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 *

217 related articles for article (PubMed ID: 31353517)

  • 1. Effect of Bacillus natto solid-state fermentation on the functional constituents and properties of Ginkgo seeds.
    Guo N; Jiang YW; Song XR; Li YY; Liu ZM; Fu YJ
    J Food Biochem; 2019 May; 43(5):e12820. PubMed ID: 31353517
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products.
    Zou M; Zhang W; Dong Q; Tang C; Cao F; Su E
    J Sci Food Agric; 2021 Mar; 101(5):1782-1791. PubMed ID: 32892346
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea.
    Boateng ID; Li F; Yang XM; Guo D
    Food Chem; 2024 Oct; 456():139979. PubMed ID: 38852441
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development of fermented chestnut with Bacillus natto: Functional and sensory properties.
    Dong MZ; An JY; Wang LT; Fan XH; Lv MJ; Zhu YW; Chang YH; Meng D; Yang Q; Fu YJ
    Food Res Int; 2020 Apr; 130():108941. PubMed ID: 32156388
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters.
    Shen D; Shi H; Wu C; Fan G; Li T
    J Food Sci; 2020 Dec; 85(12):4351-4358. PubMed ID: 33174232
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Screening of a Bacillus subtilis strain producing both nattokinase and milk-clotting enzyme and its application in fermented milk with thrombolytic activity.
    Zhang X; Tong Y; Wang J; Lyu X; Yang R
    J Dairy Sci; 2021 Sep; 104(9):9437-9449. PubMed ID: 34218912
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y; Ge C; Yuan W; Zhu R; Zhang W; Du L; Xue J
    J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Purification and characterization of nattokinase from Bacillus subtilis natto B-12.
    Wang C; Du M; Zheng D; Kong F; Zu G; Feng Y
    J Agric Food Chem; 2009 Oct; 57(20):9722-9. PubMed ID: 19788184
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Fermentation Parameters on Natto and Its Thrombolytic Property.
    Yang Y; Lan G; Tian X; He L; Li C; Zeng X; Wang X
    Foods; 2021 Oct; 10(11):. PubMed ID: 34828828
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Preparation of
    Wu Z; Miao W; Yang Y; Fan G; Wu C; Li T; Xie C; Shen D
    Food Sci Biotechnol; 2022 Jun; 31(6):721-730. PubMed ID: 35646409
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flavonoid-rich plants used as sole substrate to induce the solid-state fermentation of laccase.
    Qiu W; Zhang W; Chen H
    Appl Biochem Biotechnol; 2014 Apr; 172(7):3583-92. PubMed ID: 24557954
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed.
    Boateng ID; Yang XM
    J Sci Food Agric; 2021 Jun; 101(8):3290-3297. PubMed ID: 33222187
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
    Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
    J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
    [TBL] [Abstract][Full Text] [Related]  

  • 14. An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds.
    Zhou G; Yao X; Tang Y; Qian D; Su S; Zhang L; Jin C; Qin Y; Duan JA
    Food Chem; 2014 Sep; 158():177-85. PubMed ID: 24731329
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties.
    Biernacka P; Felisiak K; Adamska I
    Food Chem; 2024 Dec; 461():141018. PubMed ID: 39213734
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improvement of menaquinone-7 production by Bacillus subtilis natto in a novel residue-free medium by increasing the redox potential.
    Wang H; Liu H; Wang L; Zhao G; Tang H; Sun X; Ni W; Yang Q; Wang P; Zheng Z
    Appl Microbiol Biotechnol; 2019 Sep; 103(18):7519-7535. PubMed ID: 31378837
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Production of fibrinolytic enzyme from soybean grits fermented by Bacillus firmus NA-1.
    Seo JH; Lee SP
    J Med Food; 2004; 7(4):442-9. PubMed ID: 15671687
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Toxicological assessment of nattokinase derived from Bacillus subtilis var. natto.
    Lampe BJ; English JC
    Food Chem Toxicol; 2016 Feb; 88():87-99. PubMed ID: 26740078
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.
    Kaboré D; Nielsen DS; Sawadogo-Lingani H; Diawara B; Dicko MH; Jakobsen M; Thorsen L
    Int J Food Microbiol; 2013 Mar; 162(1):114-9. PubMed ID: 23376785
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using
    Wang J; Cao F; Su E; Zhao L; Qin W
    Int J Biol Sci; 2018; 14(7):736-747. PubMed ID: 29910684
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.