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 *

355 related articles for article (PubMed ID: 25279760)

  • 1. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.).
    Yang J; Ji Y; Park H; Lee J; Park S; Yeo S; Shin H; Holzapfel WH
    Int J Food Microbiol; 2014 Nov; 191():164-71. PubMed ID: 25279760
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.
    Wouters D; Bernaert N; Anno N; Van Droogenbroeck B; De Loose M; Van Bockstaele E; De Vuyst L
    Int J Food Microbiol; 2013 Jul; 165(2):121-33. PubMed ID: 23728429
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties.
    Pan M; Wu Q; Tao X; Wan C; Shah NP; Wei H
    J Food Sci; 2015 Oct; 80(10):M2272-8. PubMed ID: 26308368
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ; Schillinger U; Franz CM; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E; Sławińska A; Radzki W; Gustaw W
    Acta Sci Pol Technol Aliment; 2016; 15(4):399-407. PubMed ID: 28071017
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.
    Hong Y; Yang HS; Chang HC; Kim HY
    J Microbiol Biotechnol; 2013 Jan; 23(1):76-84. PubMed ID: 23314371
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
    Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
    Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M; Specht I; Edward VA; Schillinger U; Hertel C; Holzapfel WH; Franz CM
    Syst Appl Microbiol; 2005 Aug; 28(6):527-40. PubMed ID: 16104351
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
    Mugula JK; Narvhus JA; Sørhaug T
    Int J Food Microbiol; 2003 Jun; 83(3):307-18. PubMed ID: 12745235
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food.
    Ndagano D; Lamoureux T; Dortu C; Vandermoten S; Thonart P
    J Food Sci; 2011 Aug; 76(6):M305-11. PubMed ID: 21729073
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
    Ahmadsah LS; Min SG; Han SK; Hong Y; Kim HY
    J Microbiol Biotechnol; 2015 Dec; 25(12):2049-57. PubMed ID: 26370801
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
    Paludan-Müller C; Huss HH; Gram L
    Int J Food Microbiol; 1999 Feb; 46(3):219-29. PubMed ID: 10100902
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.
    Wang CY; Wu SJ; Shyu YT
    J Biosci Bioeng; 2014 Apr; 117(4):449-56. PubMed ID: 24216458
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.
    Bernaert N; Wouters D; De Vuyst L; De Paepe D; De Clercq H; Van Bockstaele E; De Loose M; Van Droogenbroeck B
    J Sci Food Agric; 2013 Jul; 93(9):2146-53. PubMed ID: 23408379
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.
    Ojekunle O; Banwo K; Sanni AI
    Lett Appl Microbiol; 2017 May; 64(5):379-385. PubMed ID: 28276067
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.
    Choi SJ; Yang SY; Yoon KS
    Food Microbiol; 2021 Dec; 100():103868. PubMed ID: 34416967
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations.
    Wouters D; Bernaert N; Conjaerts W; Van Droogenbroeck B; De Loose M; De Vuyst L
    Food Microbiol; 2013 Apr; 33(2):185-96. PubMed ID: 23200651
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 18.