BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

209 related articles for article (PubMed ID: 34328568)

  • 1. Dairy associations for the targeted control of opportunistic Candida.
    Aitzhanova A; Oleinikova Y; Mounier J; Hymery N; Leyva Salas M; Amangeldi A; Saubenova M; Alimzhanova M; Ashimuly K; Sadanov A
    World J Microbiol Biotechnol; 2021 Jul; 37(8):143. PubMed ID: 34328568
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
    Dan T; Wang D; Wu S; Jin R; Ren W; Sun T
    Molecules; 2017 Sep; 22(10):. PubMed ID: 28961194
    [No Abstract]   [Full Text] [Related]  

  • 3. Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles.
    Rosales-Bravo H; Morales-Torres HC; Vázquez-Martínez J; Molina-Torres J; Olalde-Portugal V; Partida-Martínez LP
    J Appl Microbiol; 2017 Nov; 123(5):1237-1250. PubMed ID: 28815819
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk.
    Mieszkin S; Hymery N; Debaets S; Coton E; Le Blay G; Valence F; Mounier J
    Int J Food Microbiol; 2017 May; 248():47-55. PubMed ID: 28244372
    [TBL] [Abstract][Full Text] [Related]  

  • 5. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.
    Elkhtab E; El-Alfy M; Shenana M; Mohamed A; Yousef AE
    J Dairy Sci; 2017 Dec; 100(12):9508-9520. PubMed ID: 28964516
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.
    Czarnowska-Kujawska M; Paszczyk B
    Molecules; 2021 Oct; 26(19):. PubMed ID: 34641607
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan.
    Cho GS; Cappello C; Schrader K; Fagbemigum O; Oguntoyinbo FA; Csovcsics C; Rösch N; Kabisch J; Neve H; Bockelmann W; Briviba K; Modesto M; Cilli E; Mattarelli P; Franz CMAP
    J Microbiol Biotechnol; 2018 Nov; 28(11):1834-1845. PubMed ID: 30562882
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.
    Obioha PI; Ouoba LII; Anyogu A; Awamaria B; Atchia S; Ojimelukwe PC; Sutherland JP; Ghoddusi HB
    Braz J Microbiol; 2021 Jun; 52(2):869-881. PubMed ID: 33694058
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry.
    Dan T; Wang D; Jin RL; Zhang HP; Zhou TT; Sun TS
    J Dairy Sci; 2017 Apr; 100(4):2488-2500. PubMed ID: 28161169
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations.
    Liang N; Zhao Z; Curtis JM; Gänzle MG
    Int J Food Microbiol; 2022 Dec; 383():109938. PubMed ID: 36202011
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES; Begunova AV
    Vopr Pitan; 2021; 90(5):115-125. PubMed ID: 34719149
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Design of an autochthonous starter culture using strains isolated from traditional Matsoni.
    Kakabadze E; Zago M; Rossetti L; Grdzelishvili N; Bonvini B; Janashia I; Tidona F; Carminati D; Giraffa G; Chanishvili N
    FEMS Microbiol Lett; 2021 Jun; 368(11):. PubMed ID: 34086864
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Incorporation of Propionibacteria in Fermented Milks as a Probiotic.
    Moslemi M; Mazaheri Nezhad Fard R; Hosseini SM; Homayouni-Rad A; Mortazavian AM
    Crit Rev Food Sci Nutr; 2016 Jun; 56(8):1290-312. PubMed ID: 25675261
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds.
    Garnier L; Penland M; Thierry A; Maillard MB; Jardin J; Coton M; Leyva Salas M; Coton E; Valence F; Mounier J
    Int J Food Microbiol; 2020 Jun; 322():108574. PubMed ID: 32151821
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk.
    Tsuda H; Kodama K
    J Dairy Res; 2021 May; 88(2):210-216. PubMed ID: 33934726
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V; Sannino C; Moschetti M; Bonanno A; Di Grigoli A; Settanni L
    Int J Food Microbiol; 2017 Oct; 259():35-42. PubMed ID: 28783535
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by
    Dan T; Ren W; Liu Y; Tian J; Chen H; Li T; Liu W
    Front Microbiol; 2019; 10():2183. PubMed ID: 31620117
    [No Abstract]   [Full Text] [Related]  

  • 18. Growth of lactic acid bacteria in milk phospholipids enhances their adhesion to Caco-2 cells.
    Rocha-Mendoza D; Kosmerl E; Miyagusuku-Cruzado G; Giusti MM; Jiménez-Flores R; García-Cano I
    J Dairy Sci; 2020 Sep; 103(9):7707-7718. PubMed ID: 32684482
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application.
    Garnier L; Mounier J; Lê S; Pawtowski A; Pinon N; Camier B; Chatel M; Garric G; Thierry A; Coton E; Valence F
    Food Microbiol; 2019 Aug; 81():97-107. PubMed ID: 30910092
    [TBL] [Abstract][Full Text] [Related]  

  • 20. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M; Bittante G
    J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.