BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 24992519)

  • 1. Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures.
    Capuani A; Stetina M; Gstattenbauer A; Behr J; Vogel RF
    Int J Food Microbiol; 2014 Aug; 185():158-66. PubMed ID: 24992519
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV; Arendt EK; Dal Bello F
    Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.
    Capuani A; Behr J; Vogel RF
    Int J Food Microbiol; 2013 Jul; 165(2):148-55. PubMed ID: 23728431
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A; Hager AS; Zannini E; Galle S; Gänzle MG; Waters DM; Arendt EK
    Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O; Alfonzo A; Ventimiglia G; Nasca A; Francesca N; Martorana A; Moschetti G; Settanni L
    Food Microbiol; 2016 Oct; 59():43-56. PubMed ID: 27375243
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H; Gabriel V; Fontagné-Faucher C
    Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development of buckwheat and teff sourdoughs with the use of commercial starters.
    Moroni AV; Arendt EK; Morrissey JP; Dal Bello F
    Int J Food Microbiol; 2010 Aug; 142(1-2):142-8. PubMed ID: 20643489
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
    De Vuyst L; Schrijvers V; Paramithiotis S; Hoste B; Vancanneyt M; Swings J; Kalantzopoulos G; Tsakalidou E; Messens W
    Appl Environ Microbiol; 2002 Dec; 68(12):6059-69. PubMed ID: 12450829
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads.
    Ua-Arak T; Jakob F; Vogel RF
    Food Microbiol; 2017 Aug; 65():95-104. PubMed ID: 28400025
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M; Specht I; Edward VA; Pinto C; Egounlety M; Sossa C; Mbugua S; Dortu C; Thonart P; Taljaard L; Mengu M; Franz CM; Holzapfel WH
    Int J Food Microbiol; 2007 Mar; 114(3):342-51. PubMed ID: 17188771
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough.
    Lancetti R; Sciarini L; Pérez GT; Salvucci E
    Curr Microbiol; 2021 Jan; 78(1):255-264. PubMed ID: 33099682
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M; Lorenz C; Endo A; Kraler M; Dürrschmid K; Hendriks K; Soares da Silva F; Auterith E; Kneifel W; Michlmayr H
    Food Microbiol; 2015 Aug; 49():211-9. PubMed ID: 25846933
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
    Ravyts F; De Vuyst L
    Food Microbiol; 2011 Sep; 28(6):1129-39. PubMed ID: 21645811
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.
    Alfonzo A; Urso V; Corona O; Francesca N; Amato G; Settanni L; Di Miceli G
    Int J Food Microbiol; 2016 Dec; 239():65-78. PubMed ID: 27374130
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
    Liu T; Li Y; Yang Y; Yi H; Zhang L; He G
    Food Chem; 2020 Mar; 307():125529. PubMed ID: 31644982
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C
    Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.
    Chuah LO; Shamila-Syuhada AK; Liong MT; Rosma A; Thong KL; Rusul G
    Food Microbiol; 2016 Sep; 58():95-104. PubMed ID: 27217364
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L; Van Kerrebroeck S; Leroy F
    Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative genomic analysis of
    Qiao N; Bechtner J; Cnockaert M; Depoorter E; Díaz-Muñoz C; Vandamme P; De Vuyst L; Gänzle MG
    Appl Environ Microbiol; 2023 Oct; 89(10):e0103423. PubMed ID: 37728921
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.