BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

197 related articles for article (PubMed ID: 23996783)

  • 1. Microbial and chemical properties of Cambodian traditional fermented fish products.
    Chuon MR; Shiomoto M; Koyanagi T; Sasaki T; Michihata T; Chan S; Mao S; Enomoto T
    J Sci Food Agric; 2014 Apr; 94(6):1124-31. PubMed ID: 23996783
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products.
    Vo T; Park JH
    J Microbiol Biotechnol; 2019 Feb; 29(2):209-221. PubMed ID: 30609884
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.
    Udomsil N; Rodtong S; Tanasupawat S; Yongsawatdigul J
    Int J Food Microbiol; 2010 Jul; 141(3):186-94. PubMed ID: 20541276
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N; Ng YY; Paludan-Müller C; Gram L
    Int J Food Microbiol; 2009 Sep; 134(3):223-9. PubMed ID: 19640599
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.
    Udomsil N; Rodtong S; Tanasupawat S; Yongsawatdigul J
    J Food Sci; 2015 Sep; 80(9):M2015-22. PubMed ID: 26256665
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
    Kasankala LM; Xiong YL; Chen J
    J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P; Farah Z; Assanvo J; Spillmann H; Puhan Z
    Int J Food Microbiol; 2006 Feb; 106(2):131-6. PubMed ID: 16213052
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (
    Phuwapraisirisan P; Phewpan A; Lopetcharat K; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2024 May; 72(18):10558-10569. PubMed ID: 38668637
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil.
    Bower C; Hietala K
    J Food Sci; 2010 Apr; 75(3):C241-5. PubMed ID: 20492273
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation.
    Ma X; Sang X; Yan C; Zhang Y; Bi J; Zhang G; Hao H; Hou H
    Appl Environ Microbiol; 2022 Jul; 88(13):e0069022. PubMed ID: 35695487
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P; Yunchalard S
    Int J Food Microbiol; 2010 Apr; 138(3):200-4. PubMed ID: 20167386
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Selection of autochthonous strains as starter cultures for fermented fish products.
    Speranza B; Racioppo A; Bevilacqua A; Beneduce L; Sinigaglia M; Corbo MR
    J Food Sci; 2015 Jan; 80(1):M151-60. PubMed ID: 25492526
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.
    Zheng B; Liu Y; He X; Hu S; Li S; Chen M; Jiang W
    J Sci Food Agric; 2017 Oct; 97(13):4484-4493. PubMed ID: 28294344
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).
    Phewpan A; Phuwaprisirisan P; Takahashi H; Ohshima C; Ngamchuachit P; Techaruvichit P; Dirndorfer S; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2020 Sep; 68(38):10345-10351. PubMed ID: 31757121
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India.
    Devi KR; Deka M; Jeyaram K
    Int J Food Microbiol; 2015 Apr; 199():62-71. PubMed ID: 25637876
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
    Udomsil N; Rodtong S; Choi YJ; Hua Y; Yongsawatdigul J
    J Agric Food Chem; 2011 Aug; 59(15):8401-8. PubMed ID: 21710980
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Purification and characterization of a halotolerant serine proteinase from thermotolerant Bacillus licheniformis RKK-04 isolated from Thai fish sauce.
    Toyokawa Y; Takahara H; Reungsang A; Fukuta M; Hachimine Y; Tachibana S; Yasuda M
    Appl Microbiol Biotechnol; 2010 May; 86(6):1867-75. PubMed ID: 20107983
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
    Kasankala LM; Xiong YL; Chen J
    J Agric Food Chem; 2012 Jan; 60(1):226-33. PubMed ID: 22148721
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Quality, functionality, and microbiology of fermented fish: a review.
    Zang J; Xu Y; Xia W; Regenstein JM
    Crit Rev Food Sci Nutr; 2020; 60(7):1228-1242. PubMed ID: 30676059
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.