BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 31997763)

  • 1. Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds.
    Debonne E; Vermeulen A; Bouboutiefski N; Ruyssen T; Van Bockstaele F; Eeckhout M; Devlieghere F
    Food Microbiol; 2020 Jun; 88():103407. PubMed ID: 31997763
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
    Debonne E; Van Schoors F; Maene P; Van Bockstaele F; Vermeir P; Verwaeren J; Eeckhout M; Devlieghere F
    Int J Food Microbiol; 2020 May; 321():108551. PubMed ID: 32078867
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M; Liang N; Fortina MG; Xiang S; Curtis JM; Gänzle M
    Int J Food Microbiol; 2019 Aug; 302():8-14. PubMed ID: 30220438
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
    Belz MC; Mairinger R; Zannini E; Ryan LA; Cashman KD; Arendt EK
    Appl Microbiol Biotechnol; 2012 Oct; 96(2):493-501. PubMed ID: 22569634
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a
    Debonne E; Vermeulen A; Van Bockstaele F; Soljic I; Eeckhout M; Devlieghere F
    Food Microbiol; 2019 Oct; 83():9-17. PubMed ID: 31202423
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.
    Ryan LA; Dal Bello F; Arendt EK
    Int J Food Microbiol; 2008 Jul; 125(3):274-8. PubMed ID: 18541323
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C; Röcker B; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Food Microbiol; 2015 May; 47():36-44. PubMed ID: 25583336
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The lactic acid bacteria metabolite phenyllactic acid inhibits both radial growth and sporulation of filamentous fungi.
    Svanström Å; Boveri S; Boström E; Melin P
    BMC Res Notes; 2013 Nov; 6():464. PubMed ID: 24229396
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A ready-to-use antifungal starter culture improves the shelf life of packaged bread.
    Gerez CL; Torino MI; Obregozo MD; Font de Valdez G
    J Food Prot; 2010 Apr; 73(4):758-62. PubMed ID: 20377968
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
    Ryan LA; Zannini E; Dal Bello F; Pawlowska A; Koehler P; Arendt EK
    Int J Food Microbiol; 2011 Apr; 146(3):276-83. PubMed ID: 21429613
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread.
    Samapundo S; Deschuyffeleer N; Van Laere D; De Leyn I; Devlieghere F
    Food Microbiol; 2010 Sep; 27(6):749-56. PubMed ID: 20630316
    [TBL] [Abstract][Full Text] [Related]  

  • 13. An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
    Guynot ME; Marín S; Sanchis V; Ramos AJ
    Int J Food Microbiol; 2005 May; 101(2):169-77. PubMed ID: 15862879
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid.
    Valerio F; Di Biase M; Lattanzio VM; Lavermicocca P
    Int J Food Microbiol; 2016 Apr; 222():1-7. PubMed ID: 26827290
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.
    Lavermicocca P; Valerio F; Evidente A; Lazzaroni S; Corsetti A; Gobbetti M
    Appl Environ Microbiol; 2000 Sep; 66(9):4084-90. PubMed ID: 10966432
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.
    Suhr KI; Nielsen PV
    Int J Food Microbiol; 2004 Aug; 95(1):67-78. PubMed ID: 15240076
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antifungal activity of phenyllactic acid against molds isolated from bakery products.
    Lavermicocca P; Valerio F; Visconti A
    Appl Environ Microbiol; 2003 Jan; 69(1):634-40. PubMed ID: 12514051
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P
    Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Active packaging with antifungal activities.
    Nguyen Van Long N; Joly C; Dantigny P
    Int J Food Microbiol; 2016 Mar; 220():73-90. PubMed ID: 26803804
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.
    Black BA; Zannini E; Curtis JM; Gänzle MG
    Appl Environ Microbiol; 2013 Mar; 79(6):1866-73. PubMed ID: 23315734
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.