BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

419 related articles for article (PubMed ID: 28215898)

  • 1. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.
    Li C; Song J; Kwok LY; Wang J; Dong Y; Yu H; Hou Q; Zhang H; Chen Y
    J Dairy Sci; 2017 Apr; 100(4):2512-2525. PubMed ID: 28215898
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry.
    Dan T; Wang D; Jin RL; Zhang HP; Zhou TT; Sun TS
    J Dairy Sci; 2017 Apr; 100(4):2488-2500. PubMed ID: 28161169
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S; Nout MJ; Antunes Fernandes EC; Hettinga KA; Vervoort JM; van Hooijdonk TC; Zwietering MH; Smid EJ; van Valenberg HJ
    Int J Food Microbiol; 2014 May; 177():29-36. PubMed ID: 24598513
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid.
    Wu Z; Wu J; Cao P; Jin Y; Pan D; Zeng X; Guo Y
    J Dairy Sci; 2017 Jun; 100(6):4223-4229. PubMed ID: 28434721
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.
    Turchi B; Pedonese F; Torracca B; Fratini F; Mancini S; Galiero A; Montalbano B; Cerri D; Nuvoloni R
    Int J Food Microbiol; 2017 Sep; 256():54-61. PubMed ID: 28599175
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
    Dan T; Wang D; Wu S; Jin R; Ren W; Sun T
    Molecules; 2017 Sep; 22(10):. PubMed ID: 28961194
    [No Abstract]   [Full Text] [Related]  

  • 8. Fermentation Characteristics of Fermented Milk with
    Zhao X; Ge Y; Yu X; Liu C; Li H; Wang X; Yao S
    Molecules; 2024 Mar; 29(6):. PubMed ID: 38542894
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt.
    Settachaimongkon S; van Valenberg HJ; Gazi I; Nout MJ; van Hooijdonk TC; Zwietering MH; Smid EJ
    Food Microbiol; 2016 Oct; 59():14-22. PubMed ID: 27375240
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
    Kaneko D; Igarashi T; Aoyama K
    J Agric Food Chem; 2014 Feb; 62(7):1658-63. PubMed ID: 24495115
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing.
    Liu W; Yu J; Sun Z; Song Y; Wang X; Wang H; Wuren T; Zha M; Menghe B; Heping Z
    J Dairy Sci; 2016 Jan; 99(1):89-103. PubMed ID: 26547656
    [TBL] [Abstract][Full Text] [Related]  

  • 12. H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
    Wang X; Ren H; Liu D; Wang B; Zhu W; Wang W
    J Food Sci; 2013 Feb; 78(2):M297-302. PubMed ID: 23330741
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
    Jia R; Chen H; Chen H; Ding W
    J Dairy Sci; 2016 Jan; 99(1):221-7. PubMed ID: 26601583
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
    Ng EW; Yeung M; Tong PS
    Int J Food Microbiol; 2011 Jan; 145(1):169-75. PubMed ID: 21196060
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
    Han X; Yang Z; Jing X; Yu P; Zhang Y; Yi H; Zhang L
    Biomed Res Int; 2016; 2016():7945675. PubMed ID: 27294135
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
    Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.
    Tian H; Shen Y; Yu H; He Y; Chen C
    J Food Sci; 2017 Jul; 82(7):1693-1701. PubMed ID: 28598540
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC.
    Gezginc Y; Topcal F; Comertpay S; Akyol I
    J Dairy Sci; 2015 Mar; 98(3):1426-34. PubMed ID: 25547312
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 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 21.