BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

289 related articles for article (PubMed ID: 20227601)

  • 21. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses.
    Ishikawa M; Kodama K; Yasuda H; Okamoto-Kainuma A; Koizumi K; Yamasato K
    Lett Appl Microbiol; 2007 Mar; 44(3):308-13. PubMed ID: 17309509
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.
    Aquilanti L; Dell'Aquila L; Zannini E; Zocchetti A; Clementi F
    Lett Appl Microbiol; 2006 Aug; 43(2):161-7. PubMed ID: 16869899
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origin" Salers cheese.
    Duthoit F; Callon C; Tessier L; Montel MC
    Int J Food Microbiol; 2005 Sep; 103(3):259-70. PubMed ID: 16099311
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
    Ouadghiri M; Amar M; Vancanneyt M; Swings J
    FEMS Microbiol Lett; 2005 Oct; 251(2):267-71. PubMed ID: 16168579
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterisation of lab in typical Salento Pecorino cheese.
    Cappello MS; Laddomada B; Poltronieri P; Zacheo G
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):569-72. PubMed ID: 15954655
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Microflora of Feta cheese from four Greek manufacturers.
    Rantsiou K; Urso R; Dolci P; Comi G; Cocolin L
    Int J Food Microbiol; 2008 Aug; 126(1-2):36-42. PubMed ID: 18555549
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
    Ercolini D; Frisso G; Mauriello G; Salvatore F; Coppola S
    Int J Food Microbiol; 2008 May; 124(2):164-70. PubMed ID: 18455822
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F; Oneca M; Berthier F; Torre P
    Food Microbiol; 2012 Feb; 29(1):33-42. PubMed ID: 22029916
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
    Serhan M; Cailliez-Grimal C; Borges F; Revol-Junelles AM; Hosri C; Fanni J
    Food Microbiol; 2009 Sep; 26(6):645-52. PubMed ID: 19527841
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M; Terzic-Vidojevic A; Jovcic B; Begovic J; Golic N; Topisirovic L
    Int J Food Microbiol; 2008 Feb; 122(1-2):162-70. PubMed ID: 18177967
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F; Matarante A; Morea M; Cocconcelli PS
    J Dairy Sci; 2002 Jun; 85(6):1390-7. PubMed ID: 12146469
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.
    Carraro L; Maifreni M; Bartolomeoli I; Martino ME; Novelli E; Frigo F; Marino M; Cardazzo B
    Res Microbiol; 2011 Apr; 162(3):231-9. PubMed ID: 21262359
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL; De Luca S; Todaro A; Restuccia C; Lanza CM; Spagna G; Caggia C
    J Appl Microbiol; 2007 Aug; 103(2):427-35. PubMed ID: 17650203
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham.
    Tu RJ; Wu HY; Lock YS; Chen MJ
    Food Microbiol; 2010 Jun; 27(4):460-7. PubMed ID: 20417394
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.
    Giannino ML; Marzotto M; Dellaglio F; Feligini M
    Int J Food Microbiol; 2009 Apr; 130(3):188-95. PubMed ID: 19232767
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.
    Randazzo CL; Torriani S; Akkermans AD; de Vos WM; Vaughan EE
    Appl Environ Microbiol; 2002 Apr; 68(4):1882-92. PubMed ID: 11916708
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.
    Martín-Platero AM; Valdivia E; Maqueda M; Martín-Sánchez I; Martínez-Bueno M
    Appl Environ Microbiol; 2008 Sep; 74(18):5662-73. PubMed ID: 18658288
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 15.