BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

212 related articles for article (PubMed ID: 35269627)

  • 1. A Comparative Genomic and Safety Assessment of Six
    Syrokou MK; Paramithiotis S; Drosinos EH; Bosnea L; Mataragas M
    Int J Mol Sci; 2022 Feb; 23(5):. PubMed ID: 35269627
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
    De Vuyst L; Schrijvers V; Paramithiotis S; Hoste B; Vancanneyt M; Swings J; Kalantzopoulos G; Tsakalidou E; Messens W
    Appl Environ Microbiol; 2002 Dec; 68(12):6059-69. PubMed ID: 12450829
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High-quality draft genome sequence data of six
    Syrokou MK; Paramithiotis S; Skandamis PN; Drosinos EH; Bosnea L; Mataragas M
    Data Brief; 2021 Aug; 37():107172. PubMed ID: 34150961
    [No Abstract]   [Full Text] [Related]  

  • 4. Genomic Insights Into Five Strains of
    Rodrigo-Torres L; Yépez A; Aznar R; Arahal DR
    Front Microbiol; 2019; 10():2232. PubMed ID: 31611862
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs.
    Syrokou MK; Tziompra S; Psychogiou EE; Mpisti SD; Paramithiotis S; Bosnea L; Mataragas M; Skandamis PN; Drosinos EH
    Microorganisms; 2021 Mar; 9(4):. PubMed ID: 33805132
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods.
    Surve S; Shinde DB; Kulkarni R
    Sci Rep; 2022 Feb; 12(1):1940. PubMed ID: 35121802
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods.
    Phuengjayaem S; Booncharoen A; Tanasupawat S
    Biotechnol Lett; 2021 Aug; 43(8):1637-1648. PubMed ID: 33999363
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Proposal of
    Li TT; Liu DD; Fu ML; Gu CT
    Int J Syst Evol Microbiol; 2020 May; 70(5):3123-3133. PubMed ID: 32250238
    [No Abstract]   [Full Text] [Related]  

  • 11. In silico comparative genomics analysis of Lactiplantibacillus plantarum DW12, a potential gamma-aminobutyric acid (GABA)-producing strain.
    Surachat K; Deachamag P; Kantachote D; Wonglapsuwan M; Jeenkeawpiam K; Chukamnerd A
    Microbiol Res; 2021 Oct; 251():126833. PubMed ID: 34352473
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.
    Rodríguez J; Vázquez L; Flórez AB; Mayo B
    Front Microbiol; 2022; 13():1000683. PubMed ID: 36212860
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough.
    Lancetti R; Sciarini L; Pérez GT; Salvucci E
    Curr Microbiol; 2021 Jan; 78(1):255-264. PubMed ID: 33099682
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Safety Assessment of
    Kwon YJ; Chun BH; Jung HS; Chu J; Joung H; Park SY; Kim BK; Jeon CO
    J Microbiol Biotechnol; 2021 Oct; 31(10):1420-1429. PubMed ID: 34373437
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Cocconcelli PS; Fontana C; Saavedra L; Vignolo G; Hebert EM
    J Appl Microbiol; 2016 May; 120(5):1289-301. PubMed ID: 26909667
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E; Bartkevics V; Krungleviciute V; Pugajeva I; Zadeike D; Juodeikiene G
    J Food Sci; 2017 Oct; 82(10):2371-2378. PubMed ID: 28877331
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative genomics of four lactic acid bacteria identified with Vitek MS (MALDI-TOF) and whole-genome sequencing.
    Kahraman-Ilıkkan Ö
    Mol Genet Genomics; 2024 Mar; 299(1):31. PubMed ID: 38472540
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparative Genomics of
    Garcia-Gonzalez N; Bottacini F; van Sinderen D; Gahan CGM; Corsetti A
    Front Microbiol; 2022; 13():854266. PubMed ID: 35663852
    [No Abstract]   [Full Text] [Related]  

  • 19. 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]  

  • 20. Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk.
    Apostolakos I; Paramithiotis S; Mataragas M
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766127
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.