BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 18538879)

  • 1. Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties.
    Corsetti A; Caldini G; Mastrangelo M; Trotta F; Valmorri S; Cenci G
    Int J Food Microbiol; 2008 Jul; 125(3):330-5. PubMed ID: 18538879
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli.
    Caldini G; Trotta F; Corsetti A; Cenci G
    Antonie Van Leeuwenhoek; 2008; 93(1-2):51-9. PubMed ID: 17588126
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Food borne yeasts as DNA-bioprotective agents against model genotoxins.
    Trotta F; Caldini G; Dominici L; Federici E; Tofalo R; Schirone M; Corsetti A; Suzzi G; Cenci G
    Int J Food Microbiol; 2012 Feb; 153(3):275-80. PubMed ID: 22177230
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
    De Angelis M; Corsetti A; Tosti N; Rossi J; Corbo MR; Gobbetti M
    Appl Environ Microbiol; 2001 May; 67(5):2011-20. PubMed ID: 11319075
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I; Di Cagno R; Buchin S; De Angelis M; Gobbetti M
    Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: genetic characterization and resistance to biological barriers.
    Ugarte MB; Guglielmotti D; Giraffa G; Reinheimer J; Hynes E
    J Food Prot; 2006 Dec; 69(12):2983-91. PubMed ID: 17186668
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Screening of potential lactobacilli antigenotoxicity by microbial and mammalian cell-based tests.
    Caldini G; Trotta F; Villarini M; Moretti M; Pasquini R; Scassellati-Sforzolini G; Cenci G
    Int J Food Microbiol; 2005 Jun; 102(1):37-47. PubMed ID: 15925000
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.
    Levante A; De Filippis F; La Storia A; Gatti M; Neviani E; Ercolini D; Lazzi C
    Int J Food Microbiol; 2017 Sep; 257():276-284. PubMed ID: 28735145
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
    Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
    Broadbent JR; Houck K; Johnson ME; Oberg CJ
    J Dairy Sci; 2003 Sep; 86(9):2773-82. PubMed ID: 14507013
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lactic acid bacteria isolated from dairy products inhibit genotoxic effect of 4-nitroquinoline-1-oxide in SOS-chromotest.
    Cenci G; Rossi J; Trotta F; Caldini G
    Syst Appl Microbiol; 2002 Dec; 25(4):483-90. PubMed ID: 12583707
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese.
    Zhang B; Wang Y; Tan Z; Li Z; Jiao Z; Huang Q
    Asian-Australas J Anim Sci; 2016 Oct; 29(10):1490-9. PubMed ID: 26954218
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
    de Souza BMS; Borgonovi TF; Casarotti SN; Todorov SD; Penna ALB
    Probiotics Antimicrob Proteins; 2019 Jun; 11(2):382-396. PubMed ID: 29542032
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M; Corbo MR; Rehman SU; Fox PF; De Angelis M; Corsetti A; Sevi A; Gobbetti M
    Int J Food Microbiol; 2001 Jul; 67(1-2):35-48. PubMed ID: 11482567
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.
    Succi M; Tremonte P; Reale A; Sorrentino E; Grazia L; Pacifico S; Coppola R
    FEMS Microbiol Lett; 2005 Mar; 244(1):129-37. PubMed ID: 15727832
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Food-Associated
    Prete R; Tofalo R; Federici E; Ciarrocchi A; Cenci G; Corsetti A
    Front Microbiol; 2017; 8():2349. PubMed ID: 29234315
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.
    Coda R; Brechany E; De Angelis M; De Candia S; Di Cagno R; Gobbetti M
    J Dairy Sci; 2006 Nov; 89(11):4126-43. PubMed ID: 17032999
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.
    Caggia C; De Angelis M; Pitino I; Pino A; Randazzo CL
    Food Microbiol; 2015 Sep; 50():109-17. PubMed ID: 25998823
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.