BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

119 related articles for article (PubMed ID: 37778257)

  • 1. Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough.
    Bahule CE; da Silva Martins LH; Chaúque BJM; Trindade F; Herrera H; Chagas da Costa IR; de Oliveira Costa PH; da Costa Fonseca Y; da Silva Valadares RB; Lopes AS
    Food Chem; 2024 Mar; 435():137457. PubMed ID: 37778257
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
    Sanni AI; Sefa-Dedeh S; Sakyi-Dawson E; Asiedu M
    Int J Food Sci Nutr; 2002 Sep; 53(5):367-73. PubMed ID: 12396461
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The microflora of fermented nixtamalized corn.
    Sefa-Dedeh S; Cornelius B; Amoa-Awua W; Sakyi-Dawson E; Afoakwa EO
    Int J Food Microbiol; 2004 Oct; 96(1):97-102. PubMed ID: 15358510
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food.
    Cárdenas C; Barkla BJ; Wacher C; Delgado-Olivares L; Rodríguez-Sanoja R
    J Proteomics; 2014 Dec; 111():139-47. PubMed ID: 25009144
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
    Halm M; Lillie A; Sørensen AK; Jakobsen M
    Int J Food Microbiol; 1993 Jul; 19(2):135-43. PubMed ID: 8398627
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough.
    Ampe F; ben Omar N; Guyot JP
    J Appl Microbiol; 1999 Jul; 87(1):131-40. PubMed ID: 10432594
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation.
    Olsen A; Halm M; Jakobsen M
    J Appl Bacteriol; 1995 Nov; 79(5):506-12. PubMed ID: 8567490
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough.
    Annan NT; Poll L; Sefa-Dedeh S; Plahar WA; Jakobsen M
    J Appl Microbiol; 2003; 94(3):462-74. PubMed ID: 12588555
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antimicrobial effect of fermented Ghanaian maize dough.
    Mensah P; Tomkins AM; Drasar BS; Harrison TJ
    J Appl Bacteriol; 1991 Mar; 70(3):203-10. PubMed ID: 2030095
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage.
    Díaz-Ruiz G; Guyot JP; Ruiz-Teran F; Morlon-Guyot J; Wacher C
    Appl Environ Microbiol; 2003 Aug; 69(8):4367-74. PubMed ID: 12902217
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.
    Jespersen L; Halm M; Kpodo K; Jakobsen M
    Int J Food Microbiol; 1994 Dec; 24(1-2):239-48. PubMed ID: 7703017
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Functional properties of selected starter cultures for sour maize bread.
    Edema MO; Sanni AI
    Food Microbiol; 2008 Jun; 25(4):616-25. PubMed ID: 18456117
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fermentation of cereals for reduction of bacterial contamination of weaning foods in Ghana.
    Mensah PP; Tomkins AM; Drasar BS; Harrison TJ
    Lancet; 1990 Jul; 336(8708):140-3. PubMed ID: 1973473
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough.
    López-Sánchez R; Hernández-Oaxaca D; Escobar-Zepeda A; Ramos Cerrillo B; López-Munguía A; Segovia L
    Microbiology (Reading); 2023 Jul; 169(7):. PubMed ID: 37410634
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe.
    Gabaza M; Joossens M; Cnockaert M; Muchuweti M; Raes K; Vandamme P
    Int J Food Microbiol; 2019 Jan; 289():77-87. PubMed ID: 30216819
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.
    Hounhouigan DJ; Nout MJ; Nago CM; Houben JH; Rombouts FM
    Int J Food Microbiol; 1993 Jun; 18(4):279-87. PubMed ID: 8347427
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of fermentation of Ghanaian maize dough on the survival and proliferation of 4 strains of Shigella flexneri.
    Mensah PP; Tomkins AM; Drasar BS; Harrison TJ
    Trans R Soc Trop Med Hyg; 1988; 82(4):635-6. PubMed ID: 3076718
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of soybean fortification on Ghanaian fermented maize dough aroma.
    Annan NT; Plahar WA; Poll L; Jakobsen M
    Int J Food Sci Nutr; 2005 Aug; 56(5):315-26. PubMed ID: 16236593
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of Lactobacillus buchneri on the fermentation, aerobic stability and ruminal degradability of maize silage.
    Filya I; Sucu E; Karabulut A
    J Appl Microbiol; 2006 Dec; 101(6):1216-23. PubMed ID: 17105551
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Reduction of fumonisin B1 and zearalenone by lactic acid bacteria in fermented maize meal.
    Mokoena MP; Chelule PK; Gqaleni N
    J Food Prot; 2005 Oct; 68(10):2095-9. PubMed ID: 16245712
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.