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 *

366 related articles for article (PubMed ID: 30676059)

  • 1. Quality, functionality, and microbiology of fermented fish: a review.
    Zang J; Xu Y; Xia W; Regenstein JM
    Crit Rev Food Sci Nutr; 2020; 60(7):1228-1242. PubMed ID: 30676059
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Novel insights into the microbiology of fermented dairy foods.
    Macori G; Cotter PD
    Curr Opin Biotechnol; 2018 Feb; 49():172-178. PubMed ID: 28964915
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quality, functionality, and shelf life of fermented meat and meat products: A review.
    Kumar P; Chatli MK; Verma AK; Mehta N; Malav OP; Kumar D; Sharma N
    Crit Rev Food Sci Nutr; 2017 Sep; 57(13):2844-2856. PubMed ID: 26463373
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.
    Agyei D; Owusu-Kwarteng J; Akabanda F; Akomea-Frempong S
    Crit Rev Food Sci Nutr; 2020; 60(6):991-1006. PubMed ID: 30668144
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products.
    Speranza B; Racioppo A; Beneduce L; Bevilacqua A; Sinigaglia M; Corbo MR
    Food Microbiol; 2017 Aug; 65():244-253. PubMed ID: 28400009
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
    Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
    Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes.
    Chan SXY; Fitri N; Mio Asni NS; Sayuti NH; Azlan UK; Qadi WSM; Dawoud EAD; Kamal N; Sarian MN; Mohd Lazaldin MA; Low CF; Harun S; Hamezah HS; Rohani ER; Mediani A
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766088
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
    Kasankala LM; Xiong YL; Chen J
    J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial and chemical properties of Cambodian traditional fermented fish products.
    Chuon MR; Shiomoto M; Koyanagi T; Sasaki T; Michihata T; Chan S; Mao S; Enomoto T
    J Sci Food Agric; 2014 Apr; 94(6):1124-31. PubMed ID: 23996783
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Selection of autochthonous strains as starter cultures for fermented fish products.
    Speranza B; Racioppo A; Bevilacqua A; Beneduce L; Sinigaglia M; Corbo MR
    J Food Sci; 2015 Jan; 80(1):M151-60. PubMed ID: 25492526
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India.
    Keisam S; Tuikhar N; Ahmed G; Jeyaram K
    Int J Food Microbiol; 2019 May; 296():21-30. PubMed ID: 30826539
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview.
    Cuvas-Limon RB; Nobre C; Cruz M; Rodriguez-Jasso RM; Ruíz HA; Loredo-Treviño A; Texeira JA; Belmares R
    Crit Rev Food Sci Nutr; 2021; 61(18):2984-3006. PubMed ID: 32662286
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures.
    Liu ZY; Li ZH; Zhong PP; Zhang P; Zeng MQ; Zhu CF
    J Sci Food Agric; 2010 Mar; 90(4):586-92. PubMed ID: 20355085
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety.
    Ashaolu TJ; Khalifa I; Mesak MA; Lorenzo JM; Farag MA
    Crit Rev Food Sci Nutr; 2023; 63(19):3538-3555. PubMed ID: 34014126
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Technological roles of microorganisms in fish fermentation: a review.
    Xu Y; Zang J; Regenstein JM; Xia W
    Crit Rev Food Sci Nutr; 2021; 61(6):1000-1012. PubMed ID: 32292041
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil.
    Bower C; Hietala K
    J Food Sci; 2010 Apr; 75(3):C241-5. PubMed ID: 20492273
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation.
    Ma X; Sang X; Yan C; Zhang Y; Bi J; Zhang G; Hao H; Hou H
    Appl Environ Microbiol; 2022 Jul; 88(13):e0069022. PubMed ID: 35695487
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of modified atmosphere packaging on aquacultured fish and fish products: A review.
    Bouletis AD; Arvanitoyannis IS; Hadjichristodoulou C
    Crit Rev Food Sci Nutr; 2017 Jul; 57(11):2263-2285. PubMed ID: 28102695
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fish silage: a review.
    Raa J; Gildberg A
    Crit Rev Food Sci Nutr; 1982; 16(4):383-419. PubMed ID: 7047081
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products.
    Feng L; Tang N; Liu R; Gong M; Wang Z; Guo Y; Wang Y; Zhang Y; Chang M
    Food Funct; 2021 Jul; 12(13):5685-5702. PubMed ID: 34037049
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.