BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

119 related articles for article (PubMed ID: 19747603)

  • 1. Metabolic impact and potential exploitation of the stress reactions in lactobacilli.
    Serrazanetti DI; Guerzoni ME; Corsetti A; Vogel R
    Food Microbiol; 2009 Oct; 26(7):700-11. PubMed ID: 19747603
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Novel metabolites from cereal-associated lactobacilli - novel functionalities for cereal products?
    Gänzle MG; Zhang C; Monang BS; Lee V; Schwab C
    Food Microbiol; 2009 Oct; 26(7):712-9. PubMed ID: 19747604
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L; Vrancken G; Ravyts F; Rimaux T; Weckx S
    Food Microbiol; 2009 Oct; 26(7):666-75. PubMed ID: 19747599
    [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. Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough.
    Gerez CL; Rollán GC; de Valdez GF
    Lett Appl Microbiol; 2006 May; 42(5):459-64. PubMed ID: 16620203
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Stress responses in lactic acid bacteria.
    van de Guchte M; Serror P; Chervaux C; Smokvina T; Ehrlich SD; Maguin E
    Antonie Van Leeuwenhoek; 2002 Aug; 82(1-4):187-216. PubMed ID: 12369188
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L; Kojic M; Fira D; Golic N; Strahinic I; Lozo J
    Int J Food Microbiol; 2006 Dec; 112(3):230-5. PubMed ID: 16764959
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genomic features of lactic acid bacteria effecting bioprocessing and health.
    Klaenhammer TR; Barrangou R; Buck BL; Azcarate-Peril MA; Altermann E
    FEMS Microbiol Rev; 2005 Aug; 29(3):393-409. PubMed ID: 15964092
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C
    Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N; Gänzle MG; Vogel RF
    J Appl Microbiol; 2007 Oct; 103(4):1197-205. PubMed ID: 17897224
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Proteolytic systems of lactic acid bacteria.
    Savijoki K; Ingmer H; Varmanen P
    Appl Microbiol Biotechnol; 2006 Jul; 71(4):394-406. PubMed ID: 16628446
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
    Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
    Gänzle MG; Vermeulen N; Vogel RF
    Food Microbiol; 2007 Apr; 24(2):128-38. PubMed ID: 17008155
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Biomarkers in aquatic plants: selection and utility.
    Brain RA; Cedergreen N
    Rev Environ Contam Toxicol; 2009; 198():49-109. PubMed ID: 19253039
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functional genomics of probiotic Lactobacilli.
    Klaenhammer TR; Altermann E; Pfeiler E; Buck BL; Goh YJ; O'Flaherty S; Barrangou R; Duong T
    J Clin Gastroenterol; 2008 Sep; 42 Suppl 3 Pt 2():S160-2. PubMed ID: 18685516
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A; Konietzny U; Coppola R; Sorrentino E; Greiner R
    J Agric Food Chem; 2007 Apr; 55(8):2993-7. PubMed ID: 17373819
    [TBL] [Abstract][Full Text] [Related]  

  • 18. In vitro fermentation of broiler cecal content: the role of lactobacilli and pH value on the composition of microbiota and end products fermentation.
    Meimandipour A; Shuhaimi M; Hair-Bejo M; Azhar K; Kabeir BM; Rasti B; Yazid AM
    Lett Appl Microbiol; 2009 Oct; 49(4):415-20. PubMed ID: 19725887
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biofilm formation by lactic acid bacteria and resistance to environmental stress.
    Kubota H; Senda S; Nomura N; Tokuda H; Uchiyama H
    J Biosci Bioeng; 2008 Oct; 106(4):381-6. PubMed ID: 19000615
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Biodiversity and identification of sourdough lactic acid bacteria.
    De Vuyst L; Vancanneyt M
    Food Microbiol; 2007 Apr; 24(2):120-7. PubMed ID: 17008154
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.