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 *

590 related articles for article (PubMed ID: 21356451)

  • 21. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
    Wu JJ; Ma YK; Zhang FF; Chen FS
    Food Microbiol; 2012 May; 30(1):289-97. PubMed ID: 22265314
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.
    Papalexandratou Z; De Vuyst L
    FEMS Yeast Res; 2011 Nov; 11(7):564-74. PubMed ID: 22093683
    [TBL] [Abstract][Full Text] [Related]  

  • 23. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
    Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L
    Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach.
    Illeghems K; Pelicaen R; De Vuyst L; Weckx S
    Food Microbiol; 2016 Sep; 58():68-78. PubMed ID: 27217361
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions.
    Bortolini C; Patrone V; Puglisi E; Morelli L
    Int J Food Microbiol; 2016 Nov; 236():98-106. PubMed ID: 27458718
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
    De Vuyst L; Weckx S
    J Appl Microbiol; 2016 Jul; 121(1):5-17. PubMed ID: 26743883
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Yeasts are essential for cocoa bean fermentation.
    Ho VT; Zhao J; Fleet G
    Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
    Nielsen DS; Snitkjaer P; van den Berg F
    Int J Food Microbiol; 2008 Jul; 125(2):133-40. PubMed ID: 18499292
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
    Papalexandratou Z; Kaasik K; Kauffmann LV; Skorstengaard A; Bouillon G; Espensen JL; Hansen LH; Jakobsen RR; Blennow A; Krych L; Castro-Mejía JL; Nielsen DS
    Int J Food Microbiol; 2019 Sep; 304():106-118. PubMed ID: 31176963
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.
    John WA; Böttcher NL; Aßkamp M; Bergounhou A; Kumari N; Ho PW; D'Souza RN; Nevoigt E; Ullrich MS
    Food Chem; 2019 Apr; 278():786-794. PubMed ID: 30583444
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Yeast diversity of Ghanaian cocoa bean heap fermentations.
    Daniel HM; Vrancken G; Takrama JF; Camu N; De Vos P; De Vuyst L
    FEMS Yeast Res; 2009 Aug; 9(5):774-83. PubMed ID: 19473277
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Cocoa fermentations conducted with a defined microbial cocktail inoculum.
    Schwan RF
    Appl Environ Microbiol; 1998 Apr; 64(4):1477-83. PubMed ID: 9546184
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Population dynamics of acetic acid bacteria during traditional wine vinegar production.
    Vegas C; Mateo E; González A; Jara C; Guillamón JM; Poblet M; Torija MJ; Mas A
    Int J Food Microbiol; 2010 Mar; 138(1-2):130-6. PubMed ID: 20117853
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans.
    Cleenwerck I; Camu N; Engelbeen K; De Winter T; Vandemeulebroecke K; De Vos P; De Vuyst L
    Int J Syst Evol Microbiol; 2007 Jul; 57(Pt 7):1647-1652. PubMed ID: 17625210
    [TBL] [Abstract][Full Text] [Related]  

  • 36. A lab-scale model system for cocoa bean fermentation.
    Romanens E; Näf R; Lobmaier T; Pedan V; Leischtfeld SF; Meile L; Schwenninger SM
    Appl Microbiol Biotechnol; 2018 Apr; 102(7):3349-3362. PubMed ID: 29492640
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The microbial ecology of cocoa bean fermentations in Indonesia.
    Ardhana MM; Fleet GH
    Int J Food Microbiol; 2003 Sep; 86(1-2):87-99. PubMed ID: 12892924
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.
    Romanens E; Freimüller Leischtfeld S; Volland A; Stevens MJA; Krähenmann U; Isele D; Fischer B; Meile L; Miescher Schwenninger S
    Int J Food Microbiol; 2019 Feb; 290():262-272. PubMed ID: 30408647
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.
    Romanens E; Pedan V; Meile L; Miescher Schwenninger S
    PLoS One; 2020; 15(10):e0239365. PubMed ID: 33001998
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
    Crafack M; Mikkelsen MB; Saerens S; Knudsen M; Blennow A; Lowor S; Takrama J; Swiegers JH; Petersen GB; Heimdal H; Nielsen DS
    Int J Food Microbiol; 2013 Oct; 167(1):103-16. PubMed ID: 23866910
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 30.