These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

352 related articles for article (PubMed ID: 19895650)

  • 21. In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.
    Ojekunle O; Banwo K; Sanni AI
    Lett Appl Microbiol; 2017 May; 64(5):379-385. PubMed ID: 28276067
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).
    Omar NB; Ampe F; Raimbault M; Guyot JP; Tailliez P
    Syst Appl Microbiol; 2000 Jun; 23(2):285-91. PubMed ID: 10930082
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
    Bağder Elmacı S; Tokatlı M; Dursun D; Özçelik F; Şanlıbaba P
    Folia Microbiol (Praha); 2015 May; 60(3):241-51. PubMed ID: 25404550
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H; Gabriel V; Fontagné-Faucher C
    Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
    Kostinek M; Ban-Koffi L; Ottah-Atikpo M; Teniola D; Schillinger U; Holzapfel WH; Franz CM
    Curr Microbiol; 2008 Apr; 56(4):306-14. PubMed ID: 18213481
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
    Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.
    Lei V; Jakobsen M
    J Appl Microbiol; 2004; 96(2):384-97. PubMed ID: 14723700
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
    Tamang B; Tamang JP; Schillinger U; Franz CM; Gores M; Holzapfel WH
    Int J Food Microbiol; 2008 Jan; 121(1):35-40. PubMed ID: 18036695
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.
    Kesmen Z; Yetiman AE; Gulluce A; Kacmaz N; Sagdic O; Cetin B; Adiguzel A; Sahin F; Yetim H
    Int J Food Microbiol; 2012 Feb; 153(3):428-35. PubMed ID: 22209604
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food.
    Ndagano D; Lamoureux T; Dortu C; Vandermoten S; Thonart P
    J Food Sci; 2011 Aug; 76(6):M305-11. PubMed ID: 21729073
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food.
    Vasiee A; Alizadeh Behbahani B; Tabatabaei Yazdi F; Mortazavi SA; Noorbakhsh H
    Probiotics Antimicrob Proteins; 2018 Jun; 10(2):258-268. PubMed ID: 28527125
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A; Miceli C; Nasca A; Franciosi E; Ventimiglia G; Di Gerlando R; Tuohy K; Francesca N; Moschetti G; Settanni L
    Food Microbiol; 2017 Apr; 62():256-269. PubMed ID: 27889157
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A; Settanni L; Valmorri S; Mastrangelo M; Suzzi G
    Food Microbiol; 2007 Sep; 24(6):592-600. PubMed ID: 17418310
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
    Tamang JP; Tamang B; Schillinger U; Franz CM; Gores M; Holzapfel WH
    Int J Food Microbiol; 2005 Dec; 105(3):347-56. PubMed ID: 16055218
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Microorganisms associated with Maari, a Baobab seed fermented product.
    Parkouda C; Thorsen L; Compaoré CS; Nielsen DS; Tano-Debrah K; Jensen JS; Diawara B; Jakobsen M
    Int J Food Microbiol; 2010 Sep; 142(3):292-301. PubMed ID: 20688411
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Isolation and characterization of lactic acid bacteria from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.
    Chen YS; Liou MS; Ji SH; Yu CR; Pan SF; Yanagida F
    J Appl Microbiol; 2013 Jul; 115(1):125-32. PubMed ID: 23565762
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
    Abbasiliasi S; Tan JS; Ibrahim TA; Ramanan RN; Vakhshiteh F; Mustafa S; Ling TC; Rahim RA; Ariff AB
    BMC Microbiol; 2012 Nov; 12():260. PubMed ID: 23153191
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
    Chao SH; Wu RJ; Watanabe K; Tsai YC
    Int J Food Microbiol; 2009 Nov; 135(3):203-10. PubMed ID: 19700215
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Use of Lactobacillus strains to start cassava fermentations for Gari production.
    Huch Née Kostinek M; Hanak A; Specht I; Dortu CM; Thonart P; Mbugua S; Holzapfel WH; Hertel C; Franz CM
    Int J Food Microbiol; 2008 Dec; 128(2):258-67. PubMed ID: 18834642
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal.
    Albano H; van Reenen CA; Todorov SD; Cruz D; Fraga L; Hogg T; Dicks LM; Teixeira P
    Meat Sci; 2009 Jul; 82(3):389-98. PubMed ID: 20416703
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 18.