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

548 related items for PubMed ID: 17995840

  • 61. In vitro and in silico characterisation of Lactobacillus paraplantarum D2-1, a starter culture for soymilk fermentation.
    Endo A, Sasaki F, Maeno S, Kanesaki Y, Hamaguchi Y, Torres GA, Tomita S, Nakagawa J.
    Int J Food Sci Nutr; 2018 Nov; 69(7):857-869. PubMed ID: 29318897
    [Abstract] [Full Text] [Related]

  • 62. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 Nov; 41(1):5-10. PubMed ID: 10932746
    [Abstract] [Full Text] [Related]

  • 63. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.
    Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M.
    Food Microbiol; 2010 May; 27(3):381-9. PubMed ID: 20227603
    [Abstract] [Full Text] [Related]

  • 64. The effect of Lactobacillus buchneri 40788 on the fermentation and aerobic stability of high moisture corn in laboratory silos.
    Taylor CC, Kung L.
    J Dairy Sci; 2002 Jun; 85(6):1526-32. PubMed ID: 12146485
    [Abstract] [Full Text] [Related]

  • 65. Modification of isoflavone profiles in a fermented soy food with almond powder.
    Park M, Jeong MK, Kim M, Lee J.
    J Food Sci; 2012 Jan; 77(1):C128-34. PubMed ID: 22182181
    [Abstract] [Full Text] [Related]

  • 66. Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk.
    Røssland E, Langsrud T, Sørhaug T.
    Int J Food Microbiol; 2005 Aug 15; 103(1):69-77. PubMed ID: 16084267
    [Abstract] [Full Text] [Related]

  • 67.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 68.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 69.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 70.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 71.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 72. Atherosclerosis-preventing activity of lactic acid bacteria-fermented milk-soymilk supplemented with Momordica charantia.
    Tsai TY, Chu LH, Lee CL, Pan TM.
    J Agric Food Chem; 2009 Mar 11; 57(5):2065-71. PubMed ID: 19216552
    [Abstract] [Full Text] [Related]

  • 73. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG, Rachid CC, Schwan RF.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):146-51. PubMed ID: 17888538
    [Abstract] [Full Text] [Related]

  • 74. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke.
    Obilie EM, Tano-Debrah K, Amoa-Awua WK.
    Int J Food Microbiol; 2004 May 15; 93(1):115-21. PubMed ID: 15135588
    [Abstract] [Full Text] [Related]

  • 75. Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus.
    Pham TT, Shah NP.
    Food Microbiol; 2008 Aug 15; 25(5):653-61. PubMed ID: 18541163
    [Abstract] [Full Text] [Related]

  • 76. The microflora of fermented nixtamalized corn.
    Sefa-Dedeh S, Cornelius B, Amoa-Awua W, Sakyi-Dawson E, Afoakwa EO.
    Int J Food Microbiol; 2004 Oct 01; 96(1):97-102. PubMed ID: 15358510
    [Abstract] [Full Text] [Related]

  • 77. Effects of fermentation temperature on the content and composition of isoflavones and beta-glucosidase activity in sufu.
    Yin LJ, Li LT, Liu H, Saito M, Tatsumi E.
    Biosci Biotechnol Biochem; 2005 Feb 01; 69(2):267-72. PubMed ID: 15725649
    [Abstract] [Full Text] [Related]

  • 78. Isoflavone Profiles and Kinetic Changes during Ultra-High Temperature Processing of Soymilk.
    Zhang Y, Chang SK.
    J Food Sci; 2016 Mar 01; 81(3):C593-9. PubMed ID: 26814612
    [Abstract] [Full Text] [Related]

  • 79.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 80.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 28.