BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

165 related articles for article (PubMed ID: 28067477)

  • 21. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
    Gomes AA; Braga SP; Cruz AG; Cadena RS; Lollo PC; Carvalho C; Amaya-Farfán J; Faria JA; Bolini HM
    J Dairy Sci; 2011 Oct; 94(10):4777-86. PubMed ID: 21943729
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Probiotics and prebiotics in non-bovine milk.
    Rasika DMD; Munasinghe MADD; Vidanarachchi JK; da Cruz AG; Ajlouni S; Ranadheera CS
    Adv Food Nutr Res; 2020; 94():339-384. PubMed ID: 32892837
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.
    Tavares Estevam AC; de Almeida MC; de Oliveira TA; Florentino ER; Alonso Buriti FC; Porto ALF
    Food Funct; 2017 Sep; 8(9):3075-3082. PubMed ID: 28745749
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.
    Wang H; Wang C; Wang M; Guo M
    J Food Sci; 2017 Nov; 82(11):2650-2658. PubMed ID: 29125639
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
    Costa MP; Balthazar CF; Franco RM; Mársico ET; Cruz AG; Conte CA
    J Dairy Sci; 2014 May; 97(5):2610-8. PubMed ID: 24582442
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.
    Patrignani F; Lanciotti R; Mathara JM; Guerzoni ME; Holzapfel WH
    Int J Food Microbiol; 2006 Mar; 107(1):1-11. PubMed ID: 16271787
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice.
    Luckow T; Sheehan V; Fitzgerald G; Delahunty C
    Appetite; 2006 Nov; 47(3):315-23. PubMed ID: 16857295
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.
    Aryana KJ; Plauche S; Rao RM; McGrew P; Shah NP
    J Food Sci; 2007 Apr; 72(3):M79-84. PubMed ID: 17995804
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
    Senaka Ranadheera C; Evans CA; Adams MC; Baines SK
    Food Chem; 2012 Dec; 135(3):1411-8. PubMed ID: 22953874
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria.
    Zuleta A; Sarchi MI; Rio ME; Sambucetti ME
    Plant Foods Hum Nutr; 2004; 59(4):155-60. PubMed ID: 15678724
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
    Minervini F; Bilancia MT; Siragusa S; Gobbetti M; Caponio F
    Food Microbiol; 2009 Sep; 26(6):559-64. PubMed ID: 19527829
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S; Salmerón I; Pandiella SS
    Food Microbiol; 2012 May; 30(1):239-44. PubMed ID: 22265307
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Rediscovering acidophilus milk, its quality characteristics, manufacturing methods, flavor chemistry and nutritional value.
    Farag MA; El Hawary EA; Elmassry MM
    Crit Rev Food Sci Nutr; 2020; 60(18):3024-3041. PubMed ID: 31617740
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Pearl millet flour and green gram milk based probiotic beverage.
    Ghoshal G; Kamboj J; Kaur P
    Int J Food Microbiol; 2024 Jun; 417():110696. PubMed ID: 38615426
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP; Florence AC; Silva RC; Perego P; Converti A; Gioielli LA; Oliveira MN
    Int J Food Microbiol; 2009 Jan; 128(3):467-72. PubMed ID: 19000641
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
    Vernozy-Rozand C; Mazuy-Cruchaudet C; Bavai C; Montet MP; Bonin V; Dernburg A; Richard Y
    Int J Food Microbiol; 2005 Nov; 105(1):83-8. PubMed ID: 16055219
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
    Garcia EF; de Oliveira ME; Queiroga Rde C; Machado TA; de Souza EL
    Int J Food Sci Nutr; 2012 Dec; 63(8):947-56. PubMed ID: 22574688
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.