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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

195 related items for PubMed ID: 10520270

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
    Donkor ON, Shah NP.
    J Food Sci; 2008 Jan; 73(1):M15-20. PubMed ID: 18211356
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC.
    Probiotics Antimicrob Proteins; 2019 Mar; 11(1):273-282. PubMed ID: 29209903
    [Abstract] [Full Text] [Related]

  • 7. The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans.
    Spanhaak S, Havenaar R, Schaafsma G.
    Eur J Clin Nutr; 1998 Dec; 52(12):899-907. PubMed ID: 9881885
    [Abstract] [Full Text] [Related]

  • 8. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
    Pires AF, Marnotes NG, Bella A, Viegas J, Gomes DM, Henriques MHF, Pereira CJD.
    J Sci Food Agric; 2021 Jan 30; 101(2):555-563. PubMed ID: 32672836
    [Abstract] [Full Text] [Related]

  • 9. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
    Zheng Y, Fei Y, Yang Y, Jin Z, Yu B, Li L.
    Food Microbiol; 2020 Oct 30; 91():103540. PubMed ID: 32539956
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Short communication: Viability of culture organisms in honey-enriched acidophilus-bifidus-thermophilus (ABT)-type fermented camel milk.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Nov 30; 97(11):6814-8. PubMed ID: 25151879
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
    Wei QK, Chen TR, Chen JT.
    Int J Food Microbiol; 2007 Jun 10; 117(1):120-4. PubMed ID: 17477997
    [Abstract] [Full Text] [Related]

  • 16. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
    Phillips M, Kailasapathy K, Tran L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):276-80. PubMed ID: 16478637
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.