BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

209 related articles for article (PubMed ID: 22351494)

  • 1. Metabolism of ferulic acid during growth of Lactobacillus plantarum and Lactobacillus collinoides.
    Knockaert D; Raes K; Wille C; Struijs K; Van Camp J
    J Sci Food Agric; 2012 Aug; 92(11):2291-6. PubMed ID: 22351494
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives.
    Panagou EZ; Tassou CC
    Food Microbiol; 2006 Dec; 23(8):738-46. PubMed ID: 16943076
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Food phenolics and lactic acid bacteria.
    Rodríguez H; Curiel JA; Landete JM; de las Rivas B; López de Felipe F; Gómez-Cordovés C; Mancheño JM; Muñoz R
    Int J Food Microbiol; 2009 Jun; 132(2-3):79-90. PubMed ID: 19419788
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol and of 4-vinylguaiacol to 4-ethylguaiacol by halotolerant yeasts belonging to the genus Candida.
    Suezawa Y; Suzuki M
    Biosci Biotechnol Biochem; 2007 Apr; 71(4):1058-62. PubMed ID: 17420598
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
    Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Characterization of the p-coumaric acid decarboxylase from Lactobacillus plantarum CECT 748(T).
    Rodríguez H; Landete JM; Curiel JA; de Las Rivas B; Mancheño JM; Muñoz R
    J Agric Food Chem; 2008 May; 56(9):3068-72. PubMed ID: 18416556
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparison of growth-phase-dependent cytosolic proteomes of two Lactobacillus plantarum strains used in food and feed fermentations.
    Koistinen KM; Plumed-Ferrer C; Lehesranta SJ; Kärenlampi SO; von Wright A
    FEMS Microbiol Lett; 2007 Aug; 273(1):12-21. PubMed ID: 17559397
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.
    Di Cagno R; Cardinali G; Minervini G; Antonielli L; Rizzello CG; Ricciuti P; Gobbetti M
    Food Microbiol; 2010 May; 27(3):381-9. PubMed ID: 20227603
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking.
    Garai-Ibabe G; Ibarburu I; Berregi I; Claisse O; Lonvaud-Funel A; Irastorza A; Dueñas MT
    Int J Food Microbiol; 2008 Feb; 121(3):253-61. PubMed ID: 18180066
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces.
    Vermeulen A; Devlieghere F; Bernaerts K; Van Impe J; Debevere J
    Int J Food Microbiol; 2007 Nov; 119(3):258-69. PubMed ID: 17868939
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Conjugated linoleic acid conversion by six Lactobacillus plantarum strains cultured in MRS broth supplemented with sunflower oil and soymilk.
    Li H; Liu Y; Bao Y; Liu X; Zhang H
    J Food Sci; 2012 Jun; 77(6):M330-6. PubMed ID: 22591404
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P
    Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Utilization of Lactobacillus sp. for steroid glycoalkaloids degradation by lactic acid fermentation.
    Veselá M; Drdák M; Simon P; Veselý M
    Nahrung; 2002 Aug; 46(4):251-5. PubMed ID: 12224420
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus.
    Ricciardi A; Parente E; Guidone A; Ianniello RG; Zotta T; Abu Sayem SM; Varcamonti M
    Int J Food Microbiol; 2012 Jul; 157(2):278-85. PubMed ID: 22704047
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biofilm formation by lactic acid bacteria and resistance to environmental stress.
    Kubota H; Senda S; Nomura N; Tokuda H; Uchiyama H
    J Biosci Bioeng; 2008 Oct; 106(4):381-6. PubMed ID: 19000615
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
    Di Cagno R; De Angelis M; Limitone A; Minervini F; Carnevali P; Corsetti A; Gaenzle M; Ciati R; Gobbetti M
    J Agric Food Chem; 2006 Dec; 54(26):9873-81. PubMed ID: 17177514
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.