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 *

149 related articles for article (PubMed ID: 39400630)

  • 1. Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content.
    Zhang Q; Shen J; Meng G; Wang H; Liu C; Zhu C; Zhao G
    Int Microbiol; 2024 Oct; ():. PubMed ID: 39400630
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
    Zhang Q; Shen J; Meng G; Wang H; Liu C; Zhu C; Zhao G; Tong L
    J Sci Food Agric; 2024 Jan; 104(2):883-891. PubMed ID: 37698856
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Improvement of fermented Chinese cabbage characteristics by selected starter cultures.
    Han X; Yi H; Zhang L; Huang W; Zhang Y; Zhang L; Du M
    J Food Sci; 2014 Jul; 79(7):M1387-92. PubMed ID: 24974856
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [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]  

  • 7. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.
    Wouters D; Bernaert N; Anno N; Van Droogenbroeck B; De Loose M; Van Bockstaele E; De Vuyst L
    Int J Food Microbiol; 2013 Jul; 165(2):121-33. PubMed ID: 23728429
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N; Daoudi A; Hamraoui T; Ghalfi H; Thiry C; Duroy M; Evrart P; Roblain D; Thonart P
    J Appl Microbiol; 2005; 98(1):56-63. PubMed ID: 15610417
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
    Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
    Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from
    Liu R; Kim AH; Kwak MK; Kang SO
    Front Microbiol; 2017; 8():761. PubMed ID: 28512456
    [No Abstract]   [Full Text] [Related]  

  • 11. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fermentation Characteristics of
    Li W; Ren M; Duo L; Li J; Wang S; Sun Y; Li M; Ren W; Hou Q; Yu J; Sun Z; Sun T
    Front Microbiol; 2020; 11():1794. PubMed ID: 32903743
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of
    García-López JD; Barbieri F; Baños A; Madero JMG; Gardini F; Montanari C; Tabanelli G
    Curr Res Food Sci; 2023; 7():100615. PubMed ID: 37881335
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon.
    Comi G; Andyanto D; Manzano M; Iacumin L
    Food Microbiol; 2016 Sep; 58():16-22. PubMed ID: 27217354
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functional fermented meat products with probiotics-A review.
    Munekata PES; Pateiro M; Tomasevic I; Domínguez R; da Silva Barretto AC; Santos EM; Lorenzo JM
    J Appl Microbiol; 2022 Jul; 133(1):91-103. PubMed ID: 34689391
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.
    Nediani MT; García L; Saavedra L; Martínez S; López Alzogaray S; Fadda S
    Microorganisms; 2017 May; 5(2):. PubMed ID: 28513575
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
    Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proteolytic
    Mrkonjic Fuka M; Kos I; Maksimovic AZ; Bacic M; Tanuwidjaja I
    Food Technol Biotechnol; 2021 Mar; 59(1):63-73. PubMed ID: 34084081
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.