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

392 related items for PubMed ID: 28598540

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
    Shu G, Wang S, Chen Z, Chen H, Wang C, Ma Y.
    Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
    [Abstract] [Full Text] [Related]

  • 6. Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.
    Tian H, Shi Y, Zhang Y, Yu H, Mu H, Chen C.
    J Food Biochem; 2019 Oct; 43(10):e12837. PubMed ID: 31608476
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage.
    Nighswonger BD, Brashears MM, Gilliland SE.
    J Dairy Sci; 1996 Feb; 79(2):212-9. PubMed ID: 8708082
    [Abstract] [Full Text] [Related]

  • 9. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
    Turgut T, Cakmakci S.
    Probiotics Antimicrob Proteins; 2018 Mar; 10(1):64-70. PubMed ID: 28417292
    [Abstract] [Full Text] [Related]

  • 10. 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]

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

  • 12. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP, Frasao BS, Silva AC, Freitas MQ, Franco RM, Conte-Junior CA.
    J Dairy Sci; 2015 Sep 16; 98(9):5995-6003. PubMed ID: 26188580
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.
    Li C, Song J, Kwok LY, Wang J, Dong Y, Yu H, Hou Q, Zhang H, Chen Y.
    J Dairy Sci; 2017 Apr 16; 100(4):2512-2525. PubMed ID: 28215898
    [Abstract] [Full Text] [Related]

  • 15. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
    Phillips M, Kailasapathy K, Tran L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):276-80. PubMed ID: 16478637
    [Abstract] [Full Text] [Related]

  • 16. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid.
    Wu Z, Wu J, Cao P, Jin Y, Pan D, Zeng X, Guo Y.
    J Dairy Sci; 2017 Jun 25; 100(6):4223-4229. PubMed ID: 28434721
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt.
    Settachaimongkon S, van Valenberg HJ, Winata V, Wang X, Nout MJ, van Hooijdonk TC, Zwietering MH, Smid EJ.
    Food Microbiol; 2015 Aug 25; 49():104-15. PubMed ID: 25846920
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 20.