BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

76 related articles for article (PubMed ID: 24958776)

  • 1. 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]  

  • 2. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean.
    Battistini C; Gullón B; Ichimura ES; Gomes AMP; Ribeiro EP; Kunigk L; Moreira JUV; Jurkiewicz C
    Braz J Microbiol; 2018; 49(2):303-309. PubMed ID: 29122477
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.
    Zhang J; Huang X; Cheng J; Wang C
    J Food Sci; 2023 Jun; 88(6):2679-2692. PubMed ID: 37199447
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties.
    Ribeiro LEGGT; Batista LDSP; Assis CF; Damasceno KSFSC; Sousa Júnior FC
    Foods; 2023 May; 12(10):. PubMed ID: 37238811
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice.
    Maciel da Silva R; Henrique Campelo P; Rodrigues S
    Food Res Int; 2022 Apr; 154():111036. PubMed ID: 35337582
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. A Novel Symbiotic Beverage Based on Sea Buckthorn, Soy Milk and Inulin: Production, Characterization, Probiotic Viability, and Sensory Acceptance.
    Maftei NM; Iancu AV; Goroftei Bogdan RE; Gurau TV; Ramos-Villarroel A; Pelin AM
    Microorganisms; 2023 Mar; 11(3):. PubMed ID: 36985309
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage.
    Meng FB; Zhou L; Li JJ; Li YC; Wang M; Zou LH; Liu DY; Chen WJ
    Food Res Int; 2022 Jul; 157():111416. PubMed ID: 35761662
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Nutritional and Therapeutic Properties of Fermented Camel Milk Fortified with Red
    Al-Anazi MS; El-Zahar KM; Rabie NA
    Molecules; 2022 Nov; 27(22):. PubMed ID: 36431797
    [TBL] [Abstract][Full Text] [Related]  

  • 12. High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.
    Dos Santos Rocha C; Magnani M; Jensen Klososki S; Aparecida Marcolino V; Dos Santos Lima M; Queiroz de Freitas M; Carla Feihrmann A; Eduardo Barão C; Colombo Pimentel T
    Food Res Int; 2023 Nov; 173(Pt 2):113372. PubMed ID: 37803712
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins.
    Allahdad Z; Manus J; Aguilar-Uscanga BR; Salmieri S; Millette M; Lacroix M
    Plant Foods Hum Nutr; 2022 Mar; 77(1):112-120. PubMed ID: 35142990
    [TBL] [Abstract][Full Text] [Related]  

  • 14. High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
    Herrera-Ponce AL; Salmeron-Ochoa I; Rodriguez-Figueroa JC; Santellano-Estrada E; Garcia-Galicia IA; Alarcon-Rojo AD
    J Food Sci Technol; 2022 Feb; 59(2):796-804. PubMed ID: 35153316
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages.
    Lorusso A; Coda R; Montemurro M; Rizzello CG
    Foods; 2018 Apr; 7(4):. PubMed ID: 29614769
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of a Fermented Beverage with
    Csatlos NI; Simon E; Teleky BE; Szabo K; Diaconeasa ZM; Vodnar DC; Ciont Nagy C; Pop OL
    Biomolecules; 2023 Jan; 13(2):. PubMed ID: 36830613
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.
    Sanches FL; Weis CMSC; Gonçalves GCV; Andrade GS; Diniz LGT; Camargo AF; Kubeneck S; Klein GH; Romani LC; Longo VD; Bürck M; Tormen L; Braga ARC; Francisco CTDP; Treichel H; Bertan LC
    World J Microbiol Biotechnol; 2024 Mar; 40(4):118. PubMed ID: 38429465
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect.
    Ruiz de la Bastida A; Peirotén Á; Langa S; Rodríguez-Mínguez E; Curiel JA; Arqués JL; Landete JM
    Heliyon; 2023 Apr; 9(4):e14991. PubMed ID: 37095934
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014.
    Bordini FW; Fernandes JC; de Souza VLC; Galhardo EC; de Mancilha IM; de Almeida Felipe MDG
    Braz J Microbiol; 2024 Jun; 55(2):1655-1667. PubMed ID: 38635155
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features.
    Agarbati A; Ciani M; Canonico L; Comitini F
    Heliyon; 2023 Oct; 9(10):e20979. PubMed ID: 37916127
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.