BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

295 related articles for article (PubMed ID: 20413168)

  • 1. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods.
    Ramos CL; de Almeida EG; Pereira GV; Cardoso PG; Dias ES; Schwan RF
    Int J Food Microbiol; 2010 Jun; 140(2-3):225-31. PubMed ID: 20413168
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians.
    Ramos CL; de Almeida EG; Freire AL; Freitas Schwan R
    Food Microbiol; 2011 Oct; 28(7):1380-6. PubMed ID: 21839389
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG; Rachid CC; Schwan RF
    Int J Food Microbiol; 2007 Nov; 120(1-2):146-51. PubMed ID: 17888538
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Main microorganisms involved in the fermentation of Ugandan ghee.
    Ongol MP; Asano K
    Int J Food Microbiol; 2009 Aug; 133(3):286-91. PubMed ID: 19577815
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil.
    Schwan RF; Almeida EG; Souza-Dias MA; Jespersen L
    FEMS Yeast Res; 2007 Sep; 7(6):966-72. PubMed ID: 17697080
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The microbiota of Lafun, an African traditional cassava food product.
    Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M
    Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
    Santos CC; Almeida EG; Melo GV; Schwan RF
    Int J Food Microbiol; 2012 May; 156(2):112-21. PubMed ID: 22497838
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
    Nielsen DS; Teniola OD; Ban-Koffi L; Owusu M; Andersson TS; Holzapfel WH
    Int J Food Microbiol; 2007 Mar; 114(2):168-86. PubMed ID: 17161485
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.
    Lacerda IC; Miranda RL; Borelli BM; Nunes AC; Nardi RM; Lachance MA; Rosa CA
    Int J Food Microbiol; 2005 Nov; 105(2):213-9. PubMed ID: 16153731
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians.
    Puerari C; Magalhães-Guedes KT; Schwan RF
    Food Microbiol; 2015 Apr; 46():210-217. PubMed ID: 25475287
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.
    Zheng XW; Yan Z; Han BZ; Zwietering MH; Samson RA; Boekhout T; Robert Nout MJ
    Food Microbiol; 2012 Sep; 31(2):293-300. PubMed ID: 22608236
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL; de Sousa ES; Ribeiro J; Almeida TM; Santos CC; Abegg MA; Schwan RF
    Food Microbiol; 2015 Aug; 49():182-8. PubMed ID: 25846929
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G; Jespersen L; Hounhouigan J; Moller PL; Nago CM; Jakobsen M
    J Appl Microbiol; 2007 Aug; 103(2):342-9. PubMed ID: 17650194
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
    Papalexandratou Z; Camu N; Falony G; De Vuyst L
    Food Microbiol; 2011 Aug; 28(5):964-73. PubMed ID: 21569940
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of wine microbiota using classical method, polymerase chain method and Step One Real-Time PCR during fermentation process.
    Kačániová M; Hleba L; Pochop J; Kádasi-Horáková M; Fikselová M; Rovná K
    J Environ Sci Health B; 2012; 47(6):571-8. PubMed ID: 22494381
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.).
    Vilela DM; Pereira GV; Silva CF; Batista LR; Schwan RF
    Food Microbiol; 2010 Dec; 27(8):1128-35. PubMed ID: 20832694
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
    Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Glover RL; Nielsen DS; Jespersen L
    Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L; Santarelli S; Silvestri G; Osimani A; Petruzzelli A; Clementi F
    Int J Food Microbiol; 2007 Nov; 120(1-2):136-45. PubMed ID: 17628130
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.