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

507 related items for PubMed ID: 28813780

  • 1. Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.
    Park J, Seo JS, Kim SA, Shin SY, Park JH, Han NS.
    J Microbiol Biotechnol; 2017 Oct 28; 27(10):1736-1743. PubMed ID: 28813780
    [Abstract] [Full Text] [Related]

  • 2. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS.
    J Microbiol Biotechnol; 2017 Feb 28; 27(2):226-233. PubMed ID: 27780959
    [Abstract] [Full Text] [Related]

  • 3. Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation.
    Lim SB, Tingirikari JMR, Seo JS, Li L, Shim S, Seo JH, Han NS.
    Food Sci Biotechnol; 2018 Feb 28; 27(1):73-78. PubMed ID: 30263726
    [Abstract] [Full Text] [Related]

  • 4. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A, Ito K, Narushima N, Miyamoto T.
    J Biosci Bioeng; 2019 May 28; 127(5):575-581. PubMed ID: 30392963
    [Abstract] [Full Text] [Related]

  • 5. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr 28; 62():256-269. PubMed ID: 27889157
    [Abstract] [Full Text] [Related]

  • 6. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
    Korcari D, Ricci G, Quattrini M, Fortina MG.
    Lett Appl Microbiol; 2020 Jan 28; 70(1):48-54. PubMed ID: 31642537
    [Abstract] [Full Text] [Related]

  • 7. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
    Dentice Maidana S, Aristimuño Ficoseco C, Bassi D, Cocconcelli PS, Puglisi E, Savoy G, Vignolo G, Fontana C.
    Int J Food Microbiol; 2020 Mar 02; 316():108425. PubMed ID: 31715547
    [Abstract] [Full Text] [Related]

  • 8. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
    Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K.
    J Appl Microbiol; 2019 Sep 02; 127(3):778-793. PubMed ID: 31211891
    [Abstract] [Full Text] [Related]

  • 9. Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses.
    Kim NH, Jun SH, Lee SH, Hwang IG, Rhee MS.
    Food Microbiol; 2018 Dec 02; 76():466-472. PubMed ID: 30166175
    [Abstract] [Full Text] [Related]

  • 10. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
    Boyaci Gunduz CP, Gaglio R, Franciosi E, Settanni L, Erten H.
    Food Microbiol; 2020 Oct 02; 91():103490. PubMed ID: 32539978
    [Abstract] [Full Text] [Related]

  • 11. Ecological parameters influencing microbial diversity and stability of traditional sourdough.
    Minervini F, De Angelis M, Di Cagno R, Gobbetti M.
    Int J Food Microbiol; 2014 Feb 03; 171():136-46. PubMed ID: 24355817
    [Abstract] [Full Text] [Related]

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

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

  • 14. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 03; 63(2):147-54. PubMed ID: 27282128
    [Abstract] [Full Text] [Related]

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

  • 16. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 03; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 17. Microbial, chemical and sensory properties of shalgams made using different production methods.
    Tanguler H, Saris PE, Erten H.
    J Sci Food Agric; 2015 Mar 30; 95(5):1008-15. PubMed ID: 24924855
    [Abstract] [Full Text] [Related]

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

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

  • 20. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol.
    Rice T, Sahin AW, Lynch KM, Arendt EK, Coffey A.
    Int J Food Microbiol; 2020 May 16; 321():108546. PubMed ID: 32087410
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 26.