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 *

193 related articles for article (PubMed ID: 26187970)

  • 1. Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.
    Minervini F; Celano G; Lattanzi A; Tedone L; De Mastro G; Gobbetti M; De Angelis M
    Appl Environ Microbiol; 2015 Oct; 81(19):6736-48. PubMed ID: 26187970
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A; Miceli C; Nasca A; Franciosi E; Ventimiglia G; Di Gerlando R; Tuohy K; Francesca N; Moschetti G; Settanni L
    Food Microbiol; 2017 Apr; 62():256-269. PubMed ID: 27889157
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Culture-independent analysis of an endophytic core microbiome in two species of wheat: Triticum aestivum L. (cv. 'Hondia') and the first report of microbiota in Triticum spelta L. (cv. 'Rokosz').
    Kuźniar A; Włodarczyk K; Grządziel J; Goraj W; Gałązka A; Wolińska A
    Syst Appl Microbiol; 2020 Jan; 43(1):126025. PubMed ID: 31704194
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F; Lattanzi A; Dinardo FR; De Angelis M; Gobbetti M
    Food Microbiol; 2018 Apr; 70():162-171. PubMed ID: 29173623
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
    Nionelli L; Curri N; Curiel JA; Di Cagno R; Pontonio E; Cavoski I; Gobbetti M; Rizzello CG
    Food Microbiol; 2014 Dec; 44():96-107. PubMed ID: 25084651
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
    Rizzello CG; Cavoski I; Turk J; Ercolini D; Nionelli L; Pontonio E; De Angelis M; De Filippis F; Gobbetti M; Di Cagno R
    Appl Environ Microbiol; 2015 May; 81(9):3192-204. PubMed ID: 25724957
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches.
    Agnolucci M; Palla M; Cristani C; Cavallo N; Giovannetti M; De Angelis M; Gobbetti M; Minervini F
    Front Microbiol; 2019; 10():2500. PubMed ID: 31736925
    [TBL] [Abstract][Full Text] [Related]  

  • 8. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
    Minervini F; Lattanzi A; De Angelis M; Celano G; Gobbetti M
    Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.
    De Angelis M; Minervini F; Siragusa S; Rizzello CG; Gobbetti M
    Int J Food Microbiol; 2019 Aug; 302():35-46. PubMed ID: 30177230
    [TBL] [Abstract][Full Text] [Related]  

  • 10. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
    Pontonio E; Rizzello CG; Di Cagno R; Dousset X; Clément H; Filannino P; Onno B; Gobbetti M
    Int J Food Microbiol; 2016 Dec; 239():44-53. PubMed ID: 27460169
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.
    Gobbetti M; Minervini F; Pontonio E; Di Cagno R; De Angelis M
    Int J Food Microbiol; 2016 Dec; 239():3-18. PubMed ID: 27240934
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
    Lhomme E; Mezaize S; Ducasse MB; Chiron H; Champomier-Vergès MC; Chaillou S; Zagorec M; Dousset X; Onno B
    Int Microbiol; 2014 Mar; 17(1):1-9. PubMed ID: 25296441
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours.
    Corsetti A; Settanni L; Chaves López C; Felis GE; Mastrangelo M; Suzzi G
    Syst Appl Microbiol; 2007 Nov; 30(7):561-71. PubMed ID: 17683888
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
    Minervini F; Celano G; Lattanzi A; De Angelis M; Gobbetti M
    Food Microbiol; 2016 Dec; 60():112-23. PubMed ID: 27554152
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.
    Coda R; Nionelli L; Rizzello CG; De Angelis M; Tossut P; Gobbetti M
    J Appl Microbiol; 2010 Mar; 108(3):925-935. PubMed ID: 19735330
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
    Siragusa S; Di Cagno R; Ercolini D; Minervini F; Gobbetti M; De Angelis M
    Appl Environ Microbiol; 2009 Feb; 75(4):1099-109. PubMed ID: 19088320
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Diversity and technological potential of lactic acid bacteria of wheat flours.
    Alfonzo A; Ventimiglia G; Corona O; Di Gerlando R; Gaglio R; Francesca N; Moschetti G; Settanni L
    Food Microbiol; 2013 Dec; 36(2):343-54. PubMed ID: 24010616
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
    Dentice Maidana S; Aristimuño Ficoseco C; Bassi D; Cocconcelli PS; Puglisi E; Savoy G; Vignolo G; Fontana C
    Int J Food Microbiol; 2020 Mar; 316():108425. PubMed ID: 31715547
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cultivation Versus Molecular Analysis of Banana (Musa sp.) Shoot-Tip Tissue Reveals Enormous Diversity of Normally Uncultivable Endophytic Bacteria.
    Thomas P; Sekhar AC
    Microb Ecol; 2017 May; 73(4):885-899. PubMed ID: 27833995
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.