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 *

137 related articles for article (PubMed ID: 24290642)

  • 21. Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products.
    Mangia NP; Garau G; Murgia MA; Bennani A; Deiana P
    J Dairy Res; 2014 May; 81(2):193-201. PubMed ID: 24642233
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E; Steenkamp ET; Theron J; Scheirlinck I; Cloete TE; Huys G
    Syst Appl Microbiol; 2011 May; 34(3):227-34. PubMed ID: 21300507
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.
    Leite AM; Leite DC; Del Aguila EM; Alvares TS; Peixoto RS; Miguel MA; Silva JT; Paschoalin VM
    J Dairy Sci; 2013 Jul; 96(7):4149-59. PubMed ID: 23628252
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
    Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
    J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
    Minervini F; Bilancia MT; Siragusa S; Gobbetti M; Caponio F
    Food Microbiol; 2009 Sep; 26(6):559-64. PubMed ID: 19527829
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.
    Wójciak KM; Krajmas P; Solska E; Dolatowski ZJ
    Acta Sci Pol Technol Aliment; 2015; 14(4):293-302. PubMed ID: 28068036
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
    Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
    Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk.
    Valenzuela JA; Flórez AB; Vázquez L; Vasek OM; Mayo B
    Benef Microbes; 2019 May; 10(5):579-587. PubMed ID: 31122043
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk.
    Hati S; Patel N; Mandal S
    Probiotics Antimicrob Proteins; 2018 Jun; 10(2):277-283. PubMed ID: 28455690
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus.
    Patrignani F; Burns P; Serrazanetti D; Vinderola G; Reinheimer J; Lanciotti R; Guerzoni ME
    J Dairy Res; 2009 Feb; 76(1):74-82. PubMed ID: 19121239
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Sausage fermentation and starter cultures in the era of molecular biology methods.
    Franciosa I; Alessandria V; Dolci P; Rantsiou K; Cocolin L
    Int J Food Microbiol; 2018 Aug; 279():26-32. PubMed ID: 29723706
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
    Chang JY; Chang HC
    J Food Sci; 2010 Mar; 75(2):M103-10. PubMed ID: 20492238
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products.
    Wan-Ling H; Chang CH; Chou CC
    Food Microbiol; 2010 Apr; 27(2):280-5. PubMed ID: 20141947
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
    Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Microbiological quality of fermented milk produced by repeated-batch culture.
    Nakasaki K; Yanagisawa M; Kobayashi K
    J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk.
    Ebel B; Martin F; Le LD; Gervais P; Cachon R
    J Dairy Sci; 2011 May; 94(5):2185-91. PubMed ID: 21524508
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.
    Vinderola CG; Mocchiutti P; Reinheimer JA
    J Dairy Sci; 2002 Apr; 85(4):721-9. PubMed ID: 12018416
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
    Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.
    Chen X; Zheng M; Liu J; Deng Z; Zhang B; Li H
    J Sci Food Agric; 2018 Mar; 98(5):1773-1786. PubMed ID: 28862331
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.