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

376 related items for PubMed ID: 18298740

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23. Lacticaseibacillus casei- and Bifidobacterium breve-fermented red pitaya promotes beneficial microbial proliferation in the colon.
    Cao L, Wan M, Xian Z, Zhou Y, Dong L, Huang F, Su D.
    Food Funct; 2024 Sep 16; 15(18):9434-9445. PubMed ID: 39189643
    [Abstract] [Full Text] [Related]

  • 24. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep 16; 73(7):M360-7. PubMed ID: 18803720
    [Abstract] [Full Text] [Related]

  • 25. Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener.
    Buchilina A, Aryana K.
    J Dairy Sci; 2021 Feb 16; 104(2):1484-1493. PubMed ID: 33309375
    [Abstract] [Full Text] [Related]

  • 26. Streptococcus thermophilus urease activity boosts Lactobacillus delbrueckii subsp. bulgaricus homolactic fermentation.
    Arioli S, Della Scala G, Remagni MC, Stuknyte M, Colombo S, Guglielmetti S, De Noni I, Ragg E, Mora D.
    Int J Food Microbiol; 2017 Apr 17; 247():55-64. PubMed ID: 26826763
    [Abstract] [Full Text] [Related]

  • 27. Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture.
    Terzioğlu ME, Bakirci İ.
    Probiotics Antimicrob Proteins; 2024 Oct 17; 16(5):1566-1582. PubMed ID: 37460831
    [Abstract] [Full Text] [Related]

  • 28. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
    [Abstract] [Full Text] [Related]

  • 29. Pediocin production in milk by Pediococcus acidilactici in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
    Somkuti GA, Steinberg DH.
    J Ind Microbiol Biotechnol; 2010 Jan 16; 37(1):65-9. PubMed ID: 19844751
    [Abstract] [Full Text] [Related]

  • 30. The association of yogurt starters with Lactobacillus casei DN 114.001 in fermented milk alters the composition and metabolism of intestinal microflora in germ-free rats and in human flora-associated rats.
    Djouzi Z, Andrieux C, Degivry MC, Bouley C, Szylit O.
    J Nutr; 1997 Nov 16; 127(11):2260-6. PubMed ID: 9349856
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. Screening for proteolytically active lactic acid bacteria and bioactivity of peptide hydrolysates obtained with selected strains.
    Kliche T, Li B, Bockelmann W, Habermann D, Klempt M, de Vrese M, Wutkowski A, Clawin-Raedecker I, Heller KJ.
    Appl Microbiol Biotechnol; 2017 Oct 16; 101(20):7621-7633. PubMed ID: 28695230
    [Abstract] [Full Text] [Related]

  • 33. Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk.
    Simova ED, Beshkova DM, Angelov MP, Dimitrov ZhP.
    J Ind Microbiol Biotechnol; 2008 Jun 16; 35(6):559-67. PubMed ID: 18273656
    [Abstract] [Full Text] [Related]

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

  • 35. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.
    Farnworth ER, Mainville I, Desjardins MP, Gardner N, Fliss I, Champagne C.
    Int J Food Microbiol; 2007 May 01; 116(1):174-81. PubMed ID: 17292991
    [Abstract] [Full Text] [Related]

  • 36. Mixed-culture transcriptome analysis reveals the molecular basis of mixed-culture growth in Streptococcus thermophilus and Lactobacillus bulgaricus.
    Sieuwerts S, Molenaar D, van Hijum SA, Beerthuyzen M, Stevens MJ, Janssen PW, Ingham CJ, de Bok FA, de Vos WM, van Hylckama Vlieg JE.
    Appl Environ Microbiol; 2010 Dec 01; 76(23):7775-84. PubMed ID: 20889781
    [Abstract] [Full Text] [Related]

  • 37. Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains.
    Tian H, Huang N, Yao W, Yu H, Yu B, Chen X, Chen C.
    J Dairy Sci; 2024 Aug 01; 107(8):5402-5415. PubMed ID: 38331185
    [Abstract] [Full Text] [Related]

  • 38. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.
    Simova E, Ivanov G, Simov Z.
    J Ind Microbiol Biotechnol; 2008 Oct 01; 35(10):1109-15. PubMed ID: 18604576
    [Abstract] [Full Text] [Related]

  • 39. α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei.
    Obaroakpo JU, Liu L, Zhang S, Lu J, Pang X, Lv J.
    Food Chem; 2019 Nov 30; 299():124985. PubMed ID: 31279127
    [Abstract] [Full Text] [Related]

  • 40. Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent.
    Shi H, Kraft J, Guo M.
    J Food Sci; 2020 Oct 30; 85(10):3450-3458. PubMed ID: 32901954
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 19.