BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

128 related articles for article (PubMed ID: 38840723)

  • 1. Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product.
    Samtiya M; Badgujar PC; Chandratre GA; Aluko RE; Kumar A; Bhushan B; Dhewa T
    Food Chem X; 2024 Jun; 22():101483. PubMed ID: 38840723
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES; Begunova AV
    Vopr Pitan; 2021; 90(5):115-125. PubMed ID: 34719149
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.
    Owusu-Kwarteng J; Tano-Debrah K; Akabanda F; Jespersen L
    BMC Microbiol; 2015 Nov; 15():261. PubMed ID: 26560346
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A Novel Millet-Based Probiotic Fermented Food for the Developing World.
    Di Stefano E; White J; Seney S; Hekmat S; McDowell T; Sumarah M; Reid G
    Nutrients; 2017 May; 9(5):. PubMed ID: 28531168
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With
    Parker M; Zobrist S; Donahue C; Edick C; Mansen K; Hassan Zade Nadjari M; Heerikhuisen M; Sybesma W; Molenaar D; Diallo AM; Milani P; Kort R
    Front Microbiol; 2018; 9():2218. PubMed ID: 30298060
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dietary supplementation of milk fermented with probiotic Lactobacillus fermentum enhances systemic immune response and antioxidant capacity in aging mice.
    Sharma R; Kapila R; Kapasiya M; Saliganti V; Dass G; Kapila S
    Nutr Res; 2014 Nov; 34(11):968-81. PubMed ID: 25311611
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet.
    Sharma A; Kapoor AC
    Nahrung; 1996 May; 40(3):142-5. PubMed ID: 8766667
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Optimization of Rabadi-like fermented milk beverage using pearl millet.
    Modha H; Pal D
    J Food Sci Technol; 2011 Apr; 48(2):190-6. PubMed ID: 23572733
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture.
    Liu D; Zhao F; Li L; Zhang J; Wu S; Lü X; Zhang H; Yi Y
    J Dairy Sci; 2024 Apr; 107(4):1928-1949. PubMed ID: 37939838
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fermentation of pearl millet flour with yeasts and lactobacilli: in vitro digestibility and utilisation of fermented flour for weaning mixtures.
    Khetarpaul N; Chauhan BM
    Plant Foods Hum Nutr; 1990 Jul; 40(3):167-73. PubMed ID: 2217082
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate.
    Ganguly S; Sabikhi L; Singh AK
    J Food Sci Technol; 2022 Aug; 59(8):3073-3085. PubMed ID: 35872713
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour.
    Zhang T; Hong S; Zhang JR; Liu PH; Li S; Wen Z; Xiao J; Zhang G; Habimana O; Shah NP; Sui Z; Corke H
    Food Chem; 2024 Mar; 437(Pt 2):137764. PubMed ID: 37976787
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The probiotic bacterial strain Lactobacillus fermentum D3 increases in vitro the bioavailability of Ca, P, and Zn in fermented goat milk.
    Bergillos-Meca T; Navarro-Alarcón M; Cabrera-Vique C; Artacho R; Olalla M; Giménez R; Moreno-Montoro M; Ruiz-Bravo A; Lasserrot A; Ruiz-López MD
    Biol Trace Elem Res; 2013 Feb; 151(2):307-14. PubMed ID: 23179347
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Development of biotechnology of fermented milk product with
    Semenikhina VF; Rozhkova IV; Begunova AV; Fedorova TV; Shirshova TI
    Vopr Pitan; 2018; 87(5):52-62. PubMed ID: 30592890
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The nutrient requirements of Lactobacillus rhamnosus GG and their application to fermented milk.
    Sun J; Chen H; Qiao Y; Liu G; Leng C; Zhang Y; Lv X; Feng Z
    J Dairy Sci; 2019 Jul; 102(7):5971-5978. PubMed ID: 31103290
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Probiotic fermented food mixtures: possible applications in clinical anti-diarrhoea usage.
    Rani B; Khetarpaul N
    Nutr Health; 1998; 12(2):97-105. PubMed ID: 9502235
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour.
    Gupta M; Bajaj BK
    Probiotics Antimicrob Proteins; 2018 Dec; 10(4):654-661. PubMed ID: 28730403
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions.
    Albuquerque MAC; Yamacita DS; Bedani R; LeBlanc JG; Saad SMI
    Int J Food Microbiol; 2019 Mar; 292():126-136. PubMed ID: 30597427
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.
    Coman MM; Verdenelli MC; Cecchini C; Silvi S; Vasile A; Bahrim GE; Orpianesi C; Cresci A
    Int J Food Microbiol; 2013 Oct; 167(2):261-8. PubMed ID: 24140807
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (
    Oguntoye MA; Ezekiel OO
    Food Sci Technol Int; 2024 Apr; 30(3):218-231. PubMed ID: 36474352
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.