BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

135 related articles for article (PubMed ID: 31173024)

  • 1. The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenic Escherichia coli.
    Zhu Y; González-Ortiz G; Benítez-Cabello A; Calero-Delgado B; Jiménez-Díaz R; Martín-Orúe SM
    Food Funct; 2019 Jun; 10(6):3738-3747. PubMed ID: 31173024
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exopolysaccharides from olive brines could reduce the adhesion of ETEC K88 to intestinal epithelial cells.
    Zhu Y; González-Ortiz G; Jiménez-Díaz R; Pérez-Trujillo M; Parella T; López-Colom P; Martín-Orúe SM
    Food Funct; 2018 Jul; 9(7):3884-3894. PubMed ID: 29961784
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Screening of extracts from natural feed ingredients for their ability to reduce enterotoxigenic Escherichia coli (ETEC) K88 adhesion to porcine intestinal epithelial cell-line IPEC-J2.
    González-Ortiz G; Hermes RG; Jiménez-Díaz R; Pérez JF; Martín-Orúe SM
    Vet Microbiol; 2013 Dec; 167(3-4):494-9. PubMed ID: 23992796
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A; Reguant C; Bordons A; Rozès N
    Food Microbiol; 2010 Sep; 27(6):731-40. PubMed ID: 20630314
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
    Martorana A; Alfonzo A; Gaglio R; Settanni L; Corona O; La Croce F; Vagnoli P; Caruso T; Moschetti G; Francesca N
    Food Microbiol; 2017 Feb; 61():150-158. PubMed ID: 27697165
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Screening the ability of natural feed ingredients to interfere with the adherence of enterotoxigenic Escherichia coli (ETEC) K88 to the porcine intestinal mucus.
    González-Ortiz G; Pérez JF; Hermes RG; Molist F; Jiménez-Díaz R; Martín-Orúe SM
    Br J Nutr; 2014 Feb; 111(4):633-42. PubMed ID: 24047890
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.
    Tataridou M; Kotzekidou P
    Int J Food Microbiol; 2015 Sep; 208():122-30. PubMed ID: 26065729
    [TBL] [Abstract][Full Text] [Related]  

  • 8. New Levan-Type Exopolysaccharide from
    Cai G; Liu Y; Li X; Lu J
    J Agric Food Chem; 2019 Jul; 67(28):8029-8034. PubMed ID: 31246026
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.
    Argyri AA; Lyra E; Panagou EZ; Tassou CC
    Food Microbiol; 2013 Oct; 36(1):1-6. PubMed ID: 23764213
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
    Argyri AA; Nisiotou AA; Mallouchos A; Panagou EZ; Tassou CC
    Int J Food Microbiol; 2014 Feb; 171():68-76. PubMed ID: 24334091
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives.
    Ciafardini G; Zullo BA
    Food Microbiol; 2019 Dec; 84():103250. PubMed ID: 31421771
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
    Grounta A; Doulgeraki AI; Nychas GJ; Panagou EZ
    Food Microbiol; 2016 Jun; 56():35-44. PubMed ID: 26919816
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enzymatic Synthesis and Purification of Galactosylated Chitosan Oligosaccharides Reducing Adhesion of Enterotoxigenic Escherichia coli K88.
    Yan YL; Hu Y; Simpson DJ; Gänzle MG
    J Agric Food Chem; 2017 Jun; 65(25):5142-5150. PubMed ID: 28593759
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Exopolysaccharides synthesized by Lactobacillus reuteri protect against enterotoxigenic Escherichia coli in piglets.
    Chen XY; Woodward A; Zijlstra RT; Gänzle MG
    Appl Environ Microbiol; 2014 Sep; 80(18):5752-60. PubMed ID: 25015886
    [TBL] [Abstract][Full Text] [Related]  

  • 15. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives.
    Rodríguez-Gómez F; Valero A; Vives Lara E; Marín A; Ramírez EM
    J Food Sci; 2023 Dec; 88(12):5191-5202. PubMed ID: 37872810
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
    de Castro A; Sánchez AH; Cortés-Delgado A; López-López A; Montaño A
    Food Chem; 2019 Jan; 271():543-549. PubMed ID: 30236714
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.
    Bevilacqua A; Altieri C; Corbo MR; Sinigaglia M; Ouoba LI
    J Food Sci; 2010 Oct; 75(8):M536-44. PubMed ID: 21535510
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.
    De Angelis M; Campanella D; Cosmai L; Summo C; Rizzello CG; Caponio F
    Food Microbiol; 2015 Dec; 52():18-30. PubMed ID: 26338113
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.
    Argyri AA; Zoumpopoulou G; Karatzas KA; Tsakalidou E; Nychas GJ; Panagou EZ; Tassou CC
    Food Microbiol; 2013 Apr; 33(2):282-91. PubMed ID: 23200662
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.