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 *

167 related articles for article (PubMed ID: 31877900)

  • 1. Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on
    Schoina V; Terpou A; Papadaki A; Bosnea L; Kopsahelis N; Kanellaki M
    Foods; 2019 Dec; 9(1):. PubMed ID: 31877900
    [No Abstract]   [Full Text] [Related]  

  • 2.
    Kallis M; Sideris K; Kopsahelis N; Bosnea L; Kourkoutas Y; Terpou A; Kanellaki M
    Foods; 2019 Apr; 8(4):. PubMed ID: 30999587
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.
    Schoina V; Terpou A; Angelika-Ioanna G; Koutinas A; Kanellaki M; Bosnea L
    J Food Sci Technol; 2015 Sep; 52(9):5700-8. PubMed ID: 26344983
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.
    Dimitrellou D; Kandylis P; Sidira M; Koutinas AA; Kourkoutas Y
    J Dairy Sci; 2014; 97(8):4675-85. PubMed ID: 24931523
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey-based beverage containing Costa Rican guava fruit pulp.
    Montero-Zamora J; Cortés-Muñoz M; Esquivel P; Mora-Villalobos JA; Velázquez C
    J Food Sci; 2020 Oct; 85(10):3478-3486. PubMed ID: 32901935
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The suitability of different probiotic strains for the production of fruit-whey beverages.
    Sady M; Najgebauer-Lejko D; Domagała J
    Acta Sci Pol Technol Aliment; 2017; 16(4):421-429. PubMed ID: 29241321
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents.
    Dinkçi N; Akdeniz V; Akalın AS
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766139
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage.
    Lappa IK; Kachrimanidou V; Alexandri M; Papadaki A; Kopsahelis N
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076772
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cell lines.
    Rosa LS; Santos ML; Abreu JP; Balthazar CF; Rocha RS; Silva HLA; Esmerino EA; Duarte MCKH; Pimentel TC; Freitas MQ; Silva MC; Cruz AG; Teodoro AJ
    Food Res Int; 2020 Nov; 137():109450. PubMed ID: 33233128
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage.
    Alves CSJ; Floriano SAM; Voltarelli VP; de Rensis CMVB; Pimentel TC; Costa GN; Vianna PCB
    J Dairy Res; 2020 May; 87(2):255-258. PubMed ID: 32398181
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS; de Farias DRB; de Queiroz BB; Nobre MSC; Cavalcanti MT; Salles HO; Dos Santos KMO; de Medeiros ACD; Florentino ER; Alonso Buriti FC
    Probiotics Antimicrob Proteins; 2019 Mar; 11(1):273-282. PubMed ID: 29209903
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture.
    Terpou A; Bosnea L; Kanellaki M; Plessas S; Bekatorou A; Bezirtzoglou E; Koutinas AA
    J Food Sci; 2018 Mar; 83(3):723-731. PubMed ID: 29473955
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
    Herrera-Ponce AL; Salmeron-Ochoa I; Rodriguez-Figueroa JC; Santellano-Estrada E; Garcia-Galicia IA; Alarcon-Rojo AD
    J Food Sci Technol; 2022 Feb; 59(2):796-804. PubMed ID: 35153316
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate.
    Garcia MME; Pereira CJD; Freitas AC; Gomes AMP; Pintado MME
    Foods; 2022 Sep; 11(17):. PubMed ID: 36076883
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.
    Ünal G; Akyıl DE; Akalın AS
    Food Technol Biotechnol; 2024 Jun; 62(2):230-241. PubMed ID: 39045297
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Probiotic fermented beverages based on acid whey.
    Skryplonek K; Dmytrów I; Mituniewicz-Małek A
    J Dairy Sci; 2019 Sep; 102(9):7773-7780. PubMed ID: 31301827
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.
    Castro WF; Cruz AG; Bisinotto MS; Guerreiro LM; Faria JA; Bolini HM; Cunha RL; Deliza R
    J Dairy Sci; 2013 Jan; 96(1):16-25. PubMed ID: 23102956
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination.
    Madureira AR; Pintado ME; Gomes AM; Malcata FX
    J Food Prot; 2011 Jul; 74(7):1194-9. PubMed ID: 21740724
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis.
    Elkot WF; Elmahdy A; El-Sawah TH; Alghamdia OA; Alhag SK; Al-Shahari EA; Al-Farga A; Ismail HA
    Int J Biol Macromol; 2024 Feb; 258(Pt 2):128999. PubMed ID: 38159692
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fermented probiotic beverages based on acid whey.
    Skryplonek K; Jasińska M
    Acta Sci Pol Technol Aliment; 2015; 14(4):397-405. PubMed ID: 28068045
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.