BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

173 related articles for article (PubMed ID: 37125035)

  • 1. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (
    Mockus E; Zokaityte E; Starkute V; Klupsaite D; Ruibys R; Rocha JM; Bartkevics V; Bartkiene E
    Front Nutr; 2023; 10():1118710. PubMed ID: 37125035
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with
    Mockus E; Starkute V; Klupsaite D; Bartkevics V; Borisova A; Sarunaite L; Arlauskiene A; Rocha JM; Bartkiene E
    Foods; 2024 Apr; 13(8):. PubMed ID: 38672920
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum.
    Starkute V; Zokaityte E; Klupsaite D; Mockus E; Zokaityte G; Tusas S; Miseikiene R; Stankevicius R; Rocha JM; Bartkiene E
    J Dairy Sci; 2023 Dec; 106(12):8389-8403. PubMed ID: 37641360
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.
    Bartkiene E; Starkute V; Zokaityte E; Klupsaite D; Mockus E; Ruzauskas M; Bartkevics V; Borisova A; Rocha JM; Ozogul F; Liatukas Z; Ruzgas V
    Front Microbiol; 2022; 13():1031273. PubMed ID: 36569101
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation.
    Tolpeznikaite E; Bartkevics V; Skrastina A; Pavlenko R; Mockus E; Zokaityte E; Starkute V; Klupsaite D; Ruibys R; Rocha JM; Santini A; Bartkiene E
    Toxins (Basel); 2023 Jan; 15(1):. PubMed ID: 36668894
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in the Physicochemical Properties of Chia (
    Bartkiene E; Rimsa A; Zokaityte E; Starkute V; Mockus E; Cernauskas D; Rocha JM; Klupsaite D
    Foods; 2023 May; 12(11):. PubMed ID: 37297338
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin.
    Tolpeznikaite E; Bartkevics V; Skrastina A; Pavlenko R; Ruzauskas M; Starkute V; Zokaityte E; Klupsaite D; Ruibys R; Rocha JM; Bartkiene E
    Biology (Basel); 2023 Feb; 12(2):. PubMed ID: 36829524
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Changes in Lacto-Fermented
    Bartkiene E; Zarovaite P; Starkute V; Mockus E; Zokaityte E; Zokaityte G; Rocha JM; Ruibys R; Klupsaite D
    Foods; 2023 Jun; 12(13):. PubMed ID: 37444179
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.
    Torino MI; Limón RI; Martínez-Villaluenga C; Mäkinen S; Pihlanto A; Vidal-Valverde C; Frias J
    Food Chem; 2013 Jan; 136(2):1030-7. PubMed ID: 23122159
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour.
    Bartkiene E; Starkute V; Zokaityte E; Klupsaite D; Mockus E; Bartkevics V; Borisova A; Gruzauskas R; Liatukas Ž; Ruzgas V
    Biology (Basel); 2022 Jun; 11(7):. PubMed ID: 36101347
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Co-fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components.
    Chen K; Gao C; Han X; Li D; Wang H; Lu F
    J Food Sci; 2020 Sep; ():. PubMed ID: 32964467
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biopreservation of Wild Edible Mushrooms (
    Bartkiene E; Zokaityte E; Starkute V; Mockus E; Klupsaite D; Lukseviciute J; Bogomolova A; Streimikyte A; Ozogul F
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741998
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
    Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
    Bartkiene E; Krungleviciute V; Juodeikiene G; Vidmantiene D; Maknickiene Z
    J Sci Food Agric; 2015 Apr; 95(6):1336-42. PubMed ID: 25042749
    [TBL] [Abstract][Full Text] [Related]  

  • 15. LC-ESI-QTOF-MS
    Xia M; Li M; de Souza TSP; Barrow C; Dunshea FR; Suleria HAR
    Front Biosci (Landmark Ed); 2023 Mar; 28(3):44. PubMed ID: 37005759
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and its application in Monascus-fermented rice production.
    Li Y; Chen X; Shu G; Ma W
    Acta Sci Pol Technol Aliment; 2020; 19(4):387-394. PubMed ID: 33179479
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
    Nosworthy MG; Medina G; Franczyk AJ; Neufeld J; Appah P; Utioh A; Frohlich P; House JD
    Food Chem; 2018 Feb; 240():588-593. PubMed ID: 28946315
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the Production of Biogenic Amines and Gamma-Aminobutyric Acid in the Soybean Pastes Fermented by Aspergillus oryzae and Lactobacillus brevis.
    Kim NY; Ji GE
    J Microbiol Biotechnol; 2015 Apr; 25(4):464-8. PubMed ID: 25341471
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fermentation of liquid feed with lactic acid bacteria reduces dry matter losses, lysine breakdown, formation of biogenic amines, and phytate-phosphorus.
    Lau N; Hummel J; Kramer E; Hünerberg M
    Transl Anim Sci; 2022 Jan; 6(1):txac007. PubMed ID: 35198861
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.