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

294 related items for PubMed ID: 26924844

  • 21. Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.
    Laureys D, Van Jean A, Dumont J, De Vuyst L.
    Appl Microbiol Biotechnol; 2017 Apr; 101(7):2811-2819. PubMed ID: 28070662
    [Abstract] [Full Text] [Related]

  • 22. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
    Chen HC, Wang SY, Chen MJ.
    Food Microbiol; 2008 May; 25(3):492-501. PubMed ID: 18355674
    [Abstract] [Full Text] [Related]

  • 23. Brazilian kefir: structure, microbial communities and chemical composition.
    Magalhães KT, de Melo Pereira GV, Campos CR, Dragone G, Schwan RF.
    Braz J Microbiol; 2011 Apr; 42(2):693-702. PubMed ID: 24031681
    [Abstract] [Full Text] [Related]

  • 24. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.
    Laureys D, De Vuyst L.
    J Appl Microbiol; 2017 Mar; 122(3):719-732. PubMed ID: 27930854
    [Abstract] [Full Text] [Related]

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

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

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28. Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae.
    Xu D, Behr J, Geißler AJ, Bechtner J, Ludwig C, Vogel RF.
    Int J Food Microbiol; 2019 Apr 02; 294():18-26. PubMed ID: 30711889
    [Abstract] [Full Text] [Related]

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

  • 30. A novel immobilized cell system involving Taiwanese kefir microorganisms and sugar cane pieces for fermented milk production.
    Ng KS, Wang SY, Chen MJ.
    J Dairy Sci; 2020 Jan 02; 103(1):141-149. PubMed ID: 31629528
    [Abstract] [Full Text] [Related]

  • 31. Effects of different fermentation parameters on quality characteristics of kefir.
    Kök-Taş T, Seydim AC, Ozer B, Guzel-Seydim ZB.
    J Dairy Sci; 2013 Feb 02; 96(2):780-9. PubMed ID: 23245957
    [Abstract] [Full Text] [Related]

  • 32. Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.
    Kakisu E, Irigoyen A, Torre P, De Antoni GL, Abraham AG.
    J Dairy Res; 2011 Nov 02; 78(4):456-63. PubMed ID: 22004606
    [Abstract] [Full Text] [Related]

  • 33. Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture.
    Katechaki E, Panas P, Rapti K, Kandilogiannakis L, Koutinas AA.
    J Agric Food Chem; 2008 Jul 09; 56(13):5316-23. PubMed ID: 18540611
    [Abstract] [Full Text] [Related]

  • 34. Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir.
    Wang H, Sun X, Song X, Guo M.
    Food Chem; 2021 Mar 01; 339():128099. PubMed ID: 33152884
    [Abstract] [Full Text] [Related]

  • 35. Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogens.
    Iraporda C, Abatemarco Júnior M, Neumann E, Nunes ÁC, Nicoli JR, Abraham AG, Garrote GL.
    J Dairy Res; 2017 Aug 01; 84(3):339-345. PubMed ID: 28831964
    [Abstract] [Full Text] [Related]

  • 36. Culture supernatant produced by Lactobacillus kefiri from kefir inhibits the growth of Cronobacter sakazakii.
    Kim DH, Jeong D, Song KY, Kang IB, Kim H, Seo KH.
    J Dairy Res; 2018 Feb 01; 85(1):98-103. PubMed ID: 29468996
    [No Abstract] [Full Text] [Related]

  • 37. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA.
    Meat Sci; 2014 May 01; 97(1):104-14. PubMed ID: 24553492
    [Abstract] [Full Text] [Related]

  • 38. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
    Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L.
    Appl Environ Microbiol; 2007 Mar 01; 73(6):1809-24. PubMed ID: 17277227
    [Abstract] [Full Text] [Related]

  • 39. Short communication: Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments.
    Korsak N, Taminiau B, Leclercq M, Nezer C, Crevecoeur S, Ferauche C, Detry E, Delcenserie V, Daube G.
    J Dairy Sci; 2015 Jun 01; 98(6):3684-9. PubMed ID: 25828663
    [Abstract] [Full Text] [Related]

  • 40. Bacterial Populations in International Artisanal Kefirs.
    Sindi A, Badsha MB, Ünlü G.
    Microorganisms; 2020 Aug 29; 8(9):. PubMed ID: 32872546
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 15.