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Journal Abstract Search

152 related items for PubMed ID: 10857537

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  • 2. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
    Wang YC, Yu RC, Chou CC.
    Int J Food Microbiol; 2004 Jun 01; 93(2):209-17. PubMed ID: 15135959
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  • 5. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
    Chien HL, Huang HY, Chou CC.
    Food Microbiol; 2006 Dec 01; 23(8):772-8. PubMed ID: 16943081
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  • 7. 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
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  • 8. Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Hsieh ML, Chou CC.
    Int J Food Microbiol; 2006 Aug 15; 111(1):43-7. PubMed ID: 16875752
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  • 9. Production of beta-galactosidase by Bifidobacteria as influenced by various culture conditions.
    Hsu CA, Yu RC, Chou CC.
    Int J Food Microbiol; 2005 Oct 15; 104(2):197-206. PubMed ID: 15985305
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  • 16. Effect of Kluyveromyces marxianus on the growth and survival of bifidobacteria in milk.
    Rada V.
    Folia Microbiol (Praha); 1997 Oct 15; 42(2):145-8. PubMed ID: 9306658
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  • 17. Starter culture activity in refrigerated fermented soymilk.
    Garro MS, de Valdez GF, Oliver G, de Giori GS.
    J Food Prot; 1999 Jul 15; 62(7):808-10. PubMed ID: 10419278
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  • 18. In vitro fermentability of human milk oligosaccharides by several strains of bifidobacteria.
    Ward RE, Niñonuevo M, Mills DA, Lebrilla CB, German JB.
    Mol Nutr Food Res; 2007 Nov 15; 51(11):1398-405. PubMed ID: 17966141
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