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 *

172 related articles for article (PubMed ID: 33669853)

  • 1. Combination of Extrusion and Fermentation with
    Bartkiene E; Zokaityte E; Lele V; Starkute V; Zavistanaviciute P; Klupsaite D; Cernauskas D; Ruzauskas M; Bartkevics V; Pugajeva I; Bērziņa Z; Gruzauskas R; Sidlauskiene S; Santini A; Juodeikiene G
    Toxins (Basel); 2021 Feb; 13(2):. PubMed ID: 33669853
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.
    Russo P; Arena MP; Fiocco D; Capozzi V; Drider D; Spano G
    Int J Food Microbiol; 2017 Apr; 247():48-54. PubMed ID: 27240933
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.
    Nie X; Zhang Q; Lin S
    Food Chem; 2014 Jun; 153():432-6. PubMed ID: 24491750
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread.
    Zhang D; Tan B
    J Sci Food Agric; 2021 Aug; 101(11):4551-4560. PubMed ID: 33462833
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.
    Lee YC; Kung HF; Huang YL; Wu CH; Huang YR; Tsai YH
    J Food Prot; 2016 Sep; 79(9):1556-1561. PubMed ID: 28221938
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
    Mugula JK; Narvhus JA; Sørhaug T
    Int J Food Microbiol; 2003 Jun; 83(3):307-18. PubMed ID: 12745235
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of Lactobacillus buchneri 40788 or Lactobacillus plantarum MTD-1 on the fermentation and aerobic stability of corn silages ensiled at two dry matter contents.
    Hu W; Schmidt RJ; McDonell EE; Klingerman CM; Kung L
    J Dairy Sci; 2009 Aug; 92(8):3907-14. PubMed ID: 19620673
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG; Lorusso A; Montemurro M; Gobbetti M
    Food Microbiol; 2016 Jun; 56():1-13. PubMed ID: 26919812
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V; Bai Y; Gänzle MG
    Food Microbiol; 2019 Feb; 77():43-51. PubMed ID: 30297055
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fermentation of wheat: effects of backslopping different proportions of pre-fermented wheat on the microbial and chemical composition.
    Moran CA; Scholten RH; Tricarico JM; Brooks PH; Verstegen MW
    Arch Anim Nutr; 2006 Apr; 60(2):158-69. PubMed ID: 16649578
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.
    Wang Z; Yan J; Ma S; Tian X; Sun B; Huang J; Li L; Wang X; Bao Q
    Int J Biol Macromol; 2021 Nov; 190():86-92. PubMed ID: 34474052
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of Lactobacillus buchneri, with or without homofermentative lactic acid bacteria, on the fermentation, aerobic stability and ruminal degradability of wheat, sorghum and maize silages.
    Filya I
    J Appl Microbiol; 2003; 95(5):1080-6. PubMed ID: 14633037
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolytic activities in togwa, a Tanzanian fermented food.
    Mugula JK; Sørhaug T; Stepaniak L
    Int J Food Microbiol; 2003 Jul; 84(1):1-12. PubMed ID: 12781948
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study.
    Özyurt G; Gökdoğan S; Şimşek A; Yuvka I; Ergüven M; Kuley Boga E
    Arch Anim Nutr; 2016; 70(1):72-86. PubMed ID: 26635094
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
    Prückler M; Lorenz C; Endo A; Kraler M; Dürrschmid K; Hendriks K; Soares da Silva F; Auterith E; Kneifel W; Michlmayr H
    Food Microbiol; 2015 Aug; 49():211-9. PubMed ID: 25846933
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.
    Świder O; Wójcicki M; Bujak M; Juszczuk-Kubiak E; Szczepańska M; Roszko MŁ
    Molecules; 2021 Sep; 26(19):. PubMed ID: 34641340
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran.
    Wang M; Lei M; Samina N; Chen L; Liu C; Yin T; Yan X; Wu C; He H; Yi C
    Food Chem; 2020 Nov; 330():127156. PubMed ID: 32531631
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.