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

246 related items for PubMed ID: 30243635

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

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

  • 3. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 4. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
    Oberg CJ, Moyes LV, Domek MJ, Brothersen C, McMahon DJ.
    J Dairy Sci; 2011 May; 94(5):2220-30. PubMed ID: 21524512
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.
    Monteagudo-Mera A, Caro I, Rodríguez-Aparicio LB, Rúa J, Ferrero MA, García-Armesto MR.
    J Food Prot; 2011 Aug; 74(8):1379-86. PubMed ID: 21819671
    [Abstract] [Full Text] [Related]

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

  • 8. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach.
    Margalho LP, Jorge GP, Noleto DAP, Silva CE, Abreu JS, Piran MVF, Brocchi M, Sant'Ana AS.
    Microbiol Res; 2021 Jan; 242():126622. PubMed ID: 33099234
    [Abstract] [Full Text] [Related]

  • 9. Potential of lactic acid bacteria from Pico cheese for starter culture development.
    Câmara SP, Dapkevicius A, Riquelme C, Elias RB, Silva C, Malcata FX, Dapkevicius M.
    Food Sci Technol Int; 2019 Jun; 25(4):303-317. PubMed ID: 30646760
    [Abstract] [Full Text] [Related]

  • 10. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov; 59(5):549-56. PubMed ID: 25082064
    [Abstract] [Full Text] [Related]

  • 11. Stress responses in probiotic Lactobacillus casei.
    Hosseini Nezhad M, Hussain MA, Britz ML.
    Crit Rev Food Sci Nutr; 2015 Nov; 55(6):740-9. PubMed ID: 24915363
    [Abstract] [Full Text] [Related]

  • 12. Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.
    Zhang L, Zhang X, Liu C, Li C, Li S, Li T, Li D, Zhao Y, Yang Z.
    World J Microbiol Biotechnol; 2013 Jan; 29(1):127-35. PubMed ID: 22956024
    [Abstract] [Full Text] [Related]

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

  • 14. Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods.
    Renschler MA, Wyatt A, Anene N, Robinson-Hill R, Pickerill ES, Fox NE, Griffith JA, McKillip JL.
    J Dairy Sci; 2020 Feb; 103(2):1215-1222. PubMed ID: 31837787
    [Abstract] [Full Text] [Related]

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

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 18. Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application.
    Garnier L, Mounier J, Lê S, Pawtowski A, Pinon N, Camier B, Chatel M, Garric G, Thierry A, Coton E, Valence F.
    Food Microbiol; 2019 Aug; 81():97-107. PubMed ID: 30910092
    [Abstract] [Full Text] [Related]

  • 19. Probiotic characteristics of Lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice.
    Zheng ZY, Cao FW, Wang WJ, Yu J, Chen C, Chen B, Liu JX, Firrman J, Renye J, Ren DX.
    BMC Microbiol; 2020 Aug 04; 20(1):239. PubMed ID: 32753060
    [Abstract] [Full Text] [Related]

  • 20. Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties.
    Reuben RC, Roy PC, Sarkar SL, Rubayet Ul Alam ASM, Jahid IK.
    J Dairy Sci; 2020 Feb 04; 103(2):1223-1237. PubMed ID: 31759592
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.