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 *

116 related articles for article (PubMed ID: 17002469)

  • 1. Tartaric acid recovery from distilled lees and use of the residual solid as an economic nutrient for lactobacillus.
    Rivas B; Torrado A; Moldes AB; Domínguez JM
    J Agric Food Chem; 2006 Oct; 54(20):7904-11. PubMed ID: 17002469
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of vinification lees as a general medium for lactobacillus strains.
    Bustos G; Moldes AB; Cruz JM; Domínguez JM
    J Agric Food Chem; 2004 Aug; 52(16):5233-9. PubMed ID: 15291501
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formulation of low-cost fermentative media for lactic acid production with Lactobacillus rhamnosus using vinification lees as nutrients.
    Bustos G; Moldes AB; Cruz JM; Domínguez JM
    J Agric Food Chem; 2004 Feb; 52(4):801-8. PubMed ID: 14969534
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Improving downstream processes to recover tartaric acid, tartrate and nutrients from vinasses and formulation of inexpensive fermentative broths for xylitol production.
    Salgado JM; Rodríguez N; Cortés S; Domínguez JM
    J Sci Food Agric; 2010 Oct; 90(13):2168-77. PubMed ID: 20629106
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of the metabolism pathway on lactic acid production from hemicellulosic trimming vine shoots hydrolyzates using Lactobacillus pentosus.
    Bustos G; Moldes AB; Cruz JM; Domínguez JM
    Biotechnol Prog; 2005; 21(3):793-8. PubMed ID: 15932258
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fate of ochratoxin A during vinification of Semillon and Shiraz grapes.
    Leong SL; Hocking AD; Varelis P; Giannikopoulos G; Scott ES
    J Agric Food Chem; 2006 Aug; 54(17):6460-4. PubMed ID: 16910745
    [TBL] [Abstract][Full Text] [Related]  

  • 7. An economic approach for L-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources.
    Altaf M; Venkateshwar M; Srijana M; Reddy G
    J Appl Microbiol; 2007 Aug; 103(2):372-80. PubMed ID: 17650197
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Negative effect of discharging vinification lees on soils.
    Moldes AB; Vázquez M; Domínguez JM; Díaz-Fierros F; Barral MT
    Bioresour Technol; 2008 Sep; 99(13):5991-6. PubMed ID: 18023342
    [TBL] [Abstract][Full Text] [Related]  

  • 9. L-lactic acid production from apple pomace by sequential hydrolysis and fermentation.
    Gullón B; Yáñez R; Alonso JL; Parajó JC
    Bioresour Technol; 2008 Jan; 99(2):308-19. PubMed ID: 17321133
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Lead contamination in Portuguese red wines from the Douro region: from the vineyard to the final product.
    Almeida CM; Vasconcelos MT
    J Agric Food Chem; 2003 May; 51(10):3012-23. PubMed ID: 12720385
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fungicide dissipation curves in winemaking processes with and without maceration step.
    Fernández MJ; Oliva J; Barba A; Cámara MA
    J Agric Food Chem; 2005 Feb; 53(3):804-11. PubMed ID: 15686437
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison between different hydrolysis processes of vine-trimming waste to obtain hemicellulosic sugars for further lactic acid conversion.
    Moldes AB; Bustos G; Torrado A; Domínguez JM
    Appl Biochem Biotechnol; 2007 Dec; 143(3):244-56. PubMed ID: 18057452
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Minerals and organic nitrogen present in grape marc hydrolyzates enhance xylose consumption by Lactobacillus pentosus.
    Rivera OM; Torrado AM; Moldes AB; Domínguez JM
    Appl Biochem Biotechnol; 2009 Feb; 152(2):262-74. PubMed ID: 18581267
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Statistical screening of medium components by Plackett-Burman design for lactic acid production by Lactobacillus sp. KCP01 using date juice.
    Chauhan K; Trivedi U; Patel KC
    Bioresour Technol; 2007 Jan; 98(1):98-103. PubMed ID: 16386897
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lactic acid production by Lactobacillus sp. RKY2 in a cell-recycle continuous fermentation using lignocellulosic hydrolyzates as inexpensive raw materials.
    Wee YJ; Ryu HW
    Bioresour Technol; 2009 Sep; 100(18):4262-70. PubMed ID: 19394215
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of biosurfactant production from various agricultural residues by Lactobacillus pentosus.
    Moldes AB; Torrado AM; Barral MT; Domínguez JM
    J Agric Food Chem; 2007 May; 55(11):4481-6. PubMed ID: 17469840
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.
    Pérez-Bibbins B; Torrado-Agrasar A; Salgado JM; Oliveira RP; Domínguez JM
    Waste Manag; 2015 Jun; 40():72-81. PubMed ID: 25824282
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Complete bioconversion of hemicellulosic sugars from agricultural residues into lactic acid by Lactobacillus pentosus.
    Moldes AB; Torrado A; Converti A; Domínguez JM
    Appl Biochem Biotechnol; 2006 Dec; 135(3):219-28. PubMed ID: 17299209
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilization of a factorial design to study the composting of hydrolyzed grape marc and vinification lees.
    Paradelo R; Moldes AB; Barral MT
    J Agric Food Chem; 2010 Mar; 58(5):3085-92. PubMed ID: 20131838
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.