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 *

237 related articles for article (PubMed ID: 33158141)

  • 1. Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach.
    Syrokou MK; Themeli C; Paramithiotis S; Mataragas M; Bosnea L; Argyri AA; Chorianopoulos NG; Skandamis PN; Drosinos EH
    Foods; 2020 Nov; 9(11):. PubMed ID: 33158141
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
    Corsetti A; Lavermicocca P; Morea M; Baruzzi F; Tosti N; Gobbetti M
    Int J Food Microbiol; 2001 Feb; 64(1-2):95-104. PubMed ID: 11252516
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Diverse Microbial Composition of Sourdoughs From Different Origins.
    Comasio A; Verce M; Van Kerrebroeck S; De Vuyst L
    Front Microbiol; 2020; 11():1212. PubMed ID: 32760353
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
    Lhomme E; Lattanzi A; Dousset X; Minervini F; De Angelis M; Lacaze G; Onno B; Gobbetti M
    Int J Food Microbiol; 2015 Dec; 215():161-70. PubMed ID: 26439422
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
    Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.
    Zhang G; Sadiq FA; Zhu L; Liu T; Yang H; Wang X; He G
    J Food Sci; 2015 Nov; 80(11):M2535-42. PubMed ID: 26461081
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB; Tingirikari JM; Kwon YW; Li L; Kim GE; Han NS
    J Microbiol Biotechnol; 2017 Feb; 27(2):226-233. PubMed ID: 27780959
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis.
    Meroth CB; Hammes WP; Hertel C
    Appl Environ Microbiol; 2003 Dec; 69(12):7453-61. PubMed ID: 14660398
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H; Gabriel V; Fontagné-Faucher C
    Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.
    Di Cagno R; Pontonio E; Buchin S; De Angelis M; Lattanzi A; Valerio F; Gobbetti M; Calasso M
    Appl Environ Microbiol; 2014 May; 80(10):3161-72. PubMed ID: 24632249
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Description of the microflora of sourdoughs by culture-dependent and culture-independent methods.
    Iacumin L; Cecchini F; Manzano M; Osualdini M; Boscolo D; Orlic S; Comi G
    Food Microbiol; 2009 Apr; 26(2):128-35. PubMed ID: 19171253
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting.
    Scheirlinck I; Van der Meulen R; Van Schoor A; Vancanneyt M; De Vuyst L; Vandamme P; Huys G
    Appl Environ Microbiol; 2008 Apr; 74(8):2414-23. PubMed ID: 18310426
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping.
    Oshiro M; Momoda R; Tanaka M; Zendo T; Nakayama J
    J Biosci Bioeng; 2019 Aug; 128(2):170-176. PubMed ID: 30879925
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
    Taccari M; Aquilanti L; Polverigiani S; Osimani A; Garofalo C; Milanović V; Clementi F
    J Food Sci; 2016 Aug; 81(8):M1996-2005. PubMed ID: 27332783
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.
    Minervini F; Lattanzi A; De Angelis M; Di Cagno R; Gobbetti M
    Appl Environ Microbiol; 2012 Aug; 78(15):5328-40. PubMed ID: 22635989
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
    Lattanzi A; Minervini F; Di Cagno R; Diviccaro A; Antonielli L; Cardinali G; Cappelle S; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2013 May; 163(2-3):71-9. PubMed ID: 23558189
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.
    Urien C; Legrand J; Montalent P; Casaregola S; Sicard D
    Front Microbiol; 2019; 10():201. PubMed ID: 30833935
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Yeasts and Lactic Acid Bacteria for
    De Vero L; Iosca G; La China S; Licciardello F; Gullo M; Pulvirenti A
    Microorganisms; 2021 May; 9(5):. PubMed ID: 34069676
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.