BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

241 related articles for article (PubMed ID: 33036188)

  • 1. Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.
    Comasio A; Van Kerrebroeck S; Harth H; Verté F; De Vuyst L
    Microorganisms; 2020 Oct; 8(10):. PubMed ID: 33036188
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S; Comasio A; Harth H; De Vuyst L
    Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production.
    Pradal I; González-Alonso V; Wardhana YR; Cnockaert M; Wieme AD; Vandamme P; De Vuyst L
    Int J Food Microbiol; 2024 Feb; 411():110522. PubMed ID: 38160537
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
    Ravyts F; De Vuyst L
    Food Microbiol; 2011 Sep; 28(6):1129-39. PubMed ID: 21645811
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.
    Lefeber T; Janssens M; Camu N; De Vuyst L
    Appl Environ Microbiol; 2010 Dec; 76(23):7708-16. PubMed ID: 20889778
    [TBL] [Abstract][Full Text] [Related]  

  • 6. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
    Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L
    Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions.
    Harth H; Van Kerrebroeck S; De Vuyst L
    Food Sci Nutr; 2018 Sep; 6(6):1438-1455. PubMed ID: 30258586
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.
    Van de Voorde D; Díaz-Muñoz C; Hernandez CE; Weckx S; De Vuyst L
    Front Microbiol; 2023; 14():1232323. PubMed ID: 37621398
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
    Comasio A; Harth H; Weckx S; De Vuyst L
    Int J Food Microbiol; 2019 Jan; 289():88-105. PubMed ID: 30218873
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
    Moens F; Lefeber T; De Vuyst L
    Appl Environ Microbiol; 2014 Mar; 80(6):1848-57. PubMed ID: 24413595
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O; Alfonzo A; Ventimiglia G; Nasca A; Francesca N; Martorana A; Moschetti G; Settanni L
    Food Microbiol; 2016 Oct; 59():43-56. PubMed ID: 27375243
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads.
    Ua-Arak T; Jakob F; Vogel RF
    Food Microbiol; 2017 Aug; 65():95-104. PubMed ID: 28400025
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S; Harth H; Comasio A; De Vuyst L
    J Sci Food Agric; 2018 Jul; 98(9):3501-3512. PubMed ID: 29314016
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.
    De Vuyst L; Comasio A; Kerrebroeck SV
    Crit Rev Food Sci Nutr; 2023; 63(15):2447-2479. PubMed ID: 34523363
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.
    Díaz-Muñoz C; Van de Voorde D; Comasio A; Verce M; Hernandez CE; Weckx S; De Vuyst L
    Front Microbiol; 2020; 11():616875. PubMed ID: 33505385
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.
    Papalexandratou Z; Lefeber T; Bahrim B; Lee OS; Daniel HM; De Vuyst L
    Food Microbiol; 2013 Sep; 35(2):73-85. PubMed ID: 23664257
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L; Van Kerrebroeck S; Leroy F
    Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels.
    Lefeber T; Gobert W; Vrancken G; Camu N; De Vuyst L
    Food Microbiol; 2011 May; 28(3):457-64. PubMed ID: 21356451
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.
    Woo SH; Park J; Sung JM; Choi EJ; Choi YS; Park JD
    Foods; 2023 Dec; 12(23):. PubMed ID: 38231883
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV; Arendt EK; Dal Bello F
    Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.