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 *

1150 related articles for article (PubMed ID: 27282128)

  • 1. 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]  

  • 2. 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]  

  • 3. Evaluation of lactic acid bacteria for sourdough fermentation of amaranth.
    Sterr Y; Weiss A; Schmidt H
    Int J Food Microbiol; 2009 Nov; 136(1):75-82. PubMed ID: 19783060
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
    Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
    Lhomme E; Lattanzi A; Dousset X; Minervini F; De Angelis M; Lacaze G; Onno B; Gobbetti M
    Int J Food Microbiol; 2015 Dec; 215():161-70. PubMed ID: 26439422
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV; Arendt EK; Dal Bello F
    Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L; Montemurro M; Pontonio E; Verni M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2018 Aug; 279():14-25. PubMed ID: 29715603
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
    Korcari D; Ricci G; Quattrini M; Fortina MG
    Lett Appl Microbiol; 2020 Jan; 70(1):48-54. PubMed ID: 31642537
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A; Settanni L; Valmorri S; Mastrangelo M; Suzzi G
    Food Microbiol; 2007 Sep; 24(6):592-600. PubMed ID: 17418310
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough.
    Jekle M; Houben A; Mitzscherling M; Becker T
    J Sci Food Agric; 2010 Oct; 90(13):2326-32. PubMed ID: 20632390
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB; Tingirikari JM; Kwon YW; Li L; Kim GE; Han NS
    J Microbiol Biotechnol; 2017 Feb; 27(2):226-233. PubMed ID: 27780959
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
    Coda R; Kianjam M; Pontonio E; Verni M; Di Cagno R; Katina K; Rizzello CG; Gobbetti M
    Int J Food Microbiol; 2017 May; 248():10-21. PubMed ID: 28242419
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
    Boreczek J; Litwinek D; Żylińska-Urban J; Izak D; Buksa K; Gawor J; Gromadka R; Bardowski JK; Kowalczyk M
    Microbiologyopen; 2020 Apr; 9(4):e1009. PubMed ID: 32045510
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
    Boyaci Gunduz CP; Gaglio R; Franciosi E; Settanni L; Erten H
    Food Microbiol; 2020 Oct; 91():103490. PubMed ID: 32539978
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C
    Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 58.