BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

282 related articles for article (PubMed ID: 19246412)

  • 1. The probiotic content of commercial yogurts in west virginia.
    Dunlap BS; Yu H; Elitsur Y
    Clin Pediatr (Phila); 2009 Jun; 48(5):522-7. PubMed ID: 19246412
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces.
    Uyeno Y; Sekiguchi Y; Kamagata Y
    Int J Food Microbiol; 2008 Feb; 122(1-2):16-22. PubMed ID: 18077045
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of probiotic microorganisms in South African products using PCR-based DGGE analysis.
    Theunissen J; Britz TJ; Torriani S; Witthuhn RC
    Int J Food Microbiol; 2005 Jan; 98(1):11-21. PubMed ID: 15617797
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products.
    Perea Vélez M; Hermans K; Verhoeven TL; Lebeer SE; Vanderleyden J; De Keersmaecker SC
    J Appl Microbiol; 2007 Sep; 103(3):666-74. PubMed ID: 17714400
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.
    Farnworth ER; Mainville I; Desjardins MP; Gardner N; Fliss I; Champagne C
    Int J Food Microbiol; 2007 May; 116(1):174-81. PubMed ID: 17292991
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.
    Aryana KJ; Plauche S; Rao RM; McGrew P; Shah NP
    J Food Sci; 2007 Apr; 72(3):M79-84. PubMed ID: 17995804
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheological properties and sensory characteristics of set-type soy yogurt.
    Donkor ON; Henriksson A; Vasiljevic T; Shah NP
    J Agric Food Chem; 2007 Nov; 55(24):9868-76. PubMed ID: 17979230
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reduction of salivary mutans streptococci in orthodontic patients during daily consumption of yoghurt containing probiotic bacteria.
    Cildir SK; Germec D; Sandalli N; Ozdemir FI; Arun T; Twetman S; Caglar E
    Eur J Orthod; 2009 Aug; 31(4):407-11. PubMed ID: 19193706
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt.
    Abe F; Tomita S; Yaeshima T; Iwatsuki K
    Lett Appl Microbiol; 2009 Dec; 49(6):715-20. PubMed ID: 19818009
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
    Rosburg V; Boylston T; White P
    J Food Sci; 2010 Jun; 75(5):C439-44. PubMed ID: 20629865
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
    Liu SQ; Tsao M
    Int J Food Microbiol; 2009 Sep; 135(1):34-8. PubMed ID: 19666198
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria.
    Champagne CP; Raymond Y; Gonthier J; Audet P
    Can J Microbiol; 2009 Apr; 55(4):410-8. PubMed ID: 19396241
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Accuracy of species identity of commercial bacterial cultures intended for probiotic or nutritional use.
    Huys G; Vancanneyt M; D'Haene K; Vankerckhoven V; Goossens H; Swings J
    Res Microbiol; 2006 Nov; 157(9):803-10. PubMed ID: 16919915
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Selective enumeration of probiotic microorganisms in cheese.
    Karimi R; Mortazavian AM; Amiri-Rigi A
    Food Microbiol; 2012 Feb; 29(1):1-9. PubMed ID: 22029912
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Numbers and strains of lactobacilli in some probiotic products.
    Coeuret V; Gueguen M; Vernoux JP
    Int J Food Microbiol; 2004 Dec; 97(2):147-56. PubMed ID: 15541801
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics.
    Allgeyer LC; Miller MJ; Lee SY
    J Dairy Sci; 2010 Oct; 93(10):4471-9. PubMed ID: 20854980
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Rapid and direct quantitative detection of viable bifidobacteria in probiotic yogurt by combination of ethidium monoazide and real-time PCR using a molecular beacon approach.
    Meng XC; Pang R; Wang C; Wang LQ
    J Dairy Res; 2010 Nov; 77(4):498-504. PubMed ID: 20822571
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A differential medium for lactic acid-producing bacteria in a mixed culture.
    Lee HM; Lee Y
    Lett Appl Microbiol; 2008 Jun; 46(6):676-81. PubMed ID: 18444977
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Viability and activity of the lactic bacteria (Streptococcus salivarius ssp thermophilus y Lactobacillus delbrueckii ssp bulgaricus) del yogurt en Venezuela].
    Briceño AG; Martínez R; García K
    Acta Cient Venez; 2001; 52(1):46-54. PubMed ID: 11510428
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.
    Scharl M; Geisel S; Vavricka SR; Rogler G
    Digestion; 2011; 83(1-2):13-7. PubMed ID: 20838050
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.