From 0fecb8e252a4f52b44ca2855aa21e5d102fecfa0 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Mon, 18 Dec 2023 13:55:32 +0100 Subject: [PATCH] Fix indentation/align on references (#316) Just a small cleanup to make sure all references are similarly formatted. --- book/references.bib | 192 ++++++++++++++++++++++++-------------------- 1 file changed, 107 insertions(+), 85 deletions(-) diff --git a/book/references.bib b/book/references.bib index 76c6a515..753ecc83 100644 --- a/book/references.bib +++ b/book/references.bib @@ -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, @@ -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, @@ -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/}} } @@ -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} } @@ -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}, @@ -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} } @@ -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}, @@ -270,7 +274,8 @@ @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} @@ -278,7 +283,8 @@ @article{leaf+surface+sugars+epiphytes @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{yeasts+biocontrol+agent @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{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}, @@ -325,7 +333,9 @@ @article{effects+temperature+flavor+wine } @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{effects+temperature+flavor } @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{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}, @@ -357,7 +369,8 @@ @article{shelflife+acidity } @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{temperature+bacteria+corn } @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{acetic+acid+oxygen } @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}, @@ -395,7 +410,7 @@ @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}, @@ -403,7 +418,7 @@ @article{oxidization+dough 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}, @@ -411,71 +426,78 @@ @article{stretch+and+fold+technique 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},