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

335 related items for PubMed ID: 1419542

  • 21. Lactic acid bacteria of meat and meat products.
    Egan AF.
    Antonie Van Leeuwenhoek; 1983 Sep; 49(3):327-36. PubMed ID: 6354082
    [Abstract] [Full Text] [Related]

  • 22. Biodiversity of lactic acid bacteria from food-related ecosystems.
    Damelin LH, Dykes GA, von Holy A.
    Microbios; 1995 Sep; 83(334):13-22. PubMed ID: 7476564
    [Abstract] [Full Text] [Related]

  • 23. 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 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

  • 24. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27. Antagonistic effect of chosen lactic acid bacteria strains on Salmonella species in meat and fermented sausages.
    Gomółka-Pawlicka M, Uradziński J.
    Pol J Vet Sci; 2003 Mar 15; 6(1):29-39. PubMed ID: 12675466
    [Abstract] [Full Text] [Related]

  • 28. Functional properties of Lactobacillus strains isolated from kimchi.
    Lee H, Yoon H, Ji Y, Kim H, Park H, Lee J, Shin H, Holzapfel W.
    Int J Food Microbiol; 2011 Jan 31; 145(1):155-61. PubMed ID: 21215484
    [Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC.
    Gezginc Y, Topcal F, Comertpay S, Akyol I.
    J Dairy Sci; 2015 Mar 31; 98(3):1426-34. PubMed ID: 25547312
    [Abstract] [Full Text] [Related]

  • 31. Metabolic engineering of sugar catabolism in lactic acid bacteria.
    de Vos WM.
    Antonie Van Leeuwenhoek; 1996 Oct 31; 70(2-4):223-42. PubMed ID: 8879408
    [Abstract] [Full Text] [Related]

  • 32. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
    [Abstract] [Full Text] [Related]

  • 33. Enthalpy changes associated with the lactic fermentation of glucose.
    FORREST WW, WALKER DJ, HOPGOOD MF.
    J Bacteriol; 1961 Nov 01; 82(5):685-90. PubMed ID: 13894115
    [Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36. Growth and acid tolerance of human dental plaque bacteria.
    Harper DS, Loesche WJ.
    Arch Oral Biol; 1984 Nov 01; 29(10):843-8. PubMed ID: 6594096
    [Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 17.