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 *

209 related articles for article (PubMed ID: 31413418)

  • 1. Culture fermentation of
    Alan Y
    J Food Sci Technol; 2019 Aug; 56(8):3930-3939. PubMed ID: 31413418
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation.
    Alan Y
    Food Chem; 2024 Feb; 434():137472. PubMed ID: 37722330
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations.
    Anekella K; Pérez-Díaz IM
    J Food Sci; 2020 Oct; 85(10):3487-3497. PubMed ID: 32893884
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ; Schillinger U; Franz CM; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Molecular characterization of non-biogenic amines producing
    Priyanka V; Ramesha A; Gayathri D; Vasudha M
    J Food Sci Technol; 2021 Jun; 58(6):2216-2226. PubMed ID: 33967318
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation.
    Zheng XF; Yang ZQ; Zhang H; Jin WX; Xu CW; Gao L; Rao SQ; Jiao XA
    Food Microbiol; 2020 Apr; 86():103330. PubMed ID: 31703878
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.
    Lee YC; Kung HF; Huang YL; Wu CH; Huang YR; Tsai YH
    J Food Prot; 2016 Sep; 79(9):1556-1561. PubMed ID: 28221938
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by
    Li S; Du X; Feng L; Mu G; Tuo Y
    Food Sci Nutr; 2021 Dec; 9(12):6458-6470. PubMed ID: 34925777
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai.
    Ye H; Lang X; Ji Y; Li S; Xin N; Meng X; Zhang T; Shen X; Zhao C
    Food Res Int; 2021 Dec; 150(Pt B):110813. PubMed ID: 34863503
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables.
    Soltan Dallal MM; Zamaniahari S; Davoodabadi A; Hosseini M; Rajabi Z
    GMS Hyg Infect Control; 2017; 12():Doc15. PubMed ID: 28989854
    [No Abstract]   [Full Text] [Related]  

  • 12. 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]  

  • 13. Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation.
    Rao Y; Tao Y; Li Y; She X; Yang J; Qian Y; Du H; Liu L; Xiao H
    Food Funct; 2019 Oct; 10(10):6936-6944. PubMed ID: 31591629
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation.
    Xia X; Luo Y; Zhang Q; Huang Y; Zhang B
    J Agric Food Chem; 2018 Jun; 66(25):6348-6356. PubMed ID: 29873235
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.
    Ucar RA; Pérez-Díaz IM; Dean LL
    Food Microbiol; 2020 Oct; 91():103454. PubMed ID: 32539957
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard.
    Yu Y; Li L; Xu Y; An K; Shi Q; Yu Y; Xu Z
    Molecules; 2021 Oct; 26(20):. PubMed ID: 34684752
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles.
    Lin Z; Wu ZY; Zhang WX
    Food Chem; 2022 Nov; 393():133339. PubMed ID: 35653994
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation.
    Wu J; Wu Z; Zhang W
    Food Res Int; 2024 Jul; 188():114501. PubMed ID: 38823874
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som.
    Tangwatcharin P; Nithisantawakhup J; Sorapukdee S
    Asian-Australas J Anim Sci; 2019 Oct; 32(10):1580-1590. PubMed ID: 30744331
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.