BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 36737914)

  • 1. Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity.
    Mantegazza G; Dalla Via A; Licata A; Duncan R; Gardana C; Gargari G; Alamprese C; Arioli S; Taverniti V; Karp M; Guglielmetti S
    Food Res Int; 2023 Feb; 164():112322. PubMed ID: 36737914
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
    Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
    Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives.
    Carasi P; Malamud M; Serradell MA
    Curr Microbiol; 2021 Dec; 79(1):21. PubMed ID: 34905095
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A novel immobilized cell system involving Taiwanese kefir microorganisms and sugar cane pieces for fermented milk production.
    Ng KS; Wang SY; Chen MJ
    J Dairy Sci; 2020 Jan; 103(1):141-149. PubMed ID: 31629528
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antibacterial Property and Metagenomic Analysis of Milk Kefir.
    Liu S; Lu SY; Qureshi N; Enshasy HAE; Skory CD
    Probiotics Antimicrob Proteins; 2022 Dec; 14(6):1170-1183. PubMed ID: 35995909
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Russian Kefir Grains Microbial Composition and Its Changes during Production Process.
    Kotova IB; Cherdyntseva TA; Netrusov AI
    Adv Exp Med Biol; 2016; 932():93-121. PubMed ID: 27539304
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.
    Kesmen Z; Kacmaz N
    J Food Sci; 2011; 76(5):M276-83. PubMed ID: 22417438
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains.
    Yerlikaya O
    J Dairy Sci; 2019 Jan; 102(1):124-134. PubMed ID: 30391179
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics.
    Takagi A; Kano M; Kaga C
    Int J Mol Sci; 2015 May; 16(5):10907-20. PubMed ID: 25984609
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir.
    Valletta M; Campolattano N; De Chiara I; Marasco R; Singh VP; Muscariello L; Pedone PV; Chambery A; Russo R
    Food Res Int; 2023 Nov; 173(Pt 1):113298. PubMed ID: 37803610
    [TBL] [Abstract][Full Text] [Related]  

  • 11. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
    Rai R; Tamang JP
    World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.
    Kumari M; Kokkiligadda A; Dasriya V; Naithani H
    J Appl Microbiol; 2022 Jul; 133(1):104-119. PubMed ID: 34724304
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers' spent grain.
    Madsen SK; Priess C; Wätjen AP; Øzmerih S; Mohammadifar MA; Heiner Bang-Berthelsen C
    FEMS Microbiol Lett; 2021 Aug; 368(15):. PubMed ID: 34308972
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks.
    Sedó Molina GE; Shetty R; Jacobsen C; Duedahl-Olesen L; Hansen EB; Bang-Berthelsen CH
    Food Microbiol; 2024 Apr; 118():104427. PubMed ID: 38049267
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications.
    Hurtado-Romero A; Del Toro-Barbosa M; Gradilla-Hernández MS; Garcia-Amezquita LE; García-Cayuela T
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681324
    [TBL] [Abstract][Full Text] [Related]  

  • 16. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.
    Yépez A; Russo P; Spano G; Khomenko I; Biasioli F; Capozzi V; Aznar R
    Food Microbiol; 2019 Feb; 77():61-68. PubMed ID: 30297057
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization and molecular identification of lactic acid bacteria isolated from kefir and evaluation of their antibacterial activity against food-borne pathogens in Saudi Arabia.
    Albureikan MOI
    Eur Rev Med Pharmacol Sci; 2023 Dec; 27(23):11249-11263. PubMed ID: 38095374
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.
    da Silva Fernandes M; Sanches Lima F; Rodrigues D; Handa C; Guelfi M; Garcia S; Ida EI
    Food Chem; 2017 Aug; 229():373-380. PubMed ID: 28372188
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Production of O-desmethylangolensin, tetrahydrodaidzein, 6'-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains.
    Peirotén Á; Gaya P; Álvarez I; Mª Landete J
    Food Chem; 2020 Jul; 318():126521. PubMed ID: 32151927
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria.
    Illikoud N; do Carmo FLR; Daniel N; Jan G; Gagnaire V
    Food Res Int; 2023 Apr; 166():112557. PubMed ID: 36914312
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.