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 *

818 related articles for article (PubMed ID: 32305832)

  • 1. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
    Canaviri Paz P; Janny RJ; Håkansson Å
    Int J Food Microbiol; 2020 Jul; 324():108630. PubMed ID: 32305832
    [TBL] [Abstract][Full Text] [Related]  

  • 2.
    Oh YJ; Kim TS; Moon HW; Lee SY; Lee SY; Ji GE; Hwang KT
    Molecules; 2020 Oct; 25(21):. PubMed ID: 33143293
    [No Abstract]   [Full Text] [Related]  

  • 3. Microbial, chemical and sensory properties of shalgams made using different production methods.
    Tanguler H; Saris PE; Erten H
    J Sci Food Agric; 2015 Mar; 95(5):1008-15. PubMed ID: 24924855
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing
    Canaviri-Paz P; Oscarsson E; Kjellström A; Olsson H; Jois C; Håkansson Å
    Nutrients; 2021 Sep; 13(10):. PubMed ID: 34684319
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J; Pavunc AL; Gjuračić K; Spoljarec M; Sušković J; Kos B
    J Food Sci; 2011 Mar; 76(2):M124-9. PubMed ID: 21535775
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM; Narvhus JA; Treimo J; Langsrud T
    Int J Food Microbiol; 2003 Feb; 80(3):201-10. PubMed ID: 12494920
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
    Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
    Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Cocconcelli PS; Fontana C; Saavedra L; Vignolo G; Hebert EM
    J Appl Microbiol; 2016 May; 120(5):1289-301. PubMed ID: 26909667
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S; Salmerón I; Pandiella SS
    Food Microbiol; 2012 May; 30(1):239-44. PubMed ID: 22265307
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.
    Pswarayi F; Gänzle MG
    Appl Environ Microbiol; 2019 Jun; 85(11):. PubMed ID: 30902861
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.
    Wang CY; Ng CC; Su H; Tzeng WS; Shyu YT
    Int J Food Sci Nutr; 2009; 60 Suppl 6():98-106. PubMed ID: 19340670
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity.
    Dallagnol AM; Pescuma M; De Valdez GF; Rollán G
    Appl Microbiol Biotechnol; 2013 Apr; 97(7):3129-40. PubMed ID: 23129182
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Probiotication of tomato juice by lactic acid bacteria.
    Yoon KY; Woodams EE; Hang YD
    J Microbiol; 2004 Dec; 42(4):315-8. PubMed ID: 15650688
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage.
    Meng FB; Zhou L; Li JJ; Li YC; Wang M; Zou LH; Liu DY; Chen WJ
    Food Res Int; 2022 Jul; 157():111416. PubMed ID: 35761662
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.
    Turchi B; Pedonese F; Torracca B; Fratini F; Mancini S; Galiero A; Montalbano B; Cerri D; Nuvoloni R
    Int J Food Microbiol; 2017 Sep; 256():54-61. PubMed ID: 28599175
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast.
    Freire AL; Ramos CL; da Costa Souza PN; Cardoso MG; Schwan RF
    Int J Food Microbiol; 2017 May; 248():39-46. PubMed ID: 28242421
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
    Rao KP; Chennappa G; Suraj U; Nagaraja H; Raj AP; Sreenivasa MY
    Probiotics Antimicrob Proteins; 2015 Jun; 7(2):146-56. PubMed ID: 25666113
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 41.