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 *

148 related articles for article (PubMed ID: 37713067)

  • 1. Fermentation of Persimmon Leaves Extract by Lactiplantibacillus plantarum and Saccharomyces cerevisiae.
    Tian H; Ma Z; Yang H; Wang Y; Ren H; Zhao P; Fan W; Tian Y; Wang Y; Wang R
    Mol Biotechnol; 2023 Sep; ():. PubMed ID: 37713067
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of
    Hu L; Chen X; Lin R; Xu T; Xiong D; Li L; Zhao Z
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766182
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physicochemical attributes and acceptability of marula wine fermented with natural
    Ngwenya MP; Nkambule TP; Kidane SW
    Heliyon; 2023 Nov; 9(11):e21613. PubMed ID: 37964838
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quinoa dough fermentation by
    Arjmand S; Mollakhalili-Meybodi N; Akrami Mohajeri F; Madadizadeh F; Khalili Sadrabad E
    Food Sci Nutr; 2023 Dec; 11(12):7594-7604. PubMed ID: 38107108
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with
    Zhang Q; Xiao N; Xu H; Tian Z; Li B; Qiu W; Shi W
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553827
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biopreservation and Bioactivation Juice from Waste Broccoli with
    Zdziobek P; Jodłowski GS; Strzelec EA
    Molecules; 2023 Jun; 28(12):. PubMed ID: 37375149
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (
    Li Y; Nguyen TTH; Jin J; Lim J; Lee J; Piao M; Mok IK; Kim D
    Food Sci Biotechnol; 2021 Apr; 30(4):555-564. PubMed ID: 33936847
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of
    Supasil R; Suttisansanee U; Santivarangkna C; Tangsuphoom N; Khemthong C; Chupeerach C; On-Nom N
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885314
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation.
    Li H; Huang J; Wang Y; Wang X; Ren Y; Yue T; Wang Z; Gao Z
    Food Chem; 2021 Nov; 363():130351. PubMed ID: 34147897
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Co-fermentation of non-
    Nyhan L; Sahin AW; Arendt EK
    Eur Food Res Technol; 2023; 249(1):167-181. PubMed ID: 36466321
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum.
    Ghamry M; Zhao W; Li L
    Food Res Int; 2023 Jan; 163():112142. PubMed ID: 36596097
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Wheat Germ Fermentation with
    Bayat E; Moosavi-Nasab M; Fazaeli M; Majdinasab M; Mirzapour-Kouhdasht A; Garcia-Vaquero M
    Foods; 2022 Apr; 11(8):. PubMed ID: 35454712
    [TBL] [Abstract][Full Text] [Related]  

  • 13.
    Hu L; Chen X; Cao Y; Gao P; Xu T; Xiong D; Zhao Z
    Food Chem X; 2024 Oct; 23():101575. PubMed ID: 39022787
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread.
    Hu Y; Zhang J; Wang S; Liu Y; Li L; Gao M
    J Food Sci; 2022 Apr; 87(4):1823-1836. PubMed ID: 35257375
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Combination of
    Jin X; Chen W; Chen H; Chen W; Zhong Q
    Molecules; 2019 Nov; 24(23):. PubMed ID: 31795169
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbial Interaction between Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Transcriptome Level Mechanism of Cell-Cell Antagonism.
    Liu J; Huang TY; Liu G; Ye Y; Soteyome T; Seneviratne G; Xiao G; Xu Z; Kjellerup BV
    Microbiol Spectr; 2022 Oct; 10(5):e0143322. PubMed ID: 35980205
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Proteomic Analysis Explores Interactions between
    Zhang G; Qi Q; Sadiq FA; Wang W; He X; Wang W
    Microorganisms; 2021 Nov; 9(11):. PubMed ID: 34835478
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Regulation of Lactobacillus plantarum contamination on the carbohydrate and energy related metabolisms of Saccharomyces cerevisiae during bioethanol fermentation.
    Dong SJ; Lin XH; Li H
    Int J Biochem Cell Biol; 2015 Nov; 68():33-41. PubMed ID: 26279142
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of
    Hu J; Vinothkanna A; Wu M; Ekumah JN; Akpabli-Tsigbe NDK; Ma Y
    Food Sci Nutr; 2021 Nov; 9(11):6294-6306. PubMed ID: 34760259
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.