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

261 related items for PubMed ID: 18355668

  • 1. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures.
    Santivarangkna C, Higl B, Foerst P.
    Food Microbiol; 2008 May; 25(3):429-41. PubMed ID: 18355668
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 3. Inactivation mechanisms of lactic acid starter cultures preserved by drying processes.
    Santivarangkna C, Kulozik U, Foerst P.
    J Appl Microbiol; 2008 Jul 01; 105(1):1-13. PubMed ID: 18266696
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Application of bacteriocins in vegetable food biopreservation.
    Settanni L, Corsetti A.
    Int J Food Microbiol; 2008 Jan 31; 121(2):123-38. PubMed ID: 18022269
    [Abstract] [Full Text] [Related]

  • 6. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
    Minervini F, Bilancia MT, Siragusa S, Gobbetti M, Caponio F.
    Food Microbiol; 2009 Sep 31; 26(6):559-64. PubMed ID: 19527829
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture.
    Kopsahelis N, Panas P, Kourkoutas Y, Koutinas AA.
    J Agric Food Chem; 2007 Nov 28; 55(24):9829-36. PubMed ID: 17985843
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures.
    Altieri C, Bevilacqua A, D'Amato D, Nobile MA, Sinigaglia M.
    Food Microbiol; 2008 Aug 28; 25(5):729-34. PubMed ID: 18541173
    [Abstract] [Full Text] [Related]

  • 10. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
    [Abstract] [Full Text] [Related]

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

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

  • 13. Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying.
    Santivarangkna C, Kulozik U, Foerst P.
    Lett Appl Microbiol; 2006 Mar 15; 42(3):271-6. PubMed ID: 16478516
    [Abstract] [Full Text] [Related]

  • 14. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N, Ng YY, Paludan-Müller C, Gram L.
    Int J Food Microbiol; 2009 Sep 15; 134(3):223-9. PubMed ID: 19640599
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Alternative drying processes for the industrial preservation of lactic acid starter cultures.
    Santivarangkna C, Kulozik U, Foerst P.
    Biotechnol Prog; 2007 Sep 15; 23(2):302-15. PubMed ID: 17305363
    [Abstract] [Full Text] [Related]

  • 17. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 15; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

  • 18. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Wang YC, Yu RC, Chou CC.
    Food Microbiol; 2006 Apr 15; 23(2):128-35. PubMed ID: 16942996
    [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 14.