BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

377 related articles for article (PubMed ID: 30720817)

  • 1. Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811.
    Verón HE; Gauffin Cano P; Fabersani E; Sanz Y; Isla MI; Fernández Espinar MT; Gil Ponce JV; Torres S
    Food Funct; 2019 Feb; 10(2):1085-1097. PubMed ID: 30720817
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree.
    Di Cagno R; Filannino P; Vincentini O; Lanera A; Cavoski I; Gobbetti M
    Food Microbiol; 2016 Oct; 59():176-89. PubMed ID: 27375258
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice.
    Zafra-Rojas QY; Cruz-Cansino N; Ramírez-Moreno E; Delgado-Olivares L; Villanueva-Sánchez J; Alanís-García E
    Ultrason Sonochem; 2013 Sep; 20(5):1283-8. PubMed ID: 23545106
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.
    Filannino P; Cavoski I; Thlien N; Vincentini O; De Angelis M; Silano M; Gobbetti M; Di Cagno R
    PLoS One; 2016; 11(3):e0152575. PubMed ID: 27023062
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice.
    Wang H; He X; Li J; Wu J; Jiang S; Xue H; Zhang J; Jha R; Wang R
    Food Chem; 2024 Sep; 453():139646. PubMed ID: 38762948
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice.
    Dogan K; Akman PK; Tornuk F
    J Sci Food Agric; 2021 Aug; 101(11):4779-4788. PubMed ID: 33502754
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Opposite Effect of Opuntia ficus-indica L. Juice Depending on Fruit Maturity Stage on Gastrointestinal Physiological Parameters in Rat.
    Rtibi K; Selmi S; Grami D; Amri M; Sebai H; Marzouki L
    J Med Food; 2018 Jun; 21(6):617-624. PubMed ID: 29489444
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of
    Ferreira RM; Costa AM; Pinto CA; Silva AMS; Saraiva JA; Cardoso SM
    Foods; 2023 May; 12(11):. PubMed ID: 37297341
    [No Abstract]   [Full Text] [Related]  

  • 9. Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment.
    Cruz-Cansino NDS; Ramírez-Moreno E; León-Rivera JE; Delgado-Olivares L; Alanís-García E; Ariza-Ortega JA; Manríquez-Torres JJ; Jaramillo-Bustos DP
    Ultrason Sonochem; 2015 Nov; 27():277-286. PubMed ID: 26186846
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
    Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.
    Tsegay ZT; Sathyanarayana CB; Lemma SM
    Foods; 2018 Jul; 7(8):. PubMed ID: 30061505
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enhanced Antioxidant Activity for Apple Juice Fermented with
    Li Z; Teng J; Lyu Y; Hu X; Zhao Y; Wang M
    Molecules; 2018 Dec; 24(1):. PubMed ID: 30586844
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Opuntia ficus indica waste as a cost effective carbon source for lactic acid production by Lactobacillus plantarum.
    Derabli B; Nancib A; Nancib N; Aníbal J; Raposo S; Rodrigues B; Boudrant J
    Food Chem; 2022 Feb; 370():131005. PubMed ID: 34536786
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
    de la Fuente B; Luz C; Puchol C; Meca G; Barba FJ
    Food Chem; 2021 May; 343():128414. PubMed ID: 33131951
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices.
    Fonseca HC; Melo DS; Ramos CL; Dias DR; Schwan RF
    Braz J Microbiol; 2021 Dec; 52(4):2307-2317. PubMed ID: 34626345
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae.
    Gerardi C; Tristezza M; Giordano L; Rampino P; Perrotta C; Baruzzi F; Capozzi V; Mita G; Grieco F
    Food Microbiol; 2019 Dec; 84():103262. PubMed ID: 31421756
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Immunostimulatory Activity of Opuntia ficus-indica var. Saboten Cladodes Fermented by Lactobacillus plantarum and Bacillus subtilis in RAW 264.7 Macrophages.
    Hwang JH; Lim SB
    J Med Food; 2017 Feb; 20(2):131-139. PubMed ID: 28146407
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.
    Takase H; Sasaki K; Kiyomichi D; Kobayashi H; Matsuo H; Takata R
    Food Chem; 2018 Sep; 259():99-104. PubMed ID: 29680068
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species.
    Mustafa SM; Chua LS; El-Enshasy HA; Abd Majid FA; Hanapi SZ; Abdul Malik R
    J Food Biochem; 2019 Apr; 43(4):e12805. PubMed ID: 31353583
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.