BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

567 related articles for article (PubMed ID: 22265307)

  • 1. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S; Salmerón I; Pandiella SS
    Food Microbiol; 2012 May; 30(1):239-44. PubMed ID: 22265307
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria.
    Coda R; Rizzello CG; Trani A; Gobbetti M
    Food Microbiol; 2011 May; 28(3):526-36. PubMed ID: 21356461
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M; Hébert EM; Mozzi F; de Valdez GF
    Int J Food Microbiol; 2010 Jun; 141(1-2):73-81. PubMed ID: 20483186
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
    Helland MH; Wicklund T; Narvhus JA
    Int J Food Microbiol; 2004 Mar; 91(3):305-13. PubMed ID: 14984778
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A; Konietzny U; Coppola R; Sorrentino E; Greiner R
    J Agric Food Chem; 2007 Apr; 55(8):2993-7. PubMed ID: 17373819
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development of a new oat-based probiotic drink.
    Angelov A; Gotcheva V; Kuncheva R; Hristozova T
    Int J Food Microbiol; 2006 Oct; 112(1):75-80. PubMed ID: 16854486
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage.
    Santos CC; Libeck Bda S; Schwan RF
    Int J Food Microbiol; 2014 Sep; 186():32-41. PubMed ID: 24984220
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
    Kongo JM; Gomes AM; Malcata FX
    Lett Appl Microbiol; 2006 Jun; 42(6):595-9. PubMed ID: 16706898
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J; Pavunc AL; Gjuračić K; Spoljarec M; Sušković J; Kos B
    J Food Sci; 2011 Mar; 76(2):M124-9. PubMed ID: 21535775
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates.
    Charalampopoulos D; Pandiella SS; Webb C
    J Appl Microbiol; 2002; 92(5):851-9. PubMed ID: 11972688
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions.
    Charalampopoulos D; Pandiella SS; Webb C
    Int J Food Microbiol; 2003 Apr; 82(2):133-41. PubMed ID: 12568753
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL; Shah NP; Wilcox G; Walker KZ; Stojanovska L
    J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
    Wang YC; Yu RC; Chou CC
    Int J Food Microbiol; 2004 Jun; 93(2):209-17. PubMed ID: 15135959
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
    Canaviri Paz P; Janny RJ; Håkansson Å
    Int J Food Microbiol; 2020 Jul; 324():108630. PubMed ID: 32305832
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial, chemical and sensory properties of shalgams made using different production methods.
    Tanguler H; Saris PE; Erten H
    J Sci Food Agric; 2015 Mar; 95(5):1008-15. PubMed ID: 24924855
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
    Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 29.