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 *

198 related articles for article (PubMed ID: 24500482)

  • 1. Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage.
    Zielińska D; Kołożyn-Krajewska D; Goryl A; Motyl I
    J Microbiol; 2014 Feb; 52(2):169-78. PubMed ID: 24500482
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
    Wang J; Guo Z; Zhang Q; Yan L; Chen W; Liu XM; Zhang HP
    J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy.
    Bianchi F; Rossi EA; Gomes RG; Sivieri K
    Food Sci Technol Int; 2015 Sep; 21(6):403-15. PubMed ID: 24958776
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Inulin addition improved probiotic survival in soy-based fermented beverage.
    Iraporda C; Rubel IA; Managó N; Manrique GD; Garrote GL; Abraham AG
    World J Microbiol Biotechnol; 2022 Jun; 38(8):133. PubMed ID: 35689148
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by
    Šertović E; Sarić Z; Barać M; Barukčić I; Kostić A; Božanić R
    Food Technol Biotechnol; 2019 Dec; 57(4):461-471. PubMed ID: 32123508
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?
    Mantovani FD; de Carla Bassetto M; de Souza CHB; Aragon DC; de Santana EH; Pimentel TC; Aragon-Alegro LC
    J Sci Food Agric; 2020 Jan; 100(1):32-37. PubMed ID: 31414474
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS; de Farias DRB; de Queiroz BB; Nobre MSC; Cavalcanti MT; Salles HO; Dos Santos KMO; de Medeiros ACD; Florentino ER; Alonso Buriti FC
    Probiotics Antimicrob Proteins; 2019 Mar; 11(1):273-282. PubMed ID: 29209903
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability.
    Costa MG; Fonteles TV; de Jesus AL; Rodrigues S
    Food Chem; 2013 Aug; 139(1-4):261-6. PubMed ID: 23561104
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain
    Colombo M; Todorov SD; Carvalho AF; Nero LA
    J Dairy Res; 2020 May; 87(2):259-262. PubMed ID: 32398178
    [TBL] [Abstract][Full Text] [Related]  

  • 10. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
    Hati S; Vij S; Singh BP; Mandal S
    J Sci Food Agric; 2015 Jan; 95(1):216-20. PubMed ID: 24838442
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
    de Souza BMS; Borgonovi TF; Casarotti SN; Todorov SD; Penna ALB
    Probiotics Antimicrob Proteins; 2019 Jun; 11(2):382-396. PubMed ID: 29542032
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage.
    Pereira ALF; Feitosa WSC; Abreu VKG; Lemos TO; Gomes WF; Narain N; Rodrigues S
    Food Res Int; 2017 Oct; 100(Pt 1):603-611. PubMed ID: 28873727
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
    Zheng Y; Fei Y; Yang Y; Jin Z; Yu B; Li L
    Food Microbiol; 2020 Oct; 91():103540. PubMed ID: 32539956
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics.
    Takagi A; Kano M; Kaga C
    Int J Mol Sci; 2015 May; 16(5):10907-20. PubMed ID: 25984609
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women.
    Desfita S; Sari W; Yusmarini Y; Pato U; Zakłos-Szyda M; Budryn G
    Nutrients; 2021 Oct; 13(10):. PubMed ID: 34684581
    [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. Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage.
    Alves CSJ; Floriano SAM; Voltarelli VP; de Rensis CMVB; Pimentel TC; Costa GN; Vianna PCB
    J Dairy Res; 2020 May; 87(2):255-258. PubMed ID: 32398181
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis.
    Macedo RF; Freitas RJ; Pandey A; Soccol CR
    J Basic Microbiol; 1999; 39(4):243-51. PubMed ID: 10520270
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Selection of probiotic lactic acid bacteria isolated from fermented plant beverages.
    Duangjitcharoen Y; Kantachote D; Ongsakul M; Poosaran N; Chaiyasut C
    Pak J Biol Sci; 2008 Feb; 11(4):652-5. PubMed ID: 18817143
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.