31 +360,35 @@ @article{proteolysis+sourdough+bacteria
}

@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},
volume = {82,86-93}
}

@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},
volume = {121,657-671}
}

@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},
volume = {82,4673-4681}
}

@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},
Expand All @@ -395,87 +410,94 @@ @article{bassinage+technique
howpublished = {\url{https://www.sourdough.co.uk/glossary/bassinage/}},
year = {2022},
note = {Accessed: 2022-12-22}
}
}

@article{oxidization+dough,
title = {Enzymes and pH matter, troubleshoot my loaf},
author = {Bread Blog},
howpublished = {\url{https://bread.blog/enzymes-and-ph-matter-troubleshoot-my-loaf/}},
year = {2022},
note = {Accessed: 2022-12-28}
}
}

@article{stretch+and+fold+technique,
title = {How And When To Stretch And Fold Your Sourdough},
author = {The Bread Code YouTube},
howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
year = {2022},
note = {Accessed: 2023-01-06}
}
}

@article{rye+pentosans,
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},
pages = {2045-2051},
title = {The role of pentosans and starch in baking of wholemeal rye bread},
url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
volume = {43},
year = {2010}
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},
pages = {2045-2051},
title = {The role of pentosans and starch in baking of wholemeal rye bread},
url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
volume = {43},
year = {2010}
}

@article{storing+bread,
author = {King Author},
title = {Storing yeast based bread},
url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
note = {Accessed: 2023-02-03}
author = {King Author},
title = {Storing yeast based bread},
url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
note = {Accessed: 2023-02-03}
}

@misc{wheat+kernel,
author = {W. Berghoff},
title = {A wheat kernel and its nutritional value.},
url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
note = {Accessed: 2023-03-30}
author = {W. Berghoff},
title = {A wheat kernel and its nutritional value.},
url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
note = {Accessed: 2023-03-30}
}

@article{enzymatic+activity+whole+wheat,
author = {Rachana Poudel},
title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
year = {2018},
page = {67},
author = {Rachana Poudel},
title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
year = {2018},
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},
year = {2021},
page = {3},
url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
note = {Accessed: 2023-03-30}
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},
year = {2021},
page = {3},
url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
note = {Accessed: 2023-03-30}
}

@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.},
year = {2015},
author = {Koga S., Böcker U. et al.},
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},
pages = {122-130}
number = {96},
pages = {122-130}
}

@article{milling+commercial+home+mill+comparison,
author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
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},
volume = {95},
year = {2018}
author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
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},
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},
Expand Down