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 *

110 related articles for article (PubMed ID: 3280247)

  • 1. Cheese industry development and research in Argentina.
    Oliver G; de Giori GS; de Valdéz GM
    Crit Rev Food Sci Nutr; 1988; 26(3):225-41. PubMed ID: 3280247
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of the rehydration medium on the recovery of freeze-dried lactic acid bacteria.
    de Valdez GF; de Giori GS; de Ruiz Holgado AP; Oliver G
    Appl Environ Microbiol; 1985 Nov; 50(5):1339-41. PubMed ID: 3911901
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.
    Peralta GH; Bergamini CV; Audero G; Páez R; Wolf IV; Perotti MC; Hynes ER
    Int J Food Microbiol; 2017 Aug; 255():17-24. PubMed ID: 28558330
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Natural milk cultures for the production of Argentinian cheeses.
    Reinheimer JA; Binetti AG; Quiberoni A; Bailo NB; Rubiolo AC; Giraffa G
    J Food Prot; 1997 Jan; 60(1):59-63. PubMed ID: 10465042
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [TBL] [Abstract][Full Text] [Related]  

  • 6. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
    Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying.
    Ferreira AA; Huang S; Perrone ÍT; Schuck P; Jan G; Carvalho AF
    J Dairy Sci; 2017 Sep; 100(9):6997-7006. PubMed ID: 28734600
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Freeze-drying of lactic acid bacteria.
    Fonseca F; Cenard S; Passot S
    Methods Mol Biol; 2015; 1257():477-88. PubMed ID: 25428024
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L; Franciosi E; Cavazza A; Cocconcelli PS; Poznanski E
    Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
    Wang YC; Yu RC; Chou CC
    Int J Food Microbiol; 2004 Jun; 93(2):209-17. PubMed ID: 15135959
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk.
    Zha M; Yu J; Zhang Y; Wang H; Bai N; Qin Y; Liangliang D; Liu W; Zhang H; Bilige M
    J Gen Appl Microbiol; 2015; 61(2):50-6. PubMed ID: 26018501
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.
    Bolla PA; Serradell Mde L; de Urraza PJ; De Antoni GL
    J Dairy Res; 2011 Feb; 78(1):15-22. PubMed ID: 20822567
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [On the freeze drying of lactic acid bacteria important to the cheese industry].
    Gehriger G
    Pathol Microbiol (Basel); 1966; 29(5):639-43. PubMed ID: 5961223
    [No Abstract]   [Full Text] [Related]  

  • 14. Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil.
    Tulini FL; Hymery N; Haertlé T; Le Blay G; De Martinis EC
    J Dairy Res; 2016 Feb; 83(1):115-24. PubMed ID: 26608755
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.
    Carafa I; Clementi F; Tuohy K; Franciosi E
    Food Microbiol; 2016 Feb; 53(Pt B):94-103. PubMed ID: 26678135
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
    J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Adjunctive application of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semi-hard cheese.
    Chintagavongse N; Yoneda T; Ming-Hsuan C; Hayakawa T; Wakamatsu JI; Tamano K; Kumura H
    J Sci Food Agric; 2020 Oct; 100(13):4834-4839. PubMed ID: 32476132
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL; Feng XJ; Chen LL; Chen SW
    Lett Appl Microbiol; 2014 Nov; 59(5):549-56. PubMed ID: 25082064
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M; Terzic-Vidojevic A; Jovcic B; Begovic J; Golic N; Topisirovic L
    Int J Food Microbiol; 2008 Feb; 122(1-2):162-70. PubMed ID: 18177967
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.
    Domingos-Lopes MFP; Stanton C; Ross PR; Dapkevicius MLE; Silva CCG
    Food Microbiol; 2017 May; 63():178-190. PubMed ID: 28040167
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.