These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 10795573)

  • 1. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition.
    Daglioglu O
    Nahrung; 2000 Apr; 44(2):85-8. PubMed ID: 10795573
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of fermentation and storage on free amino acids of tarhana.
    Erbas M; Ertugay MF; Erbas MO; Certel M
    Int J Food Sci Nutr; 2005 Aug; 56(5):349-58. PubMed ID: 16236596
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
    Sengun IY; Nielsen DS; Karapinar M; Jakobsen M
    Int J Food Microbiol; 2009 Oct; 135(2):105-11. PubMed ID: 19703719
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of yeast, fermentation time, and preservation methods on tarhana.
    Gurbuz O; Gocmen D; Ozmen N; Dagdelen F
    Prep Biochem Biotechnol; 2010; 40(4):263-75. PubMed ID: 21108130
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Preparation of lactic acid bacteria fermented wheat-yoghurt mixtures.
    Magala M; Kohajdová Z; Karovičová J
    Acta Sci Pol Technol Aliment; 2013; 12(3):295-302. PubMed ID: 24584958
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of fermentation time on the volatile aromatic profile of tarhana dough.
    Özdemir N; Şimşek Ö; Temiz H; Çon AH
    Food Sci Technol Int; 2019 Apr; 25(3):212-222. PubMed ID: 30509133
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enrichment of gluten-free tarhana with buckwheat flour.
    Bilgiçli N
    Int J Food Sci Nutr; 2009; 60 Suppl 4():1-8. PubMed ID: 19391028
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours.
    Kumral A
    Chem Cent J; 2015; 9():16. PubMed ID: 25852769
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.
    Kilci A; Gocmen D
    Food Chem; 2014 Feb; 145():777-83. PubMed ID: 24128544
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Upflow anaerobic sludge blanket reactor--a review.
    Bal AS; Dhagat NN
    Indian J Environ Health; 2001 Apr; 43(2):1-82. PubMed ID: 12397675
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A; Konietzny U; Coppola R; Sorrentino E; Greiner R
    J Agric Food Chem; 2007 Apr; 55(8):2993-7. PubMed ID: 17373819
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ; Schillinger U; Franz CM; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.
    Tou EH; Guyot JP; Mouquet-Rivier C; Rochette I; Counil E; Traoré AS; Trèche S
    Int J Food Microbiol; 2006 Jan; 106(1):52-60. PubMed ID: 16225950
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of
    Kaya Hİ; Şimşek Ö
    Microorganisms; 2020 Jul; 8(7):. PubMed ID: 32708067
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Biofortification of folates in white wheat bread by selection of yeast strain and process.
    Hjortmo S; Patring J; Jastrebova J; Andlid T
    Int J Food Microbiol; 2008 Sep; 127(1-2):32-6. PubMed ID: 18599142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.
    Şimşek Ö; Özel S; Çon AH
    Food Sci Biotechnol; 2017; 26(1):181-187. PubMed ID: 30263526
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Food fermentation: a safety and nutritional assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a Household Technology for Improving Food Safety.
    Motarjemi Y; Nout MJ
    Bull World Health Organ; 1996; 74(6):553-9. PubMed ID: 9060215
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.
    Hamlet CG; Sadd PA
    Food Addit Contam; 2005 Jul; 22(7):616-23. PubMed ID: 16019837
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of feeding fermented liquid feed and fermented grain on gastrointestinal ecology and growth performance in piglets.
    Canibe N; Højberg O; Badsberg JH; Jensen BB
    J Anim Sci; 2007 Nov; 85(11):2959-71. PubMed ID: 17591711
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.