BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

164 related articles for article (PubMed ID: 17544732)

  • 21. Acid production from sugars and sugar alcohols by probiotic lactobacilli and bifidobacteria in vitro.
    Haukioja A; Söderling E; Tenovuo J
    Caries Res; 2008; 42(6):449-53. PubMed ID: 18931494
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Optimization of cholesterol removal, growth and fermentation patterns of Lactobacillus acidophilus ATCC 4962 in the presence of mannitol, fructo-oligosaccharide and inulin: a response surface methodology approach.
    Liong MT; Shah NP
    J Appl Microbiol; 2005; 98(5):1115-26. PubMed ID: 15836481
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods.
    Renschler MA; Wyatt A; Anene N; Robinson-Hill R; Pickerill ES; Fox NE; Griffith JA; McKillip JL
    J Dairy Sci; 2020 Feb; 103(2):1215-1222. PubMed ID: 31837787
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract.
    Chaikham P; Apichartsrangkoon A; Worametrachanon S; Supraditareporn W; Chokiatirote E; Van der Wiele T
    J Sci Food Agric; 2013 Jul; 93(9):2229-38. PubMed ID: 23401169
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Use of modified Lactobacillus selective medium and Bifidobacterium iodoacetate medium for differential enumeration of Lactobacillus acidophilus and Bifidobacterium spp. in powdered nutritional products.
    Ingham SC
    J Food Prot; 1999 Jan; 62(1):77-80. PubMed ID: 9921834
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products.
    Martínez-Villaluenga C; Frías J; Vidal-Valverde C; Gómez R
    J Food Prot; 2005 Jun; 68(6):1246-52. PubMed ID: 15954717
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.
    Tian H; Shen Y; Yu H; He Y; Chen C
    J Food Sci; 2017 Jul; 82(7):1693-1701. PubMed ID: 28598540
    [TBL] [Abstract][Full Text] [Related]  

  • 28. A comparison of changes in the transformation of isoflavones in soymilk using varying concentrations of exogenous and probiotic-derived endogenous beta-glucosidases.
    Otieno DO; Shah NP
    J Appl Microbiol; 2007 Sep; 103(3):601-12. PubMed ID: 17714393
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Growth and metabolism of selected strains of probiotic bacteria in milk.
    Østlie HM; Helland MH; Narvhus JA
    Int J Food Microbiol; 2003 Oct; 87(1-2):17-27. PubMed ID: 12927703
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
    Kongo JM; Gomes AM; Malcata FX
    Lett Appl Microbiol; 2006 Jun; 42(6):595-9. PubMed ID: 16706898
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Acerola (Malpighia glabra L.) and guava (Psidium guayaba L.) industrial processing by-products stimulate probiotic Lactobacillus and Bifidobacterium growth and induce beneficial changes in colonic microbiota.
    Menezes FNDD; de Melo FHC; Vieira ARS; Almeida ÉTC; Lima MS; Aquino JS; Gomez-Zavaglia A; Magnani M; de Souza EL
    J Appl Microbiol; 2021 Apr; 130(4):1323-1336. PubMed ID: 32808408
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.
    Holko I; Hrabě J; Šalaková A; Rada V
    Meat Sci; 2013 Jul; 94(3):275-9. PubMed ID: 23567124
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Structural Identity of Galactooligosaccharide Molecules Selectively Utilized by Single Cultures of Probiotic Bacterial Strains.
    Böger M; van Leeuwen SS; Lammerts van Bueren A; Dijkhuizen L
    J Agric Food Chem; 2019 Dec; 67(50):13969-13977. PubMed ID: 31747272
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The applications of polysaccharides from various mushroom wastes as prebiotics in different systems.
    Chou WT; Sheih IC; Fang TJ
    J Food Sci; 2013 Jul; 78(7):M1041-8. PubMed ID: 23701736
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.
    do Espírito Santo AP; Cartolano NS; Silva TF; Soares FA; Gioielli LA; Perego P; Converti A; Oliveira MN
    Int J Food Microbiol; 2012 Mar; 154(3):135-44. PubMed ID: 22264421
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Metabolic profiling of potential probiotic or synbiotic cheeses by nuclear magnetic resonance (NMR) spectroscopy.
    Rodrigues D; Santos CH; Rocha-Santos TA; Gomes AM; Goodfellow BJ; Freitas AC
    J Agric Food Chem; 2011 May; 59(9):4955-61. PubMed ID: 21443163
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Prebiotic Effects of Agave salmiana Fructans in Lactobacillus acidophilus and Bifidobacterium lactis Cultures.
    Castro-Zavala A; Juárez-Flores BI; Pinos-Rodríguez JM; Delgado-Portales RE; Aguirre-Rivera JR; Alcocer-Gouyonnet F
    Nat Prod Commun; 2015 Nov; 10(11):1985-8. PubMed ID: 26749843
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates.
    Herrera-Ponce A; Nevárez-Morillón G; Ortega-Rívas E; Pérez-Vega S; Salmerón I
    Lett Appl Microbiol; 2014 Oct; 59(4):449-56. PubMed ID: 24979232
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.
    Tavares Estevam AC; de Almeida MC; de Oliveira TA; Florentino ER; Alonso Buriti FC; Porto ALF
    Food Funct; 2017 Sep; 8(9):3075-3082. PubMed ID: 28745749
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.