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 *

156 related articles for article (PubMed ID: 29147976)

  • 1. Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation.
    Decimo M; Quattrini M; Ricci G; Fortina MG; Brasca M; Silvetti T; Manini F; Erba D; Criscuoli F; Casiraghi MC
    AMB Express; 2017 Nov; 7(1):205. PubMed ID: 29147976
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M; Lorenz C; Endo A; Kraler M; Dürrschmid K; Hendriks K; Soares da Silva F; Auterith E; Kneifel W; Michlmayr H
    Food Microbiol; 2015 Aug; 49():211-9. PubMed ID: 25846933
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
    Zhao HM; Guo XN; Zhu KX
    Food Chem; 2017 Feb; 217():28-36. PubMed ID: 27664604
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping.
    Oshiro M; Momoda R; Tanaka M; Zendo T; Nakayama J
    J Biosci Bioeng; 2019 Aug; 128(2):170-176. PubMed ID: 30879925
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bran fermentation as a means to enhance technological properties and bioactivity of rye.
    Katina K; Laitila A; Juvonen R; Liukkonen KH; Kariluoto S; Piironen V; Landberg R; Aman P; Poutanen K
    Food Microbiol; 2007 Apr; 24(2):175-86. PubMed ID: 17008162
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation.
    Pontonio E; Dingeo C; Gobbetti M; Rizzello CG
    Front Microbiol; 2019; 10():561. PubMed ID: 30941115
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L; Vrancken G; Ravyts F; Rimaux T; Weckx S
    Food Microbiol; 2009 Oct; 26(7):666-75. PubMed ID: 19747599
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features.
    Arora K; Carafa I; Fava F; Tuohy KM; Nikoloudaki O; Gobbetti M; Cagno RD
    Int J Food Microbiol; 2022 Aug; 374():109725. PubMed ID: 35643037
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods.
    Korhola M; Hakonen R; Juuti K; Edelmann M; Kariluoto S; Nyström L; Sontag-Strohm T; Piironen V
    J Appl Microbiol; 2014 Sep; 117(3):679-89. PubMed ID: 24916316
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L; Van Kerrebroeck S; Leroy F
    Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functional properties of selected starter cultures for sour maize bread.
    Edema MO; Sanni AI
    Food Microbiol; 2008 Jun; 25(4):616-25. PubMed ID: 18456117
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
    Nionelli L; Curri N; Curiel JA; Di Cagno R; Pontonio E; Cavoski I; Gobbetti M; Rizzello CG
    Food Microbiol; 2014 Dec; 44():96-107. PubMed ID: 25084651
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production.
    Pradal I; González-Alonso V; Wardhana YR; Cnockaert M; Wieme AD; Vandamme P; De Vuyst L
    Int J Food Microbiol; 2024 Feb; 411():110522. PubMed ID: 38160537
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L; Van Kerrebroeck S; Harth H; Huys G; Daniel HM; Weckx S
    Food Microbiol; 2014 Feb; 37():11-29. PubMed ID: 24230469
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.
    Kajala I; Mäkelä J; Coda R; Shukla S; Shi Q; Maina NH; Juvonen R; Ekholm P; Goyal A; Tenkanen M; Katina K
    Appl Microbiol Biotechnol; 2016 Apr; 100(8):3499-510. PubMed ID: 26649737
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation.
    Su W; Jiang Z; Wang C; Xu B; Lu Z; Wang F; Zong X; Jin M; Wang Y
    Int J Food Microbiol; 2022 Feb; 362():109489. PubMed ID: 34823081
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.