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 *

120 related articles for article (PubMed ID: 9713580)

  • 41. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
    Shen HW; Yu RC; Chou CC
    Int J Food Microbiol; 2007 Mar; 114(3):380-5. PubMed ID: 17218032
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Exploitation of vegetables and fruits through lactic acid fermentation.
    Di Cagno R; Coda R; De Angelis M; Gobbetti M
    Food Microbiol; 2013 Feb; 33(1):1-10. PubMed ID: 23122495
    [TBL] [Abstract][Full Text] [Related]  

  • 43. [Controlled fermentation of pickles using pure bacterial strains].
    de León R; de Cabrera SS; Rotz C
    Rev Latinoam Microbiol; 1975; 17(1):33-7. PubMed ID: 1056609
    [No Abstract]   [Full Text] [Related]  

  • 44. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P; Yunchalard S
    Int J Food Microbiol; 2010 Apr; 138(3):200-4. PubMed ID: 20167386
    [TBL] [Abstract][Full Text] [Related]  

  • 45. A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.
    Gerez CL; Dallagnol A; Rollán G; Font de Valdez G
    Food Microbiol; 2012 Dec; 32(2):427-30. PubMed ID: 22986210
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
    Park KY; Jeong JK; Lee YE; Daily JW
    J Med Food; 2014 Jan; 17(1):6-20. PubMed ID: 24456350
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.
    Nionelli L; Pontonio E; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2018 Feb; 266():173-182. PubMed ID: 29223035
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.
    Tamang JP; Tamang B; Schillinger U; Guigas C; Holzapfel WH
    Int J Food Microbiol; 2009 Sep; 135(1):28-33. PubMed ID: 19666197
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P; Holley RA
    Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.
    Filannino P; Cavoski I; Thlien N; Vincentini O; De Angelis M; Silano M; Gobbetti M; Di Cagno R
    PLoS One; 2016; 11(3):e0152575. PubMed ID: 27023062
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
    Di Cagno R; Minervini G; Rizzello CG; De Angelis M; Gobbetti M
    Food Microbiol; 2011 Aug; 28(5):1062-71. PubMed ID: 21569953
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.
    Johanningsmeier SD; McFeeters RF
    Food Microbiol; 2013 Sep; 35(2):129-35. PubMed ID: 23664264
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Microorganisms associated with Maari, a Baobab seed fermented product.
    Parkouda C; Thorsen L; Compaoré CS; Nielsen DS; Tano-Debrah K; Jensen JS; Diawara B; Jakobsen M
    Int J Food Microbiol; 2010 Sep; 142(3):292-301. PubMed ID: 20688411
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas.
    Gamba RR; Caro CA; Martínez OL; Moretti AF; Giannuzzi L; De Antoni GL; León Peláez A
    Int J Food Microbiol; 2016 Oct; 235():85-92. PubMed ID: 27447094
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites.
    Fritsch C; Vogel RF; Toelstede S
    J Appl Microbiol; 2015 Oct; 119(4):1075-88. PubMed ID: 26189714
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.
    Jespersen L
    FEMS Yeast Res; 2003 Apr; 3(2):191-200. PubMed ID: 12702452
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues.
    Aderiye BI; Ogunjobi AA
    Plant Foods Hum Nutr; 1998; 52(1):49-54. PubMed ID: 9839834
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
    Bağder Elmacı S; Tokatlı M; Dursun D; Özçelik F; Şanlıbaba P
    Folia Microbiol (Praha); 2015 May; 60(3):241-51. PubMed ID: 25404550
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Characteristics of Pediococcus pentosaceus Q6 isolated from Elymus nutans growing on the Tibetan Plateau and its application for silage preparation at low temperature.
    Xu DM; Ke WC; Zhang P; Li FH; Guo XS
    J Appl Microbiol; 2019 Jan; 126(1):40-48. PubMed ID: 30223299
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Production of lactic acid from sucrose: strain selection, fermentation, and kinetic modeling.
    Lunelli BH; Andrade RR; Atala DI; Wolf Maciel MR; Maugeri Filho F; Maciel Filho R
    Appl Biochem Biotechnol; 2010 May; 161(1-8):227-37. PubMed ID: 19943122
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.