BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 37087270)

  • 1. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer.
    Herkenhoff ME; Battistini C; Praia AB; Rossini BC; Dos Santos LD; Brödel O; Frohme M; Saad SMI
    Food Res Int; 2023 May; 167():112704. PubMed ID: 37087270
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sour Beer with
    Praia AB; Herkenhoff ME; Broedel O; Frohme M; Saad SMI
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553809
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage.
    Alcine Chan MZ; Chua JY; Toh M; Liu SQ
    Food Microbiol; 2019 Sep; 82():541-550. PubMed ID: 31027817
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry.
    Loh LX; Ng DHJ; Toh M; Lu Y; Liu SQ
    J Agric Food Chem; 2021 Nov; 69(46):14024-14036. PubMed ID: 34734707
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A; Romaniello R; Pietrafesa A; Siesto G; Pietrafesa R; Zambuto M; Romano P
    Int J Food Microbiol; 2018 Nov; 284():22-30. PubMed ID: 29990636
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry.
    Rossi S; Sileoni V; Perretti G; Marconi O
    J Sci Food Agric; 2014 Mar; 94(5):919-28. PubMed ID: 23929274
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
    Martusevice P; Li X; Hengel MJ; Wang SC; Fox GP
    J Agric Food Chem; 2024 Apr; 72(14):7618-7628. PubMed ID: 38538519
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS.
    Dennenlöhr J; Thörner S; Rettberg N
    J Agric Food Chem; 2020 Dec; 68(50):15036-15047. PubMed ID: 33274918
    [TBL] [Abstract][Full Text] [Related]  

  • 9. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers.
    Onishi K; Furuno M; Mori A; Fukusaki E
    J Biosci Bioeng; 2024 Jul; 138(1):54-62. PubMed ID: 38653595
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications.
    Hinojosa-Avila CR; García-Gamboa R; Chedraui-Urrea JJT; García-Cayuela T
    Food Res Int; 2024 Jan; 175():113717. PubMed ID: 38129037
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.
    da Silva GC; da Silva AA; da Silva LS; Godoy RL; Nogueira LC; Quitério SL; Raices RS
    Food Chem; 2015 Jan; 167():71-7. PubMed ID: 25148961
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Co-fermentation Involving
    Dysvik A; La Rosa SL; Liland KH; Myhrer KS; Østlie HM; De Rouck G; Rukke EO; Westereng B; Wicklund T
    Front Microbiol; 2020; 11():279. PubMed ID: 32153550
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice.
    Silva LC; de Souza Lago H; Rocha MOT; de Oliveira VS; Laureano-Melo R; Stutz ETG; de Paula BP; Martins JFP; Luchese RH; Guerra AF; Rodrigues P
    Probiotics Antimicrob Proteins; 2021 Jun; 13(3):698-708. PubMed ID: 33428182
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.
    Rogers CM; Veatch D; Covey A; Staton C; Bochman ML
    Food Microbiol; 2016 Aug; 57():151-8. PubMed ID: 27052714
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort.
    Tan M; Caro Y; Shum-Cheong-Sing A; Robert L; François JM; Petit T
    Food Chem; 2021 Jun; 346():128804. PubMed ID: 33418411
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer.
    Kumar A; Warburton A; Silcock P; Bremer PJ; Eyres GT
    Foods; 2023 Mar; 12(5):. PubMed ID: 36900579
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Optimization of the HS-SPME-GC-IT/MS method using a central composite design for volatile carbonyl compounds determination in beers.
    Moreira N; Meireles S; Brandão T; de Pinho PG
    Talanta; 2013 Dec; 117():523-31. PubMed ID: 24209376
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice.
    de Godoy Alves Filho E; Rodrigues THS; Fernandes FAN; Pereira ALF; Narain N; de Brito ES; Rodrigues S
    Food Res Int; 2017 Sep; 99(Pt 1):461-468. PubMed ID: 28784506
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds.
    Perjéssy J; Hegyi F; Nagy-Gasztonyi M; Zalán Z
    Food Sci Technol Int; 2022 Jul; 28(5):408-420. PubMed ID: 34018830
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
    Deed RC; Pilkington LI; Herbst-Johnstone M; Miskelly GM; Barker D; Fedrizzi B
    J Sci Food Agric; 2019 Dec; 99(15):6944-6953. PubMed ID: 31414495
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.