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 *

510 related articles for article (PubMed ID: 28290329)

  • 1. Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation.
    Andrade RP; Melo CN; Genisheva Z; Schwan RF; Duarte WF
    Food Res Int; 2017 Jan; 91():72-79. PubMed ID: 28290329
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production.
    Andrade RP; Oliveira DR; Lopes ACA; de Abreu LR; Duarte WF
    Food Res Int; 2019 Nov; 125():108620. PubMed ID: 31554038
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.
    Fasoli G; Tofalo R; Lanciotti R; Schirone M; Patrignani F; Perpetuini G; Grazia L; Corsetti A; Suzzi G
    Int J Food Microbiol; 2015 Dec; 214():151-158. PubMed ID: 26310129
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth kinetics and physiological behavior of co-cultures of Saccharomyces cerevisiae and Kluyveromyces lactis, fermenting carob sugars extracted with whey.
    Rodrigues B; Lima-Costa ME; Constantino A; Raposo S; Felizardo C; Gonçalves D; Fernandes T; Dionísio L; Peinado JM
    Enzyme Microb Technol; 2016 Oct; 92():41-8. PubMed ID: 27542743
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Potential of "coalho" cheese whey as lactose source for β-galactosidase and ethanol co-production by
    de Carvalho CT; de Oliveira Júnior SD; de Brito Lima WB; de Medeiros FGM; de Sá Leitão ALO; Dos Santos ES; de Macedo GR; de Sousa Júnior FC
    Prep Biochem Biotechnol; 2020; 50(9):925-934. PubMed ID: 32496939
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile aroma composition of distillates produced from fermented sweet and acid whey.
    Risner D; Tomasino E; Hughes P; Meunier-Goddik L
    J Dairy Sci; 2019 Jan; 102(1):202-210. PubMed ID: 30391170
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A recombinant Saccharomyces cerevisiae strain for efficient conversion of lactose in salted and unsalted cheese whey into ethanol.
    Tahoun MK; el-Nemr TM; Shata OH
    Nahrung; 2002 Oct; 46(5):321-6. PubMed ID: 12428446
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey.
    Guimarães PM; Teixeira JA; Domingues L
    Biotechnol Adv; 2010; 28(3):375-84. PubMed ID: 20153415
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage.
    Chua JY; Lu Y; Liu SQ
    Food Microbiol; 2018 Dec; 76():533-542. PubMed ID: 30166185
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
    Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
    J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.
    Zheng X; Li K; Shi X; Ni Y; Li B; Zhuge B
    Microbiologyopen; 2018 Feb; 7(1):. PubMed ID: 29277964
    [TBL] [Abstract][Full Text] [Related]  

  • 14. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
    Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
    Fadda ME; Mossa V; Pisano MB; Deplano M; Cosentino S
    Int J Food Microbiol; 2004 Aug; 95(1):51-9. PubMed ID: 15240074
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of
    Ohstrom AM; Buck AE; Du X; Wee J
    Front Microbiol; 2023; 14():1208284. PubMed ID: 37614608
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G; Hernández-Sánchez H
    Rev Latinoam Microbiol; 2003; 45(1-2):5-11. PubMed ID: 17061515
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry.
    Pendón MD; Madeira JV; Romanin DE; Rumbo M; Gombert AK; Garrote GL
    Appl Microbiol Biotechnol; 2021 May; 105(9):3859-3871. PubMed ID: 33860834
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Using wild yeasts to modulate the aroma profile of low-alcoholic meads.
    Van Mullem JJ; Zhang J; Dias DR; Schwan RF
    Braz J Microbiol; 2022 Dec; 53(4):2173-2184. PubMed ID: 36269554
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol.
    Valdez Castillo M; Brar SK; Arriaga S; Blais JF; Heitz M; Avalos Ramirez A
    Molecules; 2023 Jul; 28(14):. PubMed ID: 37513409
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 26.