BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

186 related articles for article (PubMed ID: 36894700)

  • 41. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
    Zhang Q; Shen J; Meng G; Wang H; Liu C; Zhu C; Zhao G; Tong L
    J Sci Food Agric; 2024 Jan; 104(2):883-891. PubMed ID: 37698856
    [TBL] [Abstract][Full Text] [Related]  

  • 42. The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix.
    Bardischewski T; Kraft C; Dörtelmann A; Stühmeier-Niehe C; Sieksmeyer T; Ostendorf J; Schmitz HP; Chanos P; Hertel C
    Meat Sci; 2022 Dec; 194():108983. PubMed ID: 36137354
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
    Vénica CI; Wolf IV; Beret MV; Bergamini CV; Burns P; Binetti A; Perotti MC
    J Sci Food Agric; 2023 Jan; 103(2):569-575. PubMed ID: 36468613
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain.
    Prado N; Sampayo M; González P; Lombó F; Díaz J
    Meat Sci; 2019 Oct; 156():118-124. PubMed ID: 31154204
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with
    Wang J; Hou J; Zhang X; Hu J; Yu Z; Zhu Y
    Foods; 2022 Mar; 11(5):. PubMed ID: 35267369
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.
    Montanari C; Bargossi E; Gardini A; Lanciotti R; Magnani R; Gardini F; Tabanelli G
    Food Chem; 2016 Feb; 192():736-44. PubMed ID: 26304405
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility.
    Palavecino Prpich NZ; Garro OA; Romero M; Judis MA; Cayré ME; Castro MP
    Meat Sci; 2016 May; 115():41-4. PubMed ID: 26820805
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model.
    Liu R; Lu C; Wang Y; Shen Y; Ge Q; Wu M; Xi J; Yu H; Wu S; Bao W; Shan Y
    Meat Sci; 2022 Sep; 191():108852. PubMed ID: 35644054
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Suppressive effect of Lactobacillus fermentum Lim2 on Clostridioides difficile 027 toxin production.
    Yong CC; Lim J; Kim BK; Park DJ; Oh S
    Lett Appl Microbiol; 2019 May; 68(5):386-393. PubMed ID: 30714187
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage.
    Shan K; Yao Y; Wang J; Zhou T; Zeng X; Zhang M; Ke W; He H; Li C
    Food Res Int; 2023 Oct; 172():113210. PubMed ID: 37689956
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
    Zhang Z; Wu R; Xu W; Cocolin L; Liang H; Ji C; Zhang S; Chen Y; Lin X
    J Sci Food Agric; 2023 Mar; 103(5):2304-2312. PubMed ID: 36636889
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri.
    Muthukumarasamy P; Holley RA
    Int J Food Microbiol; 2006 Sep; 111(2):164-9. PubMed ID: 16884803
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Mandarin essential oil as an antimicrobial in ethanolic fermentation: Effects on Limosilactobacillus fermentum and Saccharomyces cerevisiae.
    Varano A; Shirahigue LD; Azevedo FA; Altenhofen da Silva M; Ceccato-Antonini SR
    Lett Appl Microbiol; 2022 Jun; 74(6):981-991. PubMed ID: 35247276
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage.
    Yuca B; Topçu İ; Yağcılar-Aydemir H; Özer CO; Kılıç B; Başyiğit-Kılıç G
    J Food Sci Technol; 2019 Jul; 56(7):3439-3448. PubMed ID: 31274912
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
    Li S; Aliani M; Holley RA
    J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation.
    Zhang X; Kong B; Xiong YL
    Meat Sci; 2007 Dec; 77(4):593-8. PubMed ID: 22061946
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China.
    Hu Y; Tian Y; Zhu J; Wen R; Chen Q; Kong B
    Food Microbiol; 2022 Sep; 106():104059. PubMed ID: 35690435
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.