BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

154 related articles for article (PubMed ID: 25961018)

  • 1. The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.
    Neffe-Skocińska K; Jaworska D; Kołożyn-Krajewska D; Dolatowski Z; Jachacz-Jówko L
    Biomed Res Int; 2015; 2015():452757. PubMed ID: 25961018
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
    Neffe-Skocińska K; Okoń A; Kołożyn-Krajewska D; Dolatowski Z
    J Sci Food Agric; 2017 Jul; 97(9):2953-2960. PubMed ID: 27859340
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physical properties of Gelidium corneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins.
    Hong YH; Lim GO; Song KB
    J Food Sci; 2009; 74(1):C6-C10. PubMed ID: 19200087
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants.
    Shah NP; Ding WK; Fallourd MJ; Leyer G
    J Food Sci; 2010 Jun; 75(5):M278-82. PubMed ID: 20629884
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of
    Sionek B; Tambor K; Okoń A; Szymański P; Zielińska D; Neffe-Skocińska K; Kołożyn-Krajewska D
    Molecules; 2021 Oct; 26(21):. PubMed ID: 34770862
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.
    Tukel O; Sengun I
    J Food Sci; 2024 May; 89(5):2956-2973. PubMed ID: 38602050
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts.
    Glibowski P; Karwowska M; Latoch A; Nosowska K; Udeh KO
    Acta Sci Pol Technol Aliment; 2019; 18(2):185-193. PubMed ID: 31256546
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite.
    Li S; Gong G; Ma C; Liu Z; Cai J
    J Food Sci; 2016 Aug; 81(8):M1981-6. PubMed ID: 27384493
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Role of Probiotic Mixture with and Without Green Tea Extract in Prevention of Hepatorenal Syndrome in Rat Model.
    Youssef Al-Okbi S; Abdou Mohamed D; El-Sayed Hamed T; Bayoumi Abd El Khalek A; Elsayed Mohammed S
    Pak J Biol Sci; 2019 Jan; 22(1):21-27. PubMed ID: 30796765
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
    Ifesan BO; Siripongvutikorn S; Hutadilok-Towatana N; Voravuthikunchai SP
    J Food Sci; 2009 Sep; 74(7):M352-7. PubMed ID: 19895480
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics.
    Sidira M; Karapetsas A; Galanis A; Kanellaki M; Kourkoutas Y
    Meat Sci; 2014 Feb; 96(2 Pt A):948-55. PubMed ID: 24211554
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P; Holley RA
    Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage.
    Bozkurt H
    Meat Sci; 2006 Jul; 73(3):442-50. PubMed ID: 22062482
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.
    Lorenzo JM; Sineiro J; Amado IR; Franco D
    Meat Sci; 2014 Jan; 96(1):526-34. PubMed ID: 24008060
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E; Palou E; López-Malo A
    J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.
    Holko I; Hrabě J; Šalaková A; Rada V
    Meat Sci; 2013 Jul; 94(3):275-9. PubMed ID: 23567124
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacks.
    Barbieri G; Bergamaschi M; Franceschini M; Barbieri G
    Meat Sci; 2018 May; 139():1-6. PubMed ID: 29367117
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.
    Kakisu E; Irigoyen A; Torre P; De Antoni GL; Abraham AG
    J Dairy Res; 2011 Nov; 78(4):456-63. PubMed ID: 22004606
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products.
    Żbikowska A; Kowalska M; Rutkowska J; Kozłowska M; Onacik-Gür S
    Acta Sci Pol Technol Aliment; 2017; 16(1):25-35. PubMed ID: 28362470
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
    Sodini I; Lucas A; Oliveira MN; Remeuf F; Corrieu G
    J Dairy Sci; 2002 Oct; 85(10):2479-88. PubMed ID: 12416799
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.