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 *

115 related articles for article (PubMed ID: 39311641)

  • 1. Antioxidant and anti-inflammatory peptides in dry-fermented sausages fermented with
    Li H; Liu L; Fan H; Li M; Luo P; Zhou Y; Lu K; Zhu Q; Wu J
    Food Funct; 2024 Oct; 15(20):10339-10349. PubMed ID: 39311641
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture.
    Li H; Zhu Q; Chen X; Zhou J; Wu J
    Food Res Int; 2022 Dec; 162(Pt A):111957. PubMed ID: 36461208
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages.
    Gallego M; Mora L; Escudero E; Toldrá F
    Int J Food Microbiol; 2018 Jul; 276():71-78. PubMed ID: 29674143
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Purification of Extracellular Protease from
    Li H; Fan H; Lu K; Zhu Q; Wu J
    Nutrients; 2022 Dec; 15(1):. PubMed ID: 36615723
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times.
    Mejri L; Vásquez-Villanueva R; Hassouna M; Marina ML; García MC
    Food Res Int; 2017 Oct; 100(Pt 1):708-716. PubMed ID: 28873740
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans.
    Yu D; Feng MQ; Sun J; Xu XL; Zhou GH
    Meat Sci; 2020 Feb; 160():107958. PubMed ID: 31669862
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S; Leroy S; Talon R
    Int J Food Microbiol; 2006 Apr; 108(2):210-7. PubMed ID: 16488037
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Actin proteolysis during ripening of dry fermented sausages at different pH values.
    Berardo A; Devreese B; De Maere H; Stavropoulou DA; Van Royen G; Leroy F; De Smet S
    Food Chem; 2017 Apr; 221():1322-1332. PubMed ID: 27979096
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
    Semedo-Lemsaddek T; Carvalho L; Tempera C; Fernandes MH; Fernandes MJ; Elias M; Barreto AS; Fraqueza MJ
    J Food Sci; 2016 May; 81(5):M1197-202. PubMed ID: 27095684
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities.
    Takeda S; Matsufuji H; Nakade K; Takenoyama SI; Ahhmed A; Sakata R; Kawahara S; Muguruma M
    Anim Sci J; 2017 Mar; 88(3):507-516. PubMed ID: 27480048
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking.
    Nan YD; Mu BD; Ge CX; Chen SQ; Cui MX; Li HM; Zhao CC; Wang J; Piao CX; Li GH
    Food Chem; 2024 Jul; 446():138697. PubMed ID: 38402773
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Purification, identification and molecular docking studies of antioxidant and anti-inflammatory peptides from Edible Bird's Nest.
    Lee CH; Hamdan N; Nyakuma BB; Wong SL; Wong KY; Tan H; Jamaluddin H; Lee TH
    Food Chem; 2024 Oct; 454():139797. PubMed ID: 38797099
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Yeast strains as potential aroma enhancers in dry fermented sausages.
    Flores M; Corral S; Cano-García L; Salvador A; Belloch C
    Int J Food Microbiol; 2015 Nov; 212():16-24. PubMed ID: 25765533
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage.
    Zhang Y; Hu P; Lou L; Zhan J; Fan M; Li D; Liao Q
    J Food Sci; 2017 Dec; 82(12):2960-2967. PubMed ID: 29131334
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study.
    Lin H; Zhao J; Xie Y; Tang J; Wang Q; Zhao J; Xu M; Liu P
    Food Chem; 2024 Aug; 450():139297. PubMed ID: 38631199
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri.
    Muthukumarasamy P; Holley RA
    Int J Food Microbiol; 2006 Sep; 111(2):164-9. PubMed ID: 16884803
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease.
    Sun F; Wang H; Liu Q; Xia X; Chen Q; Kong B
    Food Chem; 2023 Mar; 404(Pt B):134692. PubMed ID: 36283318
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
    Ravyts F; Steen L; Goemaere O; Paelinck H; De Vuyst L; Leroy F
    Food Microbiol; 2010 Oct; 27(7):945-54. PubMed ID: 20688237
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
    Delgado J; Rondán JJ; Núñez F; Rodríguez A
    Int J Food Microbiol; 2021 Feb; 339():109016. PubMed ID: 33360159
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.