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Pubmed for Handhelds

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Journal Abstract Search

366 related items for PubMed ID: 18604576

  • 21. Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation.
    Kayacan Çakmakoğlu S, Vurmaz M, Bezirci E, Kaya Y, Dikmen H, Göktaş H, Demirbaş F, Encu B, Acar Soykut E, Alemdar F, Çakır İ, Durak MZ, Arıcı M, Sağdıç O, Türker M, Dertli E.
    Prep Biochem Biotechnol; 2023; 53(4):454-463. PubMed ID: 35848985
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  • 22. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.
    Akalin AS, Gönç S, Unal G, Fenderya S.
    J Food Sci; 2007 Sep; 72(7):M222-7. PubMed ID: 17995644
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  • 25. 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; 107(8):5402-5415. PubMed ID: 38331185
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  • 26. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K, Chobert JM, Sitohy M, Dalgalarrondo M, Haertlé T.
    Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
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  • 30. Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Mar; 73(2):M75-81. PubMed ID: 18298740
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  • 33. Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
    Sørensen KI, Curic-Bawden M, Junge MP, Janzen T, Johansen E.
    Appl Environ Microbiol; 2016 Jun 15; 82(12):3683-3692. PubMed ID: 27107115
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  • 35. 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
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  • 36. Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.
    Muñoz SV, Guerrero FQ, Torres MG, Castro MD, Talavera RR.
    J Dairy Res; 2017 Feb 17; 84(1):102-108. PubMed ID: 27821208
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  • 37. H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
    Wang X, Ren H, Liu D, Wang B, Zhu W, Wang W.
    J Food Sci; 2013 Feb 17; 78(2):M297-302. PubMed ID: 23330741
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  • 39. Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation.
    Yamamoto E, Watanabe R, Tooyama E, Kimura K.
    J Dairy Sci; 2021 Sep 17; 104(9):9617-9626. PubMed ID: 34099292
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  • 40. Role of milk protein-based products in some quality attributes of goat milk yogurt.
    Gursel A, Gursoy A, Anli EAK, Budak SO, Aydemir S, Durlu-Ozkaya F.
    J Dairy Sci; 2016 Apr 17; 99(4):2694-2703. PubMed ID: 26874417
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