{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T07:59:49Z","timestamp":1790755189528,"version":"4.1.0"},"reference-count":59,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:00:00Z","timestamp":1790726400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:00:00Z","timestamp":1790726400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003500","name":"Universit\u00e0 degli Studi di Padova","doi-asserted-by":"publisher","award":["BIRD228113"],"award-info":[{"award-number":["BIRD228113"]}],"id":[{"id":"10.13039\/501100003500","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100009878","name":"Regione del Veneto","doi-asserted-by":"publisher","award":["CUP D19J24000690007"],"award-info":[{"award-number":["CUP D19J24000690007"]}],"id":[{"id":"10.13039\/501100009878","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>This study investigated kombucha as an innovative functional starter for sourdough breadmaking. A kombucha\u2010based sourdough was prepared and reached technological maturity in just 5\u2009days, significantly faster than conventional spontaneous fermentation. Its performance was compared against a traditional artisanal sourdough control. Bread quality was comprehensively evaluated through physicochemical, structural, and sensory assessments. Results demonstrate that kombucha breads exhibit specific volume, crumb structure, texture, and staling behavior comparable to traditional sourdough bread. Sensory analysis confirmed high overall acceptability and similarity between the products. Notably, kombucha breads displayed significantly higher total phenolic content and antioxidant capacity with respect to the traditional artisanal sourdough bread. These findings highlight kombucha as a highly promising alternative starter capable of accelerating sourdough production while enhancing the potential functional and nutritional properties of bread.<\/jats:p>","DOI":"10.1002\/fsn3.72433","type":"journal-article","created":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T07:27:42Z","timestamp":1790753262000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-0116-5046","authenticated-orcid":false,"given":"Manuel","family":"Chinello","sequence":"first","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ragy Nader Ragheb","family":"Tawfik","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-9423-032X","authenticated-orcid":false,"given":"Elisa","family":"Canazza","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4499-8653","authenticated-orcid":false,"given":"Chiara","family":"Nadai","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"},{"name":"Interdepartmental Centre for Research in Viticulture and Enology (CIRVE) University of Padova  Conegliano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7300-8773","authenticated-orcid":false,"given":"Frederico Augusto Ribeiro","family":"de Barros","sequence":"additional","affiliation":[{"name":"Bioactive Compounds and Carbohydrates (BIOCARB) Research Group, Department of Food Science and Technology Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8083-8003","authenticated-orcid":false,"given":"Giovanna","family":"Lomolino","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4709-9311","authenticated-orcid":false,"given":"Anna","family":"Lante","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viviana","family":"Corich","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"},{"name":"Interdepartmental Centre for Research in Viticulture and Enology (CIRVE) University of Padova  Conegliano Italy"},{"name":"Department of Land, Environment, Agriculture and Forestry (TESAF) University of Padova  Legnaro Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4124-0142","authenticated-orcid":false,"given":"Alessio","family":"Giacomini","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources Animal and Environment (DAFNAE) University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,30]]},"reference":[{"key":"e_1_2_11_2_1","unstructured":"AACC.2010.\u201cGuidelines for Measurement of Volume by Rapeseed Displacement.\u201dMethod 10\u201005.0."},{"issue":"10","key":"e_1_2_11_3_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods9101447","article-title":"Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product","volume":"9","author":"Alfeo 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