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

517 related items for PubMed ID: 30902861

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

  • 2. Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?
    Pswarayi F, Qiao N, Gaur G, Gänzle M.
    Food Microbiol; 2022 Apr; 102():103917. PubMed ID: 34809942
    [Abstract] [Full Text] [Related]

  • 3. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe.
    Nyanga LK, Nout MJ, Gadaga TH, Theelen B, Boekhout T, Zwietering MH.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):159-66. PubMed ID: 17904237
    [Abstract] [Full Text] [Related]

  • 4. A review of traditional fermented foods and beverages of Zimbabwe.
    Gadaga TH, Mutukumira AN, Narvhus JA, Feresu SB.
    Int J Food Microbiol; 1999 Dec 01; 53(1):1-11. PubMed ID: 10598109
    [Abstract] [Full Text] [Related]

  • 5. African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages.
    Pswarayi F, Gänzle M.
    Int J Food Microbiol; 2022 Oct 02; 378():109815. PubMed ID: 35763938
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
    Canaviri Paz P, Janny RJ, Håkansson Å.
    Int J Food Microbiol; 2020 Jul 02; 324():108630. PubMed ID: 32305832
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
    Atter A, Diaz M, Tano-Debrah K, Parry-Hanson Kunadu A, Mayer MJ, Sayavedra L, Misita C, Amoa-Awua W, Narbad A.
    BMC Microbiol; 2024 May 14; 24(1):163. PubMed ID: 38745280
    [Abstract] [Full Text] [Related]

  • 10. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.
    Int J Food Microbiol; 2009 Apr 15; 130(3):205-12. PubMed ID: 19239979
    [Abstract] [Full Text] [Related]

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

  • 12. Fermentation of African nightshade leaves with lactic acid bacterial starter cultures.
    Stoll DA, Wafula EN, Mathara JM, Trierweiler B, Kulling SE, Huch M.
    Int J Food Microbiol; 2021 Mar 16; 342():109056. PubMed ID: 33540190
    [Abstract] [Full Text] [Related]

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

  • 14. The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
    Benítez-Cabello A, Calero-Delgado B, Rodríguez-Gómez F, Bautista-Gallego J, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN.
    Food Microbiol; 2020 Oct 16; 91():103497. PubMed ID: 32539965
    [Abstract] [Full Text] [Related]

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

  • 16. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D, Chen G, Tang Y, Li H, Shen W, Wang M, Liu S, Qin W, Zhang Q.
    Int J Food Microbiol; 2020 Mar 16; 317():108463. PubMed ID: 31809966
    [Abstract] [Full Text] [Related]

  • 17. Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana.
    Sekwati-Monang B, Gänzle MG.
    Int J Food Microbiol; 2011 Nov 01; 150(2-3):115-21. PubMed ID: 21862164
    [Abstract] [Full Text] [Related]

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

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

  • 20. Characterization of lactobacilli from Scotch malt whisky distilleries and description of Lactobacillus ferintoshensis sp. nov., a new species isolated from malt whisky fermentations.
    Simpson KL, Pettersson B, Priest FG.
    Microbiology (Reading); 2001 Apr 01; 147(Pt 4):1007-1016. PubMed ID: 11283296
    [Abstract] [Full Text] [Related]

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