BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

174 related articles for article (PubMed ID: 17300848)

  • 1. Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production.
    Hatzikamari M; Yiangou M; Tzanetakis N; Litopoulou-Tzanetaki E
    Int J Food Microbiol; 2007 May; 116(1):37-43. PubMed ID: 17300848
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Functional properties of selected starter cultures for sour maize bread.
    Edema MO; Sanni AI
    Food Microbiol; 2008 Jun; 25(4):616-25. PubMed ID: 18456117
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk.
    Røssland E; Langsrud T; Sørhaug T
    Int J Food Microbiol; 2005 Aug; 103(1):69-77. PubMed ID: 16084267
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M; Di Cagno R; De Angelis M; Arnault P; Tossut P; Fox PF; Gobbetti M
    Food Microbiol; 2007 Feb; 24(1):15-24. PubMed ID: 16943090
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack.
    Thorsen L; Abdelgadir WS; Rønsbo MH; Abban S; Hamad SH; Nielsen DS; Jakobsen M
    Int J Food Microbiol; 2011 Apr; 146(3):244-52. PubMed ID: 21429611
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of "siljo" fermentation on growth of Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes.
    Dessie G; Abegaz K; Ashenafi M
    Ethiop Med J; 1997 Oct; 35(4):215-23. PubMed ID: 10214435
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.
    Ouoba LI; Thorsen L; Varnam AH
    Int J Food Microbiol; 2008 Jun; 124(3):224-30. PubMed ID: 18474404
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Survival and growth of Bacillus cereus in Egyptian bread and its effect on bread staling.
    Rizk IR; Ebeid HM
    Nahrung; 1989; 33(9):839-44. PubMed ID: 2516878
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A; Faid M; Belhcen R
    East Mediterr Health J; 2003; 9(1-2):141-7. PubMed ID: 15562743
    [TBL] [Abstract][Full Text] [Related]  

  • 10. In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment.
    Oguntoyinbo FA; Sanni AI; Franz CM; Holzapfel WH
    Int J Food Microbiol; 2007 Jan; 113(2):208-18. PubMed ID: 17020788
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).
    Ricciardi A; Parente E; Piraino P; Paraggio M; Romano P
    Int J Food Microbiol; 2005 Jan; 98(1):63-72. PubMed ID: 15617801
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions.
    Thorsen L; Budde BB; Henrichsen L; Martinussen T; Jakobsen M
    Int J Food Microbiol; 2009 Aug; 134(1-2):133-9. PubMed ID: 19428136
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the spore-forming Bacillus cereus sensu lato group and Clostridium perfringens bacteria isolated from the Australian dairy farm environment.
    Dréan P; McAuley CM; Moore SC; Fegan N; Fox EM
    BMC Microbiol; 2015 Feb; 15():38. PubMed ID: 25881096
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
    Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Spontaneous fermentation of traditional sago starch in Papua New Guinea.
    Greenhill AR; Shipton WA; Blaney BJ; Brock IJ; Kupz A; Warner JM
    Food Microbiol; 2009 Apr; 26(2):136-41. PubMed ID: 19171254
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The occurrence and growth of microorganisms during the fermentation of fish sausage.
    Aryanta RW; Fleet GH; Buckle KA
    Int J Food Microbiol; 1991 Jun; 13(2):143-55. PubMed ID: 1909546
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice.
    Ankolekar C; Rahmati T; Labbé RG
    Int J Food Microbiol; 2009 Jan; 128(3):460-6. PubMed ID: 19027973
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Inhibition of spoilage and food-borne pathogens by lactic acid bacteria isolated from fermenting tef (Eragrostis tef) dough.
    Nigatu A; Gashe BA
    Ethiop Med J; 1994 Oct; 32(4):223-9. PubMed ID: 7835350
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.