BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

275 related articles for article (PubMed ID: 22063588)

  • 1. Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages.
    Ruiz-Moyano S; Martín A; Benito MJ; Nevado FP; de Guía Córdoba M
    Meat Sci; 2008 Nov; 80(3):715-21. PubMed ID: 22063588
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages.
    Ruiz-Moyano S; Martín A; Benito MJ; Casquete R; Serradilla MJ; Córdoba Mde G
    Meat Sci; 2009 Nov; 83(3):460-7. PubMed ID: 20416680
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
    Rubio R; Jofré A; Martín B; Aymerich T; Garriga M
    Food Microbiol; 2014 Apr; 38():303-11. PubMed ID: 24290655
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
    Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Safety and functional aspects of preselected enterococci for probiotic use in Iberian dry-fermented sausages.
    Ruiz-Moyano S; Martín A; Benito MJ; Aranda E; Casquete R; Córdoba Mde G
    J Food Sci; 2009 Sep; 74(7):M398-404. PubMed ID: 19895487
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties.
    Papamanoli E; Tzanetakis N; Litopoulou-Tzanetaki E; Kotzekidou P
    Meat Sci; 2003 Oct; 65(2):859-67. PubMed ID: 22063449
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages.
    Ruiz-Moyano S; Martín A; Benito MJ; Hernández A; Casquete R; de Guia Córdoba M
    Food Microbiol; 2011 Aug; 28(5):839-47. PubMed ID: 21569925
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.
    Pennacchia C; Ercolini D; Blaiotta G; Pepe O; Mauriello G; Villani F
    Meat Sci; 2004 Jun; 67(2):309-17. PubMed ID: 22061328
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages.
    Benito MJ; Serradilla MJ; Ruiz-Moyano S; Martín A; Pérez-Nevado F; Córdoba MG
    Meat Sci; 2008 Nov; 80(3):656-61. PubMed ID: 22063578
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products.
    Gevers D; Huys G; Devlieghere F; Uyttendaele M; Debevere J; Swings J
    Syst Appl Microbiol; 2000 Jun; 23(2):279-84. PubMed ID: 10930081
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
    Rovira A; Nieto JC; Rodríguez A; Reguera JI; González Z
    Microbiologia; 1997 Jun; 13(2):201-8. PubMed ID: 9253760
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P; Holley RA
    Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
    Komprda T; Sládková P; Petirová E; Dohnal V; Burdychová R
    Meat Sci; 2010 Nov; 86(3):870-7. PubMed ID: 20696534
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages.
    de L Agüero N; Frizzo LS; Ouwehand AC; Aleu G; Rosmini MR
    Foods; 2020 May; 9(5):. PubMed ID: 32392743
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.
    Albesharat R; Ehrmann MA; Korakli M; Yazaji S; Vogel RF
    Syst Appl Microbiol; 2011 Apr; 34(2):148-55. PubMed ID: 21300508
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
    Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
    J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
    Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
    Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
    Rubio R; Jofré A; Aymerich T; Guàrdia MD; Garriga M
    Meat Sci; 2014 Feb; 96(2 Pt A):937-42. PubMed ID: 24211552
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.