BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

148 related articles for article (PubMed ID: 25009144)

  • 1. Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food.
    Cárdenas C; Barkla BJ; Wacher C; Delgado-Olivares L; Rodríguez-Sanoja R
    J Proteomics; 2014 Dec; 111():139-47. PubMed ID: 25009144
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough.
    López-Sánchez R; Hernández-Oaxaca D; Escobar-Zepeda A; Ramos Cerrillo B; López-Munguía A; Segovia L
    Microbiology (Reading); 2023 Jul; 169(7):. PubMed ID: 37410634
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations.
    Ampe F; ben Omar N; Moizan C; Wacher C; Guyot JP
    Appl Environ Microbiol; 1999 Dec; 65(12):5464-73. PubMed ID: 10584005
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial community dynamics during production of the Mexican fermented maize dough pozol.
    ben Omar N; Ampe F
    Appl Environ Microbiol; 2000 Sep; 66(9):3664-73. PubMed ID: 10966374
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Extraction of Proteins from Fermented Food.
    Rizo J; Leyva CT; Sánchez S; Rodríguez-Sanoja R
    Methods Mol Biol; 2024; 2820():21-28. PubMed ID: 38941011
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough.
    Ampe F; ben Omar N; Guyot JP
    J Appl Microbiol; 1999 Jul; 87(1):131-40. PubMed ID: 10432594
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage.
    Díaz-Ruiz G; Guyot JP; Ruiz-Teran F; Morlon-Guyot J; Wacher C
    Appl Environ Microbiol; 2003 Aug; 69(8):4367-74. PubMed ID: 12902217
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Metaproteomic Insights Into the Microbial Community in Pozol.
    Rizo J; Guillén D; Díaz-Ruiz G; Wacher C; Encarnación S; Sánchez S; Rodríguez-Sanoja R
    Front Nutr; 2021; 8():714814. PubMed ID: 34490328
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough.
    Annan NT; Poll L; Sefa-Dedeh S; Plahar WA; Jakobsen M
    J Appl Microbiol; 2003; 94(3):462-74. PubMed ID: 12588555
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food.
    Sainz T; Pérez J; Villaseca J; Hernández U; Eslava C; Mendoza G; Wacher C
    Int J Food Microbiol; 2005 Dec; 105(3):357-67. PubMed ID: 16169107
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lactic acid bacterial diversity in the traditional mexican fermented dough pozol as determined by 16S rDNA sequence analysis.
    Escalante A; Wacher C; Farrés A
    Int J Food Microbiol; 2001 Feb; 64(1-2):21-31. PubMed ID: 11252506
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
    Sanni AI; Sefa-Dedeh S; Sakyi-Dawson E; Asiedu M
    Int J Food Sci Nutr; 2002 Sep; 53(5):367-73. PubMed ID: 12396461
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol.
    Bolaños-Núñez S; Santiago-Urbina JA; Guyot JP; Díaz-Ruiz G; Wacher C
    Foods; 2021 Oct; 10(11):. PubMed ID: 34828889
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough.
    Bahule CE; da Silva Martins LH; Chaúque BJM; Trindade F; Herrera H; Chagas da Costa IR; de Oliveira Costa PH; da Costa Fonseca Y; da Silva Valadares RB; Lopes AS
    Food Chem; 2024 Mar; 435():137457. PubMed ID: 37778257
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.
    Zhang P; Zhang P; Xie M; An F; Qiu B; Wu R
    J Food Sci; 2018 May; 83(5):1342-1349. PubMed ID: 29668035
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Lactic Acid Fermentation of Arabinoxylan From
    Cooper-Bribiesca B; Navarro-Ocaña A; Díaz-Ruiz G; Aguilar-Osorio G; Rodríguez-Sanoja R; Wacher C
    Front Microbiol; 2018; 9():3061. PubMed ID: 30619147
    [No Abstract]   [Full Text] [Related]  

  • 17. Recovery of total microbial RNA from lactic acid fermented foods with a high starch content.
    Ampe F; ben Omar N; Guyot JP
    Lett Appl Microbiol; 1998 Nov; 27(5):270-4. PubMed ID: 9830143
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiology of pozol, a Mexican fermented maize dough.
    Nuraida L; Wacher MC; Owens JD
    World J Microbiol Biotechnol; 1995 Sep; 11(5):567-71. PubMed ID: 24414915
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sources of microorganisms in pozol, a traditional Mexican fermented maize dough.
    Wacher C; Cañas A; Cook PE; Barzana E; Owens JD
    World J Microbiol Biotechnol; 1993 Mar; 9(2):269-74. PubMed ID: 24419963
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.
    Jespersen L; Halm M; Kpodo K; Jakobsen M
    Int J Food Microbiol; 1994 Dec; 24(1-2):239-48. PubMed ID: 7703017
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.