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 *

254 related articles for article (PubMed ID: 8930715)

  • 1. Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (northwest Spain).
    Centeno JA; Menéndez S; Rodríguez-Otero JL
    Int J Food Microbiol; 1996 Dec; 33(2-3):307-13. PubMed ID: 8930715
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E; Kakouri A; Koukkou AI; Samelis J
    Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
    Menéndez S; Centeno JA; Godínez R; Rodríguez-Otero JL
    Int J Food Microbiol; 2000 Jul; 59(1-2):37-46. PubMed ID: 10946837
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E; Franzetti L; Frusca M; Scarpellini M
    J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
    Medina R; Katz M; Gonzalez S; Oliver G
    J Food Prot; 2001 Apr; 64(4):559-63. PubMed ID: 11307898
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture.
    Centeno JA; Menendez S; Hermida M; Rodríguez-Otero JL
    Int J Food Microbiol; 1999 May; 48(2):97-111. PubMed ID: 10426446
    [TBL] [Abstract][Full Text] [Related]  

  • 8. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
    Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F; Oneca M; Berthier F; Torre P
    Food Microbiol; 2012 Feb; 29(1):33-42. PubMed ID: 22029916
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing.
    Samelis J; Lianou A; Kakouri A; Delbès C; Rogelj I; Bogovic-Matijasić B; Montel MC
    J Food Prot; 2009 Apr; 72(4):783-90. PubMed ID: 19435227
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antibiotic resistance in lactic acid bacteria and Micrococcaceae/Staphylococcaceae isolates from artisanal raw milk cheeses, and potential implications on cheese making.
    Rodríguez-Alonso P; Fernández-Otero C; Centeno JA; Garabal JI
    J Food Sci; 2009 Aug; 74(6):M284-93. PubMed ID: 19723213
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
    Biolcati F; Andrighetto C; Bottero MT; Dalmasso A
    J Dairy Sci; 2020 May; 103(5):4056-4067. PubMed ID: 32173014
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
    Franciosi E; Carafa I; Nardin T; Schiavon S; Poznanski E; Cavazza A; Larcher R; Tuohy KM
    Biomed Res Int; 2015; 2015():625740. PubMed ID: 25802859
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
    Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
    Terzic-Vidojevic A; Mihajlovic S; Uzelac G; Veljovic K; Tolinacki M; Nikolic M; Topisirovic L; Kojic M
    Food Microbiol; 2014 May; 39():27-38. PubMed ID: 24387849
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
    Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C; Millet L; Montel MC
    J Dairy Res; 2004 May; 71(2):231-44. PubMed ID: 15190953
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
    Samelis J; Kakouri A; Pappa EC; Matijasić BB; Georgalaki MD; Tsakalidou E; Rogelj A
    J Food Prot; 2010 Jul; 73(7):1294-303. PubMed ID: 20615342
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A; Vukasinovic M; Veljovic K; Ostojic M; Topisirovic L
    Int J Food Microbiol; 2007 Feb; 114(1):36-42. PubMed ID: 17182146
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M; Terzic-Vidojevic A; Jovcic B; Begovic J; Golic N; Topisirovic L
    Int J Food Microbiol; 2008 Feb; 122(1-2):162-70. PubMed ID: 18177967
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.