BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

706 related articles for article (PubMed ID: 12866624)

  • 1. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K; Chobert JM; Sitohy M; Dalgalarrondo M; Haertlé T
    Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
    Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
    Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Pescuma M; Hébert EM; Mozzi F; Font de Valdez G
    Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M; Hébert EM; Mozzi F; de Valdez GF
    Int J Food Microbiol; 2010 Jun; 141(1-2):73-81. PubMed ID: 20483186
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
    Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
    Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Distribution and stability of aflatoxin M1 during production and storage of yoghurt.
    Govaris A; Roussi V; Koidis PA; Botsoglou NA
    Food Addit Contam; 2002 Nov; 19(11):1043-50. PubMed ID: 12456275
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Survival of Brucella abortus in milk fermented with a yoghurt starter culture.
    Zúñiga Estrada A; Mota de la Garza L; Sánchez Mendoza M; Santos López EM; Filardo Kerstupp S; López Merino A
    Rev Latinoam Microbiol; 2005; 47(3-4):88-91. PubMed ID: 17061533
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
    Möller C; Bockelmann W; Ammann A; Heller KJ
    Biotechnol J; 2007 Apr; 2(4):469-79. PubMed ID: 17260332
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
    Ongol MP; Sawatari Y; Ebina Y; Sone T; Tanaka M; Tomita F; Yokota A; Asano K
    Int J Food Microbiol; 2007 May; 116(3):358-66. PubMed ID: 17434219
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat-shock protein: application of a two-plasmid system for constructing food-grade strains of Streptococcus thermophilus.
    El Demerdash HA; Oxmann J; Heller KJ; Geis A
    Biotechnol J; 2006 Apr; 1(4):398-404. PubMed ID: 16892266
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S; Nout MJ; Antunes Fernandes EC; Hettinga KA; Vervoort JM; van Hooijdonk TC; Zwietering MH; Smid EJ; van Valenberg HJ
    Int J Food Microbiol; 2014 May; 177():29-36. PubMed ID: 24598513
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L; Shah NP
    J Food Sci; 2008 Sep; 73(7):M360-7. PubMed ID: 18803720
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP.
    Ramchandran L; Shah NP
    J Food Sci; 2008 Sep; 73(7):M368-74. PubMed ID: 18803721
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
    Pescuma M; Hébert EM; Mozzi F; Valdez GF
    J Appl Microbiol; 2007 Nov; 103(5):1738-46. PubMed ID: 17953584
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture.
    Kopsahelis N; Panas P; Kourkoutas Y; Koutinas AA
    J Agric Food Chem; 2007 Nov; 55(24):9829-36. PubMed ID: 17985843
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Production of amino acids by yogurt bacteria.
    Beshkova DM; Simova ED; Frengova GI; Simov ZI; Adilov EF
    Biotechnol Prog; 1998; 14(6):963-5. PubMed ID: 9841662
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
    Soukoulis C; Panagiotidis P; Koureli R; Tzia C
    J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
    Karagül-Yüceer Y; Wilson JC; White CH
    J Dairy Sci; 2001 Mar; 84(3):543-50. PubMed ID: 11286405
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Capsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation.
    Hassan AN; Corredig M; Frank JF
    J Dairy Sci; 2002 Apr; 85(4):716-20. PubMed ID: 12018415
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 36.