BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

325 related articles for article (PubMed ID: 19138118)

  • 21. Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
    Lindenmeier M; Hofmann T
    J Agric Food Chem; 2004 Jan; 52(2):350-4. PubMed ID: 14733520
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F; Lavermicocca P; Pascale M; Visconti A
    FEMS Microbiol Lett; 2004 Apr; 233(2):289-95. PubMed ID: 15063498
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L; Montemurro M; Pontonio E; Verni M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2018 Aug; 279():14-25. PubMed ID: 29715603
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
    Novotni D; Curić D; Bituh M; Colić Barić I; Skevin D; Cukelj N
    Int J Food Sci Nutr; 2011 Feb; 62(1):26-33. PubMed ID: 20715901
    [TBL] [Abstract][Full Text] [Related]  

  • 25. LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs.
    Hu Y; Stromeck A; Loponen J; Lopes-Lutz D; Schieber A; Gänzle MG
    J Agric Food Chem; 2011 Nov; 59(22):11983-9. PubMed ID: 21985248
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.
    Lavermicocca P; Valerio F; Evidente A; Lazzaroni S; Corsetti A; Gobbetti M
    Appl Environ Microbiol; 2000 Sep; 66(9):4084-90. PubMed ID: 10966432
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616.
    Yin Y; Wang J; Yang S; Feng J; Jia F; Zhang C
    Interdiscip Sci; 2015 Jun; 7(2):205-10. PubMed ID: 26199213
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F; Lattanzi A; Dinardo FR; De Angelis M; Gobbetti M
    Food Microbiol; 2018 Apr; 70():162-171. PubMed ID: 29173623
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
    Coda R; Cassone A; Rizzello CG; Nionelli L; Cardinali G; Gobbetti M
    Appl Environ Microbiol; 2011 May; 77(10):3484-92. PubMed ID: 21441340
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M; Lorenz C; Endo A; Kraler M; Dürrschmid K; Hendriks K; Soares da Silva F; Auterith E; Kneifel W; Michlmayr H
    Food Microbiol; 2015 Aug; 49():211-9. PubMed ID: 25846933
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles.
    Li X; Ning Y; Liu D; Yan A; Wang Z; Wang S; Miao M; Zhu H; Jia Y
    Food Chem; 2015 Nov; 186():265-70. PubMed ID: 25976820
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity.
    Dallagnol AM; Pescuma M; De Valdez GF; Rollán G
    Appl Microbiol Biotechnol; 2013 Apr; 97(7):3129-40. PubMed ID: 23129182
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials.
    Ripari V; Gänzle MG; Berardi E
    Int J Food Microbiol; 2016 Sep; 232():35-42. PubMed ID: 27240218
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV; Arendt EK; Dal Bello F
    Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Metabolic profiling of sourdough fermented wheat and rye bread.
    Koistinen VM; Mattila O; Katina K; Poutanen K; Aura AM; Hanhineva K
    Sci Rep; 2018 Apr; 8(1):5684. PubMed ID: 29632321
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
    Minervini F; Celano G; Lattanzi A; De Angelis M; Gobbetti M
    Food Microbiol; 2016 Dec; 60():112-23. PubMed ID: 27554152
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B; Kadivar M; Shahedi M; Soleimanian-Zad S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov; 34(11):1904-1914. PubMed ID: 28952425
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P
    Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A; Hager AS; Zannini E; Galle S; Gänzle MG; Waters DM; Arendt EK
    Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 17.