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 *

136 related articles for article (PubMed ID: 24290642)

  • 1. Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: selection and use of autochthonous multiple strain cultures to extend its shelf-life.
    Quero GM; Fusco V; Cocconcelli PS; Owczarek L; Borcakli M; Fontana C; Skapska S; Jasinska UT; Ozturk T; Morea M
    Food Microbiol; 2014 Apr; 38():179-91. PubMed ID: 24290642
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Improvement of Ayran quality by the selection of autochthonous microbial cultures.
    Baruzzi F; Quintieri L; Caputo L; Cocconcelli P; Borcakli M; Owczarek L; Jasińska UT; Skąpska S; Morea M
    Food Microbiol; 2016 Dec; 60():92-103. PubMed ID: 27554150
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Design of an autochthonous starter culture using strains isolated from traditional Matsoni.
    Kakabadze E; Zago M; Rossetti L; Grdzelishvili N; Bonvini B; Janashia I; Tidona F; Carminati D; Giraffa G; Chanishvili N
    FEMS Microbiol Lett; 2021 Jun; 368(11):. PubMed ID: 34086864
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbial biogeography of the transnational fermented milk matsoni.
    Bokulich NA; Amiranashvili L; Chitchyan K; Ghazanchyan N; Darbinyan K; Gagelidze N; Sadunishvili T; Goginyan V; Kvesitadze G; Torok T; Mills DA
    Food Microbiol; 2015 Sep; 50():12-9. PubMed ID: 25998810
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L; Franciosi E; Cavazza A; Cocconcelli PS; Poznanski E
    Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.
    Kakisu E; Irigoyen A; Torre P; De Antoni GL; Abraham AG
    J Dairy Res; 2011 Nov; 78(4):456-63. PubMed ID: 22004606
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Bacterial biodiversity of traditional Zabady fermented milk.
    El-Baradei G; Delacroix-Buchet A; Ogier JC
    Int J Food Microbiol; 2008 Feb; 121(3):295-301. PubMed ID: 18077039
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.
    Patrignani F; Lanciotti R; Mathara JM; Guerzoni ME; Holzapfel WH
    Int J Food Microbiol; 2006 Mar; 107(1):1-11. PubMed ID: 16271787
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product.
    Cueto C; García D; Garcés F; Cruz J
    Rev Latinoam Microbiol; 2007; 49(1-2):12-8. PubMed ID: 18693547
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.
    Obodai M; Dodd CE
    J Appl Microbiol; 2006 Jun; 100(6):1355-63. PubMed ID: 16696684
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Novel method based on chromogenic media for discrimination and selective enumeration of lactic acid bacteria in fermented milk products.
    Galat A; Dufresne J; Combrisson J; Thépaut J; Boumghar-Bourtchai L; Boyer M; Fourmestraux C
    Food Microbiol; 2016 May; 55():86-94. PubMed ID: 26742619
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan.
    Cho GS; Cappello C; Schrader K; Fagbemigum O; Oguntoyinbo FA; Csovcsics C; Rösch N; Kabisch J; Neve H; Bockelmann W; Briviba K; Modesto M; Cilli E; Mattarelli P; Franz CMAP
    J Microbiol Biotechnol; 2018 Nov; 28(11):1834-1845. PubMed ID: 30562882
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.
    Obioha PI; Ouoba LII; Anyogu A; Awamaria B; Atchia S; Ojimelukwe PC; Sutherland JP; Ghoddusi HB
    Braz J Microbiol; 2021 Jun; 52(2):869-881. PubMed ID: 33694058
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
    Florence AC; Béal C; Silva RC; Bogsan CS; Pilleggi AL; Gioielli LA; Oliveira MN
    Food Chem; 2012 Dec; 135(4):2207-14. PubMed ID: 22980792
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
    Delgado S; Rachid CT; Fernández E; Rychlik T; Alegría A; Peixoto RS; Mayo B
    Food Microbiol; 2013 Oct; 36(1):103-11. PubMed ID: 23764225
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes.
    Cebeci A; Gürakan GC
    J Dairy Res; 2008 Nov; 75(4):392-8. PubMed ID: 18620618
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
    De Angelis M; de Candia S; Calasso MP; Faccia M; Guinee TP; Simonetti MC; Gobbetti M
    Int J Food Microbiol; 2008 Jul; 125(2):123-32. PubMed ID: 18538430
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.