BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

561 related articles for article (PubMed ID: 27236463)

  • 1. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C; Röcker B; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Food Microbiol; 2015 May; 47():36-44. PubMed ID: 25583336
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M; Liang N; Fortina MG; Xiang S; Curtis JM; Gänzle M
    Int J Food Microbiol; 2019 Aug; 302():8-14. PubMed ID: 30220438
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG; Lorusso A; Montemurro M; Gobbetti M
    Food Microbiol; 2016 Jun; 56():1-13. PubMed ID: 26919812
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.
    Axel C; Brosnan B; Zannini E; Peyer LC; Furey A; Coffey A; Arendt EK
    Appl Microbiol Biotechnol; 2016 Feb; 100(4):1701-1711. PubMed ID: 26481620
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
    Belz MC; Mairinger R; Zannini E; Ryan LA; Cashman KD; Arendt EK
    Appl Microbiol Biotechnol; 2012 Oct; 96(2):493-501. PubMed ID: 22569634
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.
    Dallagnol AM; Pescuma M; Rollán G; Torino MI; de Valdez GF
    Appl Microbiol Biotechnol; 2015 May; 99(9):3839-49. PubMed ID: 25758954
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria.
    Rizzello CG; Lorusso A; Russo V; Pinto D; Marzani B; Gobbetti M
    Int J Food Microbiol; 2017 Jan; 241():252-261. PubMed ID: 27810447
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.
    Zhang C; Brandt MJ; Schwab C; Gänzle MG
    Food Microbiol; 2010 May; 27(3):390-5. PubMed ID: 20227604
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S; Comasio A; Harth H; De Vuyst L
    Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk.
    Mieszkin S; Hymery N; Debaets S; Coton E; Le Blay G; Valence F; Mounier J
    Int J Food Microbiol; 2017 May; 248():47-55. PubMed ID: 28244372
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products.
    Ouiddir M; Bettache G; Leyva Salas M; Pawtowski A; Donot C; Brahimi S; Mabrouk K; Coton E; Mounier J
    Food Microbiol; 2019 Sep; 82():160-170. PubMed ID: 31027770
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Cocconcelli PS; Fontana C; Saavedra L; Vignolo G; Hebert EM
    J Appl Microbiol; 2016 May; 120(5):1289-301. PubMed ID: 26909667
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.
    Black BA; Zannini E; Curtis JM; Gänzle MG
    Appl Environ Microbiol; 2013 Mar; 79(6):1866-73. PubMed ID: 23315734
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A; Ito K; Narushima N; Miyamoto T
    J Biosci Bioeng; 2019 May; 127(5):575-581. PubMed ID: 30392963
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
    Ryan LA; Zannini E; Dal Bello F; Pawlowska A; Koehler P; Arendt EK
    Int J Food Microbiol; 2011 Apr; 146(3):276-83. PubMed ID: 21429613
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas.
    Gamba RR; Caro CA; Martínez OL; Moretti AF; Giannuzzi L; De Antoni GL; León Peláez A
    Int J Food Microbiol; 2016 Oct; 235():85-92. PubMed ID: 27447094
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 29.