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 *

167 related articles for article (PubMed ID: 36557567)

  • 1. Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria.
    Zamfir M; Angelescu IR; Voaides C; Cornea CP; Boiu-Sicuia O; Grosu-Tudor SS
    Microorganisms; 2022 Nov; 10(12):. PubMed ID: 36557567
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture.
    Buatong A; Meidong R; Trongpanich Y; Tongpim S
    J Biosci Bioeng; 2022 Sep; 134(3):226-232. PubMed ID: 35764446
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with
    Aziz T; Xingyu H; Sarwar A; Naveed M; Shabbir MA; Khan AA; Ulhaq T; Shahzad M; Zhennai Y; Shami A; Sameeh MY; Alshareef SA; Tashkandi MA; Jalal RS
    Front Microbiol; 2023; 14():1265188. PubMed ID: 37817753
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage.
    Santos CC; Libeck Bda S; Schwan RF
    Int J Food Microbiol; 2014 Sep; 186():32-41. PubMed ID: 24984220
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris).
    Goderska K; Dombhare K; Radziejewska-Kubzdela E
    Arch Microbiol; 2022 May; 204(6):300. PubMed ID: 35522324
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S; Salmerón I; Pandiella SS
    Food Microbiol; 2012 May; 30(1):239-44. PubMed ID: 22265307
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
    Canaviri Paz P; Janny RJ; Håkansson Å
    Int J Food Microbiol; 2020 Jul; 324():108630. PubMed ID: 32305832
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile.
    Hashemi SMB; Mousavi Khaneghah A; Kontominas MG; Eş I; Sant'Ana AS; Martinez RR; Drider D
    J Sci Food Agric; 2017 Oct; 97(13):4595-4603. PubMed ID: 28349539
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.
    Ruiz Rodríguez LG; Zamora Gasga VM; Pescuma M; Van Nieuwenhove C; Mozzi F; Sánchez Burgos JA
    Food Res Int; 2021 Feb; 140():109854. PubMed ID: 33648172
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Selection of probiotic lactic acid bacteria isolated from fermented plant beverages.
    Duangjitcharoen Y; Kantachote D; Ongsakul M; Poosaran N; Chaiyasut C
    Pak J Biol Sci; 2008 Feb; 11(4):652-5. PubMed ID: 18817143
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Development of biotechnology of fermented milk product with
    Semenikhina VF; Rozhkova IV; Begunova AV; Fedorova TV; Shirshova TI
    Vopr Pitan; 2018; 87(5):52-62. PubMed ID: 30592890
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products.
    Zokaityte E; Lele V; Starkute V; Zavistanaviciute P; Cernauskas D; Klupsaite D; Ruzauskas M; Alisauskaite J; Baltrusaitytė A; Dapsas M; Siriakovaite K; Trunce S; Guiné RPF; Viskelis P; Steibliene V; Bartkiene E
    Foods; 2020 Nov; 9(11):. PubMed ID: 33172204
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [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]  

  • 14. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba.
    Mpofu A; Linnemann AR; Nout MJ; Zwietering MH; Smid EJ; den Besten HM
    Int J Food Microbiol; 2016 Jan; 217():42-8. PubMed ID: 26490648
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage.
    Escobar-Ramírez MC; Jaimez-Ordaz J; Escorza-Iglesias VA; Rodríguez-Serrano GM; Contreras-López E; Ramírez-Godínez J; Castañeda-Ovando A; Morales-Estrada AI; Felix-Reyes N; González-Olivares LG
    Rev Argent Microbiol; 2020; 52(4):305-314. PubMed ID: 31964562
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth (Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum.
    Hernández-García Y; Melgar-Lalanne G; Téllez-Medina DI; Ruiz-May E; Salgado-Cruz MP; Andrade-Velásquez A; Dorantes-Álvarez L; López-Hernández D; Santiago Gómez MP
    J Food Biochem; 2022 Jul; 46(7):e14139. PubMed ID: 35348225
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods.
    Tenea GN; Ascanta P
    Front Nutr; 2022; 9():1008871. PubMed ID: 36313091
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E; Sławińska A; Radzki W; Gustaw W
    Acta Sci Pol Technol Aliment; 2016; 15(4):399-407. PubMed ID: 28071017
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates.
    Charalampopoulos D; Pandiella SS; Webb C
    J Appl Microbiol; 2002; 92(5):851-9. PubMed ID: 11972688
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Probiotic potentials of cereal-based beverages.
    Enujiugha VN; Badejo AA
    Crit Rev Food Sci Nutr; 2017 Mar; 57(4):790-804. PubMed ID: 26558644
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.