BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 34899643)

  • 1. Development of Anti-inflammatory Probiotic
    Seo H; Seong H; Kim GY; Jo YM; Cheon SW; Song Y; Ryu BH; Kang H; Han NS
    Front Microbiol; 2021; 12():760476. PubMed ID: 34899643
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation.
    Seo H; Bae JH; Kim G; Kim SA; Ryu BH; Han NS
    Foods; 2021 Jun; 10(6):. PubMed ID: 34205741
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with
    Kim GY; Kim SA; Kong SY; Seong H; Bae JH; Han NS
    Antioxidants (Basel); 2023 Oct; 12(10):. PubMed ID: 37891929
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Limosilactobacillus reuteri SLZX19-12 Protects the Colon from Infection by Enhancing Stability of the Gut Microbiota and Barrier Integrity and Reducing Inflammation.
    Wu J; Lin Z; Wang X; Zhao Y; Zhao J; Liu H; Johnston LJ; Lu L; Ma X
    Microbiol Spectr; 2022 Jun; 10(3):e0212421. PubMed ID: 35658572
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Protective effects of a novel probiotic strain, Lactococcus lactis ML2018, in colitis: in vivo and in vitro evidence.
    Liu M; Zhang X; Hao Y; Ding J; Shen J; Xue Z; Qi W; Li Z; Song Y; Zhang T; Wang N
    Food Funct; 2019 Feb; 10(2):1132-1145. PubMed ID: 30724927
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
    Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
    Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese.
    Plé C; Breton J; Richoux R; Nurdin M; Deutsch SM; Falentin H; Hervé C; Chuat V; Lemée R; Maguin E; Jan G; Van de Guchte M; Foligné B
    Mol Nutr Food Res; 2016 Apr; 60(4):935-48. PubMed ID: 26640113
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.
    Kim YJ; Park SY; Lee HC; Yoo SS; Oh S; Kim KH; Chin KB
    Korean J Food Sci Anim Resour; 2016; 36(1):122-30. PubMed ID: 27499673
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Dietary intake of fermented kimchi prevented colitis-associated cancer.
    Han YM; A Kang E; Min Park J; Young Oh J; Yoon Lee D; Hye Choi S; Baik Hahm K
    J Clin Biochem Nutr; 2020 Nov; 67(3):263-273. PubMed ID: 33293767
    [TBL] [Abstract][Full Text] [Related]  

  • 10.
    Jo YM; Kim GY; Kim SA; Cheon SW; Kang CH; Han NS
    Front Microbiol; 2021; 12():745952. PubMed ID: 34659181
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fermented barley and soybean (BS) mixture enhances intestinal barrier function in dextran sulfate sodium (DSS)-induced colitis mouse model.
    Woo JK; Choi S; Kang JH; Kim DE; Hurh BS; Jeon JE; Kim SY; Oh SH
    BMC Complement Altern Med; 2016 Dec; 16(1):498. PubMed ID: 27912750
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Suitability of
    Park DM; Bae JH; Kim MS; Kim H; Kang SD; Shim S; Lee D; Seo JH; Kang H; Han NS
    J Microbiol Biotechnol; 2019 Nov; 29(11):1729-1738. PubMed ID: 31635439
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.
    Kim MJ; Lee HW; Lee ME; Roh SW; Kim TW
    J Microbiol; 2019 Jun; 57(6):479-484. PubMed ID: 31073899
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from
    Liu R; Kim AH; Kwak MK; Kang SO
    Front Microbiol; 2017; 8():761. PubMed ID: 28512456
    [No Abstract]   [Full Text] [Related]  

  • 15. Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet.
    Jo SY; Choi EA; Lee JJ; Chang HC
    J Sci Food Agric; 2015 Oct; 95(13):2750-6. PubMed ID: 25425317
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Microencapsulation on Survival at Simulated Gastrointestinal Conditions and Heat Treatment of a Non Probiotic Strain,
    Malmo C; Giordano I; Mauriello G
    Foods; 2021 Jan; 10(2):. PubMed ID: 33494235
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
    Chang JY; Chang HC
    J Food Sci; 2010 Mar; 75(2):M103-10. PubMed ID: 20492238
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.
    Chang JY; Chang HC
    J Food Sci; 2011; 76(1):M72-8. PubMed ID: 21535696
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Functional Annotation Genome Unravels Potential Probiotic
    Heo S; Kim JH; Kwak MS; Sung MH; Jeong DW
    Foods; 2021 Mar; 10(3):. PubMed ID: 33803098
    [No Abstract]   [Full Text] [Related]  

  • 20.
    Abuqwider J; Altamimi M; Mauriello G
    Microorganisms; 2022 Feb; 10(3):. PubMed ID: 35336098
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 9.