BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

521 related articles for article (PubMed ID: 11003217)

  • 1. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
    Vinderola CG; Prosello W; Ghiberto TD; Reinheimer JA
    J Dairy Sci; 2000 Sep; 83(9):1905-11. PubMed ID: 11003217
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
    Phillips M; Kailasapathy K; Tran L
    Int J Food Microbiol; 2006 Apr; 108(2):276-80. PubMed ID: 16478637
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
    Oberg CJ; Moyes LV; Domek MJ; Brothersen C; McMahon DJ
    J Dairy Sci; 2011 May; 94(5):2220-30. PubMed ID: 21524512
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.
    Burns P; Patrignani F; Serrazanetti D; Vinderola GC; Reinheimer JA; Lanciotti R; Guerzoni ME
    J Dairy Sci; 2008 Feb; 91(2):500-12. PubMed ID: 18218736
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria.
    Tharmaraj N; Shah NP
    J Dairy Sci; 2003 Jul; 86(7):2288-96. PubMed ID: 12906045
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pategrás cheese as a suitable carrier for six probiotic cultures.
    Bergamini C; Hynes E; Meinardi C; Suárez V; Quiberoni A; Zalazar C
    J Dairy Res; 2010 Aug; 77(3):265-72. PubMed ID: 20181295
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Incorporation of citrus fibers in fermented milk containing probiotic bacteria.
    Sendra E; Fayos P; Lario Y; Fernández-López J; Sayas-Barberá E; Pérez-Alvarez JA
    Food Microbiol; 2008 Feb; 25(1):13-21. PubMed ID: 17993372
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
    Yilmaztekin M; Ozer BH; Atasoy F
    Int J Food Sci Nutr; 2004 Feb; 55(1):53-60. PubMed ID: 14630592
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
    Irkin R; Yalcin O
    Acta Sci Pol Technol Aliment; 2017; 16(2):181-189. PubMed ID: 28703958
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of salt on cell viability and membrane integrity of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum as observed by flow cytometry.
    Gandhi A; Shah NP
    Food Microbiol; 2015 Aug; 49():197-202. PubMed ID: 25846931
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
    J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage.
    Nighswonger BD; Brashears MM; Gilliland SE
    J Dairy Sci; 1996 Feb; 79(2):212-9. PubMed ID: 8708082
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product.
    Vinderola G; Prosello W; Molinari F; Ghiberto D; Reinheimer J
    Int J Food Microbiol; 2009 Oct; 135(2):171-4. PubMed ID: 19751954
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.
    Ashraf R; Shah NP
    Int J Food Microbiol; 2011 Oct; 149(3):194-208. PubMed ID: 21807435
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.
    Sharp MD; McMahon DJ; Broadbent JR
    J Food Sci; 2008 Sep; 73(7):M375-7. PubMed ID: 18803722
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
    Shu G; Wang S; Chen Z; Chen H; Wang C; Ma Y
    Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
    Bezerra TK; de Araujo AR; do Nascimento ES; de Matos Paz JE; Gadelha CA; Gadelha TS; Pacheco MT; do Egypto Queiroga Rde C; de Oliveira ME; Madruga MS
    Food Chem; 2016 Apr; 196():359-66. PubMed ID: 26593502
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
    Parra K; Ferrer M; Piñero M; Barboza Y; Medina LM
    J Food Prot; 2013 Feb; 76(2):265-71. PubMed ID: 23433374
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Anti-obese effects of two Lactobacilli and two Bifidobacteria on ICR mice fed on a high fat diet.
    Li Z; Jin H; Oh SY; Ji GE
    Biochem Biophys Res Commun; 2016 Nov; 480(2):222-227. PubMed ID: 27746173
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
    Gomes AM; Malcata FX
    J Dairy Sci; 1998 Jun; 81(6):1492-507. PubMed ID: 9684158
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 27.