BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

143 related articles for article (PubMed ID: 20629882)

  • 1. Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.
    Songré-Ouattara LT; Mouquet-Rivier C; Humblot C; Rochette I; Diawara B; Guyot JP
    J Food Sci; 2010 Jun; 75(5):M261-9. PubMed ID: 20629882
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.
    Songré-Ouattara LT; Mouquet-Rivier C; Icard-Vernière C; Rochette I; Diawara B; Guyot JP
    Int J Food Microbiol; 2009 Apr; 130(3):258-64. PubMed ID: 19246113
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.
    Songré-Ouattara LT; Mouquet-Rivier C; Icard-Vernière C; Humblot C; Diawara B; Guyot JP
    Int J Food Microbiol; 2008 Dec; 128(2):395-400. PubMed ID: 18937991
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.
    Tou EH; Guyot JP; Mouquet-Rivier C; Rochette I; Counil E; Traoré AS; Trèche S
    Int J Food Microbiol; 2006 Jan; 106(1):52-60. PubMed ID: 16225950
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.
    Mouquet-Rivier C; Icard-Vernière C; Guyot JP; Tou el H; Rochette I; Trèche S
    Int J Food Sci Nutr; 2008; 59(7-8):716-29. PubMed ID: 18991104
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.
    Humblot C; Turpin W; Chevalier F; Picq C; Rochette I; Guyot JP
    Int J Food Microbiol; 2014 Aug; 185():103-11. PubMed ID: 24950021
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso.
    Omar NB; Abriouel H; Lucas R; Martínez-Cañamero M; Guyot JP; Gálvez A
    Int J Food Microbiol; 2006 Oct; 112(1):44-50. PubMed ID: 16844251
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.
    Makokha AO; Oniang'o RK; Njoroge SM; Kamar OK
    Food Nutr Bull; 2002 Sep; 23(3 Suppl):241-5. PubMed ID: 12362804
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa.
    Amoa-Awua WK; Terlabie NN; Sakyi-Dawson E
    Int J Food Microbiol; 2006 Feb; 106(3):343-7. PubMed ID: 16427153
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A; Faid M; Belhcen R
    East Mediterr Health J; 2003; 9(1-2):141-7. PubMed ID: 15562743
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa.
    Terlabie NN; Sakyi-Dawson E; Amoa-Awua WK
    Int J Food Microbiol; 2006 Feb; 106(2):145-52. PubMed ID: 16253367
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phytase activity from Lactobacillus spp. in calcium-fortified soymilk.
    Tang AL; Wilcox G; Walker KZ; Shah NP; Ashton JF; Stojanovska L
    J Food Sci; 2010 Aug; 75(6):M373-6. PubMed ID: 20722939
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A; Reguant C; Bordons A; Rozès N
    Food Microbiol; 2010 Sep; 27(6):731-40. PubMed ID: 20630314
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of extrusion cooking and amylase addition to gruels to increase energy density and nutrient intakes by Vietnamese infants.
    Van Hoan N; Mouquet-Rivier C; Eymard-Duvernay S; Treche S
    Asia Pac J Clin Nutr; 2010; 19(3):308-15. PubMed ID: 20805073
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of Lactobacillus buchneri 40788 or Lactobacillus plantarum MTD-1 on the fermentation and aerobic stability of corn silages ensiled at two dry matter contents.
    Hu W; Schmidt RJ; McDonell EE; Klingerman CM; Kung L
    J Dairy Sci; 2009 Aug; 92(8):3907-14. PubMed ID: 19620673
    [TBL] [Abstract][Full Text] [Related]  

  • 17. PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota.
    Saubade F; Humblot C; Hemery YM; Guyot JP
    Int J Food Microbiol; 2017 Mar; 244():103-110. PubMed ID: 28092820
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of a mixture of lactic acid bacteria applied as a freeze-dried or fresh culture on the fermentation of alfalfa silage.
    Kizilsimsek M; Schmidt RJ; Kung L
    J Dairy Sci; 2007 Dec; 90(12):5698-705. PubMed ID: 18024762
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.
    Saubade F; Hemery YM; Rochette I; Guyot JP; Humblot C
    Int J Food Microbiol; 2018 Feb; 266():79-86. PubMed ID: 29179099
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China.
    Lu ZH; Peng HH; Cao W; Tatsumi E; Li LT
    J Appl Microbiol; 2008 Sep; 105(3):893-903. PubMed ID: 18399975
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.